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The most common production records used are crop cultivation records, livestock production, labour and machinery records.
A food production record is a tool that helps make sure meals and snacks meet the CACFP meal pattern by planning ahead so the correct amount of food purchased and prepared will meet the program minimums.
A food production record is a tool that helps make sure meals and snacks meet the CACFP meal pattern by planning ahead so the correct amount of food purchased and prepared will meet the program minimums.
Parents or guardians may provide only one of the meal components in the updated CACFP infant meal patterns. When the infant is only consuming breastmilk or infant formula, a parent/guardian may supply expressed breastmilk, a creditable infant formula, or directly breastfeed on-site and the meal will be reimbursable.
Producing food Primary food production includes the growth and harvesting of crops and the rearing and slaughter of livestock animals. Other examples include milking, catching fish and seafood and the collection of hen eggs.
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The most common production records used are crop cultivation records, livestock production, labour and machinery records.
The most common production records used are crop cultivation records, livestock production, labour and machinery records.
You will indicate the brand and product number, recipe name and number, and the Child Nutrition (CN) label crediting information, if available. Remember, each component must be recorded separately to show a complete meal was planned and served.
A production record is a working tool that outlines the type and quantity of foods that need to be purchased and available for the meal service. Production records must show how the offered meals contribute to the required food components and food quantities for each meal served to each grade group every day.
A production record is a working tool that outlines the type and quantity of foods that need to be purchased and available for the meal service. Production records must show how the offered meals contribute to the required food components and food quantities for each meal served to each grade group every day.

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