CACFP Menu Production Record Child Care Centers 2025

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  1. Click ‘Get Form’ to open the CACFP Menu Production Record in the editor.
  2. Begin by entering the date at the top of the form, using the month/day/year format.
  3. In the 'Menu' section, list your planned meals for breakfast, lunch, and snacks. Make sure to note any substitutions.
  4. For each food item, specify its type (fresh, canned, cooked, etc.) and record the amounts needed for meal planning. Use appropriate market units like lbs., #10 cans, or gallons.
  5. Document the actual amounts of food prepared for each meal/snack. Ensure you specify the market unit for clarity.
  6. Finally, record participant numbers for each age group and staff involved in the meal service. This helps track participation accurately.

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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.
The production schedule (or production sheet) works in tandem with the standardized recipes. It is the sequence of events required by the production staff that outlines the times assigned and quantities of each food item that is to be produced.
Production sheets are used for serving as the key to consistency and food quality. They provide a detailed breakdown of the ingredients and steps required to prepare a dish, ensuring that each dish is made the same way every time. This helps maintain the quality and taste of the food in a restaurant setting.
Production records are a communication tool for everyone involved with school meals, from menu development to production and service. Federal guidelines require that all schools participating in the school nutrition programs keep food production records for the meals they produce.
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.

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Include information about each childs normal days and hours of care and the meals the child usually receives while in care.
The food production record outlines the meal pattern and food components and allows you to write your menu, serving sizes, type and amount of food prepared and the number of people served.

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