CACFP Nuts

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CACFP Nuts BoltsA Comprehensive Review of the
Tools in Your Toolbox

• Cheri White, Administrator, Carole Dennis Program
  Specialist II, Tami Drake, Accountant,
• NH Department of Education
• Bureau of Nutrition Programs Services
• June 4, 2014

2
VCA

• Viable, Capable, Accountable
• Adequate financial resources to maintain
  operations even if delay in CACFP reimbursements

• Administrative capability means the institution
  has enough qualified staff members to meet all
  CACFP requirements

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VCA continued

• Accountability means that the institution follows
  sound management and accounting practices.

• The State agency will monitor viability,
  capability and accountability by requesting
  updates on program operations and conducting
  Administrative reviews

4
The Tools in Your Toolbox

• Enrollment forms
• Income Eligibility Applications
• Cycle menu, Point of Service (POS) meal counts
• Claim Consolidation Administrative Costs
• Non-profit food service
• Training/Edits
• USDA Nondiscrimination Statement

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CACFP ENROLLMENT QUICK FACTS
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CACFP Child Enrollment Forms

• Child Care Centers Family Day Care Homes must
  have, a current and complete CACFP Child
  Enrollment Form on file for every child for whom
  a meal is claimed.
• Child Enrollment Forms must be updated at least
  annually

• Purpose
• Substantiate paid enrollees with a
  parent/guardian signature
• A tool for determining the validity of meal
  counts including 5 day reconciliations

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All Areas of the Child Enrollment Form Must be
Completed

• Institution identification and For CACFP
  representative sections
• Childs first/last name, DOB, age
• Days and hours the child is normally in care
• Meals the child normally receives while in care
• Parent/guardian information signature

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Most Common Errors

• Missing enrollment forms for over-income children
• Hours not specified correctly for school age
  children
• date of form exceeds 7-10 days or is dated prior
  to the parent/guardian signature date
• Missing institution information

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Most Common Errors Continued

• Missing information
• The name of each child in the family
• DOB, age, times of arrival and departure
• Days and hours in care
• Meals the child normally receives while in care
• Parent/Guardian telephone numbers

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Enrollment Forms Should Be

• Stored with program records for three years plus
  the current year
• Updated with changes in enrollment status that
  exceeds 30 days. Initial and date all updates.

• Have 2nd edit performed on all forms with center
  official initials and date. Outdated
  incomplete forms will result in an over claim.
• Monitor use this form to perform 5 day
  reconciliation

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CACFP INCOME ELIGIBILITY APPLICATION QUICK FACTS

• Please note
• USDA has changed the Income Eligibility
  Application. Old forms cannot be utilized.

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Income Eligibility Applications (IEAs)

• Purpose
• To determine the free, reduced, or paid status of
  enrolled participants and the institution's
  reimbursement
• IEA is valid one year from the date the sponsor
  signs- or when completed form is submitted

• Must have current and complete IEA on file for
  every child or adult for whom a free or reduced
  price meal is claimed. (Not At Risk Programs)
• Must be updated at least annually.

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Income Eligibility Confidentiality

• All information on the application will be
  confidential and used only for the purpose of
  determining CACFP reimbursement for meals and
  snacks served at the program.
• Keep staff access to IEAs to a MINIMUM.

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Confidentiality Continued

• Income Eligibility Applications should not be
  kept in a participants general folder.
• Determination status of free, reduced price or
  paid should never be included on POS meal count
  sheets.

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IEA- Part 1

• List the first/last name and DOB of each child or
  adult in the household enrolled in facility
• CCC- If the household receives Food Stamps, TANF,
  In ADC- SSI, or Medicaid benefits, the type of
  benefit must be checked and the case number
  listed in Part 2

• IEA CANNOT BE APPROVED IN THE FREE CATEGORY
  UNLESS THE (TANF, SSI, SNAP) CASE NUMBER IS
  INDICATED.

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IEAs Part 1

• The Healthy, Hunger-free Kids Act of 2010, (the
  Act) Public Law 111-296, provides categorical
  eligibility for free meals to foster children.
  Any foster child whose care and placement is the
  responsibility of the State or who is placed by a
  court with a caretaker household is categorically
  eligible.

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Foster Children

• Households with foster and non-foster children
  may choose to include the foster child as a
  household member, as well as any personal income
  earned by the foster child, on the same household
  application that includes their non-foster
  children. This will streamline the application
  process and may help foster familys non-foster
  children qualify for free or reduced price meals
  based on household size and income

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Categorical Eligibility- Foster Children continued

• The Act allows certification of a foster child
  for free meals, without application , if the
  local educational agency or other child nutrition
  program institution obtains documentation from an
  appropriate State or local agency indicating the
  status of the child as a foster child whose care
  and placement if the responsibility of the State
  or that the foster child has been placed with a
  caretaker household by a court

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IEAs Part 3

• Must be completed by all households which do not
  qualify for categorical eligibility, but whose
  income is below the income guidelines shown in
  the cover letter

• List all members of household including all
  children listed in Part 1.
• List income from most recent month.

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IEAs

• If a case number is listed in part 2, the
  application must be signed and dated by an adult
  member of the household

• If no case number is listed in Part 2, the
  application must be signed by adult member of
  household, and include the last four digits of SS
  number, address and telephone number.

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IEAs For Center Use Only

• Check all appropriate boxes, sign, and date
• Determination will be based either on household
  size and income reported in Part 3 or categorical
  eligibility reported in Part 1

• When determining eligibility based on income,
  indicate total number of household members listed
  on the application and the total monthly
  household income. The total number of persons in
  the household should equal the number of names
  listed on IEA.

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IEAs For Center Use Only

• Annual Income Conversion
• Weekly x 52, Every 2 weeks X 26, Twice A Month X
  24, Monthly X 12
• Multiple income sources with different frequency
  use conversion above to annual income
• Hourly wages are not acceptable.
• Show all math

• Use most current income guidelines
• Indicate reasons for denials
• Over-income participants are put in the paid
  category. Do not need IEA
• Determination made within 10 days of receiving
  the application.

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IEAs-For Center Use Only

• If concerned with the authenticity of the
  information provided on an application, verify on
  a case by case basis, verify the application for
  cause.

• Temporary approval of an application is longer
  permitted because of the year long duration of
  eligibility provision

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Most Common Review Errors

• Incomplete For Center Use Only section.
• Categorical eligibility approval as free without
  case number
• Missing Information (last names, SSI number)
  Last 4 digits only

• Incorrect household size
• Using old Income Guidelines
• No second edit

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IEAs continued

• If you are doubtful about the information
  provided contact household.
• Determination status of IEAs are valid for one
  year regardless of changes in household income.

• As a rule re-determine only if change in status
  will benefit family/institution. Initial and date
  all updates.
• Parent Applications become valid the date the
  institution verifies it is correctly completed.

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Finish IEAs

• Have second edit performed on all forms with
  center official initials date to avoid
  Over-Claims Under-Claims
• Have a written policy for IEA determination.
  Store with program records for 3 years plus the
  current year
• Refer to CACFP memos 06-2014, 07-2014 reissued

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Cycle Menu

• A cycle menu is a series of menus that are
  repeated over a specific period of time, such as
  4 weeks. The menu is different each day during
  the cycle. At the end of the cycle, the menu is
  repeated.
• Cycle menus save time and labor costs
• Save time in gathering information, planning
  menus, developing specifications, and costing
• Purchasing procedures are standardized and take
  less time
• Standard grocery list helps prevent extra trips
  to store- saving gas and time
• The time you save by using a cycle menu can be
  used for nutrition education and training

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Cycle Menu continued

• Cycle menus can help control food costs
• It is easier to project the right amount of
  product to purchase when familiar with the
  quantities used previously
• Easier to buy regularly used items in bulk
• Take advantage of seasonal foods
• Cycle menus reduce storage costs/food waste
• Since cycle menus help project the right amount
  of product to purchase, they help keep stock at
  appropriate levels
• Cycle menus reduce food waste
• As menus are prepared repeatedly, it is easier to
  project how much of each menu item you will need
  to make

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Family Style Dining

• Family style- food is set out on the table, we
  advocate this style because
• children and participants can serve themselves
• promotes social interaction
• staff role model gives children the opportunity
  to learn acceptable table manners
• USDA FNS Instruction 783-9,
• Revision 2

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Portion sizes.

• Record the portion or serving size of each menu
  item served (e.g., ½ cup orange juice, 1 oz.
  cheese, 1 slice toast)
• Serving sizes can be shown in measures (such as
  cup measures, scoop or ladle sizes), weight
  (grams), or number (such as a medium apple or 1
  muffin)

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Amount of food needed to meet the total required
for each serving

• Example
• For 20, 2-5 year old children, 1 gallon of 1 or
  skim milk is needed
• (20 x 6 oz. each 120 oz., 1 gallon 128 oz.)
• Whole milk for children under 2 years, skim or
  low fat for children 2 years and older
• Example
• For 25, 6 year old children, 19 cups canned pears
• (25x .75 cup each 18.75 cups)

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Beef Stew example

• Requirements
• ¾ cup Beef Stew (meal component and portion
  size)
• Amounts
• Bread- 25 biscuits
• Frt/Veg- 6.5 cup mixed vegetables
• Meat or Alt.- 3.5 lb. stew beef
• Mixed Dishes creditable for 2 meal components only

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Pizza example.

• Requirements
• 1 pizza square
• Amounts
• Bread- 25 (25 gram crust) servings
• Meat or Alt.- 25 (2 oz. cheese) servings

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Pre-portioned foods

• Document individual weights of pre-portioned
  foods and the numbers needed (e.g., 20 (2oz)
  hamburger or chicken patties
• Be sure that the individual weight of one serving
  is enough to meet the required serving size. If
  the product is a nugget size, indicate the
  number of pieces that meet the required portion

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Avoid!!

• General descriptions of food items
• boxes of cereal
• cans of juice
• Specify the weight of number of ounces per can,
  size of can, or box
• Refer to the food label for the number of
  servings, and servings size the container holds.
• Check serving size against the requirements for
  the age group served

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Choking Prevention

• Always watch or sit with children during meals
  and snacks
• Children ages 2 to 3 especially are at risk of
  choking on food and remain at risk until about
  the age of 4
• Use Food Guide Pyramid for young Children (see
  pg. 19) as a guide
• Offer 2- to 3- year-olds the same variety of
  foods as the rest of the children but prepare in
  forms that are easy for them to chew and swallow
• Watch children during meals and snacks to make
  sure they
• Sit quietly
• Eat Slowly
• Chew food well before swallowing
• Eat small portions and take only one bite at a
  time

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Choking continued

• Prepare foods so that they are easy to chew
• Cut foods into small pieces or thin slices
• Cut round foods lengthwise into thin strips
• Remove all bones from fish, chicken, and meat
• Cook food such as carrots or celery until
  slightly soft- cut into sticks
• Remove seeds and pits from fruit
• Spread peanut butter thinly

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Choking continued

• The foods which are popular with children often
  cause choking This list is not all inclusive.
• Firm, smooth, or slippery foods that slide down
  the throat before chewing like
• Hot dog rounds
• Hard candy
• Large pieces of fruit
• Granola
• Peanuts
• Whole grapes
• Cherries with pits

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Claim Consolidation

• Tally meal counts weekly, less margin for error
• Consolidate claims monthly submit by 10th of
  each month
• Cross reference IEAs, Enrollment Forms, POS meal
  counts, and Attendance sheets with Master Roster
  before beginning the claim consolidation

• Purpose
• To determine monthly claim for reimbursement
• To produce a verifiable record of what the
  institution claimed

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To Consolidate a Claim

• Designate F/R/Paid status for each participant
• Record totals by meal type and reimbursement
  status for daily, weekly, and monthly totals
• Include a comprehensive monthly tally sheet that
  includes all facilities/classrooms
• Sponsors notify facilities in writing of all
  meals denied or disallowed

• Tip Use different color highlighters to
  designate free, reduced, paid status
• Tip Compare meal count sheets to attendance
  records as a double check for accuracy
• Tip When an error is made correct it, circle in
  red, initial and date

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POS Meal Counts Must Include

• First Last names of participants
• Check marks for meal type completed within 15
  minutes of the actual serving of food (children
  are seated)
• Track staff eating meals - cost
• List site location and date of meal service

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Written Policy for Claim Consolidation Should
Include

• All Institutions
• Conduct edit checks to ensure no more than
  three meals per day per child are claimed (2
  meals ,1 snack or 2 snack s , 1 meal)
• Sponsors
• Do edit check to ensure facilities are only
  claiming for approved meal types, total meal
  counts do not exceed total enrollment.

• Block Claims no longer required of Sponsoring
  Organizations
• Household Guidance Contact is still required for
  Sponsoring Organizations

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Most Common Review Errors

• System is not verifiable, meal counts cannot be
  replicated
• Out of date Master Roster so meals tallied have
  wrong determination status
• Error keying in totals to spreadsheet
• Meal count recorded prior to the children being
  seated for the meal

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Wrapping Up Claim Consolidation

• Include a second edit of process with initials
  date
• Have written procedure for consolidating the
  claim so totals claimed can be consistently
  replicated
• Store records for 3 years plus the current year
• State Agency conducts additional edit checks

• FOR PROFIT CENTERS
• Must keep 25 f/r documentation of file of
  categorical or income based eligibility for each
  month claimed
• May not claim for months that 25 threshold is
  not met

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Sponsoring Organizations monthly edit checks

• The facility has been approved to serve the meal
  types being claimed
• The number of meals claimed do not exceed the
  number derived by multiplying approved meal types
  times days of operation times enrollment
• Sponsors ensure that sites are not over capacity

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Sponsors Monitoring Reviews Minimum Content

• The Program meal pattern
• Licensing or Alternate approval
• Participation in, or attendance at, sponsor
  training
• Meal counts
• Menu and meal records
• Annually updated enrollment forms
• Identify and document all findings

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In addition, at each monitoring review

• ? Conduct a 30-day follow-up review to ensure
  identified findings and subsequent Corrective
  Action Plans have been implemented and sustained
• Assess whether the facility has corrected
  problems noted on previous reviews
• Include a five-day reconciliation of meal counts
  with enrollment and attendance records

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Standard Review Requirements for All Types of
Facilities

• Each FDCH, CCC, ADC, OSHCC, and At Risk center
  must be reviewed three times per year unless the
  review averaging provision is used
• Two of the three reviews must be
  unannounced-schedule must vary and be
  unpredictable
• One of the unannounced reviews must include the
  observation of a meal service
• A new facility must be reviewed during its first
  four weeks of operation
• Not more than six months may elapse between
  reviews of any facility

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Maintaining a Nonprofit Food Service Operation

• All institutions-
• nonprofit food service
• ALL of the money received in CACFP reimbursement
  MUST be used ONLY in the food service operation
• FNS Instruction796-2 Rev. 4

• Must be able to identify and track all CACFP
  expenses reimbursements in the operation or
  improvement of the food service
• Does not mean operation runs at a loss or
  break-even
• Does mean any excess of revenue over expenses is
  retained used only in the operation of the food
  service

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Administrative Expenses

• Annually, Sponsors must submit an Administrative
  Expense budget
• Administrative costs reflect the budgeted or
  actual costs associated with administering the
  reimbursement received
• Administrative costs are limited to the
  institutions allowable expenses for planning,
  organizing and managing CACFP
• Independent Centers may choose to submit
  administrative budgets to be applied against
  anticipated meal reimbursements

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Operating Expenses
Annually, Sponsors must submit an on Operating
Expense budget Operating costs reflect the
budgeted or actual costs associated serving the
meals program Operating costs are limited to
the institutions allowable expenses for food
production, food and supplies costs and food
labor for CACFP Independent Centers must submit
operating budgets to be applied against
anticipated meal reimbursements
52
Store All Food Services Invoices Receipts for 3
Yrs. Plus the Current Year

• Example - May use CACFP funds for
• Food for participants staff performing food
  service labor (same food)
• Dishes, cups, utensils
• Paper goods used in food service
• Dishwashing Hand Soap
• CACFP Food Service related salaries
• Kitchen appliances- prior approval if over
  5000.00
• Mileage to grocery store

• Example - May not use CACFP funds for
• Personal groceries, soda, coffee, dog food
• Toys, games, videos
• Arts Crafts supplies
• Mileage for general transportation
• Laundry cleaning supplies not used in the CACFP

53
CACFP Training

• All Sponsoring Organizations are required to
  annually attend a State Agency approved CACFP
  training
• All institutions are required to provide training
  to their CACFP key staff upon orientation to the
  six minimum CACFP topics and AT LEAST annually
  thereafter
• Key staff includes those staff members involved
• in the administration, management, or
  functional operation of the CACFP

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Training Topic/Documentation
Training must include instruction appropriate to
the level of staff experience
and duties.

• Minimum Training Topics
• Meal patterns
• Meal counts
• Claims
• Recordkeeping
• Reimbursement processes
• ?Sponsors Monitoring review procedures

• Minimum Documentation
• Dated attendance sheet
• Copy of training agenda materials used or
  documentation of specific sources
• Note failure to provide and/or participate
  in an annual CACFP training can lead to serious
  deficiency

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Training of Sponsors Monitors

• Sponsoring organizations must keep records
  documenting the attendance at State Agency
  training of each staff member with monitoring
  responsibilities annually
• Annual Sponsor Training of staff must include
  instruction appropriate to the level of staff
  experience and duties
• Minimum training frequency and content
  requirements apply- 6 minimum CACFP topics
  annually meal counts, claims, meal patterns,
  monitoring and review procedures, recordkeeping,
  reimbursement processes

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Training of Site Monitors

• There are specific responsibilities for each site
  monitor to execute appropriate and viable program
  reviews, all site monitors must attend State
  Agency training prior to placement in the field
• USDA FDCH Monitor Handbook
• Adult Day Resource Handbook
• Independent Center Monitor Handbook
• At Risk Handbook
• CACFP Crediting Handbook

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Monthly Edit Checks

• The Tools in Your Tool box
• for an Efficient, Effective, and Successful Meals
  Program

58
Monthly Edit Checks

• Cross Reference Master Roster with
• Enrollment forms
• IEAs
• Attendance sheets absences noted?
• POS meal counts

• Check POS Meal Counts for
• Approved meal types
• Free/reduced price/paid benefit
• Maximum of 2 meals, one snack or 2 snacks one
  meal per day
• Staff meals
• No meal count exceeds enrollment

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Monthly Edit Checks

• All New employees CACFP Orientation Training
• Review of food service receipts for food service
• ?For profit centers -25 free/reduced price
  eligibility- must meet monthly

60
Other Edit Checks

• First/last name on all documents
• Documentation in pen
• All 2nd edits dated initialed

• TIP Develop CACFP written policies. Use
  Summary of CACFP Documentation
• Viability, Capability and Accountability

61
Recordkeeping

• Requirement three (3) years plus the current
  year (or longer if outstanding audits)

• Includes all program documents, correspondence
  memos, and financial records

62
Recordkeeping
CACFP Records do not go on field trips!
All records must be available at the Sponsoring
Organization site and individual Center and
family day care home sites during normal
business hours Sponsoring Organizations keep
copies only
63
IOM and the CACFP (not in regulation yet)
CACFP Training June 4, 2014 A special thanks to
Karen Abbott, CACFP Program Specialist, Vermont
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CACFP Meal Pattern

• Institute of Medicine (IOM) Recommendationsto
  the CACFP Pattern
• Proposed rule has been drafted, but still in
  USDAs clearance process
• Expected to clear USDA summer 2014 2 years
  behind schedule
• Proposed rules with a 90 day comment period

65
Age Groups

• 1 year olds
• Age 2 through age 4
• Age 5 through age 13
• Age 14 through age 18
• Age 19 and older

IOM Recommendation to the CACFP Pattern
66
Breakfast

• Lean meat or meat alternates must be served at
  breakfast 3 days per week.
• On the days without meat or meat alternates, must
  serve an additional ½ ounce equivalent
  grain/bread for 1 year old children, and an
  additional 1 ounce grain/bread equivalent for all
  other ages.

67
Lunch/Supper

• One fruit and two vegetables must be served at
  each lunch/supper meal
• Dark green vegetables at least twice per week
• Orange vegetables at least twice per week
• Legumes at least once per week
• Starchy vegetables no more than twice per week
• Other vegetables at least three times per week

68
Lunch/Supper

• One fruit and two vegetables must be served at
  each lunch/supper meal
• Dark green vegetables at least twice per week
• Orange vegetables at least twice per week
• Legumes at least once per week
• Starchy vegetables no more than twice per week
• Other vegetables at least three times per week

69
Grains/Bread

• Over the course of the week and day, at least
  half of the grains/breads served in meals and
  snacks must be whole grain rich
• Whole grain rich food must meet at least one of
  the following two specifications
• The product contains the FDA approved health
  claim on its packaging
• The product ingredient listing lists whole
  grain first, in both mixed and non-mixed dishes

70
Milk

• Must be Fat-free or low-fat for children over two
• Milk substitution must be nutritional equivalent
  to cows milk
• Restrict flavored milk to children 5 years and
  above.
• Restrict sugars in flavored milk to 22 g.
  per 8 fluid ounces.

71
Snacks

• Each snack will provide two different food
  components
• Over the course of a five day week, the food
  components provided will include
• Two servings of fruit
• One serving of an orange vegetable
• One serving of a non-starchy vegetable
• Two servings of grain/bread
• Two servings of lean meat
• Two servings of low fat or non-fat milk

72
Snacks

• Each snack will provide two different food
  components
• Over the course of a five day week, the food
  components provided will include
• Two servings of fruit
• One serving of an orange vegetable
• One serving of a non-starchy vegetable
• Two servings of grain/bread
• Two servings of lean meat
• Two servings of low fat or non-fat milk

73
Snacks

• Each snack will provide two different food
  components
• Over the course of a five day week, the food
  components provided will include
• Two servings of fruit
• One serving of an orange vegetable
• One serving of a non-starchy vegetable
• Two servings of grain/bread
• Two servings of lean meat
• Two servings of low fat or non-fat milk

74
Breakfast Meal Pattern
1 year 2-4 years 5-13 years 14-18 years
Fruit or non-starchy vegetables ¼ cup ½ cup ½ cup ½ cup
Grain/bread (ounce equiv) ½ ounce 1 ounce 1 ½ ounce 2 ounces
AND AND AND AND
Lean Meat or Meat Alternate ½ ounce 1 ounce 1 ounce 2 ounces
OR OR OR OR
Grain/bread 1 ounce 2 ounce 2 ½ ounce 3 ounces
Milk ½ cup ½ cup ¾ cup 1 cup
75
Breakfast Meal Pattern
1 year 2-4 years 5-13 years 14-18 years
Fruit or non-starchy vegetables ¼ cup ½ cup ½ cup ½ cup
Grain/bread (ounce equiv) ½ ounce 1 ounce 1 ½ ounce 2 ounces
AND AND AND AND
Lean Meat or Meat Alternate ½ ounce 1 ounce 1 ounce 2 ounces
OR OR OR OR
Grain/bread 1 ounce 2 ounce 2 ½ ounce 3 ounces
Milk ½ cup ½ cup ¾ cup 1 cup
76
Snack Meal Pattern
1 year 2-4 years 5-13 years 14-18 years
Fruit (2 X per week) ½ cup ½ cup ½ cup 1 cup
Orange vegetable (1 x per week) 1/8 cup ¼ cup ½ cup ½ cup
Non-starchy vegetable (1 x per week) 1/8 cup ¼ cup ½ cup 1 cup
Grain/Bread (2 x per week) ½ ounce equiv. 1 ounce 1 ounce 2 ounces
Meat or meat alternate (2 x per week) ½ ounce 1 ounce 1 ounce 1 ounce
Milk (2 X per week) ½ cup ½ cup ½ cup ½ cup
77
Enhanced Snack Meal Pattern
5-13 years 14-18 years
Fruit (4 X per week) ½ cup 1 cup
Orange vegetable (2 x per week) ½ cup ½ cup
Non-starchy vegetable (2 x per week) ½ cup 1 cup
Grain/Bread (4 x per week) 1 ounce 2 ounces
Meat or meat alternate (4 x per week) 1 ounce 1 ounce
Milk (4 X per week) ½ cup ½ cup
78
Enhanced Snacks

• Recommended as an option for children 5 years of
  age and older
• For each age group, the snack will include four
  servings
• Recommended as an option for the afternoon snack
  only
• Not recommended for under age 5

79
Orange Vegetables

• Acorn squash
• Butternut squash
• Carrots
• Hubbard squash
• Pumpkin
• Sweet potatoes
• Red Pepper
• Tomatoes

80
Starchy Vegetables

• Corn
• Green peas
• Lima beans
• Potatoes

81
Dark Green Vegetables

• Bok choy
• Turnip greens
• Broccoli
• Mustard greens
• Collard greens
• Watercress
• Dark green leafy lettuce
• Spinach
• Kale
• Mesclun
• Romaine lettuce

82
Additional Recommendations

• Limit grains/breads that are high in added sugars
  to one time per week
• Ready to eat and hot cereals must have less than
  or equal to 21.2 grams of sugar per 100 grams dry
  weight of cereal (WIC food package) which is
  equal to 6 grams or less sugar per 1 ounce cereal
  dry weight.

83
Additional Recommendations

• Baked or fried grain products high in solid fat
  and added sugars are limited to one serving per
  week across all eating occasions.
• Limit highly processed meat, poultry, and fish to
  one time per week across all eating occasions.
  This includes breaded and
  fried products.

84
Infant Meal Pattern

• Align Infant requirements with WIC and
  recommendation made by the AAP
• Only breastmilk for formula under 6 months of age
• Gradual introduction of baby meats, cereals,
  fruits vegetables beginning at 6 months
• No fruit juice of any type before 1 year of age

85
Infant Meal Pattern
Ages Meals Breastmilk or Iron Fortified Formula Meat, Vegetables, Fruits Infant cereal
0-5 months All feedings 4-6 oz. Breastmilk or Infant Formula No solid foods
6-11 months Breakfast 6-8 oz. Breastmilk or Infant Formula 1-4 T meat, fish, poultry or egg yolk or 1-4 T infant cereal plus 1-2 T fruit
6-11 months Lunch/Supper 6-8 oz. Breastmilk or Infant Formula 1-4 T meat, fish, poultry or egg yolk or 1-4 T infant cereal plus 1-2 T fruit or 1-2 T vegetable
6-11 months Snack 2-4 oz. Breastmilk or Infant Formula 1-2 T vegetable or 1-2 T fruit plus ½ slice bread or 2 crackers
86
CACFP Policy Updates

• Income Eligibility Forms Determinations
  Duration
• Health and Safety in the CACFP
• revisions made 5/16/2014

87
New Updated CACFP Resources
88
CACFP Handbooks
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CACFP Handbooks

• http//www.fns.usda.gov/cacfp/cacfp-handbooks
• At-risk Afterschool Care Handbook
• Crediting Handbook for CACFP
• Family Day Care Home Monitor Handbook
• Guidance for Management Plans and Budgets
• Monitoring Handbook for State Agencies
• Serious Deficiency, Suspension, Appeals
• Adult Day Care
• FNS Instruction 796-2 Rev.4
• http//www.fns.usda.gov/sites/default/files/796-2
  20Rev204.pdf

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FNS Instruction 796-2 Rev. 4

• General revisions throughout the instruction
• New acronyms DCH, SA, SEA, GAAP
• Excessive Non-profit Food Service Account
  Balances
• Allowable Food Cost
• Updated Index
• Two new exhibits
• Costs Requiring Additional Approval
• Questions and Answers

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Civil Rights Compliance

• Collect and report racial ethnic beneficiary data
  once each year.
• Display Civil Rights Poster in prominent
  location.
• Display Parent notification poster
• Provide Civil Rights Training
• Include Civil Rights Statement in all materials
• Special Dietary Needs

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Civil Rights Statement

• The U.S. Department of Agriculture (USDA)
  prohibits discrimination against its customers,
  employees, and applicants for employment on the
  bases of race, color, national origin, age,
  disability, sex, gender identity, religion,
  reprisal and, where applicable, political
  beliefs, marital status, familial or parental
  status, sexual orientation, or if all or part of
  an individual's income is derived from any public
  assistance program, or protected genetic
  information in employment or in any program or
  activity conducted or funded by the Department.
  (Not all prohibited bases will apply to all
  programs and/or employment activities.)
• If you wish to file a Civil Rights program
  complaint of discrimination, complete the USDA
  Program Discrimination Complaint Form, found
  online at http//www.ascr.usda.gov/complaint_filin
  g_cust.html, or at any USDA office, or call (866)
  632-9992 [phone] FREE to request the form.
  You may also write a letter containing all of the
  information requested in the form. Send your
  completed complaint form or letter to us by mail
  at U.S. Department of Agriculture, Director,
  Office of Adjudication, 1400 Independence Avenue,
  S.W., Washington, D.C. 20250-9410, by fax (202)
  690-7442 or email at program.intake_at_usda.gov.
• Individuals who are deaf, hard of hearing, or
  have speech disabilities and wish to file either
  an EEO or program complaint please contact USDA
  through the Federal Relay Service at (800)
  877-8339 [phone] FREE or [phone]
  [phone] FREE (in Spanish).
• Persons with disabilities who wish to file a
  program complaint, please see information above
  on how to contact us by mail directly or by
  email. If you require alternative means of
  communication for program information (e.g.,
  Braille, large print, audiotape, etc.) please
  contact USDA's TARGET Center at [phone]
  [phone] FREE (voice and TDD).

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Or

• USDA is an equal opportunity provider and
  employer.

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Reauthorization

• Due out in 2015
• State Agencies asked for both higher
  reimbursement rates and support in the
  implementation of the new meal patterns

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Contact Information

• Carole Dennis, CACFP Program Specialist
• New Hampshire Department of Education
• 101 Pleasant Street
• Concord, NH 03301
• [phone] Carole.Dennis_at_doe.nh.gov
• Special thanks to Karen Abbott-presentation at
  Vermont Tri-State Conference

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The Finish Line!
Questions Carole Dennis, Program Specialist
CACFP Carole.dennis_at_doe.nh.gov 603-271-3883