0.1 Welcome

Course title:
CACFP Annual Mandatory Training

Course ID:
CDSS-110

Length:
4 hours

Course description:
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.

Support:
This course is self-paced, not instructor led.

Requirements:
Access to the Internet and a valid email address.

Format:
This course requires no face-to-face classroom instruction. Lessons will be available via the course web site. You will complete the course lessons whenever it is most convenient for you. You may work on lessons at any time of the day or night on any day of the week. This course is estimated to take 4 hours to complete. The course web site will track the completion of each lesson and assignment. You will be able to exit the course without completing it and pick up where you left off at any time.

Learning objectives:

  • Understand what civil rights are
  • Identify who is required to have civil rights training
  • Recognize why civil rights are important
  • Summarize your responsibilities as a sponsor
  • Recognize the Performance Standards that guide the Child and Adult Care Food Program
  • Identify the main criteria necessary to demonstrate Performance Standard 1: Financial Viability and Financial Management
  • Identify the main criteria necessary to demonstrate Performance Standard 2: Administrative Capability
  • Identify the main criteria necessary to demonstrate Performance Standard 3: Program Accountability
  • Understand the meal service requirements in the CACFP
  • Identify special dietary requirements in the CACFP
  • Summarize CACFP menu planning basics
  • Recognize the standard meal pattern requirements for the CACFP
  • Identify the minimum quantities of the required food components by age group
  • Identify annual records required to document continued institution and facility eligibility to participate in the CACFP
  • Identify the records that must be collected and maintained for participants in the CACFP
  • Identify the records and edit checks required to support meals claimed for CACFP reimbursement
  • Understand the key elements of an effective financial management system.
  • Identify expenditures that are claimed as operating costs and administrative costs and what limits and conditions impact allowable costs
  • Understand the claiming process
  • Clarify what is meant by “nonprofit food service program”
  • Determine if your institution is running a nonprofit food program
  • Identify the records required to document the nonprofit food service program
  • And understand what to expect if the nonprofit food service program can’t be documented
  • Distinguish between the various levels of program oversight in the CACFP including monitoring of sites
  • Identify the factors involved in determining a serious deficiency
  • And recognize how a serious deficiency impacts CACFP participation

Means of developing competencies:

  • Online presentations with voice narration and interactivity Workbook that complements online course content
  • Online resources available through internet links
  • Downloadable resources
  • Quizzes

Course completion requirements:
In order to complete this course successfully, you must complete all of the course assignments and score an 80% or higher on the final examination.

Workbook:
Click to view the workbook (Google Doc)

If you choose to print the workbook it can serve as a good way to take notes with pen or pencil while viewing the presentations in each lesson.