Catholic Family & Child Service Child Care Nutrition Training 2014 Crediting Handbook for the Child and Adult Care Food Program

Addendum : Creditable Foods Guide By now you should have received your new crediting handbook, if not please let us know. These Addendum pages reflect the changes that are in the new Crediting Handbook

Some products that you use in your meal plan must have a CN label. Main dish products that contribute at least ½ ounce to the meat/meat alternate component of the meal pattern requirement. Examples include but are not limited to: Beef Patties (frozen) Cheese or Meat Pizzas Meat, Cheese or Bean Burritos Egg Rolls Breaded Fish Breaded Chicken Products This list does not include foods that are homemade, most of the products are pre-made and frozen

CN Label Sample Sample CN Label XXXXXX* One 5.00 oz. Pizza with Ground Beef and Textured Vegetable Protein provides 2.00 oz. equivalent meat/meat alternate, ½ cup vegetable and 1 ½ servings of bread alternate for The Child Nutrition Meal Pattern Requirements. (Use of this logo And statement authorized by the Food and Nutrition Service, USDA XX-XX**.) CN identification number ** Month and Year of original approval. You must cut out and keep the label on file.

PRODUCT FORMULATION STATEMENT Products that do no have a CN label, must then have a Product Formulation Statement. The statement is an information sheet obtained from the manufacturer with a detailed explanation of what the product actually contains and the amount of each ingredient by weight. We strongly recommend that it contain the original signature of an authorized company representative, not that of a sales Representative. Keep the Statement on file.

STANDARDIZED RECIPES What we care about in these recipes is the creditable items. Whether ground beef is going into spaghetti sauce, Sloppy Joes, a casserole, or meatloaf, when planning for the same number of kids, the same amount of ground beef should be used. And the same with the amount of noodles, spaghetti, rice, whatever – are you providing enough? Or vegetables? The other ingredients, of course, make it a complete recipe, but our interest is in the quantity of the components being offered. You only need to do this once and keep it on file (because we assume you are using the same recipe over and over). Have a notebook or a file that you keep your recipes in.

Manufacturer Formulation Statement

Meat/Meat Alternate CN Label required or Product Formulation Statement Chicken Nuggets:

Meat/meat Alternate Pepperoni or Salami or Turkey Bacon CN Label required Pizza ( commercially prepared) CN Label required or Product Formulation Statement

Meat/Meat Alternate Canned, Pressed Luncheon Meats (Potted/Deviled) These products are not creditable and this includes SPAM and Beef Jerky NO

Meat/Meat Alternate Luncheon Meats Chicken, Turkey, Beef or Pork (not including ham) Creditable only if: CN label or Product Formulation Statement

What’s In My Sandwich? Did you know that more deli meats (whether bought by the pound in the deli section or pre-packaged in the refrigerated section of the grocery store) are NOT ALLOWABLE on the CACFP? Who knew that most deli/lunch meats are not 100% meat but have binders, extenders and by-products? Binders and extenders hold processed meats together and may aid in retaining product moisture.

Examples of Binders/Fillers Carrageenan ( a byproduct of algae or seaweed) Cereal, cereal flours, bread crumbs Starchy vegetable flour Dried milk or whey Isolated soy protein, milk protein Sodium Caseinate Modified corn starch Polysaccharides Gelatin, wheat gluten, tapioca

Examples of Extenders/By-Products Stomachs Tripe Hearts Tongues and Lips Fats, Fatty Tissue Spleen Soy Protein Concentrate, Soy Flour Textured Vegetable Protein (TVP) Snouts

Meat/Meat Alternate The only deli meat type item that is creditable and does not need a CN Label or Product Formulation Statement is ham products. YES

Meat/Meat Alternate Reduced Fat Peanut Butter Not Creditable due to the amount of peanuts used. FDA Standard of Identity 90 % Peanuts or Peanut Flour NO

Canned meat Products Such as canned chicken breast or tuna is Creditable (does not need CN label or Statement) YES

Hummus (Will be Added to Food Chart) Standardized Recipe Product Formulation Statement Meat/Meat Alternate

 Get the required information for the product.  No longer serve those products  Supplement the product with an extra serving of the component. Example would be (cheese)  Add extra cheese to Pizzas, enough to cover the protein requirement for each child you are serving.  Serve canned tuna or chicken, egg, cheese, peanut butter or hummus sandwiches. What to Do…What to Do…What to Serve?

 Ham and turkey ham (turkey ham has no pork in it) are allowable because they are a “standardized” product – meaning that every manufacturer has the same amount of lean meat in the product. However, these highly processed meats are usually high in fat and sodium (salt) and should not be served more than twice a week.  Cook your own healthy (and less expensive) sandwich meats. (turkey breasts, chicken, roast beef)  Slice the meat of a store bought rotisserie chicken - TIP: Cooked meat is easier to slice and can be sliced thinner when it is cold

Fruits and Vegetables Frozen Fruit Juice/Bars:  Must have a CN Label, Product Formulation Sheet or a Standardized Recipe  Must contain 1/8 cup of fruit and/or 100% full strength juice

Fruits and Vegetables Gelatin with Fruit added: Must contain a minimum of 1/8 cup of fruit. If pre-packaged you must have the label on file. Fruit Cobblers/Crisp: Must contain 1/8 cup of fruit per serving. The amount of fruit per serving must be documented through a standardized recipe or Product Formulation Statement.

Fruits and Vegetables Fruit Snacks: (i.e. Bars, Roll-ups, Wrinkles) Labels must document at least 1/8 cup of fruit per serving.

Fruits and Vegetables Pie Filling: (i.e. Fruit, Sweet Potato, Pumpkin) These products have a high sugar and fat content. Must be accompanied by a Product Formulation Statement or Standardized recipe that indicates 1/8 cup of fruit/vegetable per serving.

Fruits and Vegetables Onion Rings: Creditable if homemade, or with a Product Formulation Statement. Must have at least 1/8 cup of onion per serving. This product is high in fat.

Fruits and Vegetables Soups: Canned, Condensed or ready to serve. 1 cup of reconstituted or ready- to- serve soup will yield ¼ cup vegetable. Serving enough condensed soup to count as a ¼ cup vegetable may result in an excessive amount for young children.

Fruits and Vegetables Salsa: Obtain a Product Formulation Statement or have a Standardized Recipe if homemade. Recipe must document that there is a minimum of 1/8 cup of vegetable/fruit per serving.

Fruits and Vegetables Soups Homemade: Must contain at least 1/8 cup vegetable per serving. Only the quantities of vegetables in the recipe may credit toward the vegetable/fruit requirements. Document with a standardized recipe.

Fruits and Vegetables Spaghetti Sauce: Spaghetti sauce is credited as tomato sauce if 1/8 cup per serving is provided. Document with a standardized recipe or if pre- packaged show the label.

Bread/Bread Alternate Breading/Batter: Usually there is not enough to meet the bread component requirements. Breading can only be counted on Corn Dogs if there is a CN label or Standardized recipe on file. It is not creditable on chicken nuggets, fish sticks, etc., you must add a bread component.

Bread/Bread Alternate Cereal Bars: Creditable for breakfast and snack only. Must have a Product Formulation Statement or if homemade a standardized recipe on file.

Bread/Bread Alternate French Bread: Some French bread may not be made with enriched or whole-grain flour, label must show first ingredient is enriched or whole- grain and be kept on file.

Bread/Bread Alternate Cakes and Cupcakes: Are now creditable, however sweet snack foods should not be served more than twice in a week.

Bread/Bread Alternate Pie Crust on a dessert: The crust portion may be credited as a bread item for snack only. Sweet snack foods should not be served more than twice a week.

Bread/Bread Alternate Rice Pudding: If homemade, must have a standardized recipe on file and document at least ¼ cup per serving.

Bread/Bread Alternate Sweet Bread Alternates: Creditable for snack only. Should not be served more than twice a week.  Cookies  Brownies  Cake  Pie Crusts, dessert

Bread/Bread Alternate Sweet Bread Alternates: Creditable for Breakfast and snacks only. Should not be served more than twice a week.  Doughnuts  Grain Fruit Bars  Granola Bars  Muffins  Sweet Rolls  Toaster Pastries  Coffee Cake

MILK Remember: Remember: 1% or Nonfat milk for over age 2 1% or Nonfat milk for over age 2 Whole milk for under age 2 Whole milk for under age 2 Goat’s milk creditable if it meets the same content as cow’s milk! Must meet the State standards policy and have proof. Goat’s milk creditable if it meets the same content as cow’s milk! Must meet the State standards policy and have proof.

SOY MILK If you are serving a child Soymilk due to allergies or parent preference, a parent request for milk substitution form must be on file. If you are serving a child Soymilk due to allergies or parent preference, a parent request for milk substitution form must be on file. Please call the office and get the form.

MILK

Food Chart Changes All the new changes will begin October 1 st 2014, we will mail out the new food charts so you have them to start October. The foods in Minute Menu will be updated as well. If for some reason you don’t receive a food chart in the mail, please let us know. Don’t use the old one. Our office Master Menu’s or Menu Template in Minute Menu will also need some changing. We will get it done, hopefully on time and new ones will be sent out to all the Providers that use it.

Lets Review Infant Guidelines This is one of our biggest challenge with the claims each month. So many Providers end up losing meals for infants. Be sure to follow the steps needed to ensure the information we have is correct. Enrollment Form: The information you provide needs to be correct, you and the parent will decide which of you will supply the formula and the foods. Make sure you select the right one on the form and record the same information on the infant menu. If the box is checked or you select “parent supplies formula and food, refuses the program”. You will not be reimbursed for the meals. Make sure you select Provider supplies food. We constantly make phone calls each month in order to get the right information.

Infant Formula 1.Provider Supplied Infant Formula # 11 2.Parent Supplied Infant Formula/Breast Milk # 13 3.List the type of formula you will supply and keep a container of it in your supplies. 4.List the type of formula the parent will supply or if it is Breast Milk

Age Groups  0 through 3 months: Formula or Breast Milk only  4 through 7 months: Formula or Breast Milk only, foods are optional at this age, if the infant is started on foods, the Provider will supply the foods and list them on the menu.  8 through 11 months: Formula or Breast Milk, foods are now required and all foods must be included on the menu for the meal to be reimbursed. The day the infant turns 8 months old is the day you need to start listing all the foods needed at the main meals.  The day the Infant turns 1 years old is the day you no longer have to fill out an infant menu. The Infant is now recorded on the regular menu and is offered all the components for each meal.

8 MONTHS to 1 YEARS OLD Breakfast Infant Cereal 2-4 T Fruit or Vegetable 1-4 T Infant Formula/Breast Milk Infant Cereal Must be served at breakfast until 1 years old. Lunch Infant Cereal 2- 4 T or meat 1-4 T, cheese, egg yolk, dried beans or peas Fruit or Vegetable Infant Formula/Breast Milk Dinner Infant Cereal 2-4 T or meat 1-4 T, cheese, egg yolk, dried beans or peas Fruit/Vegetable Formula/Breast Milk 6 – 8 oz. Infant Formula or Breast milk must be served until the infant turns 1 years old.

SNACKS 8 MONTHS – 1 YEAR Serve 2 – 4 oz. Formula, Breast milk, or 100% Fruit Juice. Juice must be served from a cup. Crackers and other bread items are optional.

Yearly requirements that need to be included in our trainings every year

Enrollment Forms Please make sure to send Enrollment Forms in time to cover the claim you are sending and the parent dated the enrollment within the month the child started care! It is your responsibility to make sure they are turned in on time.

The Three Daily Requirements

Claim Submission Submitting your claim by the 4 TH OF EACH MONTH assures you that you will receive your reimbursement in a timely manner. Your claim consists of the 3 items listed in record keeping When you submit your claim, you need to make sure that all supporting documentation is on file to support the claim. Current Child Care license Enrollment forms Holiday Confirmation form signed by each parent, (Only for a Major Holiday). Medical Statement to support special diets (call the office to be sure the correct Medical Statement is used.)

Reimbursement Process Meals will be reimbursed to the provider within five working days of Catholic Family Child Care Nutrition Program (CACFP) receiving payment from the U.S. Department of Agriculture (USDA). Payments are issued on the last working day of each month. Meals will be reimbursed for the appropriate number of meals multiplied by the current reimbursement rate set by USDA. Meals may be disallowed for reimbursement if: 1.The provider’s records are incomplete, inaccurate or missing 2.Meals that do not meet the CACFP meal pattern requirements 3.Meals are claimed in excess of the authorized licensed capacity 4.Meals that do not match with the monitor during a review

5.Time in/out is not listed for a child claimed for a meal 6.School age child is claimed for AM snack or lunch without documentation. 7.Breakfast claimed for a child arriving at 9:00 AM or after 8.Lunch claimed for a child arriving at 1:30 PM or after 9.Dinner claimed for a child leaving before 5:20 PM or earlier 10.Provider is not home during a meal monitor review and did not inform the office 11.Holiday documentation for claiming meals on a major holiday (New Years, Memorial day, July 4th, Labor day, Thanksgiving and Christmas) There may be other circumstances that may cause loss of reimbursement but these are the most common.

Deficiency’s There have been many changes in the way we conduct our business in this past year. USDA is adamant that Providers will follow the rules and regulations of the CACFP. Our Food Program Specialist’s are required to report any deficiency for not following the rules and regulations of the Program. The following are changes that have been made : 1.1 to 2 days behind in paperwork, a Technical Assistance Form will be filled out by the Provider and the Review Specialist, the form will indicate a procedure that will be put into practice to insure the issue will be permanently corrected. 2.3 days or more behind with paperwork, you will go straight to Serious Deficiency, a letter will be sent to you by certified mail. You can not be behind again within a 2 year period and if you are, a letter of Propose to Terminate from the Program will follow.

Although this seems quite harsh for paperwork, this is necessary to insure the records are accurate. Please remember that if you do get cited for a violation, you did it, you can only blame yourself and not your Program Specialist. Anyone who doesn’t do their paperwork on a daily basis will get caught sooner or later, why take that chance. The average reimbursement amount is in the range of $ per month. That is a pretty good hourly wage when doing your paperwork only takes 5 minutes a day to complete. 3.Meal doesn’t match the foods that were observed during a review. T/A will be given. 4.Children claimed doesn’t match the children that were in care or observed during a review. T/A will be given. 5.Claiming children that are no longer in care. Serious Deficiency letter will be sent. 6.Not serving 1% or non-fat milk. T/A will be given 7.Not serving all the required components with the correct portion size. T/A will be given. 8.Not home during regular business hours and not letting the office know. T/A will be given. These are the most common reasons although, there are to many to be able to list all of them.

Reviews In the past, reviews were pretty much on a schedule that required the Program Specialist to conduct 2 visits within our Fiscal Year (Oct – Sept) unannounced and 1 visit a year could be announced. Its pretty much the same except the Reviews are no longer going to be let’s say on a 4 month schedule. We are required to review Providers every 2 to 5 months. We still have to observe at least 2 meals and /or a snack within the year. Dinner and Weekend reviews are considered extra visits. You may not always have the same person conducting the Review. Please be gracious to all of our Review Specialist’s. DINNER REVIEW: If a Provider is claiming dinners on a regular basis a review must be conducted for the meal. Providers are required to let the office know if they are not serving dinner on a regular night that they usually serve and claim. If we come for a dinner review and the Provider has not called the office to inform us that they are closed or not serving two times in a row. The Provider will receive a letter telling them they can not claim dinners for at least 6 months.

Additional Reviews may be needed depending on the hours and meals a Provider is claiming or because of a deficiency. Please be prepared at all times, the last thing we want to do is write someone up. WEEKEND REVIEW: If a Provider is claiming on the weekend on a regular basis, at least 2 weekends in a month. A review must be conducted. The same rules apply as with dinners. The Provider will receive a letter that they can not claim on weekends for 6 months.

Income Eligibilities Income Eligibilities are distributed once a year for Providers who wish to claim their own children’s meals or to qualify for the Tier 1 rates. Income statements must be returned by the last day of the month in which the new Statement was issued. Listed below are the new guidelines for income as of July 1 st, If you think you may qualify to claim your own children or for the higher rates. Please call the office and we will send you the form.

Policies Included with this training is the Propose to Terminate Policy, Appeal Procedure, Transfer Policy and Transfer Form. Web Providers can go back to our website under Information for Child Care Providers and select each one to be able to print them if needed.

Civil Rights Policy Catholic Family Child Care Nutrition Program and it’s employees will ensure every customer will be treated fairly, equally, with dignity and respect. There will be no exceptions or excuses. We have a moral and legal obligation to treat our customers with respect and courtesy, regardless of race, color, national origin, gender, religion, age, disability, political belief, sexual orientation, marital or family status. All employees of Catholic Family Child Care Nutrition Program must commit to uphold this policy. Our board of Directors and Executive Director will comply with, or adopt USDA’s civil rights policy at Catholic Family Child Care Nutrition Program. Refusal of any kind against customers will not be tolerated; each of us must demonstrate a commitment to equal treatment for all individuals. Any and all complaints should be forwarded to the Executive Director and/or the USDA. A complaint form will be filled out at the time of the complaint (by the Executive Director or customer with complaint). A copy of the complaint form will be forwarded to the U.S. Department of Agriculture and the Office of the Superintendent of Public Instruction. An internal discussion will take place with the Board of Directors, employee and Executive Director to allow the employee in question to give his/her version of the reported incident to the Board. The Board of Directors will have the final decision of disciplinary action for the employee, if found to be in the wrong.

Civil Rights Poster Catholic Family Child Care Nutrition Program providers will be treated fairly, no exceptions The Civil Rights Policy will be adopted by the Board of Directors Complaints against employees will be addressed and resolved

Thank you for participating in our yearly training! 1.Please complete the Quiz Form 2.Please complete the Evaluation Form If by mail participant please make sure you send the quiz and evaluation forms into the office.