Guidance Memorandum 12C - WI Child Nutrition Programs (FNS)

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Guidance Memorandum 12C: CACFP Meal Pattern Requirementspart of a reimbursable meal. Fluid milk served may also be fat-free or low-fat lactose reduced milk, fatfreeor low-fat lactose free milk, fat-free or low-fat buttermilk, or fat-free or low-fat acidified milk.Whole milk is recommended to be served to children between one and two years old. Milk served must bepasteurized fluid milk that meets State and local standards and may be flavored or unflavored.3. Drinking WaterDrinking water must be made available to children upon request, including at meal times. It is not part of areimbursable meal and may not be served in place of fluid milk. It does not have to be available for childrento self-serve but can be made available in a variety of ways which include having cups available next to thekitchen sink faucet, having water pitchers and cups set out, or simply providing water to a child when it isrequested. It is advised that children not be served too much water before and during meal times; excesswater may lead to reducing the amount of food and milk consumed by the children. Water should be servedwith snacks when no other beverage is being served and in place of other high calorie, sweetenedbeverages (juice drinks, soda, sports drinks, etc.) that are served outside of meal times.4. Written, Dated MenusMenus must be maintained for all meals and snacks served to children ages 1 through 12 and olderparticipants served in child care centers, outside of school hours care centers, emergency shelters and atriskafterschool programs. All food items served as the required food components must be documented onthe menus kept on file as supporting documentation of the meals and snacks claimed for reimbursement.Any menu substitutions must be documented on the menu kept with monthly claim documentation.5. Food Production RecordsA prototype form, the Lunch/Supper and Breakfast/Snack Production Record form (PI-1488) is attached.Contact your assigned consultant to obtain forms for centers approved to claim meals other than breakfast,lunch, and one snack.All agencies, except for emergency shelters, must complete daily, dated food production records for allapproved meals and snacks served to children one year and over. Each meal service must provide, at aminimum, the serving sizes required by the CACFP Meal Pattern for each child served. Production recordsmust be completed for the purpose of planning and preparing the total amount of food that will be madeavailable to the anticipated number of children and adults participating in each meal service which willassure that the serving size requirements are met. They may also help control food cost.The amounts of whole or reduced fat (2%) milk offered to one to two year olds and low fat (1%) or fat-free(skim) milk offered for children ages two and older must be documented separately.Refer to the attached Instructions for Filling out Daily Food Production Record for how to complete theproduction record. The direct web link to these instructions is:http://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/pr_instruction_ccc.pdfWebcast Training: The DPI webcast Completing Production Records located athttp://fns.dpi.wi.gov/fns_cntwebcasts provides a basic overview of how to complete production records.You may use the Meal Requirements Calculation tool found athttp://fns.dpi.wi.gov/files/fns/xls/meal_req_calc.xls to determine the required amounts for each foodcomponent for each meal. Please note that the completion of the “Amounts Required” column isoptional for those staff who are familiar with the serving size requirements.To calculate the total amounts of each individual food item to be purchased and prepared based on therequired amounts, use either the Food Buying Guide for Child Nutrition Programs (November 2001) orthe Food Buying Guide Calculator for Child Nutrition Programs at http://fbg.nfsmi.org/.H. Serving Meals to StaffIf staff or other adults are served meals, the number of adult meals must be documented for two purposes: (1) toplan the amounts of food to prepare for assuring the required minimum serving sizes are provided to all childrenand adults to be served and (2) to account for the food cost incurred for serving these adult meals. Documentthe number of adult meals to be served on the Production Record (PI-1488) in the space provided for recordingthe “Projected Meal Counts” for adults. Meals served to staff or other adults must be identified either as programadult meals or non-program adult meals.1. Program AdultA program adult is an adult employee or volunteer who performs CACFP labor on the day a meal isserved to him or her. CACFP labor includes meal preparation, serving the meals, assisting the childrenduring meal service, cleaning up before and after meals, and performing administrative responsibilitiesRevision Date: 10/14All Guidance Memorandums for the Child Care Component: http://fns.dpi.wi.gov/fns_centermemos4
Guidance Memorandum 12C: CACFP Meal Pattern Requirementsdirectly related to the agency’s CACFP operation. CACFP funds the agency receives can be used to pay forthe cost of program adult meals. These meals cannot be claimed for CACFP reimbursement.2. Non-program AdultA non-program adult is an adult who does not perform CACFP labor on the day a meal is served to himor her. This includes van drivers, maintenance employees, parents not involved with meal preparation ormeal service, administrative staff not directly involved with the agency’s CACFP operation, and people ofthe community and visitors such as DPI or USDA officials. CACFP funds the agency receives cannot beused to pay for the cost of non-program adult meals. Other funds such as tuition or charging separatelyfor non-program meals must cover the food costs associated with serving non-program adult meals. Ifserving non-program adult meals, the agency’s financial records must account for the funds used to coverfor these associated food costs.I. Commercially Prepared, Combination Food ItemsCommercially prepared, combination food items can only be credited to the CACFP meal pattern when theactual content (i.e., meat, bread, etc.) is known and documented. Examples of such food items are pizza,corndogs, chicken nuggets, fish sticks, ravioli, and cheese sauce. In order to determine this information youmust have a Child Nutrition (CN) label or Product Formulation Statement for the item. Documentation must becurrent and retained with your agency’s CACFP records in order for these foods to count toward a reimbursablemeal.Refer to the Child Nutrition (CN) Label Requirement Information Sheet athttp://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/cnlabelhandout.pdf for further information and examples onhow to use CN label information to determine serving sizes.1. CN LabelA CN Label can be found on the product packaging. Not all commercially prepared, combination food itemswill have a CN Label as companies are not required to provide this information. The Nutrition Facts Labelfound on the package is not sufficient information to satisfy this requirement.The following is an example of what a CN label looks like:CNDocumentation of the CN label contribution information on a list of products provided by a commercialdistributor is also acceptable, as long as the products purchased by the agency are identified on the list.2. Product Formulation StatementA manufacturer’s product formulation statement states the amount of cooked lean meat/meat alternate orother component provided by the food per serving. This must include an original signature from themanufacturer. Please refer to the Crediting Handbook for the Child and Adult Care Food Program, pages73-75 for a sample product formulation statement.J. Meal Service MethodsCN000000This 1.95 oz. Fully Cooked Beef Patty provides 1.5 oz. equivalent meat/meat alternativefor the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement CNauthorized by the Food and Nutrition Service, USDA 05-2010.)CNIn accordance with the CACFP Meal Pattern, all required food components, including milk, must be servedtogether at the same time in order for the meal or snack to be reimbursable.1. Pre-plated style from a line, table, or cartAll required food components in at least their minimum serving size requirements must be placed on eachchild’s serving dish(es) and within his/her drinking cup in front of him/her at the table in order for each mealto be eligible for reimbursement.2. Family-style diningA sufficient amount of prepared food must be provided in age-appropriate common serving dishes andplaced on each table. The amount prepared must provide at least the minimum required serving sizes ofeach of the meal components for all children at the table in order for the meal to be eligible forreimbursement. Each child should be encouraged to take all food items in their required minimum servingsize as they serve themselves. If a child does not take a required meal component, or takes less than thefull required serving size of each meal component, the child should be encouraged to take some of theitem(s) again. At no time will a child be forced to eat nor will any components be withheld.Revision Date: 10/14All Guidance Memorandums for the Child Care Component: http://fns.dpi.wi.gov/fns_centermemos5
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Guidance Memorandum 12C - WI Child Nutrition Programs (FNS)

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