3 CACFP Nutrition Training - Meal Planning Commercially Prepared Combination ItemsWhat are they?CACFP Nutrition Training - Meal PlanningTo name a few…Breaded Chicken Nuggets, patties, tendersBreaded popcorn chicken and popcorn shrimpBreaded fish sticks, patties, shapes, nuggetsCorn dogs and mini corn dogsPizza (any type)Canned and frozen ravioliFrozen soups for any componentBreakfast bitesLasagnaQuesadillasSalisbury steakMeatballsChili and Chili MacChicken pot piesCheese sauce
4 CACFP Nutrition Training - Meal Planning Commercially PreparedCombination ItemsCommercially prepared, combination food items can only be credited to the CACFP meal pattern when the amount of content (i.e. meat, bread, etc.) is known and documentedAcceptable documentation includes the actual Child Nutrition (CN) label marked on the product, or a product analysis sheet signed by an official of the manufacturerHandout in folders
5 CACFP Nutrition Training - Meal Planning Child Nutrition (CN) LabelsA CN labeled product will always contain the following:The CN logo, which is a distinct borderThe meal pattern contribution statementA unique 6-digit product identification number (assigned by USDA/FNS) appearing in the upper right hand corner of the CN logoThe USDA/FNS authorization statementThe month and year of final FNS approval
6 CACFP Nutrition Training - Meal Planning Child Nutrition (CN) LabelsNOTNutrition Facts Labels or Ingredients ListsXX
7 CACFP Nutrition Training - Meal Planning CN Labels = Healthy?CN labels do NOT indicate that a product is healthyUsed predominately on processed meat and meat alternate products which are often high in sodium, fat and caloriesHealthier options are becoming availableIf using CN labeled foods, always read the Nutrition Facts panel to choose healthier optionsCN labels do NOT indicate that a product is healthy.Used predominately on processed meat and meat alternate products.CN labeled products are often high in sodium, fat and calories.Healthier options are becoming available, which may be due to child care facilities and schools demanding healthier foods.If using CN labeled foods, always read the Nutrition Facts panel to choose healthier options.
8 CACFP Nutrition Training - Meal Planning Child Nutrition (CN) LabelsTwo 1.00 oz breaded fish sticks provide 1.00 oz meat equivalent and .50 serving of bread alternateMeat equivalent calculation:1-2 year olds (1 oz) = 2 fish sticks3-5 year olds (1.5 oz) = 3 fish sticks6-12 year olds (2 oz) = 4 fish sticksLet’s go over some examples of CN labeled products and determine how they contribute to the CACFP meal pattern.
9 CACFP Nutrition Training - Meal Planning This 4 oz Corn Dog provides 2.0 oz equivalent meat and 2 servings bread alternate for Child Nutrition Meal Pattern Requirements.For lunch:1-2 year olds = ½ corn dog3-5 year olds = ¾ or 1 corn dog6-12 year olds = 1 corn dogBy serving 1 corn dog, a 6-12 year old child would be getting twice the amount of bread/grain required (1 corn dog = 2 servings of bread alternate). By serving the same 1 corn dog to 1-5 year olds, they’d be getting 4 times the amount of bread/grain (because they only are required to get ½ serving of bread/grain).Meat equivalent calculation:1-2 year olds (1 oz) = ½ corn dog3-5 year olds (1.5 oz) = ¾ corn dog6-12 year olds (2 oz) = 1 corn dog1 corn dog/servX 48 serv/bag =48 corn dogs/bagSummer Feeding Kids in the CACFP
10 CACFP Nutrition Training - Meal Planning Corn DogsCarrotsPeachesCorn DogsBreading1% (3 – 2 yr olds)Whole (4- 1 yr olds)54.5 oz713953 ½ #(29 oz can, drained)9 cups10 cups1/2 gallon2 gallons2 cups25 ¼ cups31 corn dogs* 1=2oz m/ma OR4 cans(see corn dogs)(fresh, baby)24 servings1 bag (48/bag)For CN labeled products, just putting number of bags is OK as long as you list the number of the product in each bag but should be more specific with other products.For CN labeled products, recording the number of bags is OK as long as you list the number of the product in each bag*Amounts prepared is based on serving 3-5 y/o a whole corn dog, not 3/4
11 CACFP Nutrition Training - Meal Planning Sample Cheat Sheet1-2 year olds3-5 year olds6-12 year oldsEntreesChicken nuggets (name brand)3 each4 each5 eachFish Sticks (name brand)6912Corn Dogs (name brand)1/21Snack Items, Grain/BreadsCheese Snack Crackers1020Graham Crackers3 crackers (3/4 sheet)6 crackers (1 ½ sheets)Saltine Crackers3Fruits and VegetablesBananas, large(1/2 banana = ¼ cup)¼ banana½ banana1 bananaGrapes (Seedless)(7 large grapes = ¼ cup)4 grapes7 grapes10 grapesOnce you buy a CN-labeled product, you only need to cut the CN label off of the 1st box purchased and keep that on file. Or keep the product analysis sheet on file. As long as you continue to buy the same product, you can use that label on file as a reference.It is recommended to create a “cheat sheet” for the combination food items on the menus based on the CN label for the product you have purchased. You may also include other food items like snack foods or F/V’s into the chart. You may determine the amount of bread/grain to serve from the FBG G/B charts on pages 3-15 and 3-16 and the label information on the package. See the chart above as an example.As long as the same products are used, the food preparer could reference the cheat sheet to determine how much total food to prepare at each meal.
13 Crediting to CACFP Meal Pattern CACFP Nutrition Training - Meal PlanningCrediting to CACFP Meal PatternCreditable foods are foods USDA allows to be counted toward meeting the requirements of a componentNon-Creditable foods do not meet requirements for any component in the meal patternMost non-creditable foods are still allowable CACFP purchases and can be served as extras to a reimbursable meal
14 How do you know if it’s creditable? CACFP Nutrition Training - Meal PlanningHow do you know if it’s creditable?Foods not indicated as creditable in What’s In a Meal or not listed in the Food Buying Guide are not creditableWhat's In a MealFood Buying GuideThe What’s in a Meal guide, which is provided to all new agencies at the pre-visit, lists many foods and whether or not it is creditable to the meal pattern. Foods listed in the Food Buying Guide are creditable. If you do not find a food in either of these resources, or if the What’s in a Meal guide indicates the item is not creditable, the food cannot be used to count toward any meal component.
15 Food Buying Guide Section 5: Other Foods CACFP Nutrition Training - Meal PlanningFood Buying Guide Section 5: Other FoodsFoods in this section do not meet the requirement for any componentKetchupMustardChili sauceSalad dressingSyrupCream cheeseEgg product (frozen egg whites/yolks)Dried or evaporated milkBaconCoconutJams, jellies, preservesPickle relishPopcornPotato chips or potato sticksPuddingSection 5 of the Food Buying guide does list “other foods” that are commonly served with a meal but that are not creditable.
16 Other Non-Creditable Foods Seen on Menus CACFP Nutrition Training - Meal PlanningOther Non-Creditable Foods Seen on MenusJell-OFruit or full strength 100% juice in gelatin salads may be credited if each serving contains a minimum 1/8 cup fruit, vegetable or full-strength fruit or vegetable juiceJuice that is not 100%, e.g. juice drink, kool-aid, energy drinksFruit SnacksIce Cream, sherbet, frozen yogurtBox macaroni and cheese (made with powder cheese)Tofu and tempeh (without a CN label)Cheese product, imitation cheeseVelveeta, cheese sauceThis slide shows you more foods that are not creditable but that we often see served or on menus.
17 Vegetable Straws or Sticks Not Creditable CACFP Nutrition Training - Meal PlanningVegetable Straws or Sticks Not CreditableVegetable straws are a snack food made from ingredients that include vegetables (such as tomatoes and spinach), seed oils, grain starches, and flours made from vegetables (potato) and grains, formed into the shape of long square pegsVegetable straws cannot be credited as a fruit/vegetable because they are considered a processed food item and are not found in the Food Buying GuideThey may be creditable as a grain/bread when the primary grain ingredient is whole or enriched grain. Some, but not all, vegetable straws are made with whole or enriched grains.On the next few slides we will discuss specific food items that the DPI has been asked about or that USDA has provided additional guidance about.Vegetable straws or sticks are a snack food made from ingredients that include vegetables. However, these items cannot be credited as a fruit/vegetable because they are considered to be a processed food item and are not found in the Food Buying Guide.If you find these products and the primary ingredient is a whole grain or the grain product has been enriched with vitamins and minerals, it then may be credited as a grain/bread. Remember though, some but not all vegetable straws are made with whole or enriched grains.
18 Non-creditable Shelf-stable, dried meat, poultry, and seafood snacks CACFP Nutrition Training - Meal PlanningNon-creditable Shelf-stable, dried meat, poultry, and seafood snacksNon-creditable meat snacks: smoked snack sticks made with beef and chicken; summer sausage; pepperoni sticks; meat, poultry, or seafood jerky such as beef jerky, turkey jerky, and salmon jerky; and meat or poultry nuggets (shelf-stable, non-breaded, dried meat or poultry snack made similar to jerky) such as turkey nuggetsDried meat, poultry or seafood snacks do not qualify for the CN Labeling Program because they cannot contribute to the meat component; fact sheets or company certified product formulation statements (PFS) cannot be accepted for these products.This slide lists meat snacks that are not creditable to the meat component of the meal pattern.Further, dried meat, poultry or seafood snacks to not qualify for the CN label program because they cannot contribute to the meat component; therefore, fact sheets of company certified product formulation statements cannot be accepted for these products.USDA Technical Assistance
19 Creditable meat stick products CACFP Nutrition Training - Meal PlanningCreditable meat stick productsCreditable meat snacks: The following are examples of meat stick products that may credit with CN Labels or company certified product formulation statements:Cooked, cured meat and/or poultry sausages (excluding byproducts, cereals, binders or extenders) such as Bologna, Frankfurters, Knockwurst, and Vienna Sausage as are listed on pages 1-36 and 1-37 of the Food Buying Guide for Child Nutrition Programs;Extended meat or poultry “patty-like” products shaped into sticks which are usually breaded and either frozen or refrigerated; andDried pepperoni when used as a topping on a CN Labeled pizza.The information on this slide explains examples of meat stick products that may credit as a meat/meat alternate with CN Labels or company certified product formulation statements.USDA Technical Assistance
20 Nutella and other “spreads” Not Creditable CACFP Nutrition Training - Meal PlanningNutella and other “spreads” Not CreditableNutella is a hazelnut spread. Any item labeled as a type of nut “spread” is not creditable towards the meat/meat alternate component; this includes peanut butter spread.Look closely at the food label of peanut butter or any nut “butters” to assure that they are not labeled as “spreads.”Only nut “butters” listed in the “Food Buying Guide for Child Nutrition Programs” (page 1-40) are creditable towards the meat/meat alternate component and thus may count towards a reimbursable meal.Creditable nut butters: almond, cashew nut, peanut, reduced fat peanut, sesame seed, soy nut, and sunflower seedNutella is a food item that has become more popular in recent years. As delicious as it is, it does not credit to the meal pattern for any component. Nutella is a hazelnut spread, not a nut butter. Sugar is its first ingredient.Any item labeled as a nut spread is not formulated the same as a nut butter and, because of this, is not creditable as a meat/meat alternate.When purchasing nut butters, be sure to read the label and verify that you are purchasing a nut butter and not a nut spread. There are many common brands out there selling products labeled as spreads, even though the product is marketed similar to a nut butter and maybe even marketed as a healthier option to a nut butter.Nut butters that are creditable include almond, cashew nut, peanut, reduced fat peanut, sesame seed, soy nut, and sunflower seed.Nutella Product Information…FYIOver 50 Hazelnuts per 13 oz. Jar ingredients: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.
21 Fruit Smoothies – Homemade Creditable CACFP Nutrition Training - Meal PlanningFruit Smoothies – Homemade CreditableMilk can credit in a smoothieFruit and fruit juice can credit in a smoothieVegetables, grains and meat/meat alternates (including yogurt) may not be credited when served as a beverageHomemade fruit smoothies may be credited for the milk and/or fruit/juice portion if prepared by staff and the amounts meet the meal pattern requirements.Vegetables, grain products and yogurt included in a smoothie cannot be credited.USDA Guidance Memorandum CACFP
22 Fruit Smoothies - Homemade CACFP Nutrition Training - Meal PlanningFruit Smoothies - HomemadeBreakfast and lunch/supper: Milk and fruit/fruit juice can be credited in homemade smoothiesBreakfast: pureed fruit/juice in a beverage may be counted as the entire daily fruit/vegetable componentLunch/supper: pureed fruit/juice may only count toward half the fruit/vegetable componentSnack: both juice/pureed fruit and milk are creditable, but must be served alongside a 3rd creditable component (not milk or juice) as the meal pattern states that juice cannot be served when milk is the only other snack componentAt breakfast and lunch or supper, milk and fruit/fruit juice as ingredients in a smoothie are creditable. At lunch/supper, the fruit/juice cannot be counted toward more than ½ of the f/v component.At snack, both juice/pureed fruit and milk are creditable, but must be served alongside a 3rd creditable component (not milk or juice) as the meal pattern states that juice cannot be served when milk is the only other snack component. A third creditable component is required.The volume of pureed fruit in a beverage can be counted as juice in a smoothie.USDA Guidance Memorandum CACFP
23 Smoothies at Snack, Is it Creditable? CACFP Nutrition Training - Meal PlanningSmoothies at Snack, Is it Creditable?Yogurt*MilkFruitJuiceCreditable?XNO - Fruit is creditable. Yogurt is not. Serve a 3rd component (not juice or milk)NO - Fruit/juice and milk are creditable but must be served alongside a 3rd component b/c juice cannot be served when milk is the only other componentNO - Juice is creditable. Yogurt is not. Serve a 3rd component (not juice or milk)Don’t go into detail of chart.Here is a chart showing you how various components used to make a smoothie do not make the smoothie creditable alone.You should also consider the costs associated with the requirement to serve a 3rd component along with the smoothie.*Vegetables, grains and meat/meat alternates (including yogurt) may not be credited when served as a beverageConsider the costs associated with the requirement to serve a 3rd component when deciding to serve smoothies as a snack.
24 Go Gurt and Drinkable Yogurt CACFP Nutrition Training - Meal PlanningGo Gurt and Drinkable YogurtGo GurtCreditableIt is a coagulated milk product therefore it is creditable as a meat/meat alternate4 oz yogurt = 1 oz meat/meat alternate1 tube = 2.25 oz2 tubes of gogurt = 1 oz meat/meat alternateDrinkable Yogurt (Danimals, etc.)Not creditableDoes not meet the definition of yogurt so it cannot credit as a meat/meat alternateGo Gurt is a creditable productDrinkable Yogurts are not
25 CACFP Nutrition Training - Meal Planning Ground Beef Patty“Ground Beef Patty, ” “Hamburger,” “100% Beef,” “Pure Beef Patty,” is creditableBoth hamburger and ground beef can have seasonings added, but no water, phosphates, extenders, or binders may be added“Beef Patty” is not creditable without a CN label because it may be made with one or more of the following:Soy ConcentrateSoy IsolateSoy FlourGround FruitGround ChickenWhen purchasing pre-made/frozen ground beef patties, only those labeled “ground beef patty” are creditable.Any product labeled just “beef patty” is not creditable without a child nutrition label because it may contain ingredients, i.e. fillers, that decrease the amount of meat/meat alternate and thus, the amount that contributes to the meal pattern.
26 CACFP Nutrition Training - Meal Planning These products are creditable:This product is not creditable without a CN label:soy protein concentrate is a binder/extenderIngredients: Beef, water, soy protein concentrate, dehydrated onions, salt, monosodium glutamate, and pepper.
27 Requirements, Medical Statements and Non-Dairy Milk Substitutions
28 Milks Creditable to Meal Pattern CACFP Nutrition Training - Meal PlanningMilks Creditable to Meal PatternFluid milk served to children who are two years of age and older must be fat-free (skim) or low-fat (1%) milkFluid milk served may also be fat-free or low-fat lactose reduced milk, fat-free or low-fat lactose free milk, fat-free or low-fat buttermilk, or fat-free or low-fat acidified milk.In order to credit to the meal pattern, the agency must purchase these productsWhole milk and reduced-fat (2%) milk may not be served to children over two years of age as part of a reimbursable mealWhole milk is recommended to be served to children between one and two years old
29 What About Lactose Intolerance? CACFP Nutrition Training - Meal PlanningWhat About Lactose Intolerance?Not a disability, it is a food intoleranceIn order to claim a child’s meals for reimbursement you must obtain a statement from a medical authorityList intolerance and product(s) to be substituted (soy milk, almond milk, water, juice, etc.)Any milk substitute is okay (soy milk, rice milk, almond milk, etc.)Center or parent may supply substitutionCenter must supply all other components in order to claim meal/snack for reimbursement
30 Non-Dairy Milk Substitutions CACFP Nutrition Training - Meal PlanningNon-Dairy Milk SubstitutionsParents/guardians wanting their child to drink something other than cow’s milk (in absence of a medical statement) may request in writing that their child be served a non-dairy milk substitution without providing a medical statementThis provision only applies to children ages one year and older. It does not apply to infants (children under 1 year of age)Written request must identify the medical or other special dietary need (i.e. life style choice) and state the name of the non-dairy milk substitution to be used
31 Non-Dairy Milk Substitutions CACFP Nutrition Training - Meal PlanningThe non-dairy milk substitution must be nutritionally equivalent to milk and meet nutritional standards for nutrients listed hereNutrition Facts Label on products may not list all the required nutrients. Providers or parents will need to request documentation from the manufacturer to confirm the presence of all required nutrients at the proper levelsMilk Substitute Nutrition Standards (GM 12C)Nutrient Per CupCalcium mgProtein gVitamin A IUVitamin D IUMagnesium mg Phosphorus mgPotassium mgRiboflavin mgVitamin B mcg (μg)
32 Products approved in Wisconsin for use as non-dairy milk substitutions Kikkoman Pearl Soymilk, Smart Creamy Vanilla* 8.25 fluid ounce single-serving container, UPC CodeKikkoman Pearl Soymilk, Smart Creamy Chocolate* 8.25 fluid ounce single-serving container, UPC CodePacific Natural Foods Ultra Soy All Natural Nondairy Beverage, Vanilla* Quart (32 fluid ounces), UPCPacific Natural Foods Ultra Soy All Natural Nondairy Beverage, Plain* 8.25 fluid ounce single-serving container, UPC* Quart (32 fluid ounces), UPC8th Continent Soymilk, Original *Half gallon (64 fluid ounces), UPC SunOpta Sunrich Naturals Soymilk, Original, * 8 fluid ounce single-serving container, UPC SunOpta Sunrich Naturals Soymilk, Vanilla * 8 fluid ounce single-serving container, UPC*This list is provided in Guidance Memorandum 12
33 Non-Dairy Beverage Calculator CACFP Nutrition Training - Meal PlanningNon-Dairy Beverage CalculatorThis tool enables you to easily input the %DV or nutrient data from the Nutrition Facts Label of the product into this spreadsheet which will tell you if the non-dairy beverage meets the nutrient requirements of milk or not.This calculator is available on our website under GM #12.Guidance Memorandum #12:
34 Non-Dairy Milk Substitution Products Not Approved CACFP Nutrition Training - Meal PlanningNon-Dairy Milk Substitution Products Not ApprovedIf a milk is served that is not on the approved list or there is no documentation to show that the non-dairy substitute meets the nutrition standards of cow’s milk the center cannot claim the entire meal (breakfast, lunch, supper) for reimbursement or snack when it is served as only 1 of 2 components
35 What About Organic Milk? Organic milk does not qualify as a non-dairy substitute because it is a dairy productIf parent/guardian provides organic milk the center cannot claim that child’s meals/snacks for reimbursement unless there is a medical statement on file stating a medical reason for serving organic milkThe center can purchase and provide organic milk and claim meals/snacks for reimbursement
36 CACFP Nutrition Training - Meal Planning Other Special Diet NeedsWhat is Your Center Responsible For?SPECIAL DIETS
37 Special Diet Needs: What is a center responsible for? CACFP Nutrition Training - Meal PlanningSpecial Diet Needs: What is a center responsible for?Sometimes a child is not able to consume one or more meal pattern components, or requires food or eating modification, because of a disability or special dietary needDepending on the type of disability or special dietary need, the center may be required to supply the food substitution or meal modification
38 CACFP Nutrition Training - Meal Planning What’s the Difference?DisabilityPhysical or mental impairment which substantially limits one or more major life activities (caring for one’s self, eating, performing manual tasks, walking, seeing, hearing, speaking, breathing, learning, and working).Food related diseases and conditions include metabolic diseases such as diabetes or phenylketonuria (PKU); food anaphylaxis (severe food allergy); epilepsy; cancer; specific learning disabilities; etc.If a licensed physician assesses that a child’s food allergy may result in severe, life-threatening reaction, the child’s condition would meet the definition of “disability.”Allergy / IntoleranceFood Allergy is a reaction of the body’s immune system to a protein in a food called an allergenFood Intolerance is a reaction that involves the digestive systemFood allergies / intolerances are generally not a disability as defined under either Section 504 of the Rehabilitation Act or Part B of IDEA.Examples include lactose intolerance, gluten intolerance (celiac disease), sugar sensitivity.First, let’s review the difference between a disability and an allergy/intolerance. A disability is a physical or mental impairment that limits one or more life activities, as listed here. Some food related diseases and conditions considered to be disabilities include diabetes, PKU, food anaphylaxis. A licensed physician may assess that a child’s food allergy is severe enough that it could result in a life-threatening reaction, thus be considered a disability.On the other hand, an allergy or intolerance to food is generally not a disability because it is not life threatening nor substantially limits a major life activity. Food Allergy is a reaction of the body’s immune system to a protein in a food called an allergenFood Intolerance is a reaction that involves the digestive systemExamples include lactose intolerance, celiac disease or a sugar sensitivity.What are some examples of food related disabilities?Severe egg allergyPKUAutism would be a situation where disability may prohibit child from being able to eat a variety of foods. Often children with autism eat the same food(s) every day.
39 CACFP Nutrition Training - Meal Planning Medical Statement Flow ChartGuidance Memorandum 12
40 CACFP Nutrition Training - Meal Planning When it is a DisabilityUSDA regulations 7 CFR Part 15b require centers to provide food substitutions or make modifications in meals for children whose disabilities restrict their dietsThe need must be supported by a statement signed by a licensed physicianThe physician's statement must identify:the child's disability;an explanation of why the disability restricts the child's diet;the major life activity affected by the disability;the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted.When you are caring for a child with a disability that affects the eating and feeding time, you are required to make food substitutions or modifications for these children. First, you should obtain a statement from a licensed physician which statesthe child's disability;an explanation of why the disability restricts the child's diet;the major life activity affected by the disability;the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted.You must then provide the necessary eating and feeding modifications.
41 Eating and Feeding Evaluation Form CACFP Nutrition Training - Meal PlanningEating and Feeding Evaluation FormLicensed physician (not other medical authority) completesPart A to identify disabilityPart B to explain special nutritional or feeding needsIn GM12 is an Eating and Feeding Evaluation form that you can have parents take to their licensed physician to complete when dealing with a disability. This must be completed by a licensed physician and NOT another type of medical authority.Guidance Memorandum 12
42 When it is an Allergy / Intolerance CACFP Nutrition Training - Meal PlanningWhen it is an Allergy / IntoleranceThe center may provide food substitutions, at their discretion, for individual children who do not have a disability, but who are medically certified as having a special medical or dietary need.This provision covers those children who have food intolerances or allergies but do not have life-threatening reactions (anaphylactic reactions) when exposed to the food(s) to which they have problems.Must be supported by a statement from a medical authority. This should identify:the special dietary needthe food(s) to be omitted from the child’s dietthe food(s) that may be substitutedIn order to claim the meal for reimbursement the center must supply all other meal pattern components.Centers should make every effort possible to provide all food components
43 CACFP Nutrition Training - Meal Planning The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at or at any USDA office, or call (866) to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C , by fax (202) or atIndividuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer.