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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


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


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)


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
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