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In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the agency (state or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at 800-877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form (AD-3027), found online at http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call 866-632-9992. Submit your completed form or letter to USDA by:
This institution is an equal opportunity provider.
The Child and Adult Care Food Program (CACFP) is a federal program that provides reimbursements for nutritious meals and snacks to eligible after school programs.
CACFP contributes to the wellness, healthy growth, and development of young children and adults in the United States.
The Meal Program provides free snack and dinner to those who are enrolled in the program and also community members that may request some food.
Participants are area eligible.
Eligibility is based upon the local school’s free and reduced-price meal statistics.
Must be 50 percent (%) or higher.
18 years of age or under (or turning 19 during school year)
No age limits for those with disabilities
Disabled adults must be served the adult meal pattern
Disability must be documented
If you are serving disabled adults, please contact your specialist for further guidance
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What you need for meals
Dos and Don'ts for meals
How to Conduct Meals
Changes due to COVID 19
How to complete paperwork for meals
Site Binder Necessities
Civil Rights Procedures
-Menus must list all food items prepared for each day
-Be updated to reflect any changes
1: Ensure that all components are available and accounted for.
Requirements for snack components:
For a child’s snack to be a reimbursable meal it must contain these components: (Total of two components)
Milk*as of 10/1/17- unflavored low fat milk
Fruit/vegetable as of 10/1/17- ¾ cup of each
Grain/bread
Meat/Meat Alternate (M/MA)
*One percent or nonfat milk for children two years of age or older
2: Sanitize area snack will be conducted in and ensure you wash your hands before preparing or serving food. In addition to sanitizing the area you will need to clean and sanitize all equipment, utensils, and contact surfaces that are used in preparing or serving the food.
3. Remember to store food at least 6 inches off the floor and away from cleaning supplies
4. Once the area and equipment and you are sanitized, you can begin prepping snack.
5: Due to COVID 19, snack and dinner procedures have changed. Students are no longer allowed to grab components from the box. They must either be individually bagged and handed to the student or placed in front of the student while they are sitting down.
6: As snack is being distributed to each student, one person must be doing the roster and another person tallying. This must be done one student at a time.
7: Once everyone has been served and there are extras, you may offer them to students but you must document that they ate seconds on the tally and roster.
8: Make sure to dispose of snack that has not been consumed. Students are not allowed to save the food for later.
1: Ensure that all components are available and accounted for.
Requirements for dinner components:
For a child’s supper to be a reimbursable meal it must contain these components:
(Total of five components)
Milk* as of 10/1/17- unflavored low fat milk
Two or more different kinds of fruits/vegetables as of 10/1/17- ¾ cup of each
Grain/bread
Meat/Meat Alternate (M/MA)
*One percent or nonfat milk for children two years of age or older
2: Sanitize area dinner will be conducted in and ensure you wash your hands before preparing or serving food. In addition to sanitizing the area you will need to clean and sanitize all equipment, utensils, and contact surfaces that are used in preparing or serving the food.
3. Remember to store food at least 6 inches off the floor and away from cleaning supplies
4. Once the area and equipment and you are sanitized, you can begin prepping dinner.
5: Due to COVID 19, snack and dinner procedures have changed. Students are no longer allowed to grab components from the box. They must either be individually bagged and handed to the student or placed in front of the student while they are sitting down.
6: As dinner is being distributed to each student, one person must be doing the roster and another person tallying. This must be done one student at a time.
7: Once everyone has been served and there are extras, you may offer them to students but you must document that they ate seconds on the tally and roster.
8: Make sure to dispose of an dinner that has not been consumed. Students are not allowed to save the food for later.
– Roster must be documented separately from meal counts (tallies)
Due to COVID 19, some procedures have changed for snack and dinner. These procedures ensure that food is not being contaminated and everyone is remaining safe.