Cacfp meal count form 2026

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The document is a daily meal count form for the At-Risk After-School Snack/Supper Program administered by the Illinois State Board of Education. It includes sections for recording meals served to children, program adults, and non-program adults, with specific instructions on which meals can be claimed for reimbursement.

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Click ‘Get Form’ to open the cacfp meal count form in the editor.
Begin by entering the 'Site Name' and 'Date' at the top of the form. This information is crucial for tracking your meal counts accurately.
Select the 'Meal Type' by circling either 'PM Snack' or 'Supper'. Ensure you use a separate sheet for each meal service.
Circle the day of the week corresponding to when meals were served, choosing from M, T, W, TH, F, SA, or SU.
In the section labeled 'Meals served to Children', cross off numbers as each child receives a meal. This allows for easy tracking of meals distributed.
Record total meals served in the designated area at the bottom of this section. Remember to also document meals served to program adults and non-program adults separately, but do not claim these for reimbursement.

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Which are included in the CACFP meal pattern?

Breadcrumb Meal components and food items 1Ages 1-2Adult participants Fluid Milk 4 fluid ounces 3 8 fluid ounces 6 Meats/meat alternates 7 ounce equivalent 1 ounce equivalent Vegetables 8 cup cup Fruits 8 cup cup1 more row Apr 24, 2024

Do beans count as a vegetable CACFP?

Beans, peas, and lentils are one of the five vegetable subgroups recommended by the Dietary Guidelines for Americans. The USDAs CACFP best practices recommend that CACFP menus include at least one serving per week of each vegetable subgroup (dark green; red/orange; beans, peas, and lentils; starchy; and other).

How many food components can a parent provide for a meal to still be reimbursable?

Parents are only allowed to provide one food component as part of a reimbursable meal or snack.

daily meal count sheet

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What is the production record for CACFP?

Production records help programs plan, purchase, and prepare the correct amount of food. They also serve as documentation that reimbursable meals and snacks were provided.