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Food Quantity Requirements Procedure (CACFP)

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Revision as of 22:51, 21 July 2026 by MandiSue (talk | contribs)

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.

File:Meal component procedure.pdf

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