Documents/Forms
The crediting guidance below applies to the CACFP meal patterns for children in child care centers and family day care homes.
General Crediting Guidance |
Crediting Commercial Processed Products
Crediting Foods Prepared on Site |
Meal Pattern Components
CSDE Crediting Worksheets
General Crediting Guidance for CACFP Child Care Programs
- CACFP Meal Patterns for Children (CSDE)
- CACFP Training Tools (USDA)
- Crediting Handbook for the Child and Adult Care Food Program (USDA)
- Crediting Updates for Child Nutrition Programs: Be in the Know! Webinar Series (USDA)
- Food Buying Guide
- Meal Pattern Requirements for CACFP Child Care Programs (CSDE)
- Menu Planning for Child Nutrition Programs (CSDE)
- Noncreditable Foods in CACFP Child Care Programs (CSDE)
- Nutrition Standards for CACFP Meals and Snacks (USDA)
- Resources for the CACFP Meal Patterns (CSDE): Resources and websites to assist sponsors with meeting the CACFP meal pattern and crediting requirements
- USDA Memo CACFP 08-2017: Questions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program
Crediting Commercial Processed Products in CACFP Child Care Programs
CACFP facilities must obtain appropriate documentation to indicate that commercial products credit toward the CACFP meal patterns. For example, to credit a commercial breaded chicken patty as the meat/meat alternates component for ages 3-5 at lunch, the manufacturer’s documentation must indicate that one serving of the product contains 1½ ounces of cooked chicken. Allowable documentation includes:
- the original Child Nutrition (CN) label from the product carton or a photocopy or photograph of the CN label shown attached to the original product carton; or
- a product formulation statement (PFS) signed by an official of the manufacturer stating the amount of each meal pattern component contained in one serving of the product.
These are the only acceptable records for documenting a commercial product’s contribution to the CACFP meal patterns. Without this documentation, CACFP facilities cannot credit commercial products toward the CACFP meal patterns.
- Child Nutrition (CN) Labels
- CN Authorized Manufacturers and Labels (USDA)
- CN Labeling Program (USDA)
- Presentation: CN Labels and Product Formulation Statements (USDA)
- Using Child Nutrition (CN) Labels in the CACFP (CSDE)
- USDA Memo SP 11-2015v2, CACFP 10-2015 and SFSP 13-2015: CN Labels Copied with a Watermark Acceptable Documentation
- USDA Memo SP 27-2015, CACFP 09-2015 and SFSP 12-2015: Administrative Review Process Regarding the Child Nutrition (CN) Label, Watermarked CN Label and Manufacturer's Product Formulation Statement
- Product Formulation Statements
- Presentation: CN Labels and Product Formulation Statements (USDA)
- Tips for Evaluating a Manufacturer's PFS (USDA)
- Using Product Formulation Statements in the CACFP (CSDE)
- USDA Product Formulation Statements (USDA’s Food Manufacturers/Industry webpage)
- Grain Servings (through September 30, 2021): Product Formulation Statement for Documenting Grains/Breads Servings in the Child and Adult Care Food Program, Summer Food Service Program, and NSLP Afterschool Snacks (USDA)
- Completed Sample: Product Formulation Statement for Documenting Grains/Breads Servings (USDA)
- Grain Ounce Equivalents (effective October 1, 2021): Product Formulation Statement for Documenting Grains in the Child Nutrition Programs (USDA)
- Completed Sample: Product Formulation Statement for Documenting Grains in the Child Nutrition Programs (USDA)
- Meat/Meat Alternates: Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products in Child Nutrition Programs (USDA)
- Vegetables/Fruits: Product Formulation Statement for Documenting Vegetables and Fruits in the Child and Adult Care Food Program, Summer Food Service Program, and NSLP Afterschool Snacks (USDA
- Completed Sample: Vegetables
- Completed Sample: Fruits
- Grain Servings (through September 30, 2021): Product Formulation Statement for Documenting Grains/Breads Servings in the Child and Adult Care Food Program, Summer Food Service Program, and NSLP Afterschool Snacks (USDA)
- Documentation for Processed Foods
- Accepting Processed Product Documentation in the CACFP (CSDE)
- CSDE Operational Memo No. 7A-16, 9C-16 and 9H-16: Requirements for Documenting CACFP Meal Pattern Contribution of Processed Foods
- CSDE Operational Memo No.10C-10 and 10H-10: Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements
- Food Buying Guide for Child Nutrition Programs (USDA)
- USDA Memo CACFP 17-2017: Documenting Meals in the Child and Adult Care Food Program
- USDA Memo TA-2010 (v.3): Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements
- Yield Study Form for Child Nutrition Programs (CSDE)
Crediting Foods Prepared on Site in CACFP Child Care Programs
To credit foods prepared on site toward the CACFP meal patterns, CACFP facilities must maintain standardized recipes that document the crediting information per serving. For example, to credit macaroni and cheese as the meat/meat alternates component and grains component for ages 3-5 at lunch, the CACFP facility’s recipe must indicate that each serving contains 1½ ounces of cheese and ¼ cup of whole grain-rich or enriched pasta.
- Food Buying Guide
- Food Buying Guide for Child Nutrition Programs (USDA)
- Webinar: Food Buying Guide Goes Digital (USDA)
- Portion Control
- Basics at a Glance: Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity (ICN)
- No Time to Train: How Foods Are Portioned (ICN)
- No Time to Train: Portioning Matters (ICN)
- On the Road to Professional Food Preparation eLearning: Portion Control (ICN)
- Standardized Recipes
- Basic Culinary Math for School Nutrition Professionals (ICN)
- Basics at a Glance: Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity (ICN)
- Manager’s Corner: Standardized Recipes (ICN)
- Measuring Success with Standardized Recipes (ICN)
- No Time to Train: Identifying the Parts of a USDA Quantity Recipe (ICN)
- On the Road to Professional Food Preparation eLearning: Recipe Adjustments (ICN)
- Recipes for Child Nutrition Programs (CSDE's Menu Planning for Child Nutrition Programs webpage)
- Standardized Recipe Form for the CACFP (CSDE)
- What’s Standard about Standardized Recipes? (SNA)
- Why Use Standardized Recipes? Fact Sheet (ICN)
- Weights and Measures
Meal Pattern Components
for CACFP Child Care Programs
The resources below provide guidance on meeting the crediting requirements for the five CACFP food components: milk; meat/meat alternates; vegetables; fruits; and grains.
Milk | Meat/Meat Alternates | Vegetables | Fruits | Grains
Milk Component for CACFP Child Care Programs
Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the Food and Drug Administration (FDA). The CACFP meal patterns require unflavored whole milk for age 1; and unflavored low-fat milk or unflavored fat-free milk for ages 2 and older. Flavored fat-free milk maybe served to ages 6 and older, however the CACFP Best Practices recommend serving only unflavored milk.
Note: In 2018, the USDA issued the final rule, Child Nutrition Programs: Flexibilities for Milk, Whole Grains, and Sodium Requirements (83 FR 63775), which allowed flavored low-fat milk in the CACFP adult meal patterns. On August 21, 2020, the USDA released information about a decision in April 2020 by the U.S. District Court for the District of Maryland that cancels this final rule. As a result, if flavored milk is offered it must be fat-free during school year 2020-21. For more information, review question 7 in USDA Memo SP 24-2020, CACFP 13-2020 and SFSP 13-2020: Questions and Answers for the Child Nutrition Programs during School Year 2020-21 – #5.
All milk in CACFP child care centers operated in public schools must also meet the state beverage requirements of Section 10-221q of the Connecticut General Statutes. This includes milk sold as part of, and separately from, reimbursable meals and snacks. For a list of milk that complies with the federal and state requirements, see list 16 on the CSDE's List of Acceptable Foods and Beverages webpage.
- Milk Requirements
- Food Buying Guide (Section 5: Milk)
- Serving Milk in the CACFP: Handouts, training slides, and webinars in English and Spanish (USDA)
- USDA Memo CACFP 17-2016: Nutrition Requirements for Fluid Milk and Fluid Milk Substitutions in the CACFP, Q&As
- USDA Memo SP 24-2020, CACFP 13-2020 and SFSP 13-2020: Questions and Answers for the Child Nutrition Programs during School Year 2020-21 – #5: See question 7 (supersedes USDA Memo SP 18-2018 and CACFP 13-2018: Child Nutrition Programs Flexibilities for School Year 2018-2019)
- Milk in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
- Milk Substitutes
- Allowable Milk Substitutes for Children without Disabilities in CACFP Child Care Programs (CSDE)
- USDA Memo SP 07-2010, CACFP 04-2010 and SFSP 05-2010: Questions and Answers: Fluid Milk Substitutions
Meat/Meat Alternates Component for CACFP Child Care Programs
The required servings for the meat/meat alternates component refer to the edible portion of cooked lean meat, poultry, or fish, e.g., cooked lean meat without bone, breading, binders, fillers, or other ingredients. Different types of meat and meat alternates require different amounts to credit as 1 ounce of the meat/meat alternates component. A 1-ounce serving of the meat/meat alternates component equals 1 ounce of lean meat, poultry, or fish (without binders, fillers, extenders, and liquids); 1 ounce of cheese (low-fat recommended); 2 ounces of cottage or ricotta cheese, cheese food/spread, or cheese substitute (low-fat recommended); ¼ cup of cooked beans and peas (legumes); ½ large egg; 2 tablespoons of nut or seed butters; 1 ounce of nuts or seeds; 1 ounce of commercial tofu (containing at least 5 grams of protein in 2.2 ounces); 1 ounce of tempeh; 3 ounces of surimi; ½ cup of yogurt or soy yogurt (containing no more than 3.83 grams of sugar per ounce); and 1 ounce of alternate protein products (APPs).
The minimum creditable amount is ¼ ounce. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other meat/meat alternates The daily meat/meat alternates component at lunch and supper must be served in a main dish, or in a main dish and only one other food item.
- Alternate Protein Products (APPs)
- Breakfast
- Serving Meat and Meat Alternates at Breakfast: Handouts, training slides, and webinars in English and Spanish (USDA)
- Commercial Products
- Crediting Commercial Meat/Meat Alternates in the CACFP (CSDE)
- Crediting Deli Meats in the CACFP (CSDE)
- USDA Memo SP 01-2016, SFSP 01-2016 and CACFP 01-2016: Procuring Local Meat, Poultry, Game, and Eggs for Child Nutrition Programs
- Dried Meats
- USDA Memo SP 21-2019, CACFP 08-2019 and SFSP 07-2019: Crediting Shelf-Stable, Dried and Semi-Dried Meat, Poultry, and Seafood Products in the Child Nutrition Programs
- USDA Webinar: Moving Forward: Update on Food Crediting in Child Nutrition Programs with Guidance for Dried Meat Products (April 24, 2019)
- Food Buying Guide (Section 1: Meat/Meat Alternates)
- Legumes
- Crediting Legumes in the CACFP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- More resources: see "Legumes (Beans/Peas)" in the CSDE'S Resource List for Menu Planning and Food Production in Child Nutrition Programs
- Nuts and Seeds
- Tempeh and Surimi
- USDA Memo SP 25-2019, CACFP 12-2019 and SFSP 11-2019: Crediting Tempeh in the Child Nutrition Programs
- USDA Memo SP 24-2019, CACFP 11-2019 and SFSP10-2019: Crediting Surimi Seafood in the Child Nutrition Programs
- USDA Webinar: Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi (May 8, 2019)
- Tofu and Tofu Products
- Crediting Tofu and Tofu Products in the CACFP (CSDE)
- USDA Memo SP 53-2016 and CACFP 21-2016: Crediting Tofu and Soy Yogurt Products in the School Meal Programs and the CACFP
- Yogurt
- Calculating Sugar Limits for Yogurt in the CACFP (English and Spanish) (USDA)
- Choose Yogurts that are Lower in Sugar: Handouts, training slides, and webinars in English and Spanish (USDA)
- Crediting Yogurt in the CACFP (CSDE)
Vegetables Component for CACFP Child Care Programs
The vegetables component includes fresh, frozen, and canned vegetables; and pasteurized full-strength vegetable juice. Legumes (cooked dry beans and peas) credit as either vegetables or meat/meat alternates, but not both in the same meal or snack. Vegetables may substitute for the fruits components at any lunch or supper, but the two servings must be different vegetables.
All vegetables credit based on volume except raw leafy greens, which credit as half the volume served, e.g., 1 cup of leafy greens credits as ½ cup of the vegetables component. A serving of cooked vegetables must be drained.
The minimum creditable amount is ⅛ cup. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other vegetables.
Juice credits as the vegetables or fruits component at only one meal or snack per day. The juice limit includes all fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. The USDA recommends serving whole fruits (fresh, frozen, canned, and dried) more often than juice.
The USDA’s CACFP Best Practices recommends making at least one of the two required snack components a vegetable or fruit; and providing at least one serving per week of dark green vegetables, red and orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables. For more information, see Vegetable Subgroups in the CACFP.
- Food Buying Guide (Section 2: Vegetables)
- General Guidance
- Serving Vegetables in the CACFP (USDA)
- USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers
- Juice
- Crediting Juice in the CACFP (CSDE)
- Legumes
- Crediting Legumes in the CACFP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- Soup
- Crediting Soup in the CACFP (CSDE)
- Vegetable Subgroups
- All about the Vegetable Group (USDA's Choose MyPlate)
- Vegetable Subgroups in the CACFP (CSDE)
- Vegetables in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
Fruits Component for CACFP Child Care Programs
The fruits component includes fresh, frozen, dried, and canned fruit (packed in water, full-strength juice, or light syrup); and pasteurized full-strength fruit juice). A serving of canned fruit may include the juice in which it is packed. Fruits credit based on volume except dried fruit credits as twice the volume served, e.g., ¼ cup of dried fruit counts as ½ cup of the fruits component. Vegetables may substitute for the fruits components at any lunch or supper, but the two servings must be different vegetables.
The minimum creditable amount is ⅛ cup. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other fruits.
Juice credits as the vegetables or fruits component at only one meal or snack per day. The juice limit includes all fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. The USDA’s CACFP Best Practices recommends serving whole fruits (fresh, canned, dried, and frozen) more often than juice; and making at least one of the two required snack components a vegetable or fruit.
- Coconut
- USDA Memo SP 22-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs
- Food Buying Guide (Section 3: Fruits)
- Fruit in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
- General Guidance
- USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers
- Juice
- Crediting Juice in the CACFP (CSDE)
Grains Component for CACFP Child Care Programs
Grains must be whole grain, enriched, or contain a blend of whole and enriched grains. Bran and germ credit the same as enriched and whole grains in the CACFP meal patterns. Cooked and ready-to-eat (RTE) breakfast cereals must be whole grain, enriched, or fortified; and cannot contain more than 6 grams of sugar per dry ounce.
The minimum creditable amount is ¼ serving through September 30, 2021. Effective October 1, 2021, the required amounts change to ounce equivalents, and the minimum creditable amount is ¼ ounce equivalent. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other meat/meat alternates The daily meat/meat alternates component at lunch and supper must be served in a main dish, or in a main dish and only one other food item.
Except for sweet crackers such as graham crackers and animal crackers, grain-based desserts cannot credit in CACFP meals and snacks. Examples include cookies, sweet pie crusts, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies.
CACFP menus must include at least one WGR serving per day, between all meals and snacks served to participants. WGR foods contain at least 50 percent whole grains and the remaining grain ingredients are creditable (whole grains, enriched grains, bran, or germ). A grain food meets the WGR criteria if a whole grain is the first ingredient (or second after water), and the next two grain ingredients (if any) are creditable grains. A combination food meets the WGR criteria if the first grain ingredient (or second after water) is a whole grain, and the next two grain ingredients (if any) are creditable grains.
- Creditable Grains
- Crediting Enriched Grains in the CACFP (CSDE)
- Crediting Whole Grains in the CACFP (CSDE)
- How to Identify Creditable Grains in the CACFP (CSDE)
- USDA Memo CACFP 09-2018: Grain Requirements in the CACFP: Q&As
- USDA Memo SP 34-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Child Nutrition Programs
- Using the WIC Food Lists to Identify Grains for the CACFP (USDA)
- Cereals
- Calculating Sugar Limits for Breakfast Cereals in the CACFP (English and Spanish) (USDA)
- Choose Breakfast Cereals that are Lower in Sugar: Handouts, training slides, and webinars in English and Spanish (USDA)
- Crediting Breakfast Cereals in the CACFP (CSDE)
- Grain-based Desserts
- Grain-Based Desserts in the CACFP: Handouts, training slides, and webinars in English and Spanish (USDA)
- USDA Memo CACFP 16-2017: Grain-Based Desserts in the Child and Adult Care Food Program
- Food Buying Guide (Section 4: Grains)
- Grain Crediting Worksheets
- See worksheets 1-5 in CSDE Crediting Worksheets for CACFP Child Care Programs below
- Popcorn
- USDA Memo SP 23-2019, CACFP 10-2019 and SFSP 9-2019: Crediting Popcorn in the Child Nutrition Programs
- Serving Size for Grains
- Exhibit A: Refers to the USDA’s document, Exhibit A: Grain Requirements for Child Nutrition Programs, which includes grain servings and grain ounce equivalents.
- Exhibit A Grains Tool (USDA's Food Buying Guide)
- Webinar: Exhibit A Grains Tool to the Rescue (USDA)
- Webinar: How to Maximize the Exhibit A Grains Tool (USDA)
- Servings (through September 30, 2021)
- Grain Servings for the CACFP (CSDE): Contains the Exhibit A requirements for servings
- Calculation Methods for Grain Servings in the CACFP (CSDE)
- Ounce Equivalents (effective October 1, 2021)
- CACFP Grains Ounce Equivalents Resources (USDA)
- Calculating Ounce Equivalents of Grains in the CACFP (USDA)
- Grain Ounce Equivalents for the CACFP (CSDE): Contains the Exhibit A requirements for ounce equivalents
- USDA Final Rule (84 FR 50287): Delayed Implementation of Grain Ounce Equivalents in the Child and Adult Care Food Program
- Using Ounce Equivalents for Grains in the CACFP (USDA)
- Exhibit A: Refers to the USDA’s document, Exhibit A: Grain Requirements for Child Nutrition Programs, which includes grain servings and grain ounce equivalents.
- Whole Grain-rich Requirement
- How to Spot Whole Grain-Rich Foods for the CACFP (USDA)
- Identifying Whole Grain-rich Foods for the CACFP: Handouts, training slides, and webinars in English and Spanish (USDA)
- Is My Recipe Whole Grain-Rich in the CACFP? (USDA)
- Whole Grain-rich Criteria for the CACFP (CSDE)
- Whole Grains
- 10 Tips: Choosing Whole-Grain Foods: English and Spanish (USDA Choose MyPlate)
- 10 Tips: Make Half Your Grains Whole: English and Spanish (USDA Choose MyPlate)
- Adding Whole Grains to Your CACFP Menu: Handouts, training slides, and webinars in English and Spanish (USDA)
- Crediting Whole Grains in the CACFP (CSDE)
CSDE Crediting Worksheets for CACFP Child Care Programs
Worksheets 1-5 and 9 evaluate foods for compliance with the CACFP meal patterns for children. Worksheets 6-8 evaluate foods for compliance with the CSDE’s recommended nutrition standards for child care (Connecticut Child Care Nutrition Standards (CCCNS)), but not for compliance with the CACFP meal patterns for children.
The CSDE recommends that CACFP sponsors maintain completed crediting worksheets as electronic files in a folder on the computer, instead of printing copies. The CSDE’s CACFP staff will accept electronic copies as appropriate crediting documentation during the Administrative Review of the CACFP.
- Child Care Worksheet 1: Crediting Commercial Grains in the CACFP (CSDE)
- Child Care Worksheet 2: Crediting Ready-to-eat (RTE) Breakfast Cereals in the CACFP (CSDE)
- Child Care Worksheet 3: Crediting Cooked Breakfast Cereals in the CACFP (CSDE)
- Child Care Worksheet 4: Crediting Family-size Recipes for Grains in the CACFP (CSDE)
- Child Care Worksheet 5: Crediting Quantity Recipes for Grains in the CACFP (CSDE)
- Child Care Worksheet 6: Evaluating Processed Fruits and Vegetables for Compliance with the Connecticut Child Care Nutrition Standards (CSDE)
- Child Care Worksheet 7: Evaluating Soups for Compliance with the Connecticut Child Care Nutrition Standards (CSDE)
- Child Care Worksheet 8: Evaluating Meat/Meat Alternates for Compliance with the Connecticut Child Care Nutrition Standards (CSDE)
- Child Care Worksheet 9: Crediting Yogurt in the CACFP (CSDE)
- Child Care Worksheet 10: Nutrient Analysis of Recipes (CSDE)