Download - 1 Child and Adult Care Food Program Adult Day Care Programs 2008 Training

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Child and Adult Care Food Program

Adult Day Care Programs2008 Training

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State Agency Staff

Shodie Akin, Program Specialist Ann-Marie Martin, Program Specialist

Child Nutrition Services Child and Adult Care Food Program

907-465-4788 907-465-8711

[email protected] [email protected]

Tonia Haggard, Ed. Prog. Assistant Jo Dawson, Project Coordinator

CACFP Commodity Food Distribution

907-465-4969 907-465-8710

[email protected] [email protected]

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Eligibility

To participating in the Child and Adult Care Food Program, a program must:

Be public or private non-profit or for-profit with 25% of participants meeting low income guidelines (Medicaid, Title XIX or XX of Social Security Act)

Provide non-residential day care Be licensed or approved by the Federal,

State or local licensing authorities

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Eligibility

Be a community based program Provide services to functionally impaired

disabled adults 18 years or older, or to persons 60 years of age or older.

Develop an individual plan of care for each functionally impaired adult participant

Offer a structured, comprehensive, program that provides a variety of health, social, and related services.

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Eligibility

Definitions: Adult participant: a person who is functionally

impaired or over 60 years of age.

Functionally impaired adults: Chronically impaired disabled persons 18 years or older. These include victims of Alzheimer’s disease and related disorders with neurological or organic brain dysfunction. Functionally impaired are physically, mentally impaired to the extent that their capacity for independence and their ability to carry out activities of daily living are markedly limited.

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Update & Renewal

Centers renew every 3 years Coincide with Administrative Review Updates & Renewals due October 1

7 CFR 226.6(b)(2)

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Renewal (every 3 years)

All Centers need to submit to the state agency by October 1st:

Sponsor Renewal Sheet (includes mgmt. plan)

Site Sheet(s) Certification Statement CACFP User Authorization Date & Method of Media Release Rate Percentage Certification

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Update (2 years between renewal)

All Centers need to submit to the state agency by October 1st:

Sponsor Update Sheet Site Sheet(s) Approval to Continue CACFP User Authorization Date & Method of Media Release Rate Percentage Certification

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What if you miss the deadline?

CNS has 30 days to approve a completed Update or Renewal packet from Center

The October claim will not be paid until the Renewal/Update is approved

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Rate Percentages

Principal: Eliminate overt identification

7 CFR 226.9(b)(2)

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Eligibility

Participants are categorically eligible for FREE meals if they receive food stamps, aid from the Food Distribution Program on Indian reservations (FDPIR) Supplemental Security Income (SSI) or Medicaid benefits.

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Rate Percentages CertificationFour Steps:

1.) Collecting the Family Size-Income Data: Distribute sample Letter to Participant & the

Income Eligibility form. Distribution may begin any time after July

1st. Eligibility must be based on information

reported on the Income Eligibility Form

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Rate Percentages Certification

2.) Establish the 30-day study period & Attendance Roster: 30-day period must be established to

determine the total attendance at the center. All participants who attend the center

during the study period must be counted & recorded on the attendance roster.

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3.) Categorizing & Approving the Income Eligibility Forms:

Must be signed & dated by the participant or guardian after July 1st.

Determination by the center can’t be done after the study period.

A participant will be counted as paid if the form is not signed by self/guardian

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4.) Documenting the Certification Statement. A file folder containing, the following back-up should be kept at the center each year.

Copy of Certification Statement Original roster of all enrolled participants Approved Income Eligibility Form for each

participant Copy of attendance records for the study

period

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Centers are required to collect & submit this information only once a year.

30 day study – between July-November Need certification to process October claim

Centers may submit additional Certification Statement at any time during the year, if a center feels that it would be to their advantage.

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Common errors in Blended Rate Certification Process:

Including adults who are enrolled but did not attend during the 30-day period.

Including only adults who have a Income Statement on file instead of all who attended during the 30-day period.

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Rate Percentages Process

Certified Count Category Percentage

18 Free 60.00%

9 Reduced Price 30.00%

3 Above Scale 10.00%

30 Total 100.00%

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Rate Percentage Process

Rate %

Category % times Meals

Meals by Category

Federal Rate

Reimbursement by Rate

60% Free .60 x 250 lunches

4.01

30% Reduced Price

.30 x 250 lunches

3.61

10% Paid .10 x 250 lunches

.38

Total

Based on 250 Lunches

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Rate %


Meals by Category

Federal Rate



150 4.01

30% Reduced Price

.30 x 250 lunches

75 3.61


25 .38

Total


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Rate %


Meals by Category

Federal Rate



150 X 4.01 = $601.50

30% Reduced Price

.30 x 250 lunches

75 X 3.61 = $270.75


25 X .38 = $9.50

Total $881.75


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Licensing Requirements

When renewing license, CACFP must receive a copy 15 day grace period May be found Seriously Deficient if current license

not on file Not all programs are required to be licensed

7 CFR 226.6(d)(1)(i)

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Media Release

To announce their participation in the CACFP and to affirm that all adults are treated equally.

Providers must submit a Public Release to the local

media.

Providers are not required to pay a fee but is required to show that one has been submitted.

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USDA Commodities

Bulk products available through USDA based on average daily attendance

Centers may select commodities and place order February each year

Products are delivered in fall Recommended for centers with an ADA of 50 If center opts out of commodities, may

receive $0.1875 for every reimbursable lunch and supper

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Child Nutrition Program (CNP)Database

CNP Web User Request form Will receive User ID & Password Change your password

FY2008 – Claim submission FY2009 – Renewals/Updates & Claims

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On-line claimingType in URL address – www.cnsonline.alaska.gov/cnpweb

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SAMPLE CACFP SPONSOR

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Find your program Ignore Homes

4,5,6) Certification numbers - Sponsor enters on October claim.

(Only CNS can update these numbers)

1) Number of Centers2) ADA 3) Operating Days8) Meal Counts in the appropriate category

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CNP DatabaseClaim Submission

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Disregard the Home categories

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Check that you certify you claim is true and correct

Click Submit when ready and CNS will process

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Next Steps:

CNS checks and approves claim

CNS sends claim to EED Finance Department

EED Finance pays claim

Center can check status of claim on-line

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Civil Rights Compliance

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What Is Discrimination?

Discrimination is defined as different

treatment which makes a distinction of

one person or a group of persons from

others; either intentionally, by neglect, or

by the actions or lack of actions based

on….

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Protected Classes

Race Color Sex Age National Origin Disability

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Civil Rights Laws

Title VI of the Civil Rights Act of 1964 - Race, Color, National Origin

Title IX of Education Amendments of 1972 - Sex

Section 504 of Rehab. Act of 1973 - Disability Age Discrimination Act of 1975 - Age Civil Rights Restoration Act of 1987 - Race,

Color, National Origin

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Heart of Civil Rights Act

No person in the United States shall on the grounds of race, color, or national origin be excluded from participation in, be denied the benefits of, or be subjected to discrimination under any program or activity receiving Federal Financial Assistance.

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8 Areas of Compliance

Public Notification System Data Collection Training Compliance Reviews Civil Rights Complaints Assurances Limited English Proficiency Religious Organizations

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8 Areas of Compliance Public Notification System All sponsors and their sites must display in a

prominent place the “And Justice For All”, nondiscrimination poster . Available through State Agency or online at http://www.fns.usda.gov/cr/justice.htm

All sponsors must have the capability of providing informational materials in the appropriate translation concerning the availability and nutritional benefits of the CACFP

The nondiscrimination statement should be included, in full, on all materials regarding the CACFP that are produced for public notification.

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Nondiscrimination Statement

In accordance with Federal law and U. S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.

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Too Big?

If space is an issue, you can use the mini-statement:

USDA is an equal opportunity provider.

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8 Areas of Compliance Data Collection

Each program must ensure that racial/ethnic data are collected each year and maintained on file for 3 years + the current year

This data must include the number of children actually participating and the estimated number of potential eligible children by racial/ethnic category.

Sources to determine the number of potentially eligible children include census data or public school enrollment data.

Visual identification may be used by sponsors and providers to determine a child’s racial/ethnic category or the parents may be asked to identify the racial/ethnic group of their child.

Form available on our website at:http://www.eed.state.ak.us/forms/cns/05-06-010.doc

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8 Areas of Compliance Civil Rights Training State agencies are responsible for training

local agencies on an annual basis Local agencies are responsible for training

subrecipients, including “frontline staff” who interact with applicants or participants on an annual basis

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Civil Rights Training

All staff should receive training on all aspects of civil rights compliance.

Staff should be able to identify a civil rights complaint if received.

They should know what to do if they receive a complaint.

Understand that it is the basic right of the individual to file a complaint.

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8 Areas of Compliance Compliance ReviewsThere are three types of Compliance

Reviews…

Pre-award Compliance Reviews Routine Compliance Reviews Special Compliance Reviews

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8 Areas of Compliance Civil Rights Complaints Right to file a complaint: Any Person alleging

discrimination based on race, color, national origin, sex, age, or disability has a right to file a complaint within 180 days of the alleged discriminatory action.

Acceptance: All civil rights complaints, written or verbal, shall be accepted and forwarded to the Civil Rights Division of the USDA Food and Nutrition Service.

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The following information should beincluded in a Civil Rights Complaint….

Name, address, and telephone number of the complainant. Specific location and name of the entity delivering the service or

benefit. Nature of the incident or action that led the complainant to feel

discrimination was a factor, or an example of the method of administration which is having an effect on the public, potential participants, or participants.

The basis on which the complainant feels discrimination exists (race, color, national origin, sex, age or disability)

The names, titles, and business addresses of persons who may have knowledge of the discriminatory action.

The date(s) during which the alleged discriminatory actions occurred, or if continuing, the duration of such actions.

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8 Areas of Compliance Assurances A civil rights assurance shall be incorporated

in all agreements between State agencies and sponsors.

State agencies are responsible for reviewing, approving, and monitoring State agency/sponsor agreements.

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8 Areas of Compliance Limited English ProficiencyWhere a significant number or proportion of the

population eligible to be served needs service or information in a language other than English in order to be informed of or to participate in the program, the recipient shall take reasonable steps to provide information in the appropriate language to such persons.

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Limited English Proficiency

Recipients of Federal financial assistance have a responsibility to take reasonable steps to ensure meaningful access to their programs and activities by persons with limited English proficiency.

Factors to consider in determining what is reasonable: Number of LEP individuals participating in the

Program. Frequency of contact with the Program. Nature and importance of the Program. Resources available.

For more information on LEP go to: www.lep.gov

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8 Areas of Compliance Religious Organizations Equal opportunities for religious

organizations Ensures a level playing field for the participation of

faith-based organizations and other community organizations in the USDA programs

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Religious Organizations

This is accomplished by: Prohibiting discrimination on the basis of religion, religious

belief, or religious character in the administration of Federal funds

Allowing a religious organization that participates in USDA programs to retain its independence and continue to carryout its mission, provided that direct USDA funds do not support any inherently religious activities such as worship or religious instruction.

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Religious Organizations

This is accomplished by: Clarifying that faith-based organizations can use space in

their facilities to provide USDA-funded service without removing religious art, icons, scriptures, or other religious symbols; and

Ensuring that no organization that receives direct financial assistance from USDA can discriminate against a program beneficiary on the basis of religion or religious belief.

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Final Words on Civil Rights

Memories of our lives, of our works and our deeds will continue in others who believe and act for fairness and justice

Rosa Parks 1913-2005

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Site Review Requirements

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Site Review

Site Reviews must be completed 3 times per year most sites

Cannot have 6 months between site reviews Director or Site Supervisor must conduct reviews. Must be a procedure in place to follow-up on any

areas of non-compliance. Conduct during meal service. Variety of meal

service be reviewed over the course of a year. Form available on CNS website at

http://www.eed.state.ak.us/tls/cns/CACFP2.html

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To access forms click


To access

CNP Database click CNP Web Login

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Click on CACFP Forms

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Administrative Reviews (by state or federal (by state or federal agency)agency)

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Core Review Elements

Recordkeeping

Meal counts

Administrative costs/non-profit meal service

Licensing and approval

Instructions, guidance and handbooks

Observation of meal service

Cycle Menus/Production Records

Program, civil rights requirements7 CFR 226.6(m)(3)

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Follow-up Reviews

If found Seriously Deficient, the state agency may perform follow-up review Unannounced Target corrective action issued, but may be more

comprehensive

7 CFR 226.6(m)(3)

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CACFP Training by CNS

Annual attendance is required Offered through distance delivery May be found Seriously Deficient for non-

attendance

USDA Policy Memo 04-03

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CACFP Training by center staff

Annual training must be conducted on-site Records of training must include:

Attendee names Agenda Date of training Location of training

7 CFR 226.16(d)(2)(3)

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CACFP Training

All CNS CACFP training presentations available on-line for center use at:

http://www.eed.state.ak.us/tls/cns/CACFP3.html

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CACFP Training

Annual training must be conducted on-site Records of training must include:

Attendee names Agenda Date of training Location of training

CNS training PowerPoint available online at:http://www.eed.state.ak.us/tls/cns/CACFP3.html

7 CFR 226.15( 3)(12)

7 CFR 226.16(d)(2)

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Claim for Reimbursement

Due in to the state agency within 60 days of the claim month (within 10 days preferred) Additional 30 days for upward amendment

On-line claim must be submitted by authorized representative

Paper claim needs original signature of authorized representative

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Recordkeeping

All records must be maintained Current + 3 years

Fiscal Year File & Monthly Files Fiscal Year:

Certification Statement Enrollment and Eligibility Records

Training Records Civil Rights Compliance Site Reviews (self-monitoring)

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Recordkeeping

Monthly Files Cycle Menu Records & Working Menu

Records Meal Count Records Production Records (if using) Daily Attendance Records Documentation of non-profit food service

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CACFP Program Year

CACFPOctober 1 –

September 30

OctoberNew Year begins

November - March Center Review Cycle

SeptemberFall Training

June – September Renewal & Update

period

April Center Spring

Training

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Reimbursement

Meals claimed under part C of Title 111 of the

Older Americans Act of 1965 cannot be claimed for CACFP reimbursement

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Nutritional Needs

Every older adult has a unique set of nutrition needs that may be influenced by sensory losses, oral health problems, chronic illness or disability, and the use of multiple medications.

Providing nutritious meals and snacks can improve overall health

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Resources Available

http://www.nfsmi.org/Information/adult_care.htm#resource

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Nutrition and Aging

Special Considerations: Protein malnutrition Dehydration Unplanned weight loss Difficulties chewing and swallowing Sensory losses

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Energy Nutrients

Carbohydrates: found in grains, fruits and vegetables

Protein: found in meat, fish poultry, dried beans and peas and dairy products

Fats: found in butter, oils, salad dressings and are a part of most protein sources

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Vitamins and Minerals

Older adults may have increased needs due to:

Decreased utilization Multiple medications Lack of variety in diet

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Fiber

Older adults need adequate amounts to help aid in digestion and prevent constipation caused by inactivity, poor diet, inadequate fluid intake or medications.

Chewing, swallowing or dental problems may decrease intake.

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Fluids

Aging impacts the sensory system so older adults do not feel “thirsty”

Problems with continence may impede fluid intake

Dehydration can produce an array of cognitive and physical changes

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Individual Plan of Care

Nutrition Assessment is a component of the plan of care and screens for problems. It should be completed at the time of admission to the CACFP.

Participants with nutrition problems may require intervention by a registered dietitian, speech therapist or other health care practitioner

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Liberalized Diets

Diets that are highly restrictive and deny favorite foods can result in poor dietary intakes and unplanned weight loss

Quality of life can be enhanced with a more liberal approach to therapeutic diets

Check with MD or RD for problem participants.

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Respect for Nutrition Needs

It is important for CACFP employees to understand participants’ cultural and dietary requirements.

Schedule theme meals, holiday celebrations, and incorporate favorites into the menu.

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Meeting Special Nutrition Needs

Food substitutions for medical reasons can be made only when there is a written statement from a medical authority

Documentation of the medical need and lists of alternate foods must be kept on file

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Types of Meal Service

Centers may use traditional line service – cafeteria style line

Meals may be pre-plated or served from a line or to the table

Meals may be provided by a vendor or catered from a satellite kitchen

Centers may choose to serve meals in a family-style setting.

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Energy Nutrients

Protein Older adults need slightly more protein

because they utilize from food less efficiently May require more to use for repairing tissues Tend to eat smaller portions and meat may

be difficult to chew or swallow

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Offer vs Serve Meal Service

OPTIONAL

This option can increase food consumption and decrease waste.

Participants are given the opportunity to select foods at each meal.

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Meal Requirements

Centers may serve 2 meals and 1 snack or 2 snacks and one meal daily:

Breakfast

Lunch (midday meal)

Supper (evening meal)

Supplemental food (snack)

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Breakfast Minimum ComponentsFood Component Portion Description

Milk 1 cup Milk, fluid

Vegetables, Fruit or Juice ½ cup

½ cup

Vegetables and/or fruit or

Full-strength veg or fruit juice or an equivalent quantity of any combination of veg,fruit or juice

Grains and Breads 2 slices

2 servings

1 ½ cups or 2 oz

1 cup

1 cup

1 cup

Bread or

Cornbread, biscuits, rolls, muffins or

Cold dry cereal or

Cooked cereal or

Cooked pasta or noodles

Cereal grains or an equivalent combination

Participant may decline one component

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Lunch Minimum ComponentsFood Component Portion Description

Milk 1 cup Milk, fluid

Vegetables, Fruit or Juice 1 cup total Vegetables and/or fruits

Grains/ Breads 2 slices

2 servings or 2 oz

1 cup

1 cup

Bread or

Cornbread, biscuits, rolls muffins

Cooked pasta or noodles

Cooked cereal grains or equivalent quantity of any combination of bread/alternates

Meat or Meat Alternate 2 oz

2 oz

2 oz

1

½ cup

4 Tbsp

1 oz

8 oz

Lean meat or poultry or fish

Alternate protein products

Cheese

Egg (large)

Cooked beans or peas

Peanut butter or soynut butter or other nut or seed butters

Peanuts or soynuts or other

Yogurt, plain or flavored

Participant may decline 2 components

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Supper Minimum Components

Only difference from Lunch meal pattern is that milk is not required.

Participant may decline 2 of the 5 supper components

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Snack Minimum Meal Components Combination of any two food components Reduced portion size requirements

Fruit = ½ cup

Bread/grains = 1 oz

Meat = 1 oz

Milk = 1 cup

Example: 1 cup milk + 1 oz banana bread

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Offer vs Serve

Must offer all of the required meal components May decline one meal component at breakfast May decline up to two meal components

at lunch and supper Does not apply to snack

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Meal Service

If using family style meal service

Enough food must be placed on the table to

provide the full required portion size for all participants.

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Creditable Meals

Exceptions to a reimbursable meal may be made for Allergy (needs signed medical statement) Religious Beliefs (needs signed waiver by religious

leader) Exceptions not provided for family preference (i.e.

vegetarian)

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Meal Count

Attendance versus Meal Count Separate logs Meal count at point of service (centers) If meal count is not current at review, meals

will be disqualified for claim

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Cycle Menu Option or

Production Records

All Centers must maintain Daily Production records or use the Cycle

Menu Option

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Cycle Menu Option

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Menus will be reviewed during administrative review and technical assistance provided on-site

Cycle may be 3-6 weeks

CACFP may have 4 seasonal cycle menus

Production records must still be maintained for infants in care

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Cycle Menu Option

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A substitute list must be maintained

Substitutions should be entered on menu to reflect foods served

Combination foods must have recipe on file with yields

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Substitute List

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Food items already on the menu do not need to be on the Substitution list.

For Example: if last Monday’s menu contained oranges and this Tuesday’s menu called for pears and you ran out, oranges are permitable.

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Substitute List

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If a food item is not on the menu already but may be used for substitutions, it should be listed on the substitution list.

For example: center tries to serve only fresh fruit or veggies but keeps several #10 cans of peaches in reserve. The canned peaches should be on the Substitution list

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Substitution List

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Combination Foods

Substitution list should indicate what component(s) a food item is creditable. For example: Stew (meat, vegetable)Meatloaf (meat, grain)Taco (meat, grain)

All combination foods need recipe w/analysis on file

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Combination Foods

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CommercialCN LabelManufacturer's analysis

Homemade (HM)Standardized Recipe from USDACenter’s Recipe plus analysis/yieldsProduction Record

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How do you identify a CN label?

A CN label will always contain the following:The CN logo, which is a distinct border;A 6-digit product identification number;USDA/FNS authorization;andThe month and year of approval.

A CN Label Example:

CN

CN

CN

CN

000000This 3.00 oz serving of raw beef patty provides whenCooked 2.00 oz equivalent meat for Child Nutrition MealPattern Requirements. (Use of this logo and statement Authorized by the Food and Nutrition Service, USDA 05-84.)

CN Label

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Combination FoodsCombination foods at lunch and supper should only have 2 components that will be claimed

For lunch/supper only 1 fruit/vegetable component can be represented in a combination food

Additional food items in the combination food will count as “extras”

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Standardized Recipes

A standardized recipe is one that has been tried, adapted, and retried many times to be sure the food product is the same each time it is prepared.

It will make the same number of servings each time it is prepared as long as: The exact procedures are followed The same type of equipment is used The ingrediants are of the same quality The quantity of ingrediants is the same

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Resources: Some wholesalers provide standardized recipes to customers National Food Service Management Institute

Measuring Success with Standardized Recipes

http://www.nfsmi.org/Information/measuring-success.html Building Quality Meals – Standardized Recipes and Portion

Control

http://www.nfsmi.org/Education/Satellite/ss21/satinfo.html USDA Recipes for Child Care

http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm USDA Recipes for Schools

http://www.nfsmi.org/Information/school_recipe_index_alpha.html

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More information available at

http://www.nfsmi.org/Information/adult_resource/resource/chapter7.pdf

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Example of a standardized Recipe

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Example of Yield

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What about your own recipes? Recipes should be on file when listed on

Cycle Menu or Substitution List Analyze the recipe to document

creditable food components List portion sizes Easy conversion for number of

participants

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Recipe Analysis Worksheet available on state of Alaska website

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Recipe Analysis Instructions

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List all ingredients and the amount of each ingredient Use the Simplified Food Buying Guide or the Food Buying

Guide for Child Nutrition Programs. Record the yields (meat/meat alternate in ounces, fruit/vegetable in ¼ cup servings and bread/bread alternate in ½ slice bread or equivalent.

Determine the number of 1.5 ounce meat/meat alternate for children 3-5 years olds by dividing the total by 1.5 or by 2 to find number of servings for 6-12 year olds.

Round the total for fruit/vegetables and bread/bread alternate down to the nearest whole number to find the number of servings.

125125 Recipe Analysis for Tuna Melt

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Production Records Option

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Production records must be kept for all meals claimed for reimbursement.

Why?

They document that all components were served and the right quantities were prepared to meet the meal pattern.

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PRODUCTION RECORDS

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What 5 items are required to be on every production record?

1. Date: Month, Day and Year2. Menu: Include all items served3. Items that meet the requirement for meal

pattern/reimbursement4. Meals: The number of child and adult meals

served5. Quantity: Total amount of food that was used in

preparing the item

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PRODUCTION RECORD CALCULATIONS

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For each food:

1. Determine the serving size needed to meet the requirement.

2. Determine the total number of servings you need.Record in column: Number of Units

3. Look up the purchase unit in the food-buying guide.Record in column: Purchase Unit

4. Look up the number of servings you get out of the purchase Unit. Record in column: Servings Per Purchase Unit

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PRODUCTION RECORD CALCULATIONS

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For each food:

5. Determine how many purchase units you need by:

Dividing the number of servings needed by the number of serving you will get from one purchase unit.

Number of UnitsServing Per Purchase Unit

Record in column: Food Amount Needed

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Production Records

Menu: Hamburgers Buns Salad Apple Sauce Milk

Prepared for: 10 adults 5 staff

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Food Buying Guide for Child Nutrition Programs

http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

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Resources

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http://www.nfsmi.org/

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Simplified Buying Guide

SIMPLIFIED BUYING GUIDE

For Child Care Food Programs

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Health Safety & Sanitation Requirements

State of Alaska Dept. of Environmental Conservation (DEC)

Food Worker Cards Certified Food Protection Manager (CFPM)

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Health Safety & Sanitation Requirements DEC Requirements

All Food workers must have Food Worker Card (starting January 2008)

On-line test site for Food Worker Cardhttp://alaska.state.gegov.com/foodworker/

FAQs for Food Worker Cards in Alaskahttp://www.dec.state.ak.us/eh/docs/fss/FactSheetFWCFPM.pdf

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DEC Requirements One Certified Food Protection Manager (CFPM)

will be required to be on staff

One CFPM can represent all locations for multi-site programs if……

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DEC Requirements (Multi-Location) CFPM has a record on site at each location

showing certification CFPM is involved in day to day activities, governs

the activities and is responsible for activities CFPM has Food Safety Program in place for all

food workers and enforces procedures

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DEC Requirements (Multi-Location) The person in charge can demonstrate his

knowledge and produce all records during an inspection in the CFPM’s absence.

All Food Workers must hold a Food Handler Card on file at each location

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Health Safety & Sanitation Requirements Municipality of Anchorage (Muni)

Requirements Food Worker Cards not required Certified Limited Food Protection Manager

4 hour training Certified Limited Food Protection Manager

8 hour training

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Health Safety & Sanitation Requirements Municipality of Anchorage (Muni)

Requirements At least 1 Certified Food Protection Manager for

each location Or

At least 1 Certified Limited Food Protection Manager for each location

Expires 3 years from date of issue

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Contact either DEC or Muni for your specific program – find out from the agency that oversees your center

DEC CFPM Training Available:http://www.dec.state.ak.us/eh/fss/training/cfpm.html

Muni Information Available:http://www.ci.anchorage.ak.us/healthesd/sanity.cfm

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Adult Day Care Programs

Download - 1 Child and Adult Care Food Program Adult Day Care Programs 2008 Training

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