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Achieving Creditable Menus and Receipts

Achieving Creditable Menus and Receipts. Menu and Production Records. Menus. The food program is moving in a new direction. The USDA and the state of Kentucky are reevaluating the CACFP and aligning with the Code of Federal Regulations and The Healthy, Hunger- Free Kids Act of 2010 .

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Achieving Creditable Menus and Receipts

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  1. Achieving Creditable Menus and Receipts

  2. Menu and Production Records

  3. Menus • The food program is moving in a new direction. The USDA and the state of Kentucky are reevaluating the CACFP and aligning with the Code of Federal Regulations and The Healthy, Hunger- Free Kids Act of 2010 . • CACFP’s main interest is to make certain the children are being fed good healthy food. • The accountability has shifted to accurate menus and receipts.

  4. A Documented Menu Will Include: • SPECIFIC LANGUAGE is required on the menus. Fresh, frozen or canned. • Dated menus must be posted in the center for the parents and staff to see. • Menus must be planned and posted each week. Cycle menus are recommended.

  5. A Documented Menu Will Include: • A menu template is available on the CACFP website. You can download the template onto your computer so you can plan your menus. • Substitutions should be noted on the menu at the start of the day.

  6. The menus will be required in your monthly folder in place of the menu and production records. • The infant menu and production will stay the sameas it is currently. Infant menus will be placed in the monthly folder as well. • If extra food items are served, you may place them on the menu along with the required components.

  7. Menu Date

  8. Components of Daily Meals • Will have the same food components required as in previous years. • Breakfast- Milk, Fruit/ Juice, and Bread/Grains . Must serve 3 components. • Lunch or Supper- Milk, Meat/ Meat Alternative, Fruit/ Vegetable (2), Bread/Grains. Must serve 5 components. • AM or PM Snack- Milk, Meat/ Meat Alternative, Fruit/ Vegetable/ Juice, Bread/ Grains. Must serve 2 components.

  9. Milk • Milk served to persons two years of age and older must be low-fat (1%) or fat-free (skim) milk. • Meals served to participants two years of age and older that include reduced –fat (2%) or whole milk are not reimbursable and must be disallowed. • Children 1-2 years old State Agency RECOMMENDS whole milk

  10. Let's Take A Closer Look!

  11. ReceiptsA Closer Look……

  12. Good Receipt

  13. 2 corn dogs @3.99 7.98 Nail Polish 2.69 2.69 Bic Lighter 1.29 1.29 10 Gal Whole Milk @2.29 22.90 Men’s Socks 6.99 6.99 Toilet Tissue 10.97 10.97 Paper Towels 6.97 6.97 Cover Girl Foundation 5.96 5.96 10 Strawberries @ 1.29 12.90 10 Multi Grain Cheerios@ 3.59 35.90 10 Doz Eggs @1.59 15.90 Marlboro 5.00 5.00 Total 137.50 Personal items on food receipt. Examples of Inappropriate Receipts

  14. RECEIPTS • The menus will be supported by the receipts of food purchases. • Receipts must be datedand have the store name included • Receipts must show type of payment. Cash, Check, Credit or Debit.

  15. Disallowances • Meal may be disallowed if food is not reflected on the receipts. • No menus or menus with incomplete or missing components will result in a disallowance of the meal. • Milk requirements must match the age groups being served. • Meals will be disallowed for missing enrollment forms.

  16. What about the Food Buying Guide?

  17. The Grand Finale • Meal Compliance will be determined by menus and receipts. • Detailed menus must reflect meal patterns and components (specific details). • Five and seven day menus are located on the CACFP website for your accessibility. • The infant and posted menus will be filed in monthly folders. • Receipts will serve as supporting documentation of the menus.

  18. Please Post Questions on Parking Lot We wish you a successful year!!!!

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