Training: At-Risk Afterschool Meals

Training on the At-Risk Afterschool Meals Program of the Child and Adult Care Food Program can help sponsoring organizations serve meals and/or snacks to children after the school day, on weekends, on school release days and holiday breaks. Training provides sponsors and their staff with the program requirement information, tools and resources to confidently operate the program.
 

Introduction

How to Submit Your Application for the Child and Adult Care Food Program on-line using Cyber-Linked interactive Child Nutrition System (CLiCS) (50 minutes)
This training reviews basic CLiCS navigation, entering sponsor and site applications, budget and revenue calculations and upload instructions. There are some materials that accompany this session for you to reference as you go through the CLiCS process. Links to these reference materials to go along with this training: Principal Information, Budget Detail Worksheet, Estimated Reimbursement Worksheet, Contract for Vended Meals and Attachment for Non-Licensed Sites.

How to Complete Intent to Apply (21 minutes)
Completing the Intent to Apply is the first step listed in the applications toolkit for CACFP Centers and is much like a “to-do” list. Organization information, training sessions and specific documentation requirements are discussed. Finally, identify the next steps of the applications process and continue toward becoming a new CACFP sponsor and submitting your first claim.

Introduction to the Child and Adult Care Food Program (23 minutes)
Learn if your organization is eligible to participate in the Child and Adult Care Food Program (CACFP) and if the children or adults you serve are eligible as well. This webinar describes the benefits, participation requirements and common misconceptions of the CACFP. Is completing the CACFP application toolkit your next steps to receiving financial reimbursement for serving nutritious meals and snacks? This webinar will help you decide.

Navigating the MDE Website (30 minutes)
A variety of information is available on the MDE website that is useful to potential and existing sponsors of CACFP. Program requirements, application materials, reimbursement and budgeting tools, and information to manage and operate the program, are identified by navigating multiple webpages. This session demonstrates how to locate CACFP information and resources available on the MDE website.

Menus and Meal Pattern Components

Determining Grains and Bread Servings (15 minutes)
Grain/bread serving sizes are based on weight using a grain/bread crediting chart. This session demonstrates how to use the grain/bread chart to correctly identify grain/bread serving sizes. Calculating the serving sizes for meals and snacks will ensure the grain/bread portions meet the meal pattern requirements. This training provides step-by-step instructions on calculating serving sizes and suggests the use of a snack serving chart to keep front-line staff informed of correct grain/bread servings. Materials to go along with this training: CACFP Child Meal Patterns, Grain/Bread Crediting Chart.

Food Component: Grains and Breads (14 minutes)
The Grains and Breads food component includes a variety of grain-based food products. Examples of grain/bread products are provided and must be whole grain, fortified, enriched or whole-grain, or made from enriched or whole-grain meals and/or flour. This training shows you how to use the ingredient panel on food labels to identify creditable and noncreditable bread/grain food products. Materials to go along with this training: Whole Grain Resource and Flow Chart for Determining Grains/Breads Creditability.

Food Component: Meat and Meat Alternatives (30 minutes)
The Meat and Meat Alternate food component includes lean meat, poultry, fish, cheese, egg, yogurt, cooked dry beans or peas, nuts and seeds and their butters. Non-creditable meat/meat alternate foods include any meat or meat alternate that is labeled imitation or does not have a standard of identity. Child Nutrition labels or Product Formulation Statements are reviewed. This training explains what counts as 1 ounce of meat and meat alternate. Materials to go along with this training: Some Things to Know About Processed Meats and Child Nutrition Labels and Product Formulation Statements.

Food Component: Milk (13.0 minutes)
The Milk food component includes pasteurized fluid types such as unflavored or flavored whole milk, low-fat milk, fat-free (skim) milk, or cultured buttermilk that meet State and local standards for milk. All milk should contain Vitamins A and D at levels specified by the Food and Drug Administration. Lactose-free and lactose-reduced milks may be offered as options for individuals who are lactose-intolerant. This training also reviews milk requirements at meal service. Materials to go along with this training: Creditable and Noncreditable Foods in Child Nutrition Programs.

Meal Pattern Component: Fruits and Vegetables (17 minutes)
Meal patterns of CACFP contain four food components and this session features the fruit and vegetable component. Creditable and noncreditable examples of fruits and vegetables are explained so sponsors with be able to write reimbursable menus and submit claims accurately.

Recordkeeping and Training

Civil Rights and Civil Rights Training (11 minutes)
This session covers civil rights requirements for CACFP sponsors. There are four requirements which include: public notification, equal access, racial/ethnic data collection, and annual staff training. Civil Rights compliance is critical and should be reviewed regularly by sponsors. When conducting annual civil rights training, sponsors can use printable PowerPoints: Civil Rights Training-Note Pages – Child and Adult Care Food Program or Civil Rights Training – Child and Adult Care Food Program (slides only).

Procurement and Financial Recordkeeping (16 minutes)
This session features procurement procedures, non-profit foodservice operations, revenue and expenses, and recordkeeping. Required sponsor characteristics are discussed which includes financial viability, administrative capability, and internal controls for CACFP program accountability.

Meal Patterns and Meal Service

Child Meal Pattern (15 minutes)
This session features the requirements for serving meals to children in CACFP. The meal pattern provides guidance on the minimum number of components and amounts of food which must be served as part of a reimbursable breakfast, lunch, supper or snack. Materials to go along with this training: Child and Adult Care Food Program Child Meal Patterns.

Preparing and Submitting Claims

Determining Monthly Meal Count Totals and Average Daily Attendance (28 minutes)
This session identifies routine edit checks, basic math, and operational days to accurately total attendance and meal count records and average daily attendance. Sponsors may practice edit checks and simple math calculations during the session to build skills in accurate claim submission. Materials to go along with Determining Monthly Meal Count Totals and Average Daily Attendance.

Submitting Monthly Claim for Reimbursement (12 minutes)
Learn how to enter and adjust the claim for reimbursement in the Cyber-Linked Interactive Child Nutrition System (CLiCS). Those using CLiCS need to be proficient in entering meal counts, average daily attendance, and A, B, and C totals within submission due dates. Materials to go along with Submitting Monthly Claim for Reimbursement.

Financial Reimbursement (26 minutes)
This session covers how to estimate Child and Adult Care Food Program (CACFP) reimbursement for each meal and snack submitted on a monthly claim. Helpful payment information in CLiCS and methods to estimate monthly and annual CACFP reimbursement is explained. Materials to go along with Financial Reimbursement.