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Do the parents of the children in your care sign their children in and out electronically each day? Do you use a tablet for taking meal counts or are you using a software program that automatically records meal counts for the children? When new technological devices are used, it is important that you are still meeting Child and Adult Care Food Program (CACFP) record requirements.
Here are just a few quick reminders when using and saving your CACFP records electronically.
- When a child’s attendance can be verified electronically, copies of the records do not need to be printed.
- Paper documents may be scanned and maintained electronically.
- Always keep the original source documents on file, especially meal counts.
- Remember to take meal counts at the point of service instead of using software programs that may automatically count the meals served to children.
- Keep all of your CACFP records on file for 3 years plus the current year.
Questions? Please contact your CACFP Specialist.
The CACFP renewal deadline is set for 9/1 to allow program specialists enough time to review renewal applications prior to the beginning of fiscal year 21–22 on October 1.
It may take up to 30 days for your renewal application to be approved. Renewals submitted after September 1, 2021, risk not being approved in time for their centers to claim meal reimbursement starting on October 1, 2021.
If you have not submitted your renewal yet use this checklist to complete your renewal as soon as possible.
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Annual Training- Review the Annual Training Reminder for more details
- Ounce Equivalents (Oz. Eq.) 101 Training
- FY22 CACFP Annual Updates Webinar
- Annual Civil Rights Training
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WINS Application- Review the Renewal Reminder for more details
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Study Month- Review the Study Month Reminder for more details (not required for Emergency Shelters and At-Risk Programs)
- Please note, study month numbers cannot be added in WINS until all components of the WINS renewal application have been approved by your program specialist.
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Meal Distribution Plan (MDP)- Review the MDP Reminder to assist you in determining if this is needed.
Review the Specialist’s Insider Tips for Renewal article for additional assistance.
The Food Buying Guide (FBG) is a resource for food yield for all Child Nutrition Programs. You can use this tool to determine how much food to purchase and the contribution to the meal pattern.
Join us for a Live Session!
Over the past few months we've released trainings to help you use this amazing tool!
1. Intro to the Food Buying Guide
Review the Intro to the Food Buying Guide recorded session to discover more about the FBG, the history of the guide, the updated digital version, and how to register to use the guide.
2. Using the FBG
View the Using the Food Buying Guide webinar to discover how to use the FBG Calculator, creating a shopping list, generating your Shopping List, and; how to input your own recipes!
3. Practice Using the FBG!
Now it's time for some hands-on practice! Join this live session for a review of using the guide and some time to practice in small groups. Bring your menus!
Register for Practice Using the FBG
Date: Thursday, September 16, 2021
Time: 1:30 – 2:30 pm PT
Registration Information
Participants register for the training using the pdEnroller platform.
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Each participant must have their own pdEnroller account to sign up for the training if you do not have one currently. You may use this link to create an account, if needed.
- Keep your confirmation email!
- This email is your portal to the training session and additional handouts for the training.
- Pro Tip: You can add events to your calendar via the event page, this way your Zoom access link is available from your calendar.
- Keep your confirmation email!
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Are STARS Credits Available for this Training? Yes! The Department of Children, Youth, and Families (DCYF) has specific requirements for which trainings can offer STARS credits. If you attend the LIVE Using the FBG session, you will meet these requirements and receive STARS credit. To receive credit, participants must:
- Register, log into, and participate in the live session.
- Participants must register and attend the training session using their individual log in information. We will not allow multiple people to sign into one computer to receive STARS credits.
- OSPI CNS must be able to confirm participation in trainings. We do this by having individuals sign into the training using their personal login information provided by Zoom.
Questions? Please email Samantha Brueske, Training and Communications Specialist.
OSPI Child Nutrition Services invites you to participate in Farm to CACFP Week!
You can engage children and families by including fresh, local foods in your CACFP menu and offering food-related enrichment activities to your program participants during the week of October 4–8, 2021.
Including fresh, local foods in the menus increases meal quality and supports local farmers. Nutrition and agriculture enrichment activities have been shown to increase kids’ consumption of fruit and vegetables as well as their willingness to try new foods.
Take the Pledge
Take the pledge to participate in Farm to CACFP Week! You can plan to serve at least one local food item, offer at least one food-related educational activity, and share your efforts over social media or another communication method.
Resources
Questions? Please email Kendra Vandree or join her join her office hours on September 14 dedicated to answering your Farm to CACFP questions.
Starting October 1, 2021, CACFP operators will be required to use ounce equivalents (oz. eq.) for the grains component in the CACFP.
Using ounce equivalents is a method of measurement for the grains and meat/meat alternate components in Child Nutrition Programs. You may be familiar with ounce equivalents as it’s used in the meat/meat alternate component.
Using ounce equivalents will help you figure out whether your portion sizes are meeting minimum grain serving size requirements.
About Ounce Equivalents
Ounce equivalents allow you to credit for the amount of grains that is in any given grain product. Many grain products have additional ingredients like oil, milk, and eggs that can increase the weight of the final products. Because of this, the amount of grains in a product can vary from item to item.
Consider a bread roll and compare it to a waffle—while a bread roll might be smaller than the waffle, the amount of creditable grain flour in the product might be the same because it is mostly grains, while waffles include other ingredients.
In addition, grain products may vary in sizes. Waffles and other grain items come in many different sizes with some crediting for far larger portions than the minimum.
Resources
Questions? Please contact your CACFP Specialist.
Since February, CACFP specialists have worked to provide short, high-level training on important CACFP topics. Now you can view the recorded Lunch 'n Learns for more details on a variety of topics!
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View the Planning Creative and Culturally-Diverse Menus webinar
Discover menu requirements, menu planning resources, creative and culturally-diverse recipes, and information on incorporating local, indigenous foods.
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View the How to Conduct Remote Monitoring Visits webinar
The USDA granted Nationwide Waiver #39 to allow for monitoring visits to be conducted off-site, learn more about flexibilities allowed through September 30, 2021.
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View the Infant Meal Updates webinar
Do you serve infants in your centers? During this session review required documents for infant meals and important reminders!
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View the Sponsor Staff Training Requirements webinar
Discover more about the requirements for annual staff training, best practices, and resources!
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View the Whole-Grain Rich Requirements webinar
This webinar reviews the basics of Whole-Grain Rich requirements, dives into serving corn products as a grain, and provides resources.
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View The Five W’s of the Study Month webinar
Discover the details of who needs to complete a study month, why study months are required, when they must be completed, where resources are located, and what should be done with study month numbers.
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View the Budgeting for CACFP webinar
This webinar reviews details regarding budget planning, allowable administrative and operational costs, and new expenditure tools.
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View the Tips for Organizing CACFP Records webinar
Discover record keeping requirements, how long to keep records, tips for organization, and more!
Please join us in congratulating Jessica on her new role!
Currently, Jessica Condron works as a Child and Adult Care Food Program (CACFP) Specialist. "Excited to take on a new challenge and learn more about CNS programs, " she will transition to her new role as the Summer Program Lead Specialist starting in September.
Jessica will be finishing out her work with her CACFP sponsor renewals and sponsors will receive information later this fall about who their new specialist will be.
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CACFP specialists are hosting office hours in the coming months. These meetings may be conducted as facilitated discussions highlighting several topic areas, or as a platform for Questions & Answers and open dialogue.
Office hours are meant to be a safe space to learn more about CACFP operations from discussion topics or from the questions other sponsors bring forward. You are welcome to bring your questions or just plan to listen in.
Register to attend an upcoming session!
- Tina Bischoff – Open Q and A
September 14, 1–2 pm
- Kendra Vandree – Open Q and A
September 14, 2–3 pm
- Chaundi Barboza – CACFP Budgets and Allowable Costs
September 16, 3–5 pm
- Molly Gleason – Whole Grain-Rich
September 16, 12:30–1:30 pm
- Jessica Condron – Open Q and A
September 20, 10–11 am
- Jeannette Green – Open Q and A
September 20, 1–2 pm
- Megan Harlan – Open Q and A
September 20, 1–2 pm
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The Institute of Child Nutrition (ICN) is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs.
Fall Virtual Instructor-Led Training Opportunities
The goal for Virtual Instructor-Lead Trainings is to offer an interactive virtual training experience. Register for an upcoming ICN Training today!
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Focus on the Customer for Directors and Managers
This virtual training is designed to help directors and managers focus on customer service. This live, interactive session will help participants define the primary customer. Participants will also learn how to train staff and how to develop a customer service action plan.
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Food Safety in Child Care
This interactive food safety training is for child care employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill.
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Introduction to Happy Mealtimes in Child Care Settings
This training provides child care professionals with best practices for creating positive and safe mealtime environments for young children.
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Norovirus in Child Care
Norovirus is the leading cause of foodborne illness, and it is estimated that more than half of all food-related illness outbreaks are caused by norovirus. This virtual training includes participant interaction and activities.
Sign up to receive training notifications and other opportunities from ICN!
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September 15
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August Claim Due in WINS!
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September 29
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July 60-day Claiming Deadline - if you haven't already, submit your claim
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