cacfp menu vendor

Document Sample
cacfp menu vendor Powered By Docstoc
					Child and Adult Care Food Program

Menu Exercise


5 Vanilla yogurt w/Fresh blueberries & granola

6 Corn bread w/ *honey & butter Cantaloupe Milk *don’t serve to
children <1yr

7 Blueberry pancakes w/syrup Sausage Milk

8 Toast w/peanut & Strawberry jam Milk

Cream of wheat Bananas Milk

Need Milk

Need F/V

Jam-not creditableneed F/V
15 Whole wheat English Muffin Strawberries Milk 22 Bran muffin Apple slices Milk

Scrambled eggs w/ Cheddar cheese Toast Milk Need F/V

12 Cinnamon & butter Tortillas Kiwi slices Milk 19 Scrambled eggs Hashbrowns Orange Juice

13 Waffles Strawberries Milk 20 Cheerios Blueberries Milk

14 Malt-O-Meal w/Apple chunks Milk 21 Bagels w/cream cheese Fresh strawberries Orange Juice

Warm rice w/ Cinnamon & butter Pineapple chunks Milk

Need milk & g/b
26 Raisin bran Raspberries Milk 27 Oatmeal Toast Milk

Need Milk
28 Strawberry yogurt Grapes Milk 29 Rice Krispies Fresh blueberries Milk


Warm peaches & cinnamon over Shortcake biscuit Milk

Need F/V

Need G/B

ABC DAY CARE SAMPLE MENU August 20xx - Lunch
4 Beef BBQ sandwich on kaiser roll Broccoli & Mangoes Water

5 Meatballs & gravy Rice Watermelon Rye Bread Milk Need F/V 12 *Chicken nuggets Carrot sticks Baked apples Milk

6 Egg salad sandwiches Pineapple rings Cauliflower Apple juice

7 Ham & cheese quesadillas Green bean casserole Tropical fruit salad Chocolate milk

8 *Pepperoni pizza Sliced cucumber salad Cauliflower Milk

Need Milk
11 Grill cheese sandwich Tomato soup Plums Milk 18 *PB&J sandwich Orange wedges Cucumber slices Milk

Need Milk

*Need CN Label
15 *Breaded fish sandwich Pasta Salad w/ broccoli, carrots, & tomato Peaches & Milk

*additional m/ma may be needed

13 14 *Macaroni & cheese Turkey-n-cheese pitas Pineapple chunks Steamed broccoli Broccoli florets Fresh peach slices Need Milk Milk *Need CN Label *not creditable as m/ma 19 20 21 Sub sandwiches Tater tot casserole Grilled ham & Swiss (hamburger & tater on light rye bread (turkey, ham, cheese, tots) lettuce, tomato) Cauliflower florets Cantaloupe Carrot/celery sticks Sliced peaches Broccoli & Milk Apples & Milk *Soy Milk

*Need CN Label
22 Baked ham Scalloped potatoes Green peas Buttered noodles Milk 29 *Canned vegetable/beef soup Tomatoes Crackers Milk

Need G/B

*not creditable

25 *Spaghetti w/meat sauce Sliced zucchini w/dip Milk *combination

of 3 components

26 Meatloaf Mashed potatoes Honeydew melon Mixed veggies Milk Need G/B

27 Tacos w/refried beans (cheese, lettuce, & tomato) Mandarin oranges Milk

28 Chicken Salad on pita Tomato wedges w/ranch dip Kiwi Milk

*Need CN Label


5 Tomato wedges Cottage cheese
= 1 oz of meat


7 Strawberries Oatmeal raisin cookie 14 Vanilla pudding Graham crackers
pudding is not creditable-need another component

8 Ice cream Strawberries

Cheddar cheese slices Wheat thins Orange juice

6 Soft pretzel w/Nacho cheese 2 oz (1/4 c) serving Milk 13 Ham sandwich quarters Tangerines Water 20 Frozen yogurt

Ice cream is not creditable
15 Cantaloupe and Watermelon chunks Mini bagels

Baked potato w/sour cream Orange Juice both components are F/V

12 Fruit yogurt Water the fruit in the yogurt is not creditable 19 Hard boiled egg Saltine crackers Pineapple juice

Carrot & celery sticks w/ranch dressing Grape juice both F/V-Need another component

(not creditable)
Ice cream cones

21 Blueberry muffin Saltines Water Both components count as a g/b 28 Pretzel wrap: pretzel rod rolled in 1-2 slices of cheese Milk

22 Fresh fruit kabobs Yogurt Water

Popcorn & Grapes Orange Juice
need another component popcorn not creditable

26 Triscuits String cheese Pineapple slices

27 Jell-O Apple slices Water Jell-O not creditable

29 Toasted raisin bread Grape juice

Meal Service Types

Meal Service
Six Principles for Feeding Young Children  Adults set the feeding environment  Adults should eat with children  Adults choose what is served and how it is served  Children choose how much to eat  Children need a variety of foods  Children should serve themselves

Meal Service
 Family style – Food is in bowls on the table

and is passed to each child so they can help themselves  Unitized/Pre-plated – All food components are dished onto children’s plates prior to the meal service.  Buffet/Cafeteria style – foods are placed in serving dishes on one table or counter and children move along serving themselves from what’s offered.

Meal Service
 Family style – Recommended style for meal

service  Unitized/Pre-plated – contains all the required meal components in the required quantities (quantities being age-specific)  Buffet/Cafeteria style – must be treated like unitized meals.

Advantages of Family Style Meal Service

 Children identify new foods, tastes
 They choose the amount of food  Children feel more in control  They practice good table manners and new skills  Increases their self-esteem

Advantages of Family Style Meal Service

 Teachers should eat with the children at meal times  Teachers act as role models  Teachers and children should talk about the foods

served (where they come from, sensory characteristics, why they are healthful)

Disadvantages of Family Style Dining
 Children may take too big of servings
 Sanitation issues  It may get messy  The skill level of children varies  Takes a lot of time

Family Style Meal Service Tips
 Allow children to serve themselves small portions

 Model good food safety practices
 Expect children to clean up their own spills, but

don’t make a fuss about it  Keep the conversation at the table light.

Vendor Agreements

Vendor Agreements ~ meeting documentation requirements
GM 13C
 Executing a vendor agreement for purchasing meals does not exclude your

agency from the responsibility of insuring that CACFP regulations are met when meals are provided.
Guidance Memorandum 13C

The child care institution has the responsibility of insuring that CACFP regulations are met when meals are provided by an outside source. The vendor is responsible for maintaining production records showing the quantity of food prepared for the children and delivery records showing amounts of food supplied daily in accordance with the negotiated agreement and the requirements listed in Guidance Memorandum 9C: Recordkeeping Requirements for the Child and Adult Care Food Program, Part C.

Vendor Agreements ~ meeting documentation requirements GM 13C
The CACFP Vendor Agreement

The vendor is responsible to maintain documentation for the quantities provided for each meal for verification of meeting the portion size requirements.

Vendor Agreements ~ meeting documentation requirements GM 13C

 During a program review by DPI

consultants, agencies that purchase meals from an outside source must be prepared to show how they monitor the delivered meals to ensure they are receiving the required quantities of food from the vendor. quantities provided in the form of a production record or daily delivery/packing slip.

 Vendors may provide documentation of

Vendor Agreements ~ meeting documentation requirements GM 13C
 Your agency must assure that the vendor is

maintaining the required quantity documentation that can verify at least the minimum quantity requirements are being met. records, requesting CN label information or comparable manufacturer’s information for commercially prepared combination items like chicken nuggets and fish sticks, verifying size and number of portions received.

 Routinely examining vendor’s production

 Commercially prepared combination items: We

recommend that if the vendor has cycle menus, request for CN label information on all items within the cycle menus. Otherwise request it for items served during a selected period of time.

Vendor Agreements ~ meeting documentation requirements GM 13C

 Ideally, the vendor will supply the required quantity information,

including CN label information when applicable, on daily records, such as on the delivery/packing slip.

Shared By:
xl771209 xl771209