Part 1: Program Basics for New Child Care Programs Part 1: Program Basics for New Child Care Programs Child and Adult Care Food Program (CACFP) May 2010

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<ul><li>Slide 1</li></ul><p>Part 1: Program Basics for New Child Care Programs Part 1: Program Basics for New Child Care Programs Child and Adult Care Food Program (CACFP) May 2010 1 Slide 2 What is CACFP? Created in 1968 as Special Food Service Program for Children (SFSPFC) initially to primarily serve low income families 3 year trial run Reauthorized in 1972 for 3 years Established Child Care Food Program in 1975 (CCFP) Added Adults to the Program in 1987 (CACFP) 2 Slide 3 Who is eligible to participate? Child care centers Headstart facilities Preschool facilities Adult care centers Homeless shelters Afterschool snack programs Family day care homes 3 Slide 4 Additional eligibility For profit centers must maintain an attendance of 25% or greater children who are eligible for Pass I, II, or III Daycare Assistance Child and adult care programs must be nonresidential RCCIs participate under NSLP Homeless program must be residential 4 Slide 5 Reimbursement Rates July 2009 June 2010 Centers AboveReducedFree ScalePrice Breakfast$0.38$2.03$2.33 Lunch/Supper$0.41$3.95$4.35 Snack$0.10$0.59$1.19 5 Slide 6 Reimbursement Rates July 2009 June 2010 At-Risk Snack Programs Snack paid at free rate $1.19 At-Risk snack is available for afternoon programs offering educational or enrichment activities to program in school areas with 50% or more children qualify for free or reduced price meals 6 Slide 7 Reimbursement Rates Rates determined by Free and Reduced price application Income eligible Categorically eligible Food Stamps, TANF, ATAP, Head Start Centers use rate percentage Annual survey attendance to establish rates for fiscal year Allows centers to count total number of children rather then count by approval type 7 Slide 8 How many meals per day? Centers may claim reimbursement for a maximum of: 2 meals and 1 snack daily 2 snacks and 1 meal daily At-Risk Snack 1 snack daily 8 Slide 9 2-Part Training Part 1- Food Program Basics Part 2- Administrative Requirements 9 Slide 10 10 The goal of the CACFP is to improve the health and nutrition of children while promoting the development of good eating habits and the furtherance of nutrition education. 10 Slide 11 11 The goal of the CACFP is to improve the health and nutrition of children while promoting the development of good eating habits and the furtherance of nutrition education. 11 Slide 12 12 Food Program Basics 12 Health Safety &amp; Sanitation Meal Pattern Requirements Meal Components Creditable Foods Meal Service Menu Planning Cycle Menus Resources Production Records Slide 13 Health Safety &amp; Sanitation State of Alaska Dept. of Environmental Conservation (DEC) Food Worker Cards (free online) Certified Food Protection Manager (CFPM) typically 8 hour class 13 Slide 14 Health Safety &amp; Sanitation DEC Requirements One Certified Food Protection Manager (CFPM) will be required to be on staff One CFPM can represent all locations for multi-site programs if 14 Slide 15 Health Safety &amp; Sanitation Municipality of Anchorage (Muni) Requirements Food Worker Cards ($ - in person) Certified Food Protection Manager Typically 8 hour class Muni or CHAR in Anchorage 15 Slide 16 16 Meal Pattern Requirements The goal is to serve nutritious, appetizing meals that meet meal pattern requirements Meal pattern requirements assure well-balanced meals that supply the kinds and amounts of foods that children need to help meet nutrient and energy needs Meal patterns establish minimum portions of meal components that must be served in order for the sponsor to receive reimbursement for each meal. Slide 17 17 Meal Pattern Requirements For a breakfast to be a reimbursable meal it must contain these components: Milk Fruit/Vegetable Bread or Bread Alternate or Grain Slide 18 18 Food Chart CHILDREN AGES 1-12 1-23-56-12 One serving from each food group Fluid Milk Fruit or vegetable Juice (only if milk is beverage) Bread or Bread Alternate cup cup slice cup cup slice 1 cup cup 1 slice 18 Breakfast Slide 19 19 Meal Pattern Requirements For a lunch to be a reimbursable meal it must contain these components: Milk Fruit/Vegetable (2 or more kinds) Bread/Bread Alternate/Grain Meat/Meat Alternate Slide 20 20 Food Chart CHILDREN AGES 1-121-23-56-12 One serving from each component (2 Fruits and/or Veg) Fluid Milk Meat or poultry or fish Cheese or Egg or Cooked dry beans/peas or Peanut, nut or seed butter, or Nuts and/or seeds Fruits and/or vegetables (2 or more) Bread or bread alternate cup 1 oz 1 cup 2 T oz cup total slice cup 1 oz 1 3/8 cup 3 T oz cup total slice 1 cup 2 oz 1 cup 4 T 1 ounce cup total 1 slice 20 Lunch and Dinner Slide 21 21 Meal Pattern Requirements For a snack (supplement) to be a reimbursable meal it must contain two of these components: Milk Fruit/Vegetable Bread/Bread Alternate/Grain Meat/Meat Alternate Slide 22 22 Food Chart CHILDREN AGES 1-121-23-56-12 one serving from each of any two groups Fluid Milk Juice, fruit or vegetable Meat or meat alternate Bread or bread alternate cup oz slice cup oz slice 1 cup cup 1 oz 1 slice 22 Snack Slide 23 23 Meal Pattern Requirements The CACFP meal pattern must be followed for meals to be reimbursable. The quantities listed on the meal pattern represent the minimum amount that must be served. Larger amounts may be served to accommodate the needs of all children Slide 24 24 Meal Components Milk Meat/Meat Alternate Fruit and Vegetable Grain or Bread Slide 25 25 About Milk 25 Fresh, fluid and pasteurized Powdered milk may be served if fresh milk is unavailable (only in Alaska) Whole milk for children age 1-2 Lower fat milk for children 2 and up Milk and juice should not be served as a beverage at the same meal Slide 26 26 Creditable as Milk 26 Nonfat milk Lowfat milk Whole milk Flavored milk Buttermilk Milkshakes containing minimum req. servings Lactose-reduced milk is creditable Acidified milk (Kefir, Acidophilus) Breast milk is creditable for infants (infant=0-11 months) Fortified goat milk (Do not need a medical statement) Slide 27 27 Not Creditable as Milk 27 Soy, rice, or coconut milk (unless a medical statement is on file) Cream Yogurt (meat alternate) Non-pasteurized milk (raw milk) Milk incorporated into recipes Almond milk &amp; other nut milk Non-fortified goats milk Non-dairy creamers Cheese (meat alternate) Slide 28 28 About Meat/Meat Alternates 28 Nuts and seeds fulfill of the meat requirement Watch out for peanut butter sandwiches, you may not have enough to be creditable Cottage or ricotta cheese must be doubled to meet the requirement (2 oz cott.cheese = 1 oz meat/meat alt) Slide 29 29 Creditable as Meat / Meat Alternate 29 Poultry, fish, or lean meat Cheese, cheese sauces made with cheese, and cheese substitutes Eggs Cooked dry beans or peas Nut butters (peanut) or seed butters Peanuts, soy nuts, tree nuts or seeds Yogurt: plain, sweetened, or flavored 4 oz. yogurt = 1 oz. meat/meat alternate An equivalent quantity of any combination of the above meat/meat alternate (as long as each type contributes at least.25 oz of meat/meat alternate) Slide 30 30 Not Creditable as Meat/Meat Alternates 30 Imitation cheese or cheese products i.e. Velveeta is not creditable Cream Cheese Tofu Drinkable yogurt, frozen yogurt bars Commercial pot pies Lunchmeats/frankfurters with cereals, extenders, or by-products Formulated (processed) meat products with no product specifications or CN labels Wild game and traditional foods that are disallowed by Alaska Dept. of Environmental Conservation (DEC) Slide 31 31 Traditional Foods 31 What can be used: Fresh or Frozen Fish Fresh of Frozen game such as reindeer, caribou, beaver, whale, moose, ducks and birds The cook or other authorized person must decide if food is safe to prepare Must be labeled with name of food, date received, and source of food (Traditional foods packet available with all necessary information and forms) Slide 32 32 Traditional Foods 32 What cannot be used: Wild mushrooms Bivalve shellfish such as clams or mussels Fox meat &amp; organs Bear or walrus meat Polar bear liver Fermented meat &amp; seafood (stink eggs, fermented beaver tail, fermented flipper, etc) Non-commercial smoked fish products Young children are at higher risk for food borne illnesses Slide 33 33 Fruits &amp; Vegetables 33 Juice (100%) may only be creditable at breakfast or snack 2 forms of the same fruit or vegetable may not be served at a meal Applesauce and apples Minimum serving 1/8 cup of fruit to qualify towards the component Fruits/vegetables served as a combination item are creditable as only one serving peas &amp; carrots, fruit cocktail, pizza toppings Slide 34 34 Creditable as Fruits &amp; Vegetables 34 Fruit(s) and/or Vegetable(s) Full strength vegetable or fruit juice (100%) Dried Beans and peas These may also be creditable as meat alternate, but not in the same meal Slide 35 35 Not Creditable as Fruits and Vegetables Catsup/chili sauce, pickle relish Chips &amp; Sticks (banana, potato) Coconut Commercial pizza or spaghetti sauce without specifications Canned hominy Fruit in yogurt (unless you add the fruit) Jelly, jam, and preserves Juice drinks Poptart fillings Popsickles (unless 100% fruit) Popcorn Slide 36 36 Grain/Bread Important dietary sources of Iron Thiamin Niacin Riboflavin Fiber Slide 37 37 Grain/Bread Whole-grain or enriched meal or flour when baking or cooking If Cereal whole grain, enriched, or fortified Bran and germ same as enriched or whole grain Bread: must have first ingredient as whole grain, enriched, or fortified. Cornmeal must be labeled as whole corn or enriched Slide 38 38 Creditable as Grain/Bread Breads Biscuits, bagels, muffins, tortillas, rolls, and crackers Cooked cereal grains (i.e. rice, bulgur, oatmeal, corn grits) Ready to eat breakfast cereal Cooked macaroni/noodle products Non-sweet snacks (i.e. hard pretzels, breadsticks, corn chips) Sweets (i.e. pastries, cookies, cakes, doughnuts, granola bars no more than 2 times a week) Slide 39 39 Not Creditable as Grain/Bread Potatoes or corn (vegetables) Canned hominy Ice cream cones Nut or seed meals and flours Tapioca Potato chips Popcorn or caramel corn Items made from flours that are not enriched Check Labels! Slide 40 40 Potential Problem Area - Soup 40 Where does soup fit in? Commercial soups are questionable Homemade soup may be creditable Meat and/or vegetables Document components Slide 41 41 Potential Problem Area - Soup 41 Soups - Commercial Most commercial soups do not provide enough meat/meat alternate per serving to receive credit Commercially prepared canned bean, and canned pea soups where cup serving = cup cooked beans (1 oz. equivalent meat alternate) Condensed or ready-to-serve (canned or frozen) vegetable or vegetable w/meat or poultry takes 1 cup reconstituted to yield cup of vegetables Slide 42 42 Children with Disabilities If a child is disabled Must have medical statement on file w/substitution from medical authority Center does not have a choice about accommodating they must provide substitution Substitution must be within the same component group to be creditable Slide 43 43 Children with Allergies If a child has documented allergies Must have medical statement on file w/substitution from medical authority Center has a choice about accommodating If center chooses not to accommodate they cannot claim that childs meals If center chooses to accommodate they or the parent can provide the substitution (Center must provide at least one component of a meal to be able to claim for reimbursement) Substitution must be within the same component group to be creditable Slide 44 44 Meal Service 2 meals and 1 snack can be claimed per child All components served at the same time Dont save items such as fruit Pre-plated works for some programs Must have minimum serving size on each plate (including minimum amount of milk served) Have more food available for seconds, etc. Family style dining Encouraged by USDA Family dining tips on the following slide Slide 45 45 Family Style Dining Adults model for children Children must be sitting at the table to be counted as having been offered the meal All foods are offered to the children All components served at the same time Encourage children to try all foods Encourage children to serve themselves Children allowed to have second helpings Enough food needs to be placed on the table for minimum portions for whole group Slide 46 46 Family Style Dining Age Appropriate Serving Serving Utensils Lakeshore: http://www.lakeshorelearning.com/search/results.jsp Teaching Young Children to Serve Themselves in Group Settings Slide 47 47 Meal Service Only claim first meals Parent participation dont claim their meals Meal Times Stick to your scheduled meal times Submit changes to CNS prior to instituting changes Children must be in attendance for at least 15 min. for lunch/supper and 10 min. for breakfast/snacks in order to claim them for that meal Common sense on meal time spacing Outside School Hours Care Centers have time restrictions Slide 48 48 Meal Count Must be done at time of service (not when theyre finished and taking a nap) If serving more than allowable meals during the day Must track meals by child Meal Counts cannot be on Attendance Sheet If serving the allowable meals or less during the day Can do simple meal count See examples Slide 49 49 Meal Count Sheet when serving more than allowable meals Count by child cross off extra meals that will not be counted Slide 50 50 Meal Count Tally Sheet Only need to count how many meals not by child Slide 51 51 Feeding Infants 51 All infants under one year enrolled for care must be offered participation in the CACFP. The center must offer A minimum of one brand of iron fortified infant formula and iron fortified infant cereal Age appropriate food items that meet meal pattern Slide 52 52 Feeding Infants 52 Center may not... have a policy to exclude infants from CACFP require parents to supply the infants meals. An infant under one year may not be served the regular CACFP Meal Pattern for children 1-12 years old without a medical statement. Slide 53 53 Feeding Infants 53 Infant Feeding Selection form must be on file for each infant (see sample in packet) Parent Options Supply breast milk Decline the offered formula Decline age appropriate solid food Supply an alternate iron-fortified infant formula Supply alternate age appropriate solid food Parent may supply part of infant meals center must provide at least one component (if infant is eating solid foods or meal pattern dictates more than breast milk or formula) Fed on demand Slide 54 54 Feeding Infants 54 Fed on demand If parent comes into center and breastfeeds, and no other meal components are served the center may not claim the meal No labor and no food provided by center If parent comes into center and breastfeeds, and the center provides and serves other required meal components, the center may claim the meal Slide 55 55 Infant Meal Pattern - Breakfast 0-3 Months4-7 Mon...</p>