CACFP Child Care Center STAFF Training CHILD

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CACFP Child Care Center STAFF Training CHILD
INFANT Meal requirements

• Nevada Department of Agriculture, Food
  Nutrition Division (NDA)

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Angela Goodrich, Nutrition Program Professional

• Nevada Department of Agriculture
• Food and Nutrition Division

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What is CACFP?

• Child and Adult Care Food Program (CACFP)
• Federal program, reimbursing us for the meals we
  provide.
• They have specific rules and requirements that we
  are required to meet.
• The purpose of the CACFP is to provide meal
  reimbursement for serving nutritious meals and
  snacks to eligible participants in child care
  centers, day care homes, Head Start programs,
  afterschool programs, emergency homeless shelters
  and adult day care centers.

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CACFP Requirements Civil Rights

• Title VI of the Civil Rights Act of 1964
  prohibits recipients of Federal financial
  assistance from discriminating against or
  otherwise excluding individuals on the basis of
  race, color, national origin, sex, age, or
  disability in any of their activities.
• Your facility has a procedure in place for Civil
  Rights complaints. Ask your supervisor where the
  Civil Rights Complaint form log are kept.
• The And Justice for All Poster must be posted
  in an area easily viewed by parents and
  caregivers.

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CACFP Requirements

• Classrooms must take and record daily attendance.
• Meal counts must be taken and recorded during the
  meal, called Point of Service.
• Teachers are responsible to complete this form
  correctly ensure the meal count attendance
  are accurate (attendance may be greater), or
  there are notes to explain the differences.

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Tips for when to include a child in the meal
count

• A child is included in the meal count if they sit
  at the table are offered the meal. They can
  choose whether or not to eat. If they do not come
  to the table, do not count them. Write refused
  to come to the table.
• A child who arrives at the center during the
  approved meal time, and is offered breakfast with
  all components (bread item, milk, fruit or
  veggie) can be counted.

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Headcount Sample Meal count and attendance record
Day of Month Breakfast Lunch PM Snack Daily Attendance
1 21 23 23 23
2 24 25 25 25
3 19 21 21 23
4 25 26 25 26
5 20 22 22 22
6 22 24 23 24
7 23 25 25 25
8 25 25 23 25
9 21 23 23 24
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Sample meal count and attendance by name

• Name of Child Monday Tuesday Wednesday
• Ab B L PM Ab B L PM Ab B L PM
• 1. Bobby x x x x x x x
• 2. Cindy x x x x x x
  x x x
• Key B Breakfast
• L Lunch
• PM Afternoon snack
• Ab Absent the entire day

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Family STyle Meal service

• This means
• Meals are served in a family style setting where
• foods are placed on the table in serving dishes
  and children
• serve themselves, with assistance from the
  teacher, as
• necessary.
• A sufficient amount of prepared food must be
  placed on each table to provide the full required
  portions of each of the food components, for all
  children at the table and to accommodate the
  supervising adult (teacher). A teacher must be
  sitting with the children and modeling healthy
  eating behavior.
• (Continued next slide.)

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Family STyle Meal service (cont.)

• Every child should initially be offered and
  encouraged to take the full portion of each meal
  component, required for his or her age group.
• If a child initially refuses a component or does
  not take the full portion size, required for his
  or her age, the teacher is responsible for
  actively encouraging the child to at least take a
  trial portion (try it), or offering a second
  helping of the food component during the course
  of the meal.

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Restaurant style Meal service

• Meals can be served Restaurant Style /or
  Combination Style (Restaurant and Family Style).
• Restaurant Style Service is when food items (the
  required amount) are served onto the childs
  plate cup or the child receives the meal
  pre-plated.
• Combination Style Service includes one or more
  food items (the required amount) served onto the
  childs plate /or cup, along with children
  serving themselves other items as they are able
  to (Family Style Service).

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Food items amounts

• Provide at least the minimum amounts of food of
  each component and portion size on the table, or
  on each plate, at all meals. Children may be
  served a bigger portion than the minimum
  required.
• Teachers make sure all required items and amounts
  are received in their class.
• Teachers are to use a measuring cup (1/8 cup, ¼
  cup, ½ cup) to ensure children are served at
  least the minimum portion required.

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Food items amounts

• Drinking water must be made available to children
  throughout the day, including at meal times. A
  drinking fountain or pitcher of water with cups,
  located in the dining room or classroom meets
  this requirement.
• The Food Chart on the next slide, gives an
  overview of required items and amounts.
• Children who have a Medical Statement to Request
  Special Meals form on file can be offered
  alternative items (that are creditable on the
  CACFP) and still be counted on the meal count
  form.

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(No Transcript)
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Serving Size (1-2 years old)

• Breakfast
• ½ cup whole milk (12-24 mo.), then non-fat or 1
  (2 older)
• ¼ cup total vegetable(s) and/or fruit(s)
• Bread/Bread Alternative
• ½ slice bread OR
• ½ serving muffins, rolls, biscuits, etc OR
• ¼ cup cold dry cereal (1/3 oz.) OR
• ¼ cup cooked cereal grains OR
• ¼ cup cooked pasta or noodles

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Serving Size (3-5 years old)

• Breakfast
• ¾ cup non-fat or 1 fluid milk
• ½ cup total vegetable(s) and/or fruit(s)
• Bread/Bread Alternative
• ½ slice bread OR
• ½ serving muffins, rolls, biscuits, etc OR
• 1/3 cup cold dry cereal (1/2 oz.) OR
• ¼ cup cooked cereal grains OR
• ¼ cup cooked pasta or noodles

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Serving Size (6-12 years old)

• Breakfast
• 1 cup non-fat or 1 fluid milk
• ½ cup total vegetable(s) and/or fruit(s)
• Bread/Bread Alternative
• 1 slice bread OR
• 1 serving muffins, rolls, biscuits, etc OR
• 3/4 cup cold dry cereal (1 oz.) OR
• ½ cup cooked cereal grains OR
• ½ cup cooked pasta or noodles

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Serving Size (1-2 years old)

• Lunch
• ½ cup fluid whole milk (12-24 mo.), then non-fat
  or 1 (2 older)
• ¼ cup total vegetable (s) or fruit (s) (2 or
  more total)
• Bread/Bread Alternative (same as breakfast)
• Meat/Meat Alternative
• 1 oz lean meat or poultry or fish OR
• 1 oz alternative protein OR
• 1 oz cheese OR
• ½ egg OR
• ¼ cup cooked dry beans or peas OR
• 2 Tbsp. peanut butter or soynut butter OR
• ½ oz Peanuts or Soynuts or seeds OR
• 4 oz or ½ cup yogurt

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Serving Size (3-5 years old)

• Lunch
• ¾ cup non-fat or 1 fluid milk
• ½ cup total vegetable (s) or fruit (s) (2 or more
  total)
• Bread/Bread Alternative (same as breakfast)
• Meat/Meat Alternative
• 1 ½ oz lean meat or poultry or fish OR
• 1 ½ oz alternative protein OR
• 1 ½ oz cheese OR
• 1 egg OR
• 3/8 cup cooked dry beans or peas OR
• 3 Tbsp. peanut butter or soynut butter OR
• ¾ oz Peanuts or Soynuts or seeds OR
• 6 oz or ¾ cup yogurt

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Serving Size (6-12 years old)

• Lunch
• 1 cup non-fat or 1 fluid milk
• ¾ cup vegetable (s) or fruit (s) (2 or more
  total)
• Bread/Bread Alternative (same as breakfast)
• Meat/Meat Alternative
• 2 oz lean meat or poultry or fish OR
• 2 oz alternative protein OR
• 2 oz cheese OR
• 1 egg OR
• ½ cup cooked dry beans or peas OR
• 4 Tbsp. peanut butter or soynut butter OR
• 1 oz Peanuts or Soynuts or seeds OR
• 8 oz or 1 cup yogurt

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Serving Size (1-2 years old)

• Snack any 2 of the following 4 components
• ½ cup whole fluid milk (12-24 mo.), then non-fat
  or 1 (2 older)
• ½ cup vegetable or fruit
• Bread/Bread Alternative (same as breakfast)
• Meat/Meat Alternative
• ½ oz lean meat or poultry or fish OR
• ½ oz alternative protein OR
• ½ oz cheese OR
• ½ egg OR
• 1/8 cup cooked dry beans or peas OR
• 2 oz or ¼ cup yogurt

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Serving Size (3-5 years old)

• Snack any 2 of the following 4 components
• ½ cup non-fat or 1 fluid milk
• ½ cup vegetable or fruit
• Bread/Bread Alternative (same as breakfast)
• Meat/Meat Alternative
• ½ oz lean meat or poultry or fish OR
• ½ oz alternative protein OR
• ½ oz cheese OR
• ½ egg OR
• 1/8 cup cooked dry beans or peas OR
• 2 oz or ¼ cup yogurt

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Serving Size (6-12 years old)

• Snack any 2 of the following 4 components
• 1 cup non-fat or 1 fluid milk
• ¾ cup vegetable or fruit
• Bread/Bread Alternative (same as breakfast)
• Meat/Meat Alternative
• 1 oz lean meat or poultry or fish OR
• 1 oz alternative protein OR
• 1 oz cheese OR
• ½ egg OR
• ¼ cup cooked dry beans or peas OR
• 4 oz or ½ cup yogurt

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Water availability

• Water must be made available throughout the day
  and during meal time (not for infants).
• Offer water during snacks instead of milk or
  juice.
• Water can be available via a water fountain in
  the classroom or a pitcher of water with cups in
  the classroom.

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Non-creditable foods

• These foods do not contribute to any of the meal
  components, nor make a reimbursable meal. They
  may be served as an extra to the meal pattern.
• Bacon
• Jello
• Potato chips and Popcorn
• Fruit roll-ups, Candy
• Beef jerky
• Grocery store pudding
• Ice cream

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In the kitchen

• A working menu with portion sizes per age
  group, is kept in each kitchen.
• Any substitutions to the approved menu are
  recorded daily on this by the food service staff.
  A menu changes log form may be used instead.
• The kitchen has a list of any special diets
  needed for each classroom and makes appropriate
  substitutions.
• Food service staff make sure to send the correct
  amounts and items to each class.

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In the kitchen

• Formal production records are not required for
  CACFP, however a meal planning tool is advisable.
• A meal planning tool could be a reference sheet
  of how many gallons of milk or how many cans of
  fruit to open, to serve the minimum portion
  required per meal. This comes in handy when the
  cook is out and another staff member has to
  prepare the meals.
• If your attendance varies, a planning tool could
  be prepared for 50, 75, or 100 meals, etc.

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Food safety and sanitation

• Safe steps in food handling, cooking, and storage
  are essential to prevent foodborne illness. You
  can't see, smell, or taste harmful bacteria that
  may cause illness
• Handwashing is the 1 defense against food borne
  illness.
• For more information, see National Food Service
  Management Institute, Serving Safe Food in Child
  Care and Food Safety Basics (2014), via the
  link below.
• http//www.nfsmi.org/

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Reminders

• 1 gallon of milk will meet required serving size
  for twenty-one (3-5 y.o.) children.
• Each child must be served all food items and have
  available the minimum amounts required.
• Teachers are to encourage children to take the
  full minimum portion of each component at the
  start of the meal.

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Time distribution report log

• Name __________ Month/year ______

• Child and adult care food program

Date Oper. Labor CACFP Non-CACFP hours Total hours worked
1 2 6 8
2 2.5 5.5 8
3 1.5 6.5 8

• This form is to be completed by employees who
  spend part of their day working on the Food
  Program (operating labor). These activities
  include cooking, serving meals/snacks and
  cleaning up afterward. Your employer can claim
  your labor as an expense to the program.

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Reminders

• Medical Statements to Request Special Meals
  must be on file, for children receiving
  reimbursable special meals.
• Breakfast, Lunch Supper are only reimbursable,
  when served with cows milk, lactose-free cows
  milk or an approved brand of soy milk, which has
  comparable nutrients to cows milk. NV Dept of
  Agriculture (NDA) has a list of approved soy
  milks. The meal may not be claimed for
  reimbursement if served with almond milk, rice
  milk or a non-approved soy milk (Silk brand soy
  milk is not approved).
• Point of Service Meal Counts staff must do a
  head count (or by childs name) at the time of
  the meal and record onto the meal count form.
  Reviewers will watch for this.
• Once food leaves the kitchen, it is not to be
  reused! All food must be thrown in the trash
  including milk (this can be done in the kitchen).

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Infant feeding

• Infants are divided into 3 age groups for their
  nutrition needs birth3 months, 4-7 months and
  8-11 months.
• Your center must offer 1 iron fortified formula
  to parents. Parents are to sign the Infant
  Formula Offered Form, where they accept this
  formula or bring their own or breast milk.
  Reviewers will look for these.
• Infant menus are to posted in the nursery and
  nursery staff are to inform parents that you
  follow the CACFP meal pattern.
• Infant meal records must be maintained 3 years
  the current fiscal year. Reviewers will look for
  these.

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MORE ON Infant feeding

• 8-11 month old infants are to be offered
  appropriate table food from the child menu,
  when developmentally ready and the parent has
  introduced those foods at home.
• Infants eat on demand. Your center may claim 2
  meals 1 snack or 2 snacks 1 meal, that they
  consume.
• Meal times for infants may vary, because they
  choose when to eat the above meals and snacks.
• Water is not recommended for infants birth 1
  year. Give additional formula or breast milk
  instead.

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Heres a QUIZ TO TEST YOUR KNOWLEDGE!

• ?
• Are the meals below reimbursable?
  Why or why not?
• 1. Breakfast for a 2 y.o. includes ½ cup whole
  milk and French Toast sticks.
• 2. Lunch for a 3 y.o. includes ¾ cup Silk brand
  soy milk, ¼ cup cooked carrots, ¼
• cup chopped orange slices, ½ slice whole
  grain bread and 1 ½ oz. cheese.
• 3. Lunch for a 6 y.o. includes 1 cup 1 milk, ½
  cup Spaghetti with Marinara Sauce,
• ½ oz. garlic bread, ½ cup chopped cucumber
  salad, ¼ cup chopped apple.
• 4. Snack for a 4 y.o. includes ½ cup juice and ½
  sliced apple.
• 5. Snack for a 5 y.o. includes a soft bread stick
  and water.

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Answers to are these meals reimbursable? ?

• 1. Breakfast for a 2 y.o. includes ½ cup whole
  milk and French Toast sticks.
• (Missing a vegetable or fruit component.)
• 2. Lunch for a 3 y.o. includes ¾ cup Silk brand
  soy milk, ¼ cup cooked carrots, ¼ cup chopped
  orange slices, ½ slice whole grain bread and 1 ½
  oz. cheese.
• (Silk brand soy milk is not comparable to cows
  milk and is not reimbursable.)
• 3. Lunch for a 6 y.o. includes 1 cup 1 milk, ½
  cup Spaghetti with Marinara Sauce,
• ½ oz. garlic bread, ½ cup chopped cucumber
  salad, ¼ cup chopped apple.
• (Missing a meat/meat alternate component.)
• 4. Snack for a 4 y.o. includes ½ cup juice and ½
  sliced apple.
• (Snack must be from 2 different food components.
  Both of these are fruit.)
• 5. Snack for a 5 y.o. includes a soft bread stick
  and water.
• (Snack must provide 2 different components.)

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CACFP Child Care Center Staff TrainingCivil
Rights and Meal Service Post Test

• Test yourself answers will be on the last 2
  screens. ?

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1. The And Justice for All Poster could be
easily viewed by all parents and caregivers

• (a) In the administrators office
• (b) In the staff bathroom
• (c) Inside the entrance to the facility (lobby
  area) where parents/caregivers enter the center.
• (d) In the kitchen

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2. Meal counts are to be taken and recorded

• (a) At the end of the day
• (b) Whenever
• (c) Before the meal
• (d) At the point of service, during the meal.

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3. A child can be included in the meal count
when

• (a) They are sick and lying down in the corner of
  the room.
• (b) They arrived an hour after the approved
  breakfast service time ended.
• (c) The child sits at the table and is served a
  complete meal.
• (d) The child is lactose intolerant and is served
  water as their only lunch beverage.

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4. The way to dish up meals, to ensure the child
receives at least the minimum required portion is
to

• (a) Use measuring cups
• (b) Eyeball the right amount to serve
• (c) Ask the child how much they want
• (d) Use what the nutrition label calls one
  serving

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5. Water is to made available to children (not
infants), throughout the day and during meals.
This requirement can be met by

• (a) Waiting until a child says they are thirsty
• (b) A drinking fountain in the classroom.
• (c) A pitcher of water with cups is available to
  children in the classroom.
• (d) b and c

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6. Is this meal reimbursable? Breakfast for a 22
month old includes ½ cup whole milk and French
toast sticks. Why or why not?

• (a) Yes, this is what the child likes.
• (b) No, missing the vegetable and/or fruit meal
  component.
• (c) No, a 22 month old should drink non-fat milk.
• (d) Yes, this is a complete meal.

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7. Breakfast and lunch are only reimbursable for
children when served with

• (a) Cows milk or an approved brand of soy milk
• (b) Almond milk
• (c) Silk brand soy milk
• (d) Rice milk

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8. Lunch for a 6 y.o. includes 1 cup 1 milk, ½
cup spaghetti with marinara sauce, ½ oz. garlic
bread, ½ cup cucumber salad, ¼ cup chopped apple.
Is this meal reimbursable? Why or why not?

• (a) No, a 6 y.o. should receive whole milk.
• (b) No, a meat/meat alternate component is
  missing from this meal.
• (c) Yes, this is the childrens favorite meal.
• (d) Yes, the 6 y.o. said he didnt want any
  cheese or ground beef with the meal.

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9. Which is an incorrect statement about infant
feeding?

• (a) Infants eat on demand.
• (b) Infants are to receive an iron fortified
  formula or breast milk.
• (c) When developmentally ready, infants are to be
  offered soft chopped table food from the child
  menu.
• (d) Infants are to eat jar baby food until they
  reach 12 months of age, without being offered any
  finger food.
• ANSWERS NEXT 2 SCREENS

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ANSWERS to Post Test

• 1. (c) Inside the entrance to the facility (lobby
  area) where parents/caregivers enter the center.
• 2. (d) At the point of service, during the
  meal.
• 3. (c) The child sits at the table and is served
  a complete meal
• 4. (d) Use measuring cups
• 5. (d) b and c

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ANSWERS (CONTINUED FROM LAST SCREEN)

• 6. (b) No, missing the vegetable and/or fruit
  meal component.
• 7. (a) Cows milk or an approved brand of soy
  milk
• 8. (b) No, a meat/meat alternate component is
  missing from this meal.
• 9. (d) Infants are to eat jar baby food until
  they reach 12 months of age, without being
  offered any finger food.

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The end - Thank you for helping provide
nutritious meals to children!

• (optional) Ask your center director to contact
  NDA for any questions this presentation did not
  answer. 702-668-4585.
• To receive 4 Childcare Training Hours from Nevada
  Registry, go to the Survey Monkey link provided
  below, to take the post-test.
• You may need to copy paste the link into your
  browser.
• Answer questions 1-9 (multiple choice). For
  question 10, type the information requested in
  the box. We will email you a certificate of
  completion and add your name to the log we send
  to NV Registry, of those who passed the
  post-test. Optional - question 11 asks for your
  feedback to evaluate the training.
• A passing score is 8 correct answers out of 9.
  https//www.surveymonkey.com/r/9ZTXHB3
• revised 08/2015