Team Wiki - User contributions [en]

Procedure For Meeting Whole Grain Requirements in the CACFP Program

2024-04-30T17:25:49Z

Cara.g:

Procedure For Meeting Whole Grain Requirements in the CACFP Program. Brookline Sprouts at Tree of Life Church

1. When food orders are received in the kitchen, the Kitchen Manager will photo document

each whole grain that is received and place it in the google drive folder labeled [https://drive.google.com/drive/folders/1tRuZHxC4F3wCAPriliLGHjWUt562F9ra?usp=drive_link Whole]

[https://drive.google.com/drive/folders/1tRuZHxC4F3wCAPriliLGHjWUt562F9ra?usp=drive_link Grains].

2. The Kitchen Manager will add the whole grain rich item to the [https://docs.google.com/spreadsheets/d/1IEe5-12G7Mq7JDTp7DvQqWOnDK-ks1CM-a9QoWbnAd8/edit?usp=sharing Oz equivalent spreadsheet]

to verify with the Director we are serving the correct oz equivalents of each whole grain

rich item.

3. When creating the menu the Kitchen Manager will reference the [https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG Food Buyers Guide]

and or the [https://www.pacodeandbulletin.gov/Display/pabull?file=/secure/pabulletin/data/vol53/53-30/1007.html WIC pamphlet] for approved Whole Grains for each menu.

4. The Kitchen Manager will denote each whole grain with the letter WGR and an asterisk

on the menu..

5. The Kitchen Manager will submit the menu to the Director before posting, to make sure

that the whole grain requirement was met for each day.

6. This will be completed by the Director and they will be responsible for this procedure.
[[Category:USDA]]
[[Category:Kitchen]]

Procedure For Meeting Whole Grain Requirements in the CACFP Program

2024-04-30T17:24:15Z

Cara.g:

Procedure For Meeting Whole Grain Requirements in the CACFP Program. Brookline Sprouts at Tree of Life Church

1. When food orders are received in the kitchen, the Kitchen Manager will photo document

each whole grain that is received and place it in the google drive folder labeled [https://drive.google.com/drive/folders/1tRuZHxC4F3wCAPriliLGHjWUt562F9ra?usp=drive_link Whole]

[https://drive.google.com/drive/folders/1tRuZHxC4F3wCAPriliLGHjWUt562F9ra?usp=drive_link Grains].

2. The Kitchen Manager will add the whole grain rich item to the [https://docs.google.com/spreadsheets/d/1IEe5-12G7Mq7JDTp7DvQqWOnDK-ks1CM-a9QoWbnAd8/edit?usp=sharing]Oz equivalent spreadsheet]]

to verify with the Director we are serving the correct oz equivalents of each whole grain

rich item.

3. When creating the menu the Kitchen Manager will reference the [https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG]Food Buyers Guide

and or the [https://www.pacodeandbulletin.gov/Display/pabull?file=/secure/pabulletin/data/vol53/53-30/1007.html]WIC pamphlet for approved Whole Grains for each menu.

4. The Kitchen Manager will denote each whole grain with the letter WGR and an asterisk

on the menu..

5. The Kitchen Manager will submit the menu to the Director before posting, to make sure

that the whole grain requirement was met for each day.

6. This will be completed by the Director and they will be responsible for this procedure.
[[Category:USDA]]
[[Category:Kitchen]]

Overview of CACFP Monthly Consolidation and Edit Checks Procedures For Submitting Claims

2024-04-30T17:20:29Z

Cara.g:

CACFP Monthly Consolidation and Edit Checks Procedures.

* [https://drive.google.com/file/d/1wZJj6po7RUs-CGAKfwjg_UokZJXEGfT_/view?usp=drive_link Child and Adult Care Food Program (CACFP) Sponsor Procedure Enrollment, Operating Days and Attendance Reported to the State Agency]

* [https://drive.google.com/file/d/1Jgy5Y-9gywK4LS8E43KcOXc5VoKMFd-x/view?usp=drive_link Child and Adult Care Food Program (CACFP) Sponsor Procedure Edit Checks]

* Pull all [https://schools.mybrightwheel.com/reports/meals Brighwheel] reports of attendance, meal types, and meals served for the entire month. Also pull True and Accurate reports for records.
* Check for accuracy in attendance and meals served.
** Check that meals are served during approved times in [https://www.pears.pa.gov/snp/Splash.aspx Pears]. Disregard any meals served before or after these times listed below. Make a note on the corresponding weekly counts, initial and date.
** Make sure that each child is correctly identified as Free, Reduced or Paid. You can reference IEF’s and brightwheel.
** Double Check that no child is served more than 2 meals and 1 snack.
* After adjustments are made, rerun the report, if necessary.
* Enter totals into the [https://docs.google.com/spreadsheets/d/1VWlyBn8bv1b093JzPqXIoE6chmQP2i79_awSq9gM5ZI/edit?usp=sharing End of Month Counts Spreadsheet]. Please note, if you use this link to access spreadsheet to make a copy before you make edits to the spreadsheet.
* The Director will then multiply the number of operating days by the total participants in care and compare to the total meals claimed by the facility for the month. Discrepancies will be subject to a more thorough review to determine if the claim is accurate.
* The Director will also include the calculation of the number of free, reduced, and paid enrolled categories times the number of operating days. Meals by meal type and category that exceed the number of free, reduced, or paid enrolled participants times the number of operating days, will not be claimed for reimbursement.

* After the Director has been satisfied with the same totals as the Kitchen Manager, they will sign and date the End of Month Counts Spreadsheet.
* The Kitchen Manager will then submit the claims for payment in PEARS.
* In the case that the Kitchen Manager and the Director do not agree on the total meals for the month claiming the Director of Operations will conduct a third edit check to find where the discrepancies are and assists with correcting the claims for the month.

[[Category:Usda]]
[[Category:Kitchen]]

Overview of CACFP Monthly Consolidation and Edit Checks Procedures For Submitting Claims

2024-04-30T17:19:56Z

Cara.g:

CACFP Monthly Consolidation and Edit Checks Procedures.

* [https://drive.google.com/file/d/1Jgy5Y-9gywK4LS8E43KcOXc5VoKMFd-x/view?usp=drive_link Child and Adult Care Food Program (CACFP) Sponsor Procedure Enrollment, Operating Days and Attendance Reported to the State Agency]

* [https://drive.google.com/file/d/1Jgy5Y-9gywK4LS8E43KcOXc5VoKMFd-x/view?usp=drive_link Child and Adult Care Food Program (CACFP) Sponsor Procedure Edit Checks]

* Pull all [https://schools.mybrightwheel.com/reports/meals Brighwheel] reports of attendance, meal types, and meals served for the entire month. Also pull True and Accurate reports for records.
* Check for accuracy in attendance and meals served.
** Check that meals are served during approved times in [https://www.pears.pa.gov/snp/Splash.aspx Pears]. Disregard any meals served before or after these times listed below. Make a note on the corresponding weekly counts, initial and date.
** Make sure that each child is correctly identified as Free, Reduced or Paid. You can reference IEF’s and brightwheel.
** Double Check that no child is served more than 2 meals and 1 snack.
* After adjustments are made, rerun the report, if necessary.
* Enter totals into the [https://docs.google.com/spreadsheets/d/1VWlyBn8bv1b093JzPqXIoE6chmQP2i79_awSq9gM5ZI/edit?usp=sharing End of Month Counts Spreadsheet]. Please note, if you use this link to access spreadsheet to make a copy before you make edits to the spreadsheet.
* The Director will then multiply the number of operating days by the total participants in care and compare to the total meals claimed by the facility for the month. Discrepancies will be subject to a more thorough review to determine if the claim is accurate.
* The Director will also include the calculation of the number of free, reduced, and paid enrolled categories times the number of operating days. Meals by meal type and category that exceed the number of free, reduced, or paid enrolled participants times the number of operating days, will not be claimed for reimbursement.

* After the Director has been satisfied with the same totals as the Kitchen Manager, they will sign and date the End of Month Counts Spreadsheet.
* The Kitchen Manager will then submit the claims for payment in PEARS.
* In the case that the Kitchen Manager and the Director do not agree on the total meals for the month claiming the Director of Operations will conduct a third edit check to find where the discrepancies are and assists with correcting the claims for the month.

[[Category:Usda]]
[[Category:Kitchen]]

Overview of CACFP Monthly Consolidation and Edit Checks Procedures For Submitting Claims

2024-04-30T17:06:47Z

Cara.g:

CACFP Monthly Consolidation and Edit Checks Procedures.

* [https://drive.google.com/file/d/1Jgy5Y-9gywK4LS8E43KcOXc5VoKMFd-x/view?usp=drive_link Child and Adult Care Food Program (CACFP) Sponsor Procedure Edit Checks]

* Pull all [https://schools.mybrightwheel.com/reports/meals Brighwheel] reports of attendance, meal types, and meals served for the entire month. Also pull True and Accurate reports for records.
* Check for accuracy in attendance and meals served.
** Check that meals are served during approved times in [https://www.pears.pa.gov/snp/Splash.aspx Pears]. Disregard any meals served before or after these times listed below. Make a note on the corresponding weekly counts, initial and date.
** Make sure that each child is correctly identified as Free, Reduced or Paid. You can reference IEF’s and brightwheel.
** Double Check that no child is served more than 2 meals and 1 snack.
* After adjustments are made, rerun the report, if necessary.
* Enter totals into the [https://docs.google.com/spreadsheets/d/1VWlyBn8bv1b093JzPqXIoE6chmQP2i79_awSq9gM5ZI/edit?usp=sharing End of Month Counts Spreadsheet]. Please note, if you use this link to access spreadsheet to make a copy before you make edits to the spreadsheet.
* The Director will then multiply the number of operating days by the total participants in care and compare to the total meals claimed by the facility for the month. Discrepancies will be subject to a more thorough review to determine if the claim is accurate.
* The Director will also include the calculation of the number of free, reduced, and paid enrolled categories times the number of operating days. Meals by meal type and category that exceed the number of free, reduced, or paid enrolled participants times the number of operating days, will not be claimed for reimbursement.

* After the Director has been satisfied with the same totals as the Kitchen Manager, they will sign and date the End of Month Counts Spreadsheet.
* The Kitchen Manager will then submit the claims for payment in PEARS.
* In the case that the Kitchen Manager and the Director do not agree on the total meals for the month claiming the Director of Operations will conduct a third edit check to find where the discrepancies are and assists with correcting the claims for the month.

[[Category:Usda]]
[[Category:Kitchen]]

Overview of CACFP Monthly Consolidation and Edit Checks Procedures For Submitting Claims

2024-04-30T17:02:43Z

Cara.g:

CACFP Monthly Consolidation and Edit Checks Procedures.

* [https://drive.google.com/file/d/1Jgy5Y-9gywK4LS8E43KcOXc5VoKMFd-x/view?usp=drive_link Child and Adult Care Food Program (CACFP) Sponsor Procedure Edit Checks]

* Pull all [https://schools.mybrightwheel.com/reports/meals Brighwheel] reports of attendance, meal types, and meals served for the entire month. Also pull True and Accurate reports for records.
* Check for accuracy in attendance and meals served.
** Check that meals are served during approved times in [https://www.pears.pa.gov/snp/Splash.aspx Pears]. Disregard any meals served before or after these times listed below. Make a note on the corresponding weekly counts, initial and date.
*** Breakfast 8:15 am - 9:00 am
*** Lunch 11:30 am - 12:45 pm
*** Afternoon Snack 2:30 pm - 3:30 pm
*** Dinner 3:30 pm - 4:15 pm
*** Evening Snack 4:45 pm - 5:30 pm
** Make sure that each child is correctly identified as Free, Reduced or Paid. You can reference IEF’s and brightwheel.
** Double Check that no child is served more than 2 meals and 1 snack.
* After adjustments are made, rerun the report, if necessary.
* Enter totals into the [https://docs.google.com/spreadsheets/d/1VWlyBn8bv1b093JzPqXIoE6chmQP2i79_awSq9gM5ZI/edit?usp=sharing End of Month Counts Spreadsheet]. Please note, if you use this link to access spreadsheet to make a copy before you make edits to the spreadsheet.
* The Director will then multiply the number of operating days by the total participants in care and compare to the total meals claimed by the facility for the month. Discrepancies will be subject to a more thorough review to determine if the claim is accurate.
* The Director will also include the calculation of the number of free, reduced, and paid enrolled categories times the number of operating days. Meals by meal type and category that exceed the number of free, reduced, or paid enrolled participants times the number of operating days, will not be claimed for reimbursement.

* After the Director has been satisfied with the same totals as the Kitchen Manager, they will sign and date the End of Month Counts Spreadsheet.
* The Kitchen Manager will then submit the claims for payment in PEARS.
* In the case that the Kitchen Manager and the Director do not agree on the total meals for the month claiming the Director of Operations will conduct a third edit check to find where the discrepancies are and assists with correcting the claims for the month.

[[Category:Usda]]
[[Category:Kitchen]]

Child and Adult Food Program (CACFP) Special Dietary Needs Procedure

2024-04-30T16:56:24Z

Cara.g:

When meeting Special Dietary Needs, like substitute milks or meal components, you need to comply with the requirements in this [https://drive.google.com/file/d/1J68NeYoE7zexffMzh0XK1mT7Ocr0r4mh/view?usp=drive_link procedure].
[[Category:Kitchen]]
[[Category:Usda]]
[[Category:Sprouts]]
[[Category:Cacfp]]

Child and Adult Food Program (CACFP) Special Dietary Needs Procedure

2024-04-30T16:55:52Z

Cara.g: Created page with "When meeting Special Dietary Needs, like substitute milks or meal components, you need to comply with the requirements in this [https://drive.google.com/file/d/1J68NeYoE7zexffMzh0XK1mT7Ocr0r4mh/view?usp=drive_link procedure]. Category:Kitchen Category:Usda Category:Sprouts"

CACFP Menu Writing Checklist

2024-04-30T16:35:13Z

Cara.g:

[https://drive.google.com/file/d/1cE3DJ3zDCMXWJqWyTyVaSA-w2SWX3Tdt/view?usp=drive_link Daily Dated Menu Procedure] is the required procedure we must follow according to the CACFP. Below is a checklist and links to support this documentation.

'''Menu Writing Checklist''':

1. **Include Specific Date and Meal Type:** Ensure each menu clearly states the specific month, date, and meal type for every day of service (e.g., Weekly menu: January 13, 14, 15, 16, 17, Breakfast).

2. **Avoid Generic Labels:** Do not use generic labels like "Week 1" or "Week 2". Each menu should be labeled with specific dates and meal types.

3. **Detailed Food Items:** List all specific food items served. Avoid generic terms such as fruit, vegetable, or juice. Instead, specify the exact items (e.g., peaches, green beans, orange juice).

4. **Maintain Working Menu:** If general terms are initially used, maintain a "working menu" that specifies the exact food items served. Record any additions, deletions, or substitutions on this working menu.

5. **Document Different Servings:** If different food items are served to different age groups or classrooms, document these details on the daily, dated working menus.

6. **Record Milk Types:** Document all milk types served to each age group for every meal period, including fat content and flavor.

7. **Identify Whole-Grain Rich Component:** Identify the planned serving of a whole-grain rich grain component on each daily, dated menu. Abbreviations like WGR or WG are acceptable.

8. **Claiming Reimbursement:** Meals served without a dated, daily menu will not be claimed for reimbursement. Ensure all served meals have a corresponding menu.

9. **Check for Missing Components:** Meals served with missing components will not be claimed for reimbursement. Double-check each meal to ensure all required components are included.

10. **Save Supporting Documentation:** Check and save all food labels, recipes, product formulation statements, and CN labels corresponding to the items served on the menu. This documentation ensures accuracy in menu planning and compliance with nutritional guidelines.

By following this checklist, you can ensure accurate and detailed menus for all meal types served.

'''Below are links to more resources to check your accuracy and compliance with the CACFP program rules.'''

https://www.fns.usda.gov/tn/crediting-handbook-child-and-adult-care-food-program

https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG

'''Here are some Guides to help make sure that your menu planning is on par.'''

https://childnutritiontoolbox.com/courses/pde-603/job-aids/Fluid%20Milk%20Substitutes.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/cacfp-yogurt.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/cacfp-cereal.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/grain-based-desserts.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/grain-requirements-exhibit-a-delayed.pdf

https://www.fns.usda.gov/tn/grains-ounce-equivalents-resources-cacfp

https://childnutritiontoolbox.com/courses/pde-605/job-aids/wic-milk-substitutes-2023.pdf

https://fns-prod.azureedge.us/sites/default/files/resource-files/CACFPworksheetGrainsOzEq%20.pdf

https://www.fns.usda.gov/tn/identifying-whole-grain-rich-foods-cacfp

https://childnutritiontoolbox.com/courses/pde-607/job-aides/milk-substitutes-list-2021.pdf
[[Category:USDA]]
[[Category:Kitchen]]

Child and Adult Care Food Program (CACFP) Sponsor Procedure Enrollment Forms - Child Care

2024-04-30T16:25:29Z

Cara.g:

[https://drive.google.com/file/d/1nBkWXOka5o6aN2MOcrs-zBwa8YyUABXk/view?usp=drive_link Procedure] used in the Sprouts Child Care to ensure Enrollment Forms are current and correct every 6 months.
[[Category:Kitchen]]
[[Category:Usda]]
[[Category:Sprouts]]

Child and Adult Care Food Program (CACFP) Sponsor Procedure Income Eligibility Form (IEF)

2024-04-30T16:23:52Z

Cara.g: Created page with "[https://drive.google.com/file/d/1cRSb1nTfw0N7L2SqZHGJjRdOcMbcNg1n/view?usp=drive_link Procedure] for Income Eligibility Forms (IEF) to be checked every 6 months. Category:Kitchen Category:USDA Category:Sprouts"

[https://drive.google.com/file/d/1cRSb1nTfw0N7L2SqZHGJjRdOcMbcNg1n/view?usp=drive_link Procedure] for Income Eligibility Forms (IEF) to be checked every 6 months.
[[Category:Kitchen]]
[[Category:USDA]]
[[Category:Sprouts]]

Child and Adult Care Food Program (CACFP) Sponsor Procedure Enrollment Forms - Child Care

2024-04-30T16:18:18Z

Cara.g: Created page with "[https://drive.google.com/file/d/1nBkWXOka5o6aN2MOcrs-zBwa8YyUABXk/view?usp=drive_link Procedure] used in the Sprouts Child Care to ensure Enrollment Forms are current and correct every 6 months."

[https://drive.google.com/file/d/1nBkWXOka5o6aN2MOcrs-zBwa8YyUABXk/view?usp=drive_link Procedure] used in the Sprouts Child Care to ensure Enrollment Forms are current and correct every 6 months.

File:Enrollment Procedure for CACFP Child Care.pdf

2024-04-30T16:15:56Z

Cara.g:

This is the enrollment procedure required by the CACFP.

SFSP (Summer Food Service Programming)

2024-04-24T18:02:04Z

Cara.g: Cara.g moved page SFSP (Summer Food Service Programming) to SFSP (Summer Food Service Programming) Summary

#REDIRECT [[SFSP (Summer Food Service Programming) Summary]]

SFSP (Summer Food Service Programming) Summary

2024-04-24T18:02:04Z

Cara.g: Cara.g moved page SFSP (Summer Food Service Programming) to SFSP (Summer Food Service Programming) Summary

The Summer Food Service Program (SFSP) is a federally funded, state-administered program. USDA reimburses program operators who serve no-cost, healthy meals and snacks to children and teens. Meals are served at summer sites in low-income communities, where sponsors often also offer enrichment activities.

Overview of CACFP Monthly Consolidation and Edit Checks Procedures For Submitting Claims

2024-04-24T10:34:45Z

Cara.g: Created page with " Overview of CACFP Monthly Consolidation and Edit Checks Procedures. * Pull all [https://schools.mybrightwheel.com/reports/meals Brighwheel] reports of attendance, meal types, and meals served for the entire month. Also pull True and Accurate reports for records. * Check for accuracy in attendance and meals served. ** Check that meals are served during approved times in [https://www.pears.pa.gov/snp/Splash.aspx Pears]. Disregard any meals served before or after th..."

Overview of CACFP Monthly Consolidation and Edit Checks Procedures.

* Pull all [https://schools.mybrightwheel.com/reports/meals Brighwheel] reports of attendance, meal types, and meals served for the entire month. Also pull True and Accurate reports for records.
* Check for accuracy in attendance and meals served.
** Check that meals are served during approved times in [https://www.pears.pa.gov/snp/Splash.aspx Pears]. Disregard any meals served before or after these times listed below. Make a note on the corresponding weekly counts, initial and date.
*** Breakfast 8:15 am - 9:00 am
*** Lunch 11:30 am - 12:45 pm
*** Afternoon Snack 2:30 pm - 3:30 pm
*** Dinner 3:30 pm - 4:15 pm
*** Evening Snack 4:45 pm - 5:30 pm
** Make sure that each child is correctly identified as Free, Reduced or Paid. You can reference IEF’s and brightwheel.
** Double Check that no child is served more than 2 meals and 1 snack.
* After adjustments are made, rerun the report, if necessary.
* Enter totals into the [https://docs.google.com/spreadsheets/d/1VWlyBn8bv1b093JzPqXIoE6chmQP2i79_awSq9gM5ZI/edit?usp=sharing End of Month Counts Spreadsheet]. Please note, if you use this link to access spreadsheet to make a copy before you make edits to the spreadsheet.
* The Director will then multiply the number of operating days by the total participants in care and compare to the total meals claimed by the facility for the month. Discrepancies will be subject to a more thorough review to determine if the claim is accurate.
* The Director will also include the calculation of the number of free, reduced, and paid enrolled categories times the number of operating days. Meals by meal type and category that exceed the number of free, reduced, or paid enrolled participants times the number of operating days, will not be claimed for reimbursement.

* After the Director has been satisfied with the same totals as the Kitchen Manager, they will sign and date the End of Month Counts Spreadsheet.
* The Kitchen Manager will then submit the claims for payment in PEARS.
* In the case that the Kitchen Manager and the Director do not agree on the total meals for the month claiming the Director of Operations will conduct a third edit check to find where the discrepancies are and assists with correcting the claims for the month.

[[Category:Usda]]
[[Category:Kitchen]]

File:Wiki Meal Counting.pdf

2024-04-18T10:26:37Z

Cara.g:

Meal Counting Procedure for the CACFP program that is required by the USDA, to be adhered to when counting meals for claims.

CACFP Menu Writing Checklist

2024-04-18T10:15:43Z

Cara.g: Created page with "'''Menu Writing Checklist''': 1. **Include Specific Date and Meal Type:** Ensure each menu clearly states the specific month, date, and meal type for every day of service (e.g., Weekly menu: January 13, 14, 15, 16, 17, Breakfast). 2. **Avoid Generic Labels:** Do not use generic labels like "Week 1" or "Week 2". Each menu should be labeled with specific dates and meal types. 3. **Detailed Food Items:** List all specific food items served. Avoid generic terms such as fr..."

'''Menu Writing Checklist''':

1. **Include Specific Date and Meal Type:** Ensure each menu clearly states the specific month, date, and meal type for every day of service (e.g., Weekly menu: January 13, 14, 15, 16, 17, Breakfast).

2. **Avoid Generic Labels:** Do not use generic labels like "Week 1" or "Week 2". Each menu should be labeled with specific dates and meal types.

3. **Detailed Food Items:** List all specific food items served. Avoid generic terms such as fruit, vegetable, or juice. Instead, specify the exact items (e.g., peaches, green beans, orange juice).

4. **Maintain Working Menu:** If general terms are initially used, maintain a "working menu" that specifies the exact food items served. Record any additions, deletions, or substitutions on this working menu.

5. **Document Different Servings:** If different food items are served to different age groups or classrooms, document these details on the daily, dated working menus.

6. **Record Milk Types:** Document all milk types served to each age group for every meal period, including fat content and flavor.

7. **Identify Whole-Grain Rich Component:** Identify the planned serving of a whole-grain rich grain component on each daily, dated menu. Abbreviations like WGR or WG are acceptable.

8. **Claiming Reimbursement:** Meals served without a dated, daily menu will not be claimed for reimbursement. Ensure all served meals have a corresponding menu.

9. **Check for Missing Components:** Meals served with missing components will not be claimed for reimbursement. Double-check each meal to ensure all required components are included.

10. **Save Supporting Documentation:** Check and save all food labels, recipes, product formulation statements, and CN labels corresponding to the items served on the menu. This documentation ensures accuracy in menu planning and compliance with nutritional guidelines.

By following this checklist, you can ensure accurate and detailed menus for all meal types served.

'''Below are links to more resources to check your accuracy and compliance with the CACFP program rules.'''

https://www.fns.usda.gov/tn/crediting-handbook-child-and-adult-care-food-program

https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG

'''Here are some Guides to help make sure that your menu planning is on par.'''

https://childnutritiontoolbox.com/courses/pde-603/job-aids/Fluid%20Milk%20Substitutes.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/cacfp-yogurt.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/cacfp-cereal.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/grain-based-desserts.pdf

https://childnutritiontoolbox.com/courses/pde-603/job-aids/grain-requirements-exhibit-a-delayed.pdf

https://www.fns.usda.gov/tn/grains-ounce-equivalents-resources-cacfp

https://childnutritiontoolbox.com/courses/pde-605/job-aids/wic-milk-substitutes-2023.pdf

https://fns-prod.azureedge.us/sites/default/files/resource-files/CACFPworksheetGrainsOzEq%20.pdf

https://www.fns.usda.gov/tn/identifying-whole-grain-rich-foods-cacfp

https://childnutritiontoolbox.com/courses/pde-607/job-aides/milk-substitutes-list-2021.pdf
[[Category:USDA]]
[[Category:Kitchen]]

Procedure For Meeting Whole Grain Requirements in the CACFP Program

2024-04-17T16:36:04Z

Cara.g: Created page with "Procedure For Meeting Whole Grain Requirements in the CACFP Program. Brookline Sprouts at Tree of Life Church 1. When food orders are received in the kitchen, the Kitchen Manager will photo document each whole grain that is received and place it in the google drive folder labeled [https://drive.google.com/drive/folders/1tRuZHxC4F3wCAPriliLGHjWUt562F9ra?usp=drive_link]Whole Grains. 2. The Kitchen Manager will add the whole grain rich item to the [https://docs.google.c..."

Procedure For Meeting Whole Grain Requirements in the CACFP Program. Brookline Sprouts at Tree of Life Church

1. When food orders are received in the kitchen, the Kitchen Manager will photo document

each whole grain that is received and place it in the google drive folder labeled [https://drive.google.com/drive/folders/1tRuZHxC4F3wCAPriliLGHjWUt562F9ra?usp=drive_link]Whole

Grains.

2. The Kitchen Manager will add the whole grain rich item to the [https://docs.google.com/spreadsheets/d/1IEe5-12G7Mq7JDTp7DvQqWOnDK-ks1CM-a9QoWbnAd8/edit?usp=sharing]Oz equivalent spreadsheet]]

to verify with the Director we are serving the correct oz equivalents of each whole grain

rich item.

3. When creating the menu the Kitchen Manager will reference the [https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG]Food Buyers Guide

and or the [https://www.pacodeandbulletin.gov/Display/pabull?file=/secure/pabulletin/data/vol53/53-30/1007.html]WIC pamphlet for approved Whole Grains for each menu.

4. The Kitchen Manager will denote each whole grain with the letter WGR and an asterisk

on the menu..

5. The Kitchen Manager will submit the menu to the Director before posting, to make sure

that the whole grain requirement was met for each day.

6. This will be completed by the Director and they will be responsible for this procedure.
[[Category:USDA]]
[[Category:Kitchen]]

Category:SFSP

2024-04-17T16:20:03Z

Cara.g:

{{DISPLAYTITLE:SFSP Training Requirements. }}

=SFSP= (Summer Food Service Programming) =Acorns= Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

* Purpose of Program
* Site Eligibility
* Record Keeping
* Site Operations
* Meal Pattern Requirements
* Duties of Monitor
* Cartewheel
* Civil Rights
* Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.
[[Category:USDA]]
[[Category:Kitchen]]

Category:SFSP

2024-04-17T16:18:15Z

Cara.g:

SFSP Training

2024-04-17T16:12:47Z

Cara.g:

<nowiki>[[SFSP]]</nowiki> (Summer Food Service Programming) <nowiki>[[Acorns]]</nowiki> <nowiki>[[Training Guidelines]]</nowiki>

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

* Purpose of Program
* Site Eligibility
* Record Keeping
* Site Operations
* Meal Pattern Requirements
* Duties of Monitor
* Cartewheel
* Civil Rights
* Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.
[[Category:USDA]]

SFSP Training

2024-04-17T15:15:10Z

Cara.g: Created page with "<nowiki>SFSP</nowiki> (Summer Food Service Programming) <nowiki>Acorns</nowiki> <nowiki>Training Guidelines</nowiki> Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics: * Purpose of Program * Site Eligibility * Record Keeping * Site Operations * Meal Pattern Requi..."

SFSP (Summer Food Service Programming) Summary

2024-04-17T15:09:44Z

Cara.g: Created page with "The Summer Food Service Program (SFSP) is a federally funded, state-administered program. USDA reimburses program operators who serve no-cost, healthy meals and snacks to children and teens. Meals are served at summer sites in low-income communities, where sponsors often also offer enrichment activities."

Category talk:Kitchen

2024-04-17T14:57:05Z

Cara.g: Blanked the page

Category talk:Kitchen

2024-04-17T14:54:37Z

Cara.g: /* SFSP Training Guidelines for staff and volunteers. */ new section

=SFSP= (Summer Food Service Programming) =Acorns= Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

Purpose of Program
Site Eligibility
Record Keeping
Site Operations
Meal Pattern Requirements
Duties of Monitor
Cartewheel
Civil Rights
Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.

== SFSP Training Guidelines for staff and volunteers. ==

=SFSP= (Summer Food Service Programming) =Acorns= Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

Purpose of Program
Site Eligibility
Record Keeping
Site Operations
Meal Pattern Requirements
Duties of Monitor
Cartewheel
Civil Rights
Fire Safety and Emergency Procedures
Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.

Category talk:Kitchen

2024-04-17T14:54:11Z

Cara.g: Created page with "=SFSP= (Summer Food Service Programming) =Acorns= Training Guidelines Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics: Purpose of Program Site Eligibility Record Keeping Site Operations Meal Pattern Requirements Duties of Monitor Cartewheel Civil Rights Fire Safety and Emerg..."

Category talk:SFSP

2024-04-17T14:49:38Z

Category:Kitchen

2024-04-17T14:46:16Z

Cara.g:

[[Category: Manual]]

Category:Kitchen

2024-04-17T14:45:49Z

Cara.g:

[[Category: Manual]]
Procedure for Meeting Whole Grain Requirements

Vendors and Approved Vendor List

2024-04-17T14:27:49Z

Cara.g: Update phone numbers and contacts.

{| class="wikitable"
|+PREFERRED VENDORS
|-
|FACILITIES
|-
|
|Michael Poremski Plumbing
|
|(412) 885-9042
|-
|
|Shawn’s Landscaping
|
|(412) 344-8607
|-
|
|Terminix
|Rep: Dean
|(412) 577-8009
|-
|
|Schultheis Brothers Heating & Cooling
|
|(412) 793-8000
|-
|
|Celedonia Organ Service
|
|(412) 787-5788
|-
|
|Bean Electric
|
|(412) 882-8624
|-
|
|LeFrenie Trash service
|
|
|-
| rowspan="2" |Janitorial Services
<nowiki>*</nowiki>Sherry is main contact
|JaniKing
|Sales:
Glenn Bertha
|Office: (412) 921.2881; Mobile: (412) 728.7087
[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|-
|
|Operations & QC:
Sherry Nolan
|Office: 412-921-2881; Cell: 412-475-7174
[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|-
|
|People's Gas
|Customer Service 1-800-764-0111
|Emergencies - 1-800-400-4271
|-
|
|Duquense Light
|
|412-393-7300
|-
|
|Synder Brothers
|
|724-548-8101
|-
|
|Brotherhood Mutual Insurance
|Customer Service 1-800-380-5474
|Claims - 1-800-333-3371
|-
|
|Fire Fighter Sales and Services
|Phone: (724) 720-6000
|Toll Free: (888) 412-FIRE
|-
|
|SSA (Security Systems of America)
|Office: 412-244-4900
|Gen Customer Service: 1-800-544-5003
|-
|REPAIRS
|-
|
|Copier Parts
|G.M. Supplies Ltd. 350 Corporate Woods Pkwy. Vernon Hills IL 60061
|800-537-1005 www.gmsupplies.com
|-
|Equipment
|-
|
|NGW Copiers - John
|401Venture Dr.
Lewis Center OH Ste E
|614-899-7714

Fax 614-839-6714

[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|-
|SPROUTS
|-
|
|ELRC - Region 5
|(412) 350 - 3577 - Main Number
|Payments/ Invoices - 412-885-6831
|-
|
|
|Lisa Hall: (412) 287-9095
|Sierra (412) 287-9104
|-
|
|Keystone STARs/Quality Coach
|Lisa Martinac: (412) 295-9551
|
|-
|
|Melissa Distel Photography
|
|(412) 728-4102
|-
|
|Touch A Truck - Donna
|[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|412-255-2863
|-
|
|Officer Bobbie- School Safety Programs
|[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|(412) 370-0979
|-
|
|EMS - Touch A Truck - Jennifer McDermott-Grubb
|[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|412-622-6930
|-
|
|Rapid Response Team
|Deysi Keegan
|c (412) 206-1178, main 412-785-6338
|-
|
|Brookline Elementary Backpack Program
|Erica (412) 913- 0020
|School - (412) 529-7380
|-
|
|Scholastic Books
|
|1-800-724-6527
|-
|
|Midland Fundraising
|
|
|-
|FOOD PROGRAMS
|-
|
|PEARS Tech Help
|
|1-888-877-1306
|-
|
|CACFP - Application Packet
|Christy Nemeth
|717-783-3512
|-
|
|CACFP - Reviews and Questions
|Julie Curry
|717.579-8278
|-
|
|SFSP - Application Packet
|Mary Romburg
|717-783-6501
|-
|
|Greater Pittsburgh Community Food Bank
|Child Nutrition/Main Contact
Valerie x579
|412-460-3663
|-
|
|
|Delivery Cancel or Rescheduling: Ed Marco x544
|
|-
|OPEN BIBLE
|-
|
|Open Bible East
|
|(937)898-2864
|-
|
|Open Bible National Office
|
|
|-
|EMPLOYMENT
|-
|
|Aflac
|Daimian Foster
|412-323-8858 Fax: 1-801-459-2262
|-
|MISC
|-
|
|Chase
|
|1-800-93599935
|-
|
|Debor Funeral Home
|
|(412) 228-3320
|-
|
|CCLI
|
|
|-
|
|Brookline Together
|
|[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|-
|
|Pittsburgh Historic Landmark Foundation
|
|Phone: 412-471-5808 Fax: 412-471-1633
|-
|
|WB Mason
|
|1-888-WBMASON
|-
|
|Aplos
|Support & Customer Service
|(888) 274-1316
|-
|
|East Liberty Family Health Care Center - (Covid Shots)
|Stephanie Clemm
|(412) 661-2802
|-
|
|Party Cake Bakery
|
|(412) 531-5322
|-
|
|Potomac Bakery
|
|(412) 531-5066
|-
|
|Dormont Florist
|
|(412) 561-9070
|-
|
|Edible Arrangements
|see Kris to order/coupon
|www.fruitbouquets.com
|-
|
|Hammermill Store
|
|[https://www.hammermill.com/products/premium-color-copy-cover-100-bright paper for EDDM]
|-
|
|Rowdy BBQ
|
|(412) 882-4290
|-
|
|Texas Roadhouse (salad and rolls donation)
|Troy Ferguson
[/cdn-cgi/l/email-protection <nowiki>[email protected]</nowiki>]
|412-655-7427
|-
|
|3C Signs
|Charlie Serna
|412-779-7202 (Cell)
https://stores.inksoft.com/tree_of_life_/shop/home
|-
|}
[[Category:Manual]]

User:Cara.g

2023-12-26T17:16:38Z

Cara.g: Cara.g moved page User:Cara.g to Category:SFSP: SFSP Acorns Training Guidelines

#REDIRECT [[:Category:SFSP]]

Category:SFSP

2023-12-26T17:16:38Z

Cara.g: Cara.g moved page User:Cara.g to Category:SFSP: SFSP Acorns Training Guidelines

Category:SFSP

2023-12-26T17:13:18Z

Cara.g:

Category:SFSP

2023-12-26T17:12:57Z

Cara.g:

==SFSP== (Summer Food Service Programming) ==Acorns== Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

* Purpose of Program
* Site Eligibility
* Record Keeping
* Site Operations
* Meal Pattern Requirements
* Duties of Monitor
* Cartewheel
* Civil Rights
* Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.

Category:SFSP

2023-12-26T16:52:02Z

Cara.g:

SFSP (Summer Food Service Programming) Acorns Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

* Purpose of Program
* Site Eligibility
* Record Keeping
* Site Operations
* Meal Pattern Requirements
* Duties of Monitor
* Cartewheel
* Civil Rights
* Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.

Category:SFSP

2023-12-26T16:49:38Z

Cara.g:

SFSP (Summer Food Service Programming) Acorns Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

Purpose of Program
Site Eligibility
Record Keeping
Site Operations
Meal Pattern Requirements
Duties of Monitor
Cartewheel
Civil Rights
Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.

Category:SFSP

2023-12-26T16:48:23Z

Cara.g: SFSP Training Guidelines for staff and volunteers.

Acorns SFSP ( Summer Food Service Programming) Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

Purpose of Program
Site Eligibility
Record Keeping
Site Operations
Meal Pattern Requirements
Duties of Monitor
Cartewheel
Civil Rights
Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.

Category:Kitchen

2023-12-26T16:44:51Z

Cara.g: Replaced content with "Category: Manual"

[[Category: Manual]]

Category:Kitchen

2023-12-26T16:44:18Z

Cara.g:

[[Category: Manual]]
Acorns SFSP ( Summer Food Service Programming) Training Guidelines

Every administrator, staff member and volunteer related to the SFSP will complete this training course before their first day of service. We used the PDE SFSP-09005 form to ensure that all topics are covered. We will cover the following topics:

* Purpose of Program
* Site Eligibility
* Record Keeping
* Site Operations
* Meal Pattern Requirements
* Duties of Monitor
* Cartewheel
* Civil Rights
* Fire Safety and Emergency Procedures

Each staff member will sign in for each training using the PDE SFSP-09004 form. These forms will be kept separately with the SFSP administrative paperwork for 3 years plus the current fiscal year. This will be conducted by the Kitchen Manager.