These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement CACFP meal pattern requirements.
On Oct. 1, 2021, the requirement to credit grains served in the CACFP in "ounce equivalents" was implemented. This action also applied to the crediting of grains served to infants and toddlers in the National School Lunch and School Breakfast Programs. This document corrects the final regulations to align meal pattern tables and corresponding endnotes with regulatory requirements.
CACFP Worksheets in English and Spanish: These worksheets can be used to empower CACFP providers with the knowledge, skills, and expertise to implement CACFP meal pattern requirements.
This webinar shows CACFP operators how to plan and prepare reimbursable snacks for the children and adults in their care.
These worksheets can be used to empower Child and Adult Care Food Program providers and operators with the knowledge, skills and expertise to implement CACFP meal pattern requirements.
On August 26, FNS delivered a live webinar to state agencies and local program operators providing an overview of nationwide waivers for school year 2021-22. During the webinar, staff discussed scenarios where flexibilities may be utilized and suggestions for planning for the unexpected. Lastly, resources were shared to further help state agencies and local program operators meet the unique needs of their community.
This is a revision of a currently approved information collection for Pandemic Electronic Benefits Transfer for the reporting burden associated with administering P-EBT.
This webinar shows CACFP operators how to identify store-bought combination baby foods that may be served at reimbursable meals and snacks to infants.
In Fiscal Year 2018, the Food and Nutrition Service awarded more than $3.7 million in Child and Adult Care Food Program Meal Service Training Grants to 38 state agencies.
This webinar shows CACFP operators how to use the Nutrition Facts label to identify items that may be served as part of reimbursable meals and snacks.