In addition, a new feature in the FBG Interactive Web-based Tool and FBG Interactive Mobile App allows a Favorites List and Compare Items List to be exported as an Excel file for ease of use.
Use of Donated Foods in Alaska Child Nutrition Programs
The Department of Environmental Conservation (DEC), The Department of Fish and Game (F&G), and The Department of Education and Early Development (DEED) have worked together to ensure donated foods can be used in the Child Nutrition Programs. USDA and the State of Alaska encourage the use of traditional foods in the Alaska Child Nutrition Programs.
Please find updated information on DEED Child Nutrition Traditional Foods and Donated Fish and Game web page.
Updated CACFP Training Slides Now Available
USDA’s Team Nutrition initiative is pleased to announce the release of two slightly revised PowerPoint (PPT) training slides for “Identifying Whole Grain-Rich Foods for the CACFP Using the Ingredient List”, Parts 1 & 2. The English and Spanish versions of the following training slides have been updated to remove footnotes related to the COVID-19 Pandemic and to include new images.
Identifying Whole Grain-Rich Foods for the CACFP Using the Ingredient List Part 1:
Identifying Whole Grain-Rich Foods for the CACFP Using the Ingredient List Part 2:
To view the full collection of Team Nutrition’s ready-to-go CACFP Meal Pattern Training Slides, visit fns.usda.gov/tn/meal-pattern-training-slides-cacfp.
Physical Inventory
Sponsors should track inventory to ensure items are not expired, foods are stored according to accepted safety standards, and ensure enough products to prepare the meals and not run out of food. However, you want to keep inventory low enough to minimize spoilage, waste, shrinkage, or theft. Excess inventory can result in increased waste from foods that are spoiled, pilfered, or wasted due to overproduction or obsolescence.
Take a moment to question your processes. Do you do take a physical inventory of your food items (dry storage, refrigerator, freezer) on a regular basis?
Write up a physical inventory procedure/process for your agency and include inventory recording method:
- Time period: (daily, weekly, monthly)
- Dry storage and cold storage
- temperature of storage areas
- items on hand - date received and use bydate
- items that need to be ordered for future menus
- items that were discarded and reason
- Where are chemicals kept (be specific to be separate from chemicals)
The Institute of Child Nutrition has training and resources for Inventory Management and food safety.
Updated No Kid Hungry Averaged Eligibility Map -
The No Kid Hungry Averaged Eligibility map has been updated with FY23 census data! It is now ready to be used for Summer 2023 planning.
Care takers are known for taking care of others before they take care of themselves. A new (and free) program can assist those in need of losing weight or prevent diabetes by lowering blood sugar is available now. Visit freshstart.alaska.gov to learn more and, or enroll in this resource.
