Online CACFP Training
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Online Course Catalog
2023-2024 Civil Rights Training (CDSS-150)
Program institutions and facilities receiving federal financial assistance are required to comply with federal civil rights laws to ensure all child nutrition program participants have equal access to all benefits and services. This course will review civil rights regulations, and provide all information necessary to ensure that your program is in compliance with these requirements.
Crediting Foods in CACFP (CDSS-605)
This course goes into detail on crediting foods in the CACFP. The course discusses Child Nutrition labels, Product Formulation Statements, and standardized recipes.
Crediting Grains Using Ounce Equivalents (CDSS-003)
Grains are an important part of meals and snacks served in the CACFP. To ensure participants in your program receive enough grains during meals and snacks, the required minimum serving size for the grains component is listed in the meal patterns charts in ounce equivalents. Ounce equivalents tell you the amount of grain in a portion of food.
CORE CACFP Train the Trainer (CORE-880)
By taking this course, you are going to experience CORE trainer success. Whether you are with a State agency or a sponsoring organization, this course is designed to provide you with the tools to deliver the CORE training and other CACFP trainings to your sponsoring organizations, staff, and sponsored facilities.
CACFP Basics: Orientation for New Staff (CDSS-557)
Do you wonder how CACFP benefits the participants in your organization? Are you unfamiliar with the goal of CACFP? Are you wondering what CACFP even means? Then this is the course for you! Over the next hour, we will dig into the basics of the Child and Adult Care Food Program and how it supports children and adults each and every day.
General Recordkeeping and Adult Day Care Recordkeeping (CDSS-615)
This course focuses on CACFP recordkeeping requirements for Adult Day Care programs. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, meal pattern flexibilities, and miscellaneous recordkeeping requirements.
General Recordkeeping and Child Care Centers and Head Start Recordkeeping (CDSS-611)
This course focuses on general CACFP recordkeeping requirements in lesson 1. In lesson 2 recordkeeping for Child Care Centers and Head Start programs will be discussed. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, and miscellaneous recordkeeping requirements.
General Recordkeeping and At-Risk Afterschool Meals Program Recordkeeping (CDSS-612)
This course focuses on general CACFP recordkeeping requirements in lesson 1. In lesson 2, recordkeeping for At-Risk Afterschool Meals Programs is discussed more specifically. The course addresses program eligibility, operational requirements, enrollment, participant eligibility, and miscellaneous recordkeeping requirements.
Navigating the USDA Food Buying Guide (CDSS-002)
This course provides extensive training on using the online Food Buying Guide tools and is meant to be a resource that CACFP Operators can revisit when needed.
CACFP Enrollment (CDSS-602)
This course covers the enrollment process for applicable programs, completed Enrollment Forms, and annual update requirements.
Meal Counting, Claiming and Documentation (CDSS-604)
Submitting a claim for CACFP reimbursement requires detailed recordkeeping and preparation prior to the submission. This course reviews requirements related to point of service meal counts, attendance documentation, the edit check process, consolidation, and claim submission.
Eligibility Determination (CDSS-601)
Meal Benefit Forms (MBFs) are required to determine the free, reduced-price, and base or paid eligibility categories for CACFP participants. This course reviews MBF requirements, demonstrates determining income eligibility, and discusses annual update requirements.
Maintaining a Nonprofit Food Service Program (CDSS-610)
All CACFP institutions must maintain a nonprofit food service program. This course includes two lessons that cover the evaluation of program revenue and expenses, financial recordkeeping and controls, and expectations with operating a nonprofit CACFP.
Sponsor Monitoring (CDSS-609)
This course reviews monitoring requirements, staffing, completing monitoring reports, and conducting the five-day reconciliation.
2022-2023 CACFP Annual Mandatory Training (CDSS-110)
This course is designed for returning Child and Adult Care Food Program (CACFP) staff and will review the regulations and procedures of the CACFP to assist CACFP Operators with regulatory compliance.
Procurement for CACFP Operators (CDSS-181)
All CACFP operators must procure all goods and services through competitive practices while following all applicable federal regulations as set forth in Title 2, Code of Federal Regulations (2 CFR), sections 200.318–326 and Title 7, Code of Federal Regulations (7 CFR), sections 226.6(i), 226.21 and 226.22. This course will define procurement and will provide an overview of the types of procurement methods, strategies for local purchasing, and purchasing from a Food Service Management Company. Lastly, participants will understand the federal requirement that all CACFP Operators must develop and maintain two procurement documents: Written procurement procedures and a written code of conduct.
CACFP Performance Standards (CDSS-130)
CACFP regulations require that all new and participating CACFP institutions meet and maintain compliance with the three Performance Standards; Financial Management and Viability, Administrative Capability, and Program Accountability. This course is designed to guide CACFP institutions to better understand the importance of the Performance Standards, the reason that they were developed, and the criteria used to determine compliance.
2022-2023 CACFP AR Corrective Action (CDSS-101)
This training describes the Administrative Review (AR) process and provides valuable information for users with the goal to increase knowledge of the CACFP AR process, increase confidence in meeting program requirements and oversight, provide tips for organizing and providing all requested documents at the start of the AR, and provide useful tips to avoid AR findings.
Cheering On Healthy Eaters (CDSS-584)
Participants will learn behavioral strategies to motivate children to make healthy choices. Participants will understand how to be good role models for healthy eating and engage children in fun activities that inspire curiosity about food.
Feeding Infants in Child Nutrition Programs (CDSS-583)
This course will examine the growth and development of infants and how to make healthy food choices for infants to support this development. We will review breastfeeding, bottle feeding and introduction to solid foods. Participants will be able to select healthy menus and understand the CACFP meal patterns for infants.
Making Sense of Gluten-Free (CDSS-581)
This training provides an overview of gluten-free diets, including identifying gluten in food and preventing cross-contact. Participants will be able to identify foods that contain gluten, find gluten on food labels and determine strategies to meet the needs of children on gluten-free diets.
Managing Diets for Children with Food Allergies in Child Nutrition Programs (CDSS-580)
This training provides an overview of food allergies, an explanation of regulations for labeling food allergens, and a description of best practices for food allergy plans. Participants will practice finding common allergens on ingredient lists and identify practices that will keep children with food allergies from coming into contact with food that could trigger a reaction.
Food Safety Essentials (CDSS-555)
Spend the next hour with us learning about basic food safety and sanitation principles! We’ll review why food safety is an integral part of your operations, the dangers of foodborne illness, and how to apply these lessons to your day-to-day tasks and activities. This course will also cover motivating employees to follow food safety processes and protocols. Feeding children and adults is a noble profession – don’t let a food safety slip mar the reputation of your program!
Management Plans (CORE-840)
This course will discuss the definition, purpose and components of a management plan. Participants will learn how to evaluate, monitor, revise and submit the management plan. Participants will also discuss the CACFP performance standard and share best practices.
