CACFP Nuts & Bolts:A Comprehensive Review of the Tools in Your Toolbox

Cheri White, Administrator, Carole Dennis

Program Specialist II, Tami Drake, Accountant, NH Department of Education

Bureau of Nutrition Programs & ServicesJune 4, 2014

VCA Viable, Capable,

Accountable Adequate financial

resources to maintain operations even if delay in CACFP reimbursements

Administrative capability means the institution has enough qualified staff members to meet all CACFP requirements

VCA continued Accountability

means that the institution follows sound management and accounting practices.

The State agency will monitor viability, capability and accountability by requesting updates on program operations and conducting Administrative reviews

The Tools in Your Toolbox… Enrollment forms Income Eligibility Applications Cycle menu, Point of Service (POS) meal

counts Claim Consolidation Administrative

Costs Non-profit food service Training/Edits USDA Nondiscrimination Statement

CACFP ENROLLMENT QUICK FACTS

CACFP Child Enrollment Forms Child Care Centers &

Family Day Care Homes must have, a current and complete CACFP Child Enrollment Form on file for every child for whom a meal is claimed.

Child Enrollment Forms must be updated at least annually

Purpose Substantiate paid enrollees

with a parent/guardian signature

A tool for determining the validity of meal counts including 5 day reconciliations

All Areas of the Child Enrollment Form Must be Completed

Institution identification and “For CACFP representative” sections

Child’s first/last name, DOB, age Days and hours the child is normally in

care Meals the child normally receives

while in care Parent/guardian information &

signature

Most Common Errors Missing enrollment forms for over-

income children Hours not specified correctly for

school age children date of form exceeds 7-10 days or is

dated prior to the parent/guardian signature date

Missing institution information

Most Common Errors Continued

Missing information: The name of each child in the family DOB, age, times of arrival and

departure Days and hours in care Meals the child normally receives

while in care Parent/Guardian telephone numbers

Enrollment Forms Should Be: Stored with

program records for three years plus the current year

Updated with changes in enrollment status that exceeds 30 days. Initial and date all updates.

Have 2nd edit performed on all forms with center official initials and date. Outdated & incomplete forms will result in an over claim.

Monitor use this form to perform 5 day reconciliation

CACFP INCOME ELIGIBILITY APPLICATION QUICK FACTS

Please note:USDA has changed the Income Eligibility Application. Old forms cannot be utilized.

Income Eligibility Applications (IEA’s) Must have current

and complete IEA on file for every child or adult for whom a free or reduced price meal is claimed. (Not At Risk Programs)

Must be updated at least annually.

Purpose:To determine the free, reduced, or paid status of enrolled participants and the institution's reimbursementIEA is valid one year from the date the sponsor signs- or when completed form is submitted

Income Eligibility Confidentiality All information on the application

will be confidential and used only for the purpose of determining CACFP reimbursement for meals and snacks served at the program.

Keep staff access to IEAs to a MINIMUM.

Confidentiality Continued Income Eligibility Applications

should not be kept in a participant’s general folder.

Determination status of free, reduced price or paid should never be included on POS meal count sheets.

IEA’- Part 1 List the first/last name

and DOB of each child or adult in the household enrolled in facility

CCC- If the household receives Food Stamps, TANF, In ADC- SSI, or Medicaid benefits, the type of benefit must be checked and the case number listed in Part 2

IEA’ CANNOT BE APPROVED IN THE FREE CATEGORY UNLESS THE (TANF, SSI, SNAP) CASE NUMBER IS INDICATED.

IEA’s – Part 1 The Healthy, Hunger-

free Kids Act of 2010, (the Act) Public Law 111-296, provides categorical eligibility for free meals to foster children. Any foster child whose care and placement is the responsibility of the State or who is placed by a court with a caretaker household is categorically eligible.

Foster Children Households with foster and non-foster

children may choose to include the foster child as a household member, as well as any personal income earned by the foster child, on the same household application that includes their non-foster children. This will streamline the application process and may help foster family’s non-foster children qualify for free or reduced price meals based on household size and income

Categorical Eligibility- Foster Children continued The Act allows certification of a foster

child for free meals, without application , if the local educational agency or other child nutrition program institution obtains documentation from an appropriate State or local agency indicating the status of the child as a foster child whose care and placement if the responsibility of the State or that the foster child has been placed with a caretaker household by a court

IEA’s – Part 3 Must be

completed by all households which do not qualify for categorical eligibility, but whose income is below the income guidelines shown in the cover letter

List all members of household including all children listed in Part 1.

List income from most recent month.

IEA’s If a case number

is listed in part 2, the application must be signed and dated by an adult member of the household

If no case number is listed in Part 2, the application must be signed by adult member of household, and include the last four digits of SS number, address and telephone number.

IEA’s – For Center Use Only Check all

appropriate boxes, sign, and date

Determination will be based either on household size and income reported in Part 3 or categorical eligibility reported in Part 1

When determining eligibility based on income, indicate total number of household members listed on the application and the total monthly household income. The total number of persons in the household should equal the number of names listed on IEA.

IEA’s – For Center Use Only Annual Income

Conversion: Weekly x 52, Every 2

weeks X 26, Twice A Month X 24, Monthly X 12

Multiple income sources with different frequency use conversion above to annual income

Hourly wages are not acceptable.

“Show all math”

Use most current income guidelines

Indicate reasons for denials

Over-income participants are put in the paid category. Do not need IEA

Determination made within 10 days of receiving the application.

IEA’s-For Center Use Only Temporary

approval of an application is longer permitted because of the year long duration of eligibility provision

If concerned with the authenticity of the information provided on an application, verify on a case by case basis, verify the application for cause.

Most Common Review Errors Incomplete For

Center Use Only section.

Categorical eligibility approval as free without case number

Missing Information (last names, SSI number) * Last 4 digits only

Incorrect household size

Using old Income Guidelines

No second edit

IEA’s continued If you are doubtful

about the information provided contact household.

Determination status of IEA’s are valid for one year regardless of changes in household income.

As a “rule” re-determine only if change in status will benefit family/institution. Initial and date all updates.

Parent Applications become valid the date the institution verifies it is correctly completed.

Finish IEA’s Have second edit performed on all

forms with center official initials & date to avoid Over-Claims & Under-Claims

Have a written policy for IEA determination. Store with program records for 3 years plus the current year

Refer to CACFP memo’s 06-2014, 07-2014 reissued

Cycle Menu

A cycle menu is a series of menus that are repeated over a specific period of time, such as 4 weeks. The menu is different each day during the cycle. At the end of the cycle, the menu is repeated.

Cycle menus save time and labor costs:Save time in gathering information, planning menus, developing specifications, and costingPurchasing procedures are standardized and take less timeStandard grocery list helps prevent extra trips to store- saving gas and timeThe time you save by using a cycle menu can be used for nutrition education and training

Cycle Menu continued

Cycle menus can help control food costsIt is easier to project the right amount of product to purchase when familiar with the quantities used previouslyEasier to buy regularly used items in bulkTake advantage of seasonal foodsCycle menus reduce storage costs/food wasteSince cycle menus help project the right amount of product to purchase, they help keep stock at appropriate levelsCycle menus reduce food wasteAs menus are prepared repeatedly, it is easier to project how much of each menu item you will need to make

Family Style Dining

Family style- food is set out on the table, we advocate this style because: children and participants can serve themselves promotes social interaction staff role model gives children the opportunity to learn acceptable table mannersUSDA FNS Instruction 783-9, Revision 2

Portion sizes…. Record the portion or serving size of

each menu item served (e.g., ½ cup orange juice, 1 oz. cheese, 1 slice toast)

Serving sizes can be shown in measures (such as cup measures, scoop or ladle sizes), weight (grams), or number (such as a medium apple or 1 muffin)

Amount of food needed to meet the total required for each serving…

Example: For 20, 2-5 year old children, 1 gallon of 1%

or skim milk is needed (20 x 6 oz. each = 120 oz., 1 gallon = 128 oz.) Whole milk for children under 2 years, skim or

low fat for children 2 years and older Example:

For 25, 6 year old children, 19 cups canned pears

(25x .75 cup each = 18.75 cups)

Beef Stew example…

Requirements:¾ cup Beef Stew (meal component and portion size)

Amounts:Bread- 25 biscuitsFrt/Veg- 6.5 cup mixed vegetablesMeat or Alt.- 3.5 lb. stew beef

Mixed Dishes creditable for 2 meal components only

Pizza example…. Requirements:

1 pizza square Amounts:

Bread- 25 (25 gram crust) servings

Meat or Alt.- 25 (2 oz. cheese) servings

Pre-portioned foods… Document individual weights of pre-

portioned foods and the numbers needed (e.g., 20 (2oz) hamburger or chicken patties

Be sure that the individual weight of one serving is enough to meet the required serving size. If the product is a “nugget” size, indicate the number of pieces that meet the required portion

Avoid!! General descriptions of food items

“boxes” of cereal “cans” of juice Specify the weight of number of ounces per

can, size of can, or box Refer to the food label for the number of

servings, and servings size the container holds.

Check serving size against the requirements for the age group served

Choking Prevention Always watch or sit with children during

meals and snacks Children ages 2 to 3 especially are at risk of

choking on food and remain at risk until about the age of 4

Use Food Guide Pyramid for young Children (see pg. 19) as a guide

Offer 2- to 3- year-olds the same variety of foods as the rest of the children but prepare in forms that are easy for them to chew and swallow

Watch children during meals and snacks to make sure they:

Sit quietly Eat Slowly Chew food well before swallowing Eat small portions and take only one bite at a time

Choking continuedPrepare foods so that they are easy to chew:

Cut foods into small pieces or thin slicesCut round foods lengthwise into thin stripsRemove all bones from fish, chicken, and meatCook food such as carrots or celery until slightly soft- cut into sticksRemove seeds and pits from fruitSpread peanut butter thinly

Choking continuedThe foods which are popular with children often cause choking: This list is not all inclusive.

Firm, smooth, or slippery foods that slide down the throat before chewing like:Hot dog roundsHard candyLarge pieces of fruitGranolaPeanuts Whole grapesCherries with pits

Claim Consolidation Tally meal counts weekly,

less margin for error Consolidate claims

monthly submit by 10th of each month

Cross reference IEAs, Enrollment Forms, POS meal counts, and Attendance sheets with Master Roster before beginning the claim consolidation

Purpose: To determine

monthly claim for reimbursement

To produce a verifiable record of what the institution claimed

To Consolidate a Claim Designate F/R/Paid status

for each participant Record totals by meal type

and reimbursement status for daily, weekly, and monthly totals

Include a comprehensive monthly tally sheet that includes all facilities/classrooms

Sponsors notify facilities in writing of all meals denied or disallowed

Tip: Use different color highlighters to designate free, reduced, & paid status

Tip: Compare meal count sheets to attendance records as a double check for accuracy

Tip: When an error is made correct it, circle in red, initial and date

POS Meal Counts Must Include: First & Last names of participants Check marks for meal type

completed within 15 minutes of the actual serving of food (children are seated)

Track staff eating meals - cost List site location and date of meal

service

Written Policy for Claim Consolidation Should Include:

All Institutions: Conduct edit checks to

ensure no more than three meals per day per child are claimed (2 meals ,1 snack or 2 snack s , 1 meal)

Sponsors: Do edit check to ensure

facilities are only claiming for approved meal types, total meal counts do not exceed total enrollment.

Block Claims no longer required of Sponsoring Organizations

Household Guidance Contact is still required for Sponsoring Organizations

Most Common Review Errors System is not verifiable, meal

counts cannot be replicated Out of date Master Roster so meals

tallied have wrong determination status

Error keying in totals to spreadsheet

Meal count recorded prior to the children being seated for the meal

Wrapping Up Claim Consolidation Include a second edit of

process with initials & date

Have written procedure for consolidating the claim so totals claimed can be consistently replicated

Store records for 3 years plus the current year

State Agency conducts additional edit checks

FOR PROFIT CENTERS

Must keep 25% f/r documentation of file of categorical or income based eligibility for each month claimed

May not claim for months that 25% threshold is not met

Sponsoring Organization’s monthly edit checks

The facility has been approved to serve the meal types being claimed

The number of meals claimed do not exceed the number derived by multiplying approved meal types times days of operation times enrollment

Sponsors ensure that sites are not over capacity

Sponsor’s Monitoring Reviews: Minimum Content

The Program meal pattern Licensing or Alternate approval Participation in, or attendance at,

sponsor training Meal counts Menu and meal records Annually updated enrollment forms Identify and document all findings

In addition, at each monitoring review…

Conduct a 30-day follow-up review to ensure identified findings and subsequent Corrective Action Plans have been implemented and sustained

Assess whether the facility has corrected problems noted on previous reviews

Include a five-day reconciliation of meal counts with enrollment and attendance records

Standard Review Requirements for All Types of Facilities Each FDCH, CCC, ADC, OSHCC, and At Risk

center must be reviewed three times per year; unless the review averaging provision is used

Two of the three reviews must be unannounced-schedule must vary and be unpredictable

One of the unannounced reviews must include the observation of a meal service

A new facility must be reviewed during its first four weeks of operation

Not more than six months may elapse between reviews of any facility

Maintaining a Nonprofit Food Service Operation

All institutions- nonprofit food service: ALL of the money

received in CACFP reimbursement MUST be used ONLY in the food service operation

FNS Instruction796-2 Rev. 4

Must be able to identify and track all CACFP expenses & reimbursements in the operation or improvement of the food service

Does not mean operation runs at a loss or break-even

Does mean any excess of revenue over expenses is retained & used only in the operation of the food service

Administrative Expenses Annually, Sponsors must submit an

Administrative Expense budget Administrative costs reflect the budgeted or

actual costs associated with administering the reimbursement received

Administrative costs are limited to the institution’s allowable expenses for planning, organizing and managing CACFP

Independent Centers may choose to submit administrative budgets to be applied against anticipated meal reimbursements

Operating Expenses

Annually, Sponsors must submit an on Operating Expense budgetOperating costs reflect the budgeted or actual costs associated serving the meals program

Operating costs are limited to the institution’s allowable expenses for food production, food and supplies costs and food labor for CACFP

Independent Centers must submit operating budgets to be applied against anticipated meal reimbursements

Store All Food Services Invoices & Receipts for 3 Yrs. Plus the Current Year

Example - May use CACFP funds for:

Food for participants & staff performing food service labor (same food)

Dishes, cups, utensils Paper goods used in food

service Dishwashing & Hand Soap CACFP Food Service related

salaries Kitchen appliances- prior

approval if over $5000.00 Mileage to grocery store

Example - May not use CACFP funds for:

Personal groceries, soda, coffee, dog food

Toys, games, videos Arts & Crafts supplies Mileage for general

transportation Laundry & cleaning

supplies not used in the CACFP

CACFP Training All Sponsoring Organizations are required

to annually attend a State Agency approved CACFP training

All institutions are required to provide training to their CACFP key staff upon orientation to the six minimum CACFP topics and AT LEAST annually thereafter

Key staff includes those staff members involved

in the administration, management, or functional operation of the CACFP

Training Topic/Documentation

Minimum Training Topics Meal patterns Meal counts Claims Recordkeeping Reimbursement processesSponsors: Monitoring &

review procedures

Minimum Documentation Dated attendance sheet Copy of training agenda

& materials used or documentation of specific sources

*Note: failure to provide and/or participate in an annual CACFP training can lead to serious deficiency

Training must include instruction appropriate to the level of staff experience and duties.

Training of Sponsor’s Monitors

Sponsoring organizations must keep records documenting the attendance at State Agency training of each staff member with monitoring responsibilities annually

Annual Sponsor Training of staff must include instruction appropriate to the level of staff experience and duties

Minimum training frequency and content requirements apply- 6 minimum CACFP topics annually meal counts, claims, meal patterns, monitoring and review procedures, recordkeeping, reimbursement processes

Training of Site Monitors There are specific responsibilities for each

site monitor to execute appropriate and viable program reviews, all site monitors must attend State Agency training prior to placement in the field

USDA FDCH Monitor Handbook Adult Day Resource Handbook Independent Center Monitor Handbook At Risk Handbook CACFP Crediting Handbook

Monthly Edit ChecksThe Tools in Your Tool box

for an Efficient, Effective, and Successful Meals Program

Monthly Edit Checks

Cross Reference Master Roster with:

Enrollment forms IEAs Attendance

sheets absences noted?

POS meal counts

Check POS Meal Counts for:

Approved meal types Free/reduced

price/paid benefit Maximum of 2

meals, one snack or 2 snacks one meal per day

Staff meals No meal count

exceeds enrollment

Monthly Edit Checks All New employees CACFP

Orientation Training Review of food service

receipts for food serviceFor profit centers -25%

free/reduced price eligibility- must meet monthly

Other Edit Checks First/last name on

all documents Documentation in

pen All 2nd edits dated

& initialed

TIP: Develop CACFP written policies. Use “Summary of CACFP Documentation”

Viability, Capability and Accountability

Recordkeeping

Requirement: three (3) years plus the current year (or longer if outstanding audits)

Includes all program documents, correspondence memos, and financial records

Recordkeeping

CACFP Records do not go on field trips!

All records must be available at the Sponsoring Organization site and individual Center and family day care home sites during normal business hoursSponsoring Organizations keep copies only

CACFP Training June 4, 2014A special thanks to Karen Abbott, CACFP Program

Specialist, Vermont

IOM and the CACFP (not in regulation yet)

CACFP Meal Pattern Institute of Medicine (IOM)

Recommendationsto the CACFP Pattern

Proposed rule has been drafted, but still in USDA’s clearance process

Expected to clear USDA summer 2014 – 2 years behind schedule

Proposed rules with a 90 day comment period

Age Groups*

1 year olds Age 2 through age 4 Age 5 through age 13 Age 14 through age 18 Age 19 and older

* IOM Recommendation to the CACFP Pattern

Lean meat or meat alternates must be served at breakfast 3 days per week.

On the days without meat or meat alternates, must serve an additional ½ ounce equivalent grain/bread for 1 year old children, and an additional 1 ounce grain/bread equivalent for all other ages.

Breakfast*

Lunch/Supper*One fruit and two vegetables must be served at each lunch/supper mealDark green vegetables at least twice per weekOrange vegetables at least twice per weekLegumes at least once per weekStarchy vegetables no more than twice per weekOther vegetables at least three times per week

Lunch/Supper*One fruit and two vegetables must be served at each lunch/supper mealDark green vegetables at least twice per weekOrange vegetables at least twice per weekLegumes at least once per weekStarchy vegetables no more than twice per weekOther vegetables at least three times per week

Grains/Bread*

Over the course of the week and day, at least half of the grains/breads served in meals and snacks must be whole grain rich

Whole grain rich food must meet at least one of the following two specifications:

The product contains the FDA approved health claim on its packaging

The product ingredient listing lists whole grain first, in both mixed and

non-mixed dishes

Milk Must be Fat-free or low-fat for

children over two Milk substitution must be

nutritional equivalent to cow’s milk Restrict flavored milk to children 5

years and above. Restrict sugars in flavored milk

to 22 g. per 8 fluid ounces.

Snacks* Each snack will provide two different

food components Over the course of a five day week, the

food components provided will include: Two servings of fruit One serving of an orange vegetable One serving of a non-starchy vegetable Two servings of grain/bread Two servings of lean meat Two servings of low fat or non-fat milk

Snacks* Each snack will provide two different

food components Over the course of a five day week, the

food components provided will include: Two servings of fruit One serving of an orange vegetable One serving of a non-starchy vegetable Two servings of grain/bread Two servings of lean meat Two servings of low fat or non-fat milk

Snacks* Each snack will provide two different

food components Over the course of a five day week, the

food components provided will include: Two servings of fruit One serving of an orange vegetable One serving of a non-starchy vegetable Two servings of grain/bread Two servings of lean meat Two servings of low fat or non-fat milk

Breakfast Meal Pattern*1 year 2-4 years 5-13 years 14-18 years

Fruit or non-starchy vegetables

¼ cup ½ cup ½ cup ½ cup

Grain/bread (ounce equiv)

½ ounce 1 ounce 1 ½ ounce 2 ounces

AND

Lean Meat or Meat Alternate

½ ounce 1 ounce 1 ounce 2 ounces

OR

Grain/bread 1 ounce 2 ounce 2 ½ ounce 3 ounces

Milk ½ cup ½ cup ¾ cup 1 cup

Breakfast Meal Pattern*1 year 2-4 years 5-13 years 14-18 years

Fruit or non-starchy vegetables

¼ cup ½ cup ½ cup ½ cup

Grain/bread (ounce equiv)

½ ounce 1 ounce 1 ½ ounce 2 ounces

AND

Lean Meat or Meat Alternate

½ ounce 1 ounce 1 ounce 2 ounces

OR

Grain/bread 1 ounce 2 ounce 2 ½ ounce 3 ounces

Milk ½ cup ½ cup ¾ cup 1 cup

Snack Meal Pattern*1 year 2-4 years 5-13 years 14-18 years

Fruit (2 X per week)

½ cup ½ cup ½ cup 1 cup

Orange vegetable(1 x per week)

1/8 cup ¼ cup ½ cup ½ cup

Non-starchy vegetable(1 x per week)

1/8 cup ¼ cup ½ cup 1 cup

Grain/Bread (2 x per week)

½ ounce equiv.

1 ounce 1 ounce 2 ounces

Meat or meat alternate (2 x per week)

½ ounce 1 ounce 1 ounce 1 ounce

Milk(2 X per week)

½ cup ½ cup ½ cup ½ cup

Enhanced Snack Meal Pattern*

5-13 years 14-18 years

Fruit (4 X per week)

½ cup 1 cup

Orange vegetable(2 x per week)

½ cup ½ cup

Non-starchy vegetable(2 x per week)

½ cup 1 cup

Grain/Bread (4 x per week)

1 ounce 2 ounces

Meat or meat alternate (4 x per week)

1 ounce 1 ounce

Milk(4 X per week)

½ cup ½ cup

Enhanced Snacks*

Recommended as an option for children 5 years of age and older

For each age group, the snack will include four servings

Recommended as an option for the afternoon snack only

Not recommended for under age 5

Orange Vegetables

Acorn squash Butternut squash Carrots Hubbard squash Pumpkin Sweet potatoes Red Pepper Tomatoes

Starchy Vegetables

Corn Green peas Lima beans Potatoes

Dark Green Vegetables

Additional Recommendations*

Limit grains/breads that are high in added sugars to one time per week

Ready to eat and hot cereals must have less than or equal to 21.2 grams of sugar per 100 grams dry weight of cereal (WIC food package) which is equal to 6 grams or less sugar per 1 ounce cereal dry weight.

Additional Recommendations*

Baked or fried grain products high in solid fat and added sugars are limited to one serving per week across all eating occasions.

Limit highly processed meat, poultry, and fish to one time per week across all eating occasions. This includes breaded and fried products.

Infant Meal Pattern*

Align Infant requirements with WIC and recommendation made by the AAPOnly breastmilk for formula under 6 months of ageGradual introduction of baby meats, cereals, fruits & vegetables beginning at 6 monthsNo fruit juice of any type before 1 year of age

Infant Meal Pattern*Ages Meals Breastmilk or

Iron Fortified Formula

Meat, Vegetables, Fruits & Infant cereal

0-5 months

All feedings

4-6 oz. Breastmilk or Infant Formula

No solid foods

6-11 months

Breakfast 6-8 oz. Breastmilk or Infant Formula

1-4 T meat, fish, poultry or egg yolk or 1-4 T infant cereal plus 1-2 T fruit

6-11 months

Lunch/Supper

6-8 oz. Breastmilk or Infant Formula

1-4 T meat, fish, poultry or egg yolk or 1-4 T infant cereal plus 1-2 T fruit or 1-2 T vegetable

6-11 months

Snack 2-4 oz. Breastmilk or Infant Formula

1-2 T vegetable or 1-2 T fruit plus ½ slice bread or 2 crackers

CACFP Policy Updates

Income Eligibility Forms Determinations & Duration

Health and Safety in the CACFP

revisions made 5/16/2014

New & Updated CACFP Resources

CACFP Handbooks

CACFP Handbookshttp://www.fns.usda.gov/cacfp/cacfp-handbooks

•At-risk Afterschool Care Handbook•Crediting Handbook for CACFP•Family Day Care Home Monitor Handbook•Guidance for Management Plans and Budgets•Monitoring Handbook for State Agencies•Serious Deficiency, Suspension, & Appeals•Adult Day Care•FNS Instruction 796-2 Rev.4•http://www.fns.usda.gov/sites/default/files/796-2%20Rev%204.pdf

FNS Instruction 796-2 Rev. 4 General revisions throughout the

instruction New acronyms – DCH, SA, SEA, GAAP Excessive Non-profit Food Service

Account Balances Allowable Food Cost Updated Index Two new exhibits

Costs Requiring Additional Approval Questions and Answers

Civil Rights Compliance Collect and report racial ethnic

beneficiary data once each year. Display Civil Rights Poster in prominent

location. Display Parent notification poster Provide Civil Rights Training Include Civil Rights Statement in all

materials Special Dietary Needs

Civil Rights StatementThe U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal and, where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)

If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 (866) 632-9992 FREE to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov.

Individuals who are deaf, hard of hearing, or have speech disabilities and wish to file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 (800) 877-8339 FREE or (800) 845-6136 (800) 845-6136 FREE (in Spanish).Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by mail directly or by email. If you require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 720-2600 (202) 720-2600 FREE (voice and TDD).

Or USDA is an equal opportunity provider and employer.

Reauthorization

Due out in 2015 State Agencies asked for both

higher reimbursement rates and support in the implementation of the new meal patterns

Contact Information

Carole Dennis, CACFP Program Specialist New Hampshire Department of Education101 Pleasant StreetConcord, NH 03301(603)271-3883 Carole.Dennis@doe.nh.gov Special thanks to Karen Abbott-presentation at

Vermont Tri-State Conference

The Finish Line!

Questions:Carole Dennis, Program Specialist CACFPCarole.dennis@doe.nh.gov 603-271-3883