Crediting Luncheon and Other Processed M/MA in the CACFP
Overview
This web page provides guidance on how to determine whether a luncheon meat and other processed meat products are creditable toward the meat/meat alternate (M/MA) component in the U.S. Department of Agriculture (USDA) Child and Adult Care Food Program (CACFP) meal patterns, documentation requirements for serving luncheon meat and other processed M/MA products, crediting requirements, and optional best practices.
Table of Contents
Identifying Creditable M/MA in the USDA FBG
The USDA Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool provides crediting and yield information for over 2,100 food items and is the primary resource used to determine whether a food is creditable toward the CNP meal pattern requirements.
M/MA Section of the FBG
The M/MA section of the FBG includes crediting information for meat, poultry, fish, cheese, yogurt, soy yogurt, dry beans and peas, whole eggs, tofu, tempeh, peanut butter or other nut or seed butters, nuts and seeds, other M/MAs, and some commercially prepared canned and frozen M/MA food products. If a food item is listed in the M/MA yield tables of the FBG, then the food item is a creditable M/MA for children and adults in the CACFP.
Note: Some M/MA products, such as soy yogurt, nut and seed butters, and nuts and seeds, are included in the FBG, but are not creditable for infants. For additional information on serving infants in the CACFP, access the USDA Feeding Infants in the Child and Adult Care Food Program web page.
M/MAs in the “Other” Section of the FBG
If a food item is listed in the Other section of the FBG, such as pork bacon, then the food is not creditable toward the M/MA component in the CACFP meal patterns. Information provided in the Other section is only used to determine how much to purchase of a noncreditable item. This section also includes noncreditable foods, such as condiments, and seasonings that improve acceptability of meals and satisfy participant’s appetites.
Determining Whether a Processed M/MA is Creditable
Luncheon and Other Processed M/MA Not Included in the FBG
The FBG does not contain crediting information for luncheon meats and other processed meats that contain water-based flavoring solutions (such as water, honey, and seasonings listed in honey smoked turkey lunch meat products), byproducts (such as glands, hearts, and other organ meats), and cereals, binders, and extenders (such as starch, cellulose, and nonfat dry milk). These ingredients are included in the Ingredients list on the product’s packaging.
The addition of these ingredients adds nonprotein weight to the M/MA product, which dilutes the amount of protein per serving. Therefore, these products must be accompanied by either a Child Nutrition (CN) Label or a product formulation statement (PFS) from the food manufacturer that provides information on the amount of creditable M/MA provided in one serving to be served as part of reimbursable meals and snacks in the CACFP. The nonprotein ingredients in these products are not creditable to the meal pattern.
Examples of processed M/MA not included in the FBG are:
- Turkey lunch meat and other luncheon/deli meats
- Turkey bacon
- Pepperoni
- Salami
- Shelf-stable, dried, and semi-dried meat, poultry, and seafood (such as beef jerky and summer sausage)
Pressed luncheon meats, such as Spam®, are never creditable toward the M/MA component of the CACFP meal patterns. In addition, as previously mentioned, since pork bacon is included in the Other section of the FBG, it is not creditable toward the M/MA component.
For additional information on crediting shelf-stable, dried, and semi-dried meat, poultry, and seafood, access the USDA Policy Memorandum, SP 21-2019, CACFP 08-2019, SFSP 07-2019, Crediting Shelf-Stable, Dried and Semi-Dried Meat, Poultry, and Seafood Products in the Child Nutrition Programs.
Luncheon Meat, Hot Dogs, and Vienna Sausage Included in the FBG
The FBG contains crediting information for four items in the Luncheon Meats, Hot Dogs, and Vienna Sausage category of the M/MA section:
- Bologna
- Frankfurters
- Knockwurst
- Vienna Sausage
Only the weight of the meat in these products credits toward the M/MA component. If the Ingredients list on the product label includes water-based flavoring solutions (such as water, corn syrup, and seasonings listed in some bologna products), byproducts, cereals, or binders/extenders (such a starch, cellulose, and nonfat dry milk), the product is only creditable if it is accompanied with manufacturer documentation, such as a CN Label or a PFS. As a reminder, CN Labels and PFSs are used to determine the actual amount of M/MA in a serving that does not include the additional ingredients added to the product that are not creditable to the meal pattern.
Almost all of these types of products will include nonprotein ingredients that add to the weight of the product, which dilutes the amount of protein per serving, and will require either a CN Label or a PFS.
Turkey Ham in the FBG
Turkey ham is a ready-to-eat, processed meat made from cooked or cured turkey meat, water, and other ingredients such as binders. Turkey ham products do not contain pork products, despite its name. The Ham part of the product name refers to the shape of the product. Turkey Ham-labeled products may be found as commercially packaged sliced luncheon meats, but are more typically found as commercially packaged loafs that resemble a ham.
The FBG contains crediting information for turkey ham products in the Poultry category of the M/MA section:
- Turkey Ham, 1.4 ounce (oz) serving (provides 1 oz cooked turkey)
- Turkey Ham, 2.1 oz serving (provides 1.5 oz cooked turkey)
- Turkey Ham, 15% (added ingredients, 1.7 oz serving (provides 1 oz cooked turkey)
- Turkey Ham, 15% added ingredients, 2.6 oz serving (provides 1.5 oz cooked turkey)
To be creditable as a M/MA in the CACFP meal patterns, the label on the product must include specific language that may only be used for products that meets the federal standard of identity for Turkey Ham, as listed in Title 9, Code of Federal Regulations, Section 381.171.
- Turkey ham products must include on the product label the words Turkey Ham (both words must be in the same size, style, color, and background) and must be followed by the statement, Cured Turkey Thigh Meat. The product label may include the words Chunked and Formed or Ground and Formed; both statements are creditable forms of turkey ham.
- If the product label includes the percent of water in the product (e.g., Turkey Ham, 25% Water Added, Cured Turkey Thigh Meat, Ground and Formed), the amount of added water cannot exceed 15 percent to be creditable as a M/MA using the FBG crediting information. If the amount of added water exceeds 15 percent, the product must be accompanied with a CN Label or PFS to credit toward the M/MA component.
Other Commercially Processed M/MA Products Listed in the FBG
The FBG lists several standard commercially processed M/MA foods; for example, canned tuna, ham, chili con carne, and chicken in water or broth. If the name on the product label exactly matches the FBG description in the Food as Purchased, AP column, CACFP Operators may use the yield information in the FBG to determine the meal pattern contribution of that food. These products do not require a CN Label or PFS to be creditable toward the CACFP meal patterns.
For example, the FBG includes a listing for Seafood, canned, Tuna (chunk style, water packed). If the name on a commercially canned product label reads Tuna Salad, it does not exactly match the name in the FBG and likely includes ingredients other than tuna, water, and salt, such as mayonnaise, celery, carrots, soy flour, and sugar; therefore, the FBG cannot be used to determine crediting information for that product. If the name on the product label reads Tuna and the information on the label states that it is chunk light tuna in water, the product is creditable and the FBG can be used to determine yield and crediting information for that product.
The FBG includes other processed meats, such as Canadian bacon, that are creditable as a M/MA in the CACFP meal patterns. Canadian bacon is listed in the FBG as Pork, Mild Cured, Ready-to-cook, chilled or frozen, Canadian bacon. As with other commercially process foods in the FBG, the name on the product label must include the exact words, Canadian bacon, as listed in the Food as Purchased, AP column of the FBG. Canadian bacon does not require a CN Label or PFS to be creditable toward the CACFP meal patterns.
Documentation Requirements
CN Labels
CN Labels are issued to food manufacturers by the USDA and provide assurance that the food provides the stated contributions toward the meal pattern requirements as listed on the CN Label. CN Labels are included on the product’s packaging. They are issued for entrée dishes that contribute a minimum of 0.5 ounce equivalents (oz eq) to the M/MA component.
The USDA CN Labeling Program is optional. For more information, including a list of authorized labels and manufacturers, access the USDA CN Labeling Program web page.
PFS
A PFS provides crediting information for processed products that do not have a CN Label. A PFS is a signed, certified document that allows manufacturers to demonstrate how a product contributes to the meal pattern requirements. To determine if a product has a PFS, contact the manufacturer. The product packaging will contain the phone number or mailing address.
CACFP Operators are ultimately responsible for ensuring menu items meet meal pattern requirements; therefore, CACFP Operators should review and verify the crediting statement on a manufacturer’s PFS before purchasing the product. Reference the Manufacturer’s PFS section on the USDA Food Manufacturers/Industry web page to access the PDFs Tip Sheet - Evaluate if the Document is Acceptable, PFS samples and templates that can be used as a guide for manufacturers.
Serving Size Requirements
The serving size at meals and snacks for the M/MA component in the CACFP meal patterns is accessible on the USDA Nutrition Standards for CACFP Meals and Snacks web page.
For all meals and snacks, a menu item must provide at least ¼ (0.25) oz eq of M/MA to credit towards the M/MA requirement.
Creditable Sandwich Options
Below are options for CACFP Operators who want to serve sandwiches as part of reimbursable meals in the CACFP. A standardized recipe that provides the crediting information for each component per serving is required.
- Canned tuna or canned chicken sandwiches
- Egg salad sandwiches
- Cheese sandwiches (See the California Department of Social Services Serving Cheese in the CACFP web page for guidance on creditable cheese options)
- Nut or seed butter sandwiches
- Turkey Ham (Cured Turkey Thigh Meat) sandwiches (see guidance above for purchasing Turkey Ham)
- Purchase fresh turkey or chicken breast, cook to 165 degrees Fahrenheit, slice with a knife or meat slicer, and you are ready to serve healthy, homemade sandwiches!
Optional Best Practices
CACFP Operators should incorporate the following best practices when serving luncheon meats and other processed meats in the CACFP:
- When serving sandwiches to children, use only the required bread amount as listed in the meal patterns for each age group. Serving too much of one component, such as grains, may prevent a child from eating the other required nutritious meal components, since they may be too full.
- Limit serving processed meats (such as luncheon meats, hot dogs, and salami) that are accompanied with a CN Label or PFS to no more than one serving per week due to their high fat and sodium content.
- Slice round meats, such as hot dogs and sausages, either in a half-moon shape or into strips for those participants where choking is a potential hazard.
- Cut meats into ½-inch bites or smaller for participants ages four years and younger.
- Due to the increased number of illnesses associated with Listeria monocytogenes and the consumption of unheated hot dogs and luncheon meats, the Food and Drug Administration has advised pregnant women, the elderly, and persons with weakened immune systems to not eat hot dogs or luncheon meats unless they are reheated until steaming hot.
Additional Resources
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