CACFP Menu Writing Checklist

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