Transcript Introduction to the Child and Adult Care Food Program (CACFP)

Welcome!
Introduction to the
Child and Adult Care
Food Program (CACFP)
ICN’s new eLearning Portal will provide
an enhanced online training experience…
Anytime / Anywhere
What you need to know:
 Current user profiles and certificates WILL NOT be transferred
 Access your profile and download certificates
 Complete your courses in progress
 Stay informed by using our FAQ page http://theicn.org/elearning/
 We are here to help – email [email protected] or call us!
Institute of Child Nutrition  theicn.org  800-321-3054
Features of the new system include:
Easy Navigation
Language Translation
At System Level
Searchable Catalog
Notifications
Mobile Friendly
Offline Playing & Syncing
External Training
Transcript
Gamification
Social Media Integration
Institute of Child Nutrition  theicn.org  800-321-3054
Pre-Assessment
Introduction
Child and Adult Care
Food Program (CACFP)
Objectives
• Identify the United States Department of
Agriculture (USDA) Child Nutrition Programs.
• Discuss the history and purpose of the Child
and Adult Care Food Program (CACFP).
• Describe the Child and Adult Care Food
Program eligibility criteria.
• Describe the benefits of participating in the
Child and Adult Care Food Program.
FNS Regional Offices
Image courtesy of www.fns.usda.gov/fns-regional-offices
USDA Child Nutrition Programs
• Child and Adult Care Food Program (CACFP)
• School Breakfast Program (SBP)
• Fresh Fruit and Vegetable (FFVP)
• Special Milk Program (SMP)
• Summer Food Service Program (SFSP)
• National School Lunch Programs (NSLP)
State Agency Contact for CACFP
www.fns.usda.gov/cnd/Contacts/StateDirectory.htm
Healthy, Hunger-Free Kids Act of 2010
Public Law 111-296
• Nutrition and wellness components added
CACFP Organization Type —
Independent Center
An independent center is a single child care
program that has signed an agreement with a
state agency to operate the Child and Adult
Care Food Program and serve nutritious meals.
(For more information, refer to 7 C.F.R.
§226.2 Definitions)
Program/Income Eligibility
• USDA describes the free, reduced, and
paid categories
• Must be licensed or approved
• Non-Profit and for-profit can apply
• For-profit can receive reimbursement if it has
at least 25% of their total participants eligible
for free or reduced price meals each month
Free Meal Classification
• Gross income at or below the eligibility level
• Receive Supplemental Nutrition Assistance
Program (SNAP)
• Temporary Assistance for Needy Families
(TANF)
• Food Distribution on Indian Reservations
(FDPIR) or
• Enrolled in Head Start
Reduced Meal Classification
• Household size and gross income do not meet
requirements for free meals
• Income is at or below the eligibility level for
reduced price meals
• Must provide proof of income such as a
check stub or
• Medicaid Card or letter with income from
place of employment (on company letterhead)
Paid Meal Classification
• Household gross income that exceeds the
eligibility guides for free and reduced price meals
• Enrollees for whom no income eligibility
statement has been submitted or
• Incomplete or incorrect income statement
Benefits of the Child and
Adult Care Food Program
• Funds provided from USDA to help purchase
higher quality food
• Greater variety of food
• Children may improve social skills
www.fns.usda.gov/school-meals/
income-eligibility-guidelines
Activity: Review Activity
Tips for Success
Taking and applying this short informational
course to gain knowledge regarding the CACFP
will help you have a quality program.
Planning a Reimbursable Meal
Objectives
• Identify the difference between pre-plated
meal service and family-style meal
service (FSMS).
• Identify the benefits of family-style meal
service (FSMS).
• Develop a menu that includes all the
Child and Adult Care Food Program meal
requirements for each meal.
• Write a plan for documenting food substitutions.
Pre-plated Meal Service
• At least the minimum amount of required
food is on the plate.
• The designated person portions the food on
the plate and the milk in the cup.
• The portioned out plates and cups of milk are
placed before the child.
Family-style Meal Service (FSMS)
• Platters of food are placed on the table.
• Children serve themselves.
• Child-sized plates and utensils are used.
Use Appropriate Size Serving
Containers and Eating Utensils
Helps to develop:
• fine motor skills,
• hand-eye coordination,
• manners,
• independence, and
• ability to share.
Infant Meal Patterns
There are two age groups:
• Birth through 5 months
• 6 through 11 months
Breast or Bottle Feeding?
• Parent must put in writing if they are
breast or bottle feeding.
• The parent must also give permission for
formula to be mixed and served to infant.
• Providers may receive reimbursement if the
mom breast feeds the infant at the center
or home.
Child Care Meal Patterns
There are 4 age groups addressed on the
meal pattern.
• 1-2 years of age
• 3-5 years of age
• 6-12 years of age and
• 13-18 years of age (a new age group
to address the needs of older children.)
Activity: Make a Menu (Part A)
When planning menus that meet the CACFP meal
requirement, you must consider:
• what to serve
• who will be receiving the meal, and
• how much to prepare
(Follow directions from instructor)
Milk Does the Body Good!
• Contributes nutrients such as calcium,
vitamin D, and potassium.
• Must be unflavored whole milk for children
age one.
• Must be unflavored low-fat (1 percent) or
unflavored fat-free (skim) milk for children two
through five years old.
Menu Record
The menu record is the document that will reflect:
• all components have been served
• there is food variety
• supporting documentation to reflect meals
and should be kept with claims
Water Requirement
• Water must be available and offered
throughout the day.
• It can be available in a pitcher or from a
water fountain.
Annual Training
Must keep records
• all staff – any person that has a CACFP role
• session dates – what day and date
• location of training – where
• topics – what was talked about
• sign-in sheets – proof that you were there
Time of Service/Point of Service
Mark meal complete after total meal has been
placed before child or “served” including milk.
Substitutions
• Medical substitutions
• Food allergies
• Parental requests
• Non-dairy beverages
• Religious substitutions
Medical Food Substitutions
Documentation must contain:
• child’s disability and why the disability
restricts the diet,
• major life activity affected by the disability,
• food item to be avoided,
• food to use for substitution, and
• signature of licensed physician
Most Common Food Allergens
• Milk
• Tree nuts
• Eggs
• Peanuts
• Fish
• Wheat
• Shellfish
• Soy
Activity: Make a Menu (Part B)
Substitute food that may cause an allergic
reaction with food that does not contain a
known allergen.
Parental Requests
• Non-medical food substitution requests
made for one individual must be made for
all individual requests.
• Food substitutions must be documented on
the menu.
Determining if a Non-Dairy
Beverage is Nutritionally
Equivalent to Milk
• The parent must choose a product that meets
or exceeds the nutritional values set by the
CACFP for the meal to be eligible for
reimbursement.
Religious Substitutions
• Religion is not a protected class.
• Designated groups may be allowed
exemption but must request state
approval first.
Tips for Success
• All substitute staff are familiar with the
participant allergy list.
• Allergy list must be current and clearly
identify allergen.
• All child care staff should know the meal
pattern.
• All staff should know when and how to record
meal counts.
Recordkeeping and Forms
Objectives
• Identify the forms that are needed as
required documentation for the Child and
Adult Care Food Program.
• Develop a required recordkeeping system for
all federal meal program related records.
Enrollment Form – Enroll From the Start
• Must be completed for each child
• Information on enrollment form:
o name of child
o normal days of attendance
o normal hours of attendance
o normal meals served while in
attendance, and
o signature of parent or guardian
Activity: Enroll From the Start
Annual Civil Rights Training
All child care programs are responsible for
training their staff.
• collection and use of data,
• effective public notification systems,
• complaint procedures,
• compliance review techniques,
• requirements for reasonable accommodation
of persons with disabilities,
• requirement for language assistance,
• conflict resolution, and
• customer service.
Civil Rights Compliance
Child care programs requirements:
• Requirement to collect ethnic and
racial data on all enrolled children
• Train all staff on civil rights guidance related
to CACFP
Activity: Sample Ethnic and Racial
Data Collections
Visual Identification
• If the parent chooses to abstain, the
person doing the intake “must” make a
visual determination.
• There are no right or wrong answers.
Special Supplemental Nutrition
Program for Women, Infants, and
Children (WIC)
Parents of enrolled children must be provided
with current information regarding the Special
Supplemental Nutrition Program for Women,
Infants, and Children (WIC).
Public Notification System
Used to inform parents of:
• program availability
• program rights and
responsibilities
• policy of nondiscrimination
• complaint procedures
Income Eligibility Forms
• Developed by State agencies
• Guidelines set by the Federal Government
• Each child is classified as free, reduced-price or
paid category
• All households complete an Income Eligibility
Application
Tips for Success
To manage the enrollment and income
eligibility applications, alphabetize and keep
by classroom.
CACFP Reimbursement Spending
• Allowable, reasonable, and necessary items
• Documented in the budget
• Detailed receipt includes date of purchase,
name of vendor, items’ descriptions, quantity
purchased, and amount paid.
Tips for Success
Copy all receipts and keep with originals in case
of ink fading.
Attendance Records
• Required for each child
• Shows children in attendance on a given day
• Format may vary
• Should accurately reflect days in operation
Meal Count Record
• Show the number of meals served to enrolled
children at each breakfast, lunch, supper,
or snack.
• Verify the actual meals served.
• Should include meals served to adults
performing labor necessary to the child
care center.
Activity: Getting it Right
• Take the meal count at the appropriate time
• Record the meal count at the appropriate time
Handling Foods Safely
• Proper handwashing
• Separate, cook, and chill food properly
• Preparation of fresh fruits and vegetables
• Food temperature
• Safe transporting
Proper Handwashing
• Single most important act you can do to
decrease the chance of foodborne illness
• Wash hands often
• Always use warm soapy water
• Always after changing diapers
Separate, Cook, and Chill
• Separate different foods such as vegetables
and meats
• Store foods that will not be cooked or ready-toeat foods on top self
• Store other foods on different shelves
according to the cooking temperature
(food that receives the highest cooking
temperature is stored on the lowest shelf)
Preparation of Fresh Fruit and
Vegetables
• Wash thoroughly under running water just prior
to eating or cooking
• Child care centers may grow their own garden
Food Temperature
• Cook to appropriate temperatures
• Keep out of the danger zone (40 °F to 140 °F)
Safe Transporting
• Use appropriate containers
• Practice safe transporting of food at every step
CACFP Monthly Claim Checklist
• Items you should verify that you have included
with your monthly claim.
o enrollment form for each child in program
o menu record for each meal served
o each application is classified correctly
Tips for Success
• Maintain a folder for each center
• Breakdown the material inside the center’s
folder into classroom
• All needed items that justify your claim should
be kept in the folder
Report Imminent Threat to
Health or Safety
• Immediately remove any threat or hazard.
• Outside monitors are obligated to notify the
appropriate state, local licensing, or health
authorities to report a threat or danger to the
children.
Resources
Objectives
• Identify where to find information on the
USDA’s Child and Adult Care Food Program
regulations, guides, and policies.
• Identify where to find resources that support
the administration of the Child and Adult Care
Food Program.
7 C.F.R. Part 226
• Electronic Code of Federal Regulations (C.F.R.)
• Regulations for the Child and Adult Care
Food Program
Government Publishing Office —
Electronic Code of Federal
Regulations
www.ecfr.gov
• Go to drop down box and click Title 7
• Go to Volume 4, Chapter 11, Parts 210 – 299
Food and Nutrition Service
• Finally, select Part 226 to bring up the CACFP
regulations
Subpart A-D
• Subpart A – General
• Subpart B - Assistance to States
• Subpart C - State Agency Provisions
• Subpart D - Payment Provisions
Subpart E-G
• Subpart E - Operational Provisions; this is where
many of the day-to-day required processes
are explained
• Subpart F - Foodservice Equipment Provisions
• Subpart G – Other Provisions
Institute of Child Nutrition
• FREE trainings and resources
• Face to Face and online
• Wide range of topics for child nutrition
programs professionals working in child
care setting
Team Nutrition
• Initiative of the USDA Food and Nutrition Service
to support the Child Nutrition Programs through
training and technical assistance for
foodservice, nutrition education for children and
their caregivers, and school and community
support for healthy eating and physical activity.
Infant Feeding Guide
• Infant development
• Breastfeeding and formula feeding
• Preventing tooth decay
• Feeding solid foods
• Drinking from a cup, and
• Commercially-prepared and home-prepared
baby food
USDA Handbooks
• All handbooks available for free download
• Crediting Handbook for CACFP
• Independent Child Care Center Handbook
Crediting Handbook for the CACFP
• Milk
• Meat/meat alternates
• Vegetables and fruits
• Bread/bread alternates
Activity: Which Resource to Use
ICN on Social Media
Come follow us!
facebook.com/ichildnutrition
@ichildnutrition
instagram.com/theicn
pinterest.com/theicn
©2017 The Institute of Child Nutrition
The University of Mississippi