Child and Adult Care Food Program

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Child and Adult Care Food Program

• Adult Day Care Programs
• 2008 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
• Shodie.Akin_at_Alaska.gov AnnMarie.Martin_at_Alaska.go
  v
• Tonia Haggard, Ed. Prog. Assistant Jo Dawson,
  Project Coordinator
• CACFP Commodity Food Distribution
• 907-465-4969 907-465-8710
• Tonia.Haggard_at_Alaska.gov Jo.Dawson_at_Alaska.gov

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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 Alzheimers 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 Certification

• Four 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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Rate Percentages Certification

• 3.) Categorizing Approving the Income
  Eligibility Forms
• Must be signed dated by the participant or
  guardian after July 1st.
• Determination by the center cant 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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Rate Percentages Certification

• 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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Rate Percentages Certification

• 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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Rate Percentages Certification

• 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
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Rate Percentage Process
Based on 250 Lunches
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Rate Percentage Process
Based on 250 Lunches
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Rate Percentage Process
Based on 250 Lunches
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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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Child Nutrition Program (CNP)Database

• On-line claiming
• Type in URL address www.cnsonline.alaska.gov/cn
  pweb

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Child Nutrition Program (CNP)Database
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Child Nutrition Program (CNP)Database
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Child Nutrition Program (CNP)Database
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Child Nutrition Program (CNP)Database
SAMPLE CACFP SPONSOR
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Child Nutrition Program (CNP)Database
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 Centers 2) ADA 3) Operating Days 8)
Meal Counts in the appropriate category
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CNP DatabaseClaim Submission
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CNP DatabaseClaim Submission
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CNP DatabaseClaim Submission
Disregard the Home categories
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Child Nutrition Program (CNP)Database
Check that you certify you claim is true and
correct
Click Submit when ready and CNS will process
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CNP DatabaseClaim Submission
SAMPLE CACFP SPONSOR
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Child Nutrition Program (CNP)Database
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Child Nutrition Program (CNP)Database
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.

42
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
  [phone] (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 childs 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.do
  c

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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 Reviews

• There 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.

56
8 Areas of Compliance Limited English Proficiency

• Where 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
63
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 Child and Adult Care Food
Program
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
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 requirements

7 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
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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

84
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.htmre
  source

86
Nutrition and Aging

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

87
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

88
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 Components
Participant may decline one component
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Lunch Minimum Components
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

• 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

• 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

• Food items already on the menu do not need to be
  on the Substitution list.
• For Example if last Mondays menu contained
  oranges and this Tuesdays menu called for pears
  and you ran out, oranges are permitable.

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Substitute List

• 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

• 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

• Commercial
• CN Label
• Manufacturer's analysis
• Homemade (HM)
• Standardized Recipe from USDA
• Centers Recipe plus analysis/yields
• Production Record

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CN Label
A CN Label Example
CN
000000
This 3.00 oz serving of raw beef patty provides
when Cooked 2.00 oz equivalent meat for Child
Nutrition Meal Pattern Requirements. (Use of
this logo and statement Authorized by the Food
and Nutrition Service, USDA 05-84.)
CN
CN
CN
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 authorizationand
• The month and year of approval.

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Combination Foods

• Combination 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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Standardized Recipes
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Standardized Recipes

• 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/sati
  nfo.html
• USDA Recipes for Child Care
• http//www.nfsmi.org/Information/cc_recipe_index_a
  lpha.htm
• USDA Recipes for Schools
• http//www.nfsmi.org/Information/school_recipe_ind
  ex_alpha.html

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Standardized Recipes

• More information available at
• http//www.nfsmi.org/Information/adult_resource/re
  source/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

• 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.

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Recipe Analysis for Tuna Melt
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Production Records Option
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

• What 5 items are required to be on every
  production record?
• 1. Date Month, Day and Year
• 2. Menu Include all items served
• 3. Items that meet the requirement for meal
  pattern/reimbursement
• 4. Meals The number of child and adult meals
  served
• 5. Quantity Total amount of food that was used
  in preparing the item

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PRODUCTION RECORD CALCULATIONS

• For each food
• Determine the serving size needed to meet the
  requirement.
• Determine the total number of servings you need.
• Record in column Number of Units
• Look up the purchase unit in the food-buying
  guide.
• Record in column Purchase Unit
• 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
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
Units Serving 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/foodbuying
guide.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 Card
• http//alaska.state.gegov.com/foodworker/
• FAQs for Food Worker Cards in Alaska
• http//www.dec.state.ak.us/eh/docs/fss/FactSheetFW
  CFPM.pdf

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Health Safety Sanitation Requirements

• 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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Health Safety Sanitation Requirements

• 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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Health Safety Sanitation Requirements

• DEC Requirements (Multi-Location)
• The person in charge can demonstrate his
  knowledge and produce all records during an
  inspection in the CFPMs 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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Health Safety Sanitation Requirements

• 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.h
  tml
• Muni Information Available
• http//www.ci.anchorage.ak.us/healthesd/sanity.cfm

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Child and Adult Care Food Program

• Adult Day Care Programs