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Report
2013
CACFP TRAINING
CIVIL RIGHTS AND MEAL
SERVICE
WHAT IS CACFP?

Child and Adult Care Food Program (CACFP)
 Federal
program, reimbursing us for the meals we
provide.
 They have specific rules and requirements that we
are required to meet.
CACFP REQUIREMENTS:
CIVIL RIGHTS
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Civil Rights Notebooks:
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Review Procedure, page 1 in notebook.
What is the difference between a Civil Rights complaint
& another complaint that someone may have?
What are the steps to take and who at your site will
assist someone who wants to make a CR complaint?
Where is the CR notebook kept at your site?
“Justice for All Poster” & “Building For The Future”
posters (English & Spanish) must be posted at
each site in an area easily viewed by parents.
ALL MEAL SERVICE INCLUDES:
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Classrooms must take and record Daily
Attendance.
Meal Counts must be taken and recorded
during the meal, called “Point of Service”.
Teachers make sure this form is filled out
correctly & the meals & attendance match, or
there are notes to explain the differences.
Children that are self transported are signed in
and out by their adult.
TIPS FOR WHEN TO INCLUDE A CHILD IN THE
MEAL COUNT:
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A child is included in the meal count if they sit at
the table & are offered the meal. They can choose
whether or not to eat. If they do not come to the
table, do not count them. Write “refused to come
to the table”.
A child who arrives to school late, and is offered
breakfast with all components (bread item, milk,
fruit or veggie) can be counted. Add them to the
meal count, with a note on the attendance form.
HEAD START MEALS, FAMILY STYLE
Is used throughout the Head Start Program.
This means:
All required food items are on the table.
Meal times are a pleasant, nurturing experience for children,
parents, and staff.
• Meals are served family style, with all children and adults eating
together from the same menu (except for special diets).
• Children are actively involved in meal service including setting tables,
serving themselves and choosing what food items and amounts they
want, cleaning up, and conversing with other children and adults.
• Adults sit with small groups of children, modeling healthy eating
habits and a nurturing, unhurried mealtime routine. Adults are
important models for children and therefore avoid behaviors, in front
of children, that do not promote a healthy lifestyle.
EHS MEAL SERVICE
EHS Meal Service Meals are served Restaurant Style &/or
Combination Style (Restaurant and Family Style).
 Combination Style Service includes one or more food
items (the required amount) served onto the child’s
plate &/or cup, along with children serving themselves
other items as they are able to (Family Style Service).
 In the EHS infant classroom, we begin with restaurant
style (minimum amounts served to them) and move to
Combination Style meal service. All other EHS
classrooms serve Combination style.
FOOD ITEMS & AMOUNTS
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We provide at least the minimum amounts of food
from each component and serving size on the
table at all meals.
Teachers make sure all required items and
amounts are received in their class.
The Food Chart gives an overview of required
items and amounts and is posted in the
classrooms.
Children who have a food substitution form on file
can be offered alternative items and still counted
on the meal count form.
SERVING SIZE (3-5 YEARS OLD)

Breakfast (also served in PD classes for the pm
snack)
¾
cups fluid milk
 ½ cup vegetable(s) and/or fruit(s)
 Bread/Bread Alternative
½
slice bread OR
 ½ serving muffins, rolls, biscuits, etc OR
 1/3 cup cold dry cereal OR
 ¼ cup cooked cereal grains OR
 ¼ cup cooked pasta or noodles
SERVING SIZE (3-5 YEARS OLD)
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Lunch
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¾ cup fluid milk
½ cup vegetable (s) or fruit (s) (2 or more total)
Bread/Bread Alternative (same as breakfast)
Meat/Meat Alternative
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1 ½ oz lean meat or poultry or fish OR
1 ½ oz alternative protein OR
1 ½ oz cheese OR
1 egg OR
3/8 cup cooked dry beans or peas OR
3 Tbsp. peanut butter or soynut butter OR
¾ oz Peanuts or Soynuts or seeds OR
6 oz or ¾ cup yogurt
SERVING SIZE (3-5 YEARS OLD)
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Snack: any 2 of the following 4 components:
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½ cup fluid milk
½ cup vegetable or fruit
Bread/Bread Alternative (same as breakfast)
Meat/Meat Alternative
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½ oz lean meat or poultry or fish OR
½ oz alternative protein OR
½ oz cheese OR
1 egg OR
1/8 cup cooked dry beans or peas OR
2 oz or 1/4 cup yogurt
IN THE KITCHEN:
A “working menu” is kept in each kitchen, and
any substitutions are recorded daily on this by
the food service staff. This is turned in monthly
to the ESM.
 The kitchen has a list of any special diets
needed for each classroom and makes
appropriate substitutions.
 Food service staff make sure to send the
correct amounts and items to each class.
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REMINDERS
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1 Gallon of milk = 21 children 6
oz (3/4 cup) serving
Each Head Start child must be
offered all food items and have
available the minimum amounts
required.
If a child chooses not to take an
item, or only serves themselves a
small portion, they must be
offered the food item a second
time.
REMINDERS
Medical Statements for Food Substitution are
on file for children receiving special meals.
 Point of Service Meal Counts: staff must do a
head count at the time of the meal and record
onto the meal count form. Reviewers will watch
for this.
 Once food leaves the kitchen, it is not to be
reused! All food must be thrown in the trash
including milk (this can be done in the kitchen).
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