welcome to cacfp at-risk training
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Welcome to CACFP At-Risk Training. Introduction. Please turn cell phones on silent Breaks Introductions. At-Risk Afterschool Meal Program. Eligibility, Application and Reimbursement. Eligibility Qualification. Be located in a qualifying area - PowerPoint PPT PresentationTRANSCRIPT
Welcome to CACFPAt-Risk Training
Introduction
Please turn cell phones on silentBreaksIntroductions
ELIGIBILITY, APPLICATION AND REIMBURSEMENT
At-Risk Afterschool Meal Program
Eligibility Qualification
Be located in a qualifying area• Provide care for children after the regular
school day ends or on the weekends, holidays, or school vacations during the regular school year
Include education or enrichment activities
Examples of Enrichment Activities
Programs must provide educational or enrichment activities in an organized, structured, and supervised environment. Examples include, but are not limited to: arts and crafts homework assistance life skills remedial education organized fitness activities etc.
Enrichment Activities
Available to all participants:21st century
ESSTutoring
Clubs Athletics
Drop-in Activities Academic
Team
Change in Enrichment Activities
If the plan for enrichment activities changes during the school year you must notify KDE immediately.
New Site Application Process
Complete a Pre-Approval Site Verification Form
Enrichment Activities
CNIPS Application
Due Date
New site verification forms are due by the 25th of the month
Approval committee will review the new site application on the 26th or following Monday
Program administrator will be contacted on 26th or the following Monday if the site is approved or disapproved
Approved sites may start claiming on the 1st of the next month
Weekends, Holidays or vacation
A school may choose to serve an At-Risk Meal on weekends, holidays, or vacation days during the regular school year.
The meal may be served as a breakfast or lunch instead of supper.
Any SFA that is interested in serving meals during this time needs to contact KDE for more information
Special At-Risks Sites
Meals served on the weekend, holiday, breaks, etc. will be set up as a separate site application
Changes can be made without affecting the “everyday” site application
Less chance of it disrupting your claim
Special At-Risk Site Verification Form
Setting Up a Special At-Risk Site
Submit a Special Site Verification Form one week in advance
A new site application will be created in CNIPS
Complete the new “special” site application in CNIPS
A new site verification form must be submitted each time the application is modified
In the future, changes will be made to the current “special” site application in CNIPS
Reimbursement Rates
Effective July 1, 2013 to June 30, 2014 Based on “Free Rate”
Breakfast $1.58Lunch/Supper $2.93Snack $0.80
AT-RISK AFTE
RSCHOOL
MEAL PROGRAM
M E A L PA T T E R N A
N D FO O D S
E R V I CE
WHAT CAN I SERVE?A meal or A meal and a snack*Only one meal and one snack may be claimed per participant
WHAT SHOULD I SERVE?The table on the next slide describes the components that
must be served for each meal type.
Any participant that is older than 12 years of age will still follow the 6-12 yr. old meal pattern.
The amounts listed are the minimum serving sizes for each component. You may increase the serving size.
Child and Adult Care Food Program Meal Patterns for Children
This chart lists the amounts and types of food to be served to children one year and older.
Meal Components Ages 1-2 Ages 3-5 Ages 6-12
Breakfast: milk, fluid1
juice or fruit or vegetable bread or bread alternate
or cornbread, biscuits, rolls, muffins, etc
including cereal cold, dry or cereal hot, cooked
½ cup ¼ cup ½ slice ½ serving ¼ cup or 1/3 ounce ¼ cup
¾ cup ½ cup ½ slice ½ serving 1/3 cup or ½ ounce ¼ cup
1 cup ½ cup 1 slice 1 serving ¾ cup or 1 ounce ½ cup
Supplement (Snack (select 2 out of 4 components) milk1, fluid juice or fruit or vegetable meat or meat alternate
egg (large) bread or bread alternate
including cereal, cold, dry
or cereal hot, cooked
½ cup ½ cup ½ ounce ½ ½ slice ¼ cup or 1/3 ounce ¼ cup
½ cup ½ cup ½ ounce ½ ½ slice 1/3 cup or ½ ounce ¼ cup
1 cup ¾ cup 1 ounce ½ 1 slice ¾ cup or 1 ounce ½ cup
Lunch or Supper milk1, fluid
meat or poultry or fish
or egg (large) or cheese or cooked dry beans or peas or peanut butter and other “butters” nuts and seeds2
or yogurt vegetables and/or fruits3
(2 or more total)
bread or bread alternate4
½ cup 1 ounce ½ 1 ounce ¼ cup 2 Tbsp. ½ ounce 4 ounces ¼ cup ½ serving or ½ slice
¾ cup 1 ½ ounces ¾ 1 ½ ounces 3/8 cup 3 Tbsp. ¾ ounce 6 ounces ½ cup ½ serving or ½ slice
1 cup 2 ounces 1 2 ounces ½ cup 4 Tbsp. 1 ounce 8 ounces ¾ cup 1 serving or 1 slice
1
Milk includes whole milk, 1% low fat milk, 2% reduced fat milk, fat free milk, cultured buttermilk, or flavored milk made from these types of fluid milk which meet State or local standards. 2. For lunch and supper no more than 50% of the requirement may be met with nuts or seeds. Nuts or seeds shall
be combined with another meat/meat alternate to meet the requirement. For crediting purposes 1 oz of nuts or seeds = 1 oz of cooked lean meat, poultry or fish. 3 Serve two or more kinds of fruits and/or vegetables. Full strength vegetable or fruit juice may be counted to meet no more th an one half of this
requirement for lunch and supper.4
4. Bread alternate may also include an equivalent serving of such items as a roll, biscuit, muffin, cooked enriched or whole grain rice, macaroni,
noodles or other pasta products.
OFFER VERSUS SERVEOffer
All components must be made available to each participantStudents must choose at least 3 of the 5 components
ServeAll components must be available to each participantParticipant must take each component to count as a reimbursable meal
SUPPER FOOD SERVICE(OFFER VS. SERVE)
May choose to offer or serve the components during dinnerThis must be marked on your CNIPS application
SNACK FOOD SERVICEEach component of the snack must be SERVED to make a
reimbursable meal.
MENUSA menu of the snack and/or meal must be posted for
participants to view.The weekly menu record must be kept on file as part of
recordkeeping.
WATERWater must be available throughout the meal service
SHARE TABLEA share table may be assigned for components that the student
does not wantThe student may place this item on the share table and another
student may pick up the item if they want itEach school should check with their local health department
about having a share table during their meal service.
LOCATION OF MEALS SERVED AND CONSUMEDA site needs to have one designated area for meals to be
served and consumedParticipants must stay on site and in the designated area to
consume their mealsMeals taken off-site and out of the designated location may not
be counted as a reimbursable meal
At-Risk Afterschool Meal Program TrainingRecordkeeping and Monitoring
Daily Recordkeeping The following records must be kept daily:
Daily Attendance Number of meals prepared or delivered Number of meals served to participants Number of meals served to program adults *Delivery receipts
*Delivery receipts are only needed for sites that vend or receive meals.
Daily Attendance Daily attendance must be taken each
day meals are served. The participants first and last name
need to be listed on the attendance records.
Example of Attendance Record #1
Example of Attendance Record #2
Delivery Receipts Need to be attached with each meal
that is delivered Central Kitchen Catered
Receipt needs to be completed daily and kept on file at the site
Record of Meals 17-9 The 17-9 form is used to capture the
following information: Number of meals prepared or delivered Number of meals served to participants Number of meals served to program
adults
Record of Meals Served 17-9 A site may use a method best suited for
them to take a daily meal count.. Ideas to obtain number of meals served:
Sign in sheets or Attendance Records may be used.
Student NSL numbers may be scanned to obtain this information.
A head count or tally sheets may also be used.
Totals will be transferred to the 17-9 at the end of each meal service.
Record of Meals 17-9 A copy of the 17-9 should be turned into
the sponsor monthly. The record needs to stay at the site for
review purposes.
Record of Meals Served17-9Kentucky Department of EducationSchool & Community NutritionSection 17
Form 17-9 At-Risk Record of Meals ServedChild and Adult Food Program
Site Month
Date MD/MP 3-5 6-18 Total PA MD/MP 3-5 6-18 Total PA TDA
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Total
At-Risk Snack At-Risk Supper
Updated Record of Meals Served17-9
“Special” Record of Meals Served 17-9 Highlight meals on the 17-9 that were
approved as “special” meals
Program Adult A program adult is someone that works
with the At-Risk Meal program Individual that takes meal counts Individual(s) that prepare and/or serve
meals Teachers, administrators, parents, etc.
are not considered a program adult Program adults are not claimed for
reimbursable meals
Training Sponsors need to conduct training on
program duties, and responsibilities. Training must be conducted on civil rights compliance to frontline staff prior to the beginning of program operations.
http://education.ky.gov/federal/SCN/Pages/GENERAL-TRAININGS.aspx
Training Topics Program meal pattern Daily attendance Meal counts Recordkeeping requirements Civil rights
Documentation of Training The following must be documented
during a training session: Date of training Location of the training Topics discussed during the training Names and signatures of people trained Signature of person that conducted the
training
Training Form
Monitor Reviews Completed 3 times a year 2 must be unannounced 1unnannounced must also observe a
meal service First review needs to be completed
within the first 4 weeks of the program No more than 6 months between
reviews
SFA Monitor Reviews Sites may be monitored by their sponsor
on the same schedule as the regular school monitor reviews.
NSL monitor review forms may be used as a review for the at-risk program, or, the CACFP monitor review form may be used.
A copy of all monitor review documentation needs to be kept on file at the site.
Fiscal Management **SFA’s will follow the NSLP guidelines for
fiscal management Invoices and receipts for food and non-
food Proof of Labor using the personnel activity
report Receipts from all Program payments
received from State agency *Administrative costs
Personnel Activity Report
Record of Expenditures 17-8
On-Site Recordkeeping The following documents must be
maintained on-site: Attendance Records Record of Meals Served form 17-9 *Delivery Receipts Menu Records Current Site Verification Sheet
Sponsor or Institution Recordkeeping The following documents will be maintained at
the sponsor or institution’s office: Menu Records (For Purchasing Verification) Copies of invoices and receipts Proof of Labor Administrative costs Site Verification Sheets News Release Monitor reviews Training Documentation Permanent Agreement (with CACFP Addendum) *Copies of documents that need to be maintained
on site may also be kept at the sponsor office.
Documentation from the previous year(s) need to be kept on file at the sponsors office.
All documentation needs to be kept for 3 years after the final claim.
Folder System
THANK YOU! Questions?