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 • Civil Rights Notebooks: • • • • • 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: • • • • 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: • • 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 • • • • 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) • Lunch – – – – ¾ cup fluid milk ½ cup vegetable (s) or fruit (s) (2 or more total) Bread/Bread Alternative (same as breakfast) Meat/Meat Alternative • • • • • • • • 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) • Snack: any 2 of the following 4 components: – – – – ½ cup fluid milk ½ cup vegetable or fruit Bread/Bread Alternative (same as breakfast) Meat/Meat Alternative • • • • • • 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. REMINDERS • • • 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).