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- Click ‘Get Form’ to open the h1535 at in the editor.
- Begin by entering the 'Name of Contracting Organization' and 'Name of Facility' at the top of the form. This identifies your organization and location.
- Fill in the 'Program No. (TX No.)' to specify your program's identification number.
- In the participant section, list each participant's name along with their age. Ensure accuracy as this information is crucial for meal reimbursement.
- Record daily meal counts under 'Breakfast', 'Lunch', 'Snack', and 'Supper'. Make sure to total these meals accurately for reporting purposes.
- At the bottom, certify that all information is correct by signing as the At-Risk Afterschool Care Center Representative and date it appropriately.
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When should point of service meal counts be recorded?
Lastly, Point-of-service (POS) is defined as the time when meals or snacks are actually served and when staff can determine that each participant received a reimbursable meal. This term is used when referencing meal counts. Meal counts must not be recorded before or after meal service.
When should meals be documented for CACFP programs?
Maintain daily meal records for each infant (0 through 11 months) for all meals and snacks claimed for reimbursement, which documents the following: The type of infant milk offered, i.e., breastmilk, iron-fortified infant formula, or a combination of both.
What is at the point of meal service?
Point of Service (POS) The point in the food service operation where a determination can accurately be made that a reimbursable free, reduced price, or paid lunch has been served to an eligible child. Program Adults Adults that work directly with the preparation or service of meals.
How to calculate average daily attendance for CACFp?
To calculate the ADP for December, the agency determines the sum total of participants for the claim month and divides that total by the highest number of days that meals were served.
At what point should the site supervisor conduct the point of service meal count?
Count meals at point of service and record the number of complete meals once all components have been served. Count second meals separately if your sponsor allows seconds.
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