CACFP Meal Pattern and Food Service

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CACFP Meal Pattern and Food Service
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What if a client is allergic?
Must have a statement signed by a recognized
medical authority.
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Food Components
Milk Fruit/Vegetable Meat/Meat
Alternate Grains/Breads
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MILK

• Must be fluid
• Milk may not be credited for snacks when juice is
  served as the only other component.
• Milk may never be credited when cookedin
  cereals,puddingsor other foods.

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Meat and Meat Alternates
Amount required is referring to the lean, edible
portion. Less than 1/4 ounce of cooked lean meat
or equivalent doesnt count.
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Processed Meat Items are treated differently from
raw meat items.

• These include
• Fish Sticks and Chicken Nuggets
• Corn Dogs
• Mixed, pre-prepared items such as
• beef stew
• ravioli

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All Processed Meat items MUST have

• Child Nutrition labelor
• Manufacturers Product Analysis or Identification
  Sheet

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Without a CN label or Product Analysis Sheet...
The food doesnt count!
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Child Nutrition Labels
CN labels list information about a foods
contributiontoward the meal pattern.
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Child Nutrition Label
CN
This 1.95 oz. Fully Cooked Beef Patty provides
1.5 oz. equivalent meat/meat alternate for the
Child Nutrition Meal Pattern requirements. Use of
this logo and statement authorized by the Food
and Nutrition Service, USDA 05-84.
CN
CN
CN
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Manufacturers Product Analysis or Identification
Sheets

• Check with supplier
• Check label
• toll free telephone number
• address
• Must be signed and dated by someone in the
  company.

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Fruits and Vegetables

• Lunch - 2 or more to equal 1 cup
• Juice Milk cannot be served together at snack
• 100 juice
• Combination foods (i.e.,salad)count as one item
• Less than 1/8 cup does not count

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Grains/Breads

• Whole Grain
• Enriched
• Made from whole grain or enriched flour primary
  ingredient by weight must be whole grain and/or
  enriched flour/meal
• Serve the customary function of bread in a meal

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Grains/Breads

• Credited by the weight of the prepared item.
• Use Exhibit A, page 35-36 of crediting guide.
• Will need to purchase a small kitchen scale.

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Lunch

• Milk
• Meat or meat alternate
• meat,poultry or fish
• cheese
• eggs
• cooked dry beans/peas
• peanut butter
• nuts/seeds
• Grains/Breads 2 servings (enriched or whole
  grain)
• Vegetables/Fruits (2 or more)

(6 items)
(4 components)
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Breakfast 3 components

• Milk
• Juice or Fruit or Vegetable
• 2 servings of grains/breads including cold dry or
  hot cooked cereal

Meat is not required!
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Snack choose two components

• Milk
• Meat or meat alternate
• Vegetables/Fruits
• Grain/Breads

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Are these reimbursable snacks?

• Watermelon and Peaches
• Corn Chips and Salsa
• Peanut Butter Crackers and water
• Hi-C and cookies
• Ice cream and cake
• Orange Juice and fruit cocktail

NO
Probably
NO
NO
NO
NO
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?
milk
fruit
bread
?
One comp.
?
?
?
One comp.
?
milk
?
milk
?
?
One comp.
?
One comp.
One comp.
?
?
?
Fruit/veg
?
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Reimbursable Meal
All parts of the meal pattern must be present in
the appropriate amounts in order to receive
payment for a meal.
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Non Creditable Foods

• Bacon
• Cream Cheese
• Pigs Feet
• Ox tails
• Powdered Cheese (Mac and Cheese Mix)
• Neck bones

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Required Forms
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Menu Planning Form
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Menu Planning Form

• The current menu must be posted in the center.
• The menu planning form is not required.
• List foods on the form next to the component for
  which it is being credited.

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• Enter combination foods next to all components
  for which they are being credited.

Corn Dog
Ham Sandwich
Ham Sandwich
Corn Dog
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Menu Planning Form

• A minimum of two fruits/vegetables must be listed
  and served at lunch.
• Other foods are optional.
• At snack, two of the four components must be
  included.
• Different forms of the same foods count as one
  component.

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Menu Planning Form (suggestion)
Count combination dishes for no more than two
components.
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Daily Food Production Records
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Daily Food Production Record
Required Record
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Daily Food Production Record

• Used to show how much food was used to prepare
  the meal.
• Completed as meal is prepared or immediately
  thereafter.
• Must show actual amounts of food prepared.

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Daily Food Production Record
Meals claimed without complete and correct
production records will be disallowed.
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Production Record Step-by-Step
Step 1 - Date and Name of Center
Date ________________ Name of Center
____________________
3/24/14
Sunshine Adult Day
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Step 2 - Todays Menu

• List all menu item served.
• Menu listed should be similar to one posted.

Milk
Sausage Biscuit
Orange Slices
Graham Crackers
Applesauce
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Step 2 - Todays Menu

• All required menu items MUST be listed on the
  Production Record.
• This includes MILK!

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Step 3 - Foods Used in Preparing Meals

• Record total amount of each main
  (creditable)food item prepared.
• Include amount prepared that others will eat.

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Foods Used in Preparing Meals
List only the major ingredients that make an item
creditable.
 
At Breakfast, meat is optional.
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Foods Used in Preparing Meals
Sauce is not listed because we have two other
fruits/vegetables.
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Foods Used in Preparing Meals
Spices and other minor ingredients do not need to
be listed.
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The weight of the grain/bread serving must be
indicated.
Cookies are only creditable in the __________
meal. Cakes and doughnuts are creditable in the
______ and ________ meals.
snack
 
snack
breakfast
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• Processed or prepared combination foods may only
  be credited if
• they are CN labeled
• have a product analysis sheet

Attach to Production Record
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Production Record Step-by-Step
Step 4 - Number of Persons Served
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