Online CACFP Training

Program institutions and facilities receiving federal financial assistance are required to comply with federal civil rights laws to ensure all Child Nutrition participants have equal access to all benefits and services. This course will review civil rights regulations, and provide all information necessary to ensure that your program is in compliance with these requirements.

How important is menu planning to a meal program? The menu plan influences every aspect of the meal program – including purchasing and preparing foods, ensuring that your meals are CACFP creditable, providing adequate nutritional value, accounting for dietary restrictions, and satisfying the tastebuds of the children in your care. In this one hour session, participants will learn about standardized recipes, cycle menus and the benefits of using both of these great tools to maximize kitchen efficiency and food budgets.

This lesson provides information about different purchasing options available to CACFP institutions that will not only help minimize the workload and cost of planning and implementing an effective food program but also make sure that the food program is still able to offer high-quality, nutritious foods.

One of the hardest parts of planning a CACFP menu is understanding if a food is creditable or not and how much you need to serve. In this brief overview, participants will learn about tools to guide them to determine if a food is creditable to the CACFP meal pattern, and how much they need to serve to be in compliance.

Participants will learn behavioral strategies to motivate children to make healthy choices. Participants will understand how to be good role models for healthy eating and engage children in fun activities that inspire curiosity about food.

In this course, participants will gain an understanding of CACFP recordkeeping requirements and best practices, equipping them with the knowledge and tools needed to maintain meticulous records while optimizing meal service operations.