CACFP Administrative Manual Section 10.1
Section 10: Meal Preparation and Service
Section 10.1 Meal Preparation
CACFP operators may use a variety of meal preparation systems, depending on factors such as type of menu desired, budget, and availability of food service equipment, space, and personnel.
Meals may be prepared in one or more of the following ways:
On-site (self-preparation)—meals are prepared and served at the same location.
Central kitchen—meals are prepared at a central location and transported to the meal service site.
Vending—meals are prepared by an SFA, commercial food service vendor, or other private agency, and transported to the meal service site. The organization preparing meals must enter into a contract with the CACFP operator.
On-site
Meals prepared on-site by center staff are required to be supported by a dated, daily menu. Effective, October 1, 2020, child and adult care centers that were previously required to maintain detailed Menu Production Records (MPR), are only required to maintain menus with serving sizes for each food item for each age group served. At-risk afterschool meal programs, emergency shelters, and DCH providers are not required to document serving sizes on menus. Details on menu documentation requirements are provided in Section 9.1, Menu Documentation Requirements.
Central Kitchen
If meals are prepared in a central kitchen, transport equipment must maintain the appropriate temperature for all food until it is served. Temperature levels must meet the requirements under state or local health laws. Contact your local health department for more guidance.
CACFP operators must maintain transport records to demonstrate that a sufficient quantity of each required meal component is transported from the central kitchen to the meal service site. A sample transport record, Form ID CACFP 66: Sample Transport Record, can be found in the Download Forms section of the Child Nutrition Information and Payment System (CNIPS). CACFP operators are not required to use this sample form, however, they must maintain the same level of detail on alternative templates.
Meals prepared at a central kitchen are no longer required to be supported with MPRs; the transport record is sufficient documentation, provided that it includes the serving (or scoop) size for each food item for each age group. For more information, refer to Section 9.1, Menu Documentation Requirements.
Vended Meals
A CACFP operator may contract with a food vendor to provide any or all meals. Refer to CDSS Procurement for more information on complying with procurement standards. Sample vending agreement templates are located in the Download Forms section of the CNIPS:
- Form ID CACFP 17: Standard Food Service Vending Agreement (Delivery)—used for vending contracts under $250,000
- Form ID CACFP 19: Invitation For Bid Package—used for vending contracts $250,000 or more
- Form ID CACFP 20: Month to Month Vending Contract—used for month to month vending contracts
Transport records are required for all meals that are vended. A sample transport record, Form ID CACFP 66: Sample Transport Record, can be found in the Download Forms section of the CNIPS. Agencies are not required to use this sample form, however, they must maintain the same level of detail on alternative templates.
Reporting a Central Kitchen or Food Service Vendor in the CNIPS
If meals are prepared in a central kitchen or by a food service vendor, the CACFP operator must complete a Vendor/Central Kitchen Information page in the CNIPS for each central kitchen or vendor.
Reference: 7 CFR, sections 226.6(i), 226.15(e)(10), 226.20, and 226.22(c); CDSS CACFP Administrative Manual Section 9.1: Menu Documentation Requirements, and CDSS CACFP Administrative Manual Section 9.2: Meal Pattern Documentation Requirements.
Questions: CACFPinfo@dss.ca.gov
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