CACFP Crediting Handbook Updates and Guidelines

The CACFP Crediting Handbook is a vital resource for anyone involved in the Child and Adult Care Food Program (CACFP). The handbook provides detailed guidelines for crediting meals and snacks, ensuring that participants receive the correct reimbursement.

The handbook is regularly updated to reflect changes in regulations and guidelines. As of the last update, the handbook includes new information on crediting meals and snacks for children with special dietary needs.

To stay compliant with the CACFP program, it's essential to stay up-to-date on the latest handbook updates and guidelines. This includes reviewing the handbook regularly and attending training sessions to ensure you're aware of any changes or updates.

By following the guidelines outlined in the CACFP Crediting Handbook, you can ensure that you're providing accurate and compliant crediting for your program.

A different take: What Is Crediting Rate

The USDA has provided numerous resources for crediting and buying food in the CACFP, including a link to access each resource on the USDA's website.

To determine if a food is creditable, you need to consider five key factors: the food is or contains creditable foods as listed in the FBG, it's in compliance with regulations governing the Child Nutrition Programs, it meets FDA's Standards of Identity, it meets USDA's standards for meat and meat products if applicable, and it meets administrative policy decisions on the crediting of popular foods.

Noncreditable foods don't count toward meeting meal pattern requirements, but they can still provide additional nutrients and calories to help meet the energy and nutritional needs of participants.

A meal is reimbursable if it contains creditable foods in the amounts outlined in the CACFP meal patterns, not for individual foods.

The Crediting Handbook provides additional information on creditable foods in child and adult care centers, outside-school-hours care centers, and family day care homes, and can be accessed in its full form or broken up into parts.

The Food Buying Guide for Child Nutrition Programs (FBG) is the principal tool used to determine the contribution that foods make toward meal requirements, whether they're produced on site or purchased commercially.

Broaden your view: Crediting Meaning

The CACFP crediting guidelines have been updated to allow for some interesting new food options. The USDA now allows shelf-stable, dried, and semi-dried meat, poultry, and seafood snacks to be credited toward the meat component in reimbursable meals.

For those looking to add some variety to their menus, the updated guidelines also permit crediting of coconut, hominy, popcorn, surimi seafood, and tempeh. These foods can be a great way to mix things up and provide more options for participants.

Here are some of the specific foods that are now eligible for crediting, in a handy list:

If you're interested in learning more about these updates, you can check out the USDA's memo on the subject.