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Nutrition Basics for Better CACFP Menu Planning is a 1 hour online course with 5 activities. Participants will learn the importance of where the CACFP meal pattern comes from and how to incorporate basic nutrition into CACFP menu planning mastery. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.
This course is designed for new and returning Summer Food Service Program (SFSP) sponsor staff, and will review the regulations and procedures of the SFSP.
Course Description: CACFP regulations require that all new and participating CACFP institutions meet and maintain compliance with the three Performance Standards; Financial Management and Viability, Administrative Capability, and Program Accountability. This course is designed to guide CACFP institutions to better understand the importance of the Performance Standards, the reason that they were developed, and the criteria used to determine compliance.
Course Description: Program institutions and facilities receiving federal financial assistance are required to comply with federal civil rights laws to ensure all Child Nutrition participants have equal access to all benefits and services. This course will review Civil Rights regulations, and provide all information necessary to ensure that your program is in compliance with these requirements.
Helping children get the nutrition they need for health and growth is what summer meals are all about. Creating appealing menus can help kids fuel up, have fun, and get the nutrition they need for growth and good health. This course will explore many ways sponsors can plan menus that kids will enjoy such as using local fruits and vegetables, adding variety and color, and making healthy meals fun!
Sponsors participating in the SFSP agree to maintain the storage, preparation, and service of food with proper sanitation and health standards in ordinance with all state and local health laws and regulations. Understanding the proper food safety practices is essential to a successful summer meals site to ensure that the food children consume is safe and to eliminate the risk of a foodborne illness. This course will promote important food safety practices including good personal hygiene, food temperature and storage, and proper cleaning and sanitizing of foods and surfaces. Help keep kids safe and food fresh during the summer months!
Offering meals for the SFSP is a great way to ensure that children have access to meals in the summer months. But how do sponsors make sure that people are aware of SFSP sites? How do sponsors attract children and parents to summer meal sites? There are many forms of promotion and marketing that can help sponsors gain exposure. This course will discuss different ways to reach children and families by exploring forms of marketing and creative programming to build awareness and increase participation in the SFSP.
The budget is the key to understanding the financial side of the SFSP. The SFSP budget helps sponsors establish goals, make decisions, and understand how program funds are generated and spent. Participants will explore the biggest expenses and sources of revenue in the SFSP and evaluate those against their budget to measure the effectiveness of their program operations. Stay on track and build a successful summer meals program!
SFSP sponsors who administer the SFSP have a strong commitment to the wellbeing of the children in their community. They want to serve meals to not only increase quality but to attract children to summer food sites. However, the purchasing of food, goods, and supplies can sometimes be a challenging process. This course will explore the options for buying meals in the SFSP, procurement methods, and the purchasing of local foods to maximize SFSP operations.
Sponsors must keep full and accurate records so that they can substantiate the number of program meals that they have submitted at each claim for reimbursement. And, that SFSP funds are used only for allowable SFSP costs. This course will discuss recordkeeping requirements for sponsors including meal counts, program costs, monitoring, and training. Participants will learn and appreciate the importance of complete, well organized, and accurate records in the SFSP.
This course will give CACFP sponsor monitors an outline of their responsibilities for conducting successful reviews of centers or family day care homes. They will better understand the requirements for reviews and how to assess compliance with USDA regulations. Finally, they will be able to recognize problems that would result in review findings.
The course will help you understand basic procurement standards and the importance of vendor selection when outsourcing the food program. It will cover identifying and evaluating vendors based on quality, pricing and reliability. Managing the vendor contract to ensure the quality and safety of the food program will also be reviewed.
This course is designed for experienced and successful returning Summer Food Service Program (SFSP) sponsors, and will review the essential regulations and procedures of the SFSP.
The CACFP New Sponsor Training is a 5 hour comprehensive online course designed to provide initial training for those who are new to the CACFP or for participating sponsors with new staff. The training includes important topics such as Civil Rights, Meal Service Planning, Recordkeeping, Financial Management, Documentation, and Responsibilities, Maintaining a Nonprofit Food Service Program and Program Oversight.
A CACFP Meal Pattern Guide is a 1 hour online course with 11 activities. Participants will learn about tools to guide them to determine if a food is creditable to the CACFP meal pattern, and how much they need to serve for each age group to be in compliance. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.
Course Description: This course focuses on CACFP recordkeeping requirements for Adult Day Care programs. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, meal pattern flexibilities, and miscellaneous recordkeeping requirements.
Course Description: This course focuses on CACFP recordkeeping requirements for Outside School Hours Care Centers. The course addresses program eligibility, operational requirements, participant eligibility, and miscellaneous recordkeeping requirements.
Course Description: This course focuses on CACFP recordkeeping requirements At-Risk programs. The course addresses program eligibility, operational requirements, meal patterns, and miscellaneous recordkeeping requirements.
Course Description: This course focuses on CACFP recordkeeping for Child Care, Head Start, and Pre-K Counts programs. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, and miscellaneous recordkeeping requirements.
Course Description: All CACFP sponsors must maintain a nonprofit food service program. This course includes two lessons that cover the evaluation of program revenue and expenses, financial recordkeeping and controls, and expectations with operating a nonprofit CACFP.
Course Description: Meal Benefit Forms (MBFs) are required to determine the free, reduced-price, and paid eligibility categories for CACFP participants. This course reviews MBF requirements, demonstrates determining income eligibility, and discusses annual update requirements.
Course Description: This course focuses on general CACFP recordkeeping requirements in lesson 1. In lesson 2 recordkeeping for Emergency Shelters will be discussed. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, and miscellaneous recordkeeping requirements.
Healthy Food Preparation Techniques and CACFP Menu Planning is a 1 hour online course with 4 activities. Participants learn how to prepare food in a healthy way while building lifelong and healthy eating habits for children and to help adults maintain optimal nutrition. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.
All Aboard the Whole Grain Express! is a 1 hour online course with 14 activities. Participants will learn where whole grains come from, how to incorporate them into their menu’s, and best practices for the preparation methods. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.
Family style meal service has the opportunity to teach children so much
more than just how to eat. Learn the benefits of family style meal
service, best practices to incorporate it into your meal service option,
and what you must do to maintain CACFP Compliance. In addition,
participants will learn best practices for conversations starters around
the meal table, how to encourage staff to role model positive eating
behaviors, and what equipment is need for family style meal service
success.
A CACFP Infant Meal Pattern Guide is a 1 hour online course with 7 activities. Participants will learn about tools to guide them to determine if an infant food is creditable to the CACFP infant meal pattern, and what and how much they need to serve to be in compliance. The CACFP Meal Service Training Grant (MSTG), United States Department of Agriculture, provides the funding for this online training course.
Course Description: This course is designed for returning Child and Adult Care Food Program (CACFP) sponsor staff. It will review the regulations and procedures of the CACFP and assist sponsors with regulatory compliance.