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At-Risk Afterschool Program Guidance Memorandums

Corrective Action Plan

Corrective Action Plans Webinar
 
Corrective Action Plans Webinar Handout with Notes
 
Corrective Action Plan Form
 
Sample Corrective Action Plan Form

2: Reimbursement Rates


Finance icon  GM 2: CACFP Reimbursement – Effective July 1, 2020
 

2020-21 Reimbursement Calculation Worksheet

3: Claims
4: Procurement and Vendor Agreements
5: Sponsoring Organizations


Clipboard iconGM 5: Sponsoring Organization Requirements
 

Monitoring
Training

CACFP Training Checklist for Sponsoring Organizations
 
CACFP Training Agenda

8: Civil Rights


Hand holding scale iconGM 8: Civil Rights
 

And Justice for All Poster To order a poster, complete this order form
 
Building for the Future
 
Annual Ethnic/Racial Data Collection Form
 
Nondiscrimination statement with Complaint Filing Procedure
 
2020-2021 Statewide Media Release

Civil Rights Training

Civil Rights Training PowerPoint
 
Civil Rights Training Handout
 
Civil Rights Training Attendance Sheet

Minority and Grassroots (New Agency Only)

Instructions for Letter to Minority and Grassroots Organizations
 
Letter to Minority and Grassroots Organizations

9: Recordkeeping


Index contents iconGM 9: Recordkeeping
 

CACFP Training Agenda
 
Electronic Storage of CACFP Records and Data - Policies and Procedures

CACFP Recordkeeping Resources

CACFP Recordkeeping Resources Webinar: Summarizes Recordkeeping Resources below
 
Requirements Checklist
 
Required Documents List
 
New Staff Responsible for CACFP

Meal Count Forms

At-Risk Meal Count Lunch/Supper - Weekly
 
At-Risk Meal Count Snack - Weekly
 
At-Risk Meal Count All Meals - Daily
 
At Risk Field Trip Form Instructions

Corrective Action Plans

Corrective Action Plans Webinar
 
Corrective Action Plans Webinar Handout with Notes
 
Corrective Action Plan Form
 
Sample Corrective Action Plan Form

11: Financial Management
12: Meal Requirements 1-18 Years


Plate with utensils iconGM 12: Meal Requirements: 1-18 Years
 

CACFP Meal Pattern (Ages 1-18)
 
Appendix A: Alternate Protein Products
 
At-Risk Handout (OVS, Share Tables, Taking a Food Component Off-site)
 
Meal Pattern Q&A's

Menus

Menu Checklist
 
Snack Inspiration
Menus with 240 snack ideas and recipes with CACFP crediting information

Meal Production

Meal Requirements Calculator
 
Food Buying Guide Calculator

Serving Size Guide

Production Records

Breakfast, Lunch/Supper, Snack (Weekly)
 
All Meals (Daily)
 
Instructions for Production Records

Crediting Foods

USDA Crediting Handbook for the CACFP
 
New Creditable Foods
(Shelf-stable meat, poultry, and seafood products; Tempeh; Corn masa, masa harina, nixtamalized corn flour/cornmeal; Hominy; Popcorn; Coconut; Surimi seafood; Pasta products made of vegetable flour)
 
CACFP Reference Guide (Whole-grains, cereal, and yogurt)

Grains

Wisconsin WIC Approved Whole Grains
 
Whole Grain-Rich Flow Chart
 
Grains Chart
 
Cereal Types
 
Is it a Grain-Based Dessert?

Ounce Equivalent for Grains

Ounce Equivalent Webinars and Handouts

Meat and Meat Alternates

Crediting Store-bought Combination Foods
 
Creditable and Non-Creditable Cheese
 
Cheese Slices and Nut/Seed Butters
 
Local Meats, Poultry, and Eggs
 
Tofu Recipes

Fruits and Vegetables

Additional Creditable Fruits and Vegetables
 
Smoothies
 
Visual Portion Size Guide: Fruit
 
Visual Portion Size Guide: Vegetables

Food Safety

Food Safety & Sanitation
 
Safe Food Storage
 
CACFP Food Storage Chart

Drinking Water

Drinking Water
 
Lead Exposure
 
Federal Nutrition Programs: Reducing the Impact of Lead Exposure

12: Special Dietary Needs

For questions about this information, contact Shiela Coulton (608) 665-9232