Interactive Annual Program Review

You must notify CACFP regarding moving or any change in license capacity.

You must always wash your hands with soap and running water before preparing, handling, or serving food.

Storing food off the floor and away from cleaning supplies is important to maintain food safety and prevent contamination. Placing food directly on the floor can expose it to dirt, pests, and potential hazards. Additionally, storing food away from cleaning supplies helps to prevent cross-contamination, as chemicals from the cleaning supplies can contaminate the food and make it unsafe to consume. Therefore, it is necessary to store food off the floor and away from cleaning supplies to ensure food safety.

It is important for children to wash their hands with soap and running water immediately before eating because this helps to remove any dirt, germs, or bacteria that may be present on their hands. This practice can help prevent the spread of diseases and keep them healthy.

It is never okay to prop an infant with a bottle. You must hold infants for all bottle feedings.

The provider can begin claiming on this day; however, they will not receive reimbursement for any meals not recorded prior to the visit.

No reimbursement will be paid on meals and meal count records not up to date. The provider can claim the day of the visit and move forward. Meals must be recorded daily.

Juice may not be served at lunch or dinner. Water should be available throughout the day.

The meal will be disallowed; the provider and monitor records must match.

Maintaining daily menus with meal counts, meal times, and shift documentation is necessary to ensure efficient and organized meal planning and service. By keeping track of meal counts, establishments can ensure they have enough food prepared for each mealtime. Additionally, documenting meal times helps in maintaining a consistent schedule for serving meals. Shift documentation is important for tracking employee responsibilities and ensuring smooth transitions between shifts. Therefore, the statement is true as these practices are essential for effective management of daily menus and meal service.

The provider can only claim meals that the child has eaten while the child is in the provider's care.

Site monitors must make at least three UNANNOUNCED site visits per year.

The provider should always let her Food Program Health & Nutrition Specialist know when she will be closed. The provider can call or send an email.

Records must be available for review or meals to date will be disallowed. It is important to make sure all helpers are trained on the food program meal requirements and that they can located records when the provider is away.

Frozen foods must be stored at 40 degrees F or colder.

A parent or doctor's note is required and the soy milk must meet the nutritional guidelines. Reimbursable brands of soy milk are 8th Continent, Pacific Natural, and Kikkoman Pearl.

This meal meets has all the required components necessary for dinner (grain, protein, fruit & vegetable, and milk). It is okay to serve more than the minimum requirement.

You must store frozen and refrigerated foods as soon as you can after buying them.

A provider must allow at least 2 hours between each meal and snack. If a provider does not serve snacks then there should be a minimum of 3 hours between each meal.

All processed meat products must have a Child Nutrition (CN) label or be homemade (HM) in order to be reimbursable.

Only 1% milk or non-fat milk is reimbursable for children age 2 and over.

Whole milk is recommended but not required for children one year of age.

The statement is true because it specifies the specific age groups that can be claimed as dependents for certain benefits. Only children who are 12 years old or younger, migrant children up to 15 years old, or individuals with documented disabilities up to 18 years old can be claimed.

It is important to notify your food program sponsor if you plan to be away during meal time because they need to make arrangements for the meals that would have been provided to you. This ensures that the program can effectively manage their resources and avoid any wastage of food. By informing them in advance, they can plan accordingly and make necessary adjustments to their meal distribution.

Claims cannot exceed two meals and one snack OR one meal and two snacks.

Cream cheese is an "extra". A second food from another food category must be served in order for the meal to be reimbursable.

Animals must be kept out of food preparation, food storage, and eating areas at all times. You must wash your hands after handling animals or animal waste.

In order for the meal to be reimbursable, children must have at least 20 minutes to eat each meal or snack.

This deli item (rotisserie chicken) is reimbursable on the food program.

All meal components must be served at the same time.

A bread/grain item must be served at breakfast time. Serving a protein source such as egg is nutritionally valuable, but is not a breakfast requirement on the food program.

You must discard leftover baby food in jars, breast milk , or formula after a child has eaten or drank out of the jar or bottle.

At least 2 items from 2 different food groups must be served. Ranch dressing is an extra.

Potatoes are creditable only as vegetable, not a bread/grain component.

Iron-fortified infant cereal is a requirement at breakfast for an infant 8-12 months old.

Although it is reimbursable, a variety of foods should be served on a daily basis. If children are served the same meal at lunch and dinner the provider should try to vary the fruits and vegetables.

Parents must sign a "declined participation" form.