Child and Adult Care Food Program

1
Child and Adult Care Food Program

• Summer 2008
• Nutrition Training
• Production Records
• Food Buying Guide

2
Production Records

• Using the Food Buying Guide

3
Production Records

• Used to ensure that enough food will be prepared
  to meet the minimum portion size requirements
• Used to determine what and how much food to order
  and purchase
• Will serve as reference for staff who may
  substitute in the kitchen for meal preparation
• Used to account for quantities prepared that
  demonstrate compliance with the meal pattern
  requirements

4
Production Records

• Estimate how many children (by age group) and
  adults usually eat at each meal. These numbers
  are used to calculate how much of each meal
  component is needed
• Use your menu to write in each component that
  will be served for the meal

5
Production Records

• If it is a homemade combination item, write in
  all the individual components
• (spaghetti w/meat sauce m/ma-Ground Beef,
  g/b-Spaghetti Noodles)
• If it is a store-bought combination item (chicken
  nuggets, fish sticks, etc.) a Child Nutrition
  (CN) Label or a Product Analysis Sheet is needed
• Indicate if raw or precooked (meats), frozen,
  canned, fresh

6
2/2/08
J. Jones
(raw)
(15 oz can)
7 13 9 5
(10 can, drained)
(uncooked)
Entrée-spaghetti w/meat sauce
(CN Label)
(fresh, baby)
7 13 9 5
(29 oz can, drained)
Breading
(see fish sticks)
7

• Calculate total amount of meat/meat alternate
  (ground beef, raw) needed using Meal Pattern
  Requirements

8
Food Buying Guide page 1-15

• Locate the food in the Food Buying Guide in the
  form you intend to purchase (Column 1), then
  locate the form of the food you intend to serve
  (Column 4).
• Refer to (Column 2) to find the purchase unit.
  Refer to (Column 3 4) for the number of
  servings serving size you will get per purchase
  unit.

• Divide the number of servings needed by the
  number of servings you will get per purchase
  unit.
• 54.5 oz 11.2 oz 4.87 lb
• Round up to 5 lbs Amount of raw ground beef to
  prepare

9
2/2/08
J. Jones
(raw)
5 lbs
(15 oz can)
7 13 9 5
(10 can, drained)
(uncooked)
(Entrée-spaghetti w/meat sauce)
(CN Label)
(fresh, baby)
7 13 9 5
(29 oz can, drained)
Breading
(see fish sticks)
10

• Calculate the total amount of grain/bread needed
  using Meal Pattern Requirements

11
Food Buying Guide page 3-28

• Divide the number of servings needed by the
  number of servings you will get per purchase
  unit.
• 12 cups 5 ¼ cups 2.29 lbs
• Round up to 2 ½ or 3 lbs Amount of raw
  spaghetti noodles to prepare

12
2/2/08
J. Jones
(raw)
5 lbs
(15 oz can)
7 13 9 5
(10 can, drained)
3 lbs
(uncooked)
(Entrée- spaghetti w/meat sauce)
(CN Label)
(fresh, baby)
7 13 9 5
(29 oz can, drained)
Breading
(see fish sticks)
13

• Calculate total amount of fruit/vegetable needed
  using Meal Pattern Requirements

Remember need to serve at least 2 different
fruits and/or vegetables. Need to serve at least
a total of 19 cups of both the tomato sauce and
mixed fruit.
14
Food Buying Guide page 2-84

• Convert Servings per Purchase Unit from ¼ cups
  to cups
• 6.85 ¼ cups 4 1.71 cups
• Divide the number of servings needed by the
  number of servings you will get per purchase
  unit.
• 10 cups 1.71 cups 5.85 (15 oz cans)
• Round up to 6 of 15 oz cans of tomato sauce
  to prepare

15
Food Buying Guide page 2-40

• Divide the number of servings needed by the
  number of servings you will get per purchase
  unit.
• 9 cups 9 ¼ cups .97 No 10 cans
• Round up to 1 No 10 can of cans of mixed
  fruit to prepare

16
2/2/08
J. Jones
(raw)
5 lbs
6
(15 oz cans)
7 13 9 5
(10 cans, drained)
1
3 lbs
(uncooked)
2 gals
(Entrée-spaghetti w/meat sauce)
(CN Label)
(fresh, baby)
7 13 9 5
(29 oz can, drained)
Breading
(see fish sticks)
17
Child Nutrition (CN) Label

• The CN label states a product's contribution
  toward the CACFP meal pattern requirements.
• When products are combinations of ingredients
  such as chicken nuggets, fish sticks or pizza
  purchased, there is no way to disassemble the
  product and weigh and measure the ingredients to
  determine the amount of M/MA, F/V and/or G/B that
  may be credited.
• CN labels provide this necessary crediting
  information.

18
Gortons 115 Crunchy Fish Sticks

• 
  065545
• Three Fried Breaded Fish Sticks (0.54 oz each)
  provide 0.50 oz equivalent Meat and 0.50 serving
  of Bread alternate for Child Nutrition Meal
  Pattern Requirements. (Use of this logo and
  statement authorized by the Food and Nutrition
  Service, USDA 11-05).

19
Product Analysis Sheet

• A combination food may also be credited when a
  product analysis sheet is on file.
• It must include a statement of the amount of
  cooked lean meat/meat alternate, bread/bread
  alternate and/or fruit/vegetable components in
  each serving of the food.
• This sheet must be signed by an official of the
  manufacturer (not a salesperson).

20
CN Label for Fish Sticks
Meat/Meat Alternate (m/ma) Requirements (from
GM 12C) 1-2 year olds need 1 oz each 3-5
year olds need 1.5 oz each 6-12 year olds need
2 oz each adultsyou would prepare 2 oz
each 1 serving 3 fish sticks 0.50 oz m/ma
serving and 0.50 grain/bread/serving 1-2 year
olds 1 oz ? 0.50 oz m/ma serving 2
servings 3-5 year olds 1.5 oz ? 0.50 oz m/ma
serving 3 servings 6-12 year olds 2 oz ?
0.50 oz m/ma serving 4 servings adults
2 oz ? 0.50 oz m/ma serving 4
servings 1-2 year olds 3 fish
sticks/serving x 2 servings 6 fish
sticks/child 3-5 year olds 3 fish
sticks/serving x 3 servings 9 fish
sticks/child 6-12 y.os 3 fish
sticks/serving x 4 servings 12 fish
sticks/child adults 3 fish
sticks/serving x 4 servings 12 fish sticks/adult

21
CN Label for Fish Sticks

• 1-2 year olds 7 children x 6 fish sticks
  each 42 fish sticks
• 3-5 year olds 13 children x 9 fish sticks
  each 117 fish sticks
• 6-12 year olds 9 children x 12 fish sticks each
  108 fish sticks
• adults 5 adults x 12 fish sticks
  each 60 fish sticks
• Total fish sticks needed to serve purchase
  327 fish sticks
• 327 fish sticks/115 fish sticks per bag 2.84 or
  
• 3 bags of fish sticks need to be purchased

22
CN Label for Fish Sticks

• Grain/Bread (g/b) - Requirements
• 1-2 year olds need ½ serving each
• 3-5 year olds need ½ serving each
• 6-12 year olds need 1 serving each
• adultsyou would prepare 1 serving each
• 1 serving 3 fish sticks 0.50 oz meat/serving
  and 0.50 g/b serving
• 1-2 year olds 2 servings x 0.50 1 g/b
  serving 2 servings
• 3-5 year olds 3 servings x 0.50 1.5 g/b
  serving 3 servings
• 6-12 year olds 4 servings x 0.50 2 g/b
  serving 2 servings
• adults 4 servings x 0.50 2
  g/b serving 2 servings

required servings of m/ma calculated of g/b
servings you would be serving
23
2/2/08
J. Jones
(raw)
5 lbs
6
(15 oz can)
7 13 9 5
(10 can, drained)
4
3 lbs
(uncooked)
2 gals
(Entrée-spaghetti w/meat sauce)
(CN Label)
345 stix 3 bags
(fresh, baby)
3 cups
7 13 9 5
(29 oz can, drained)
4 cans
Breading
(see fish sticks)
2 gals
24
Sample Cheat Sheet
25
Non-Creditable Food Items

• Reminders
• Imitation Cheese or Cheese Product Any item
  labeled with the wording imitation cheese or
  cheese product does not meet the requirements
  for use in food-based menu planning approaches
  and is NOT creditable towards meal pattern
  requirements.
• Velveeta is considered a cheese product. It no
  longer abides by the standard of identity for
  processed cheese therefore, it no longer counts
  as a meat/meat alternate item.
• Cheese Sauce Cheese sauce also needs a CN label
  or product analysis sheet in order to be credited
  toward the CACFP meal pattern.

26
(No Transcript)