Food Quantity Requirements Procedure (CACFP): Difference between revisions
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The procedure for menu creation and ensuring that only creditable foods are used is the following, as of July 2026. | The procedure for menu creation and ensuring that only creditable foods are used is the following, as of July 2026. | ||
[[File:PDE-05184 SP05-2025 CACFP04-2025 SFSP02-2025os - Guidance for Accepting Processed Product Documentation.docx (2).pdf|thumb]] | |||
Additionally, This is the official guidance for determining whether a commercially prepared product is creditable or not. | |||
[[File:Meal component procedure.pdf|thumb]] | [[File:Meal component procedure.pdf|thumb]] | ||
Revision as of 22:51, 21 July 2026
The procedure for menu creation and ensuring that only creditable foods are used is the following, as of July 2026.
File:PDE-05184 SP05-2025 CACFP04-2025 SFSP02-2025os - Guidance for Accepting Processed Product Documentation.docx (2).pdf Additionally, This is the official guidance for determining whether a commercially prepared product is creditable or not.