Recipe Requirements in the CACFP

This web page provides guidance on recipe requirements for Child and Adult Care Food Program (CACFP) operators who make homemade foods and do not use (or follow exactly) a United States Department of Agriculture (USDA) standardized recipe, which are available on the Institute of Child Nutrition (ICN) Child Nutrition Recipe Box web page.

Overview

Definitions

Recipe Requirements for Homemade Foods

Homemade Combination Foods That Contain More Than One Component

Homemade Foods That Only Contribute to the Vegetables Component or the Fruits Component

Homemade Foods That Only Contribute to the Meats/Meat Alternates Component

Homemade Foods That Only Contribute to the Grains Component

Homemade Foods That Only Contribute to the Milk Component

Recipe Documentation Requirements

Determining a Recipe’s Contribution to the Meal Pattern

USDA Food Buying Guide Recipe Analysis Workbook Tool

Hand Calculations

Resources

Contact

Overview

CACFP operators must comply with the meal pattern requirements in Title 7, Code of Federal Regulations (7 CFR), § 226.20 by providing the minimum serving size of required meal components for each meal and age group. Per the California Department of Social Services (CDSS) CACFP Administrative Manual, Section 9.2: Meal Pattern Documentation Requirements, recipes are required to demonstrate how a homemade food contributes to the meal pattern requirements for homemade:

• Combination foods that contribute to more than one meal component in either of the following situations:
  • The meal components cannot be separated (i.e., they are combined or mixed together) and are typically, but not always, prepared in quantity. Examples include soups/stews, casseroles, and stir-fried dishes.
  • The meal components can be separated and individually combined (e.g., sandwiches) but only the name of the recipe (e.g., Turkey Sandwich), and not the individual food items that comprise the food (e.g., bread, turkey, cheese, tomato), are listed on the menu. If the individual food items are listed on the menu, a recipe is not required.
   
• Foods that contribute to only one meal component in either of the following situations:
  • Other non-creditable ingredients are present in substantial amounts. Examples include cream of potato soup, meatloaf, fruit in gelatin, and homemade muffins.
  • One serving includes two or more food items that contribute to the same meal component but only the name of the recipe, and not the individual food items that comprise the food, are listed on the menu. Examples include “Omelet”(containing eggs and cheese), “Mixed Fruit Salad” (containing grapes and berries), and “Grain Trail Mix” (containing pretzels, granola, and ready-to-eat cereal rounds).
 

For detailed information and examples for when each of these categories requires a recipe, and for exceptions, refer to the Recipe Requirements for Homemade Foods section.

Definitions

CACFP operators serving homemade foods as part of CACFP meals and snacks should be familiar with the following terms and definitions:

• Combination Food: A food that contributes to more than one meal component.
• Recipe: Information to make a food product from two or more ingredients. Access the Recipe Requirements for Homemade Foods section to determine if a recipe is required for a food and the Recipe Documentation Requirements section to determine the documentation requirements.
• Quantity recipe: A recipe that typically produces 25 servings or more (although small centers and homes may have recipes that produce smaller quantities). Quantity recipes are not standardized until they have been prepared at least three times with consistent results.
• Single-component food: A food that contributes to only one meal component.
• Standardized recipe: A recipe that has been tried, adapted, and retried at least three times and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients. The recipe standardization process has three phases as detailed in the ICN Step-by-Step Recipe Standardization Guide for the CACFP: Recipe verification, product evaluation (taste test), and quantity adjustment. Standardized recipes are a best practice and strongly encouraged in the CACFP. All schools operating the National School Lunch Program must retain standardized recipes per 7 CFR § 210.10(c)(5). (Return to top)

Recipe Requirements for Homemade Foods

This section includes detailed information and examples for when each of the categories below require a recipe, and exceptions for when a recipe is not required.

Homemade Combination Foods That Contain More Than One Component

Recipes are required for:

1. Homemade combination foods that contribute to more than one meal component if the components cannot be separated (i.e., they are combined or mixed together). Combination foods are typically, but not always, prepared as a quantity recipe. Examples include:
   • Breakfast Casserole
   • Lasagna
   • Macaroni and Cheese
   • Chicken Chow Mein
   • Pork Fried Rice
   • Enchiladas
   • Chickpea Curry
   • Beef Stew
   • Chicken, Rice, and Vegetable Soup
2. Homemade foods that contribute to more than one meal component that can be separated (e.g., bread, cheese, tomato) if only the name of the food, and not each individual food item, is listed on the menu. For example, a recipe is required if the menu lists:
   • Cheeseburger Sliders, instead of roll, beef patty, cheese, lettuce.
   • Cheese Sandwich, instead of bread, cheese, tomato.
   • Chicken Taco Salad, instead of lettuce, chicken, cheese, tomato.
   This category also includes foods that are vegetable mixtures when one of the vegetables is being served in place of the fruits component at lunch or supper and only the name of the food (e.g., Salad) is listed on the menu instead of each individual food item (e.g., lettuce, tomato).

Recipes are not required for homemade foods that contain more than one component that can be separated when each food item is listed separately on the menu. Examples include:

• Cheeseburger Sliders with the following food items listed on the menu:
  • Roll
  • Beef patty
  • Cheese
• Cheese Sandwich with the following food items listed on the menu:
  • Bread
  • Cheese
  • Tomato
• Chicken Taco Salad with the following food items listed on the menu:
  • Lettuce
  • Chicken
  • Cheese
  • Tomato

Note: Per the CDSS CACFP Administrative Manual, Section 9.1: Menu Documentation Requirements, child care and adult day care centers must document serving sizes on CACFP menus. At-risk afterschool programs, emergency shelters, and day care home providers are only required to list the name of each food item that contributes to the meal pattern on the menu, not the serving sizes of foods.

Homemade Foods That Only Contribute to the Vegetables Component or the Fruits Component

Recipes are required for homemade foods that only contribute to the vegetables component or the fruits component if:

• The food includes substantial ingredients other than small amounts of ingredients (e.g., oil, butter, milk, herbs, spices, salt, and sweeteners) added to enhance the flavor and/or texture of the food. The reason is because adding substantial ingredients to the vegetable or fruits component decreases the amount of creditable vegetable or fruit in a measuring cup/utensil.
  
  For example, a recipe is required for cream of potato soup made with potatoes and substantial amounts of noncreditable milk and broth to demonstrate the contribution to the vegetables component in one serving of the recipe.
  This is illustrated in the USDA Cream of Potato Soup recipe where 1 cup soup only provides ½ cup vegetables.
  
  If you are unsure whether an ingredient is present in substantial amounts, contact the CDSS CACFP Nutrition Team at CACFPMealPatterns@dss.ca.gov.
• One serving includes two or more food items that contribute to the same meal component (fruit or vegetable) but only the name of the recipe, and not the individual food items within the recipe that contribute to the meal pattern, are listed on the menu. The reason is because the CDSS requires operators to list the name of each food item that contributes to the meal pattern requirements, or the name of the recipe (which must include the name of each creditable food item contained in the recipe), on menus per the CDSS CACFP Administrative Manual Section 9.1: Menu Requirements . Note: If a food item is present in too small a quantity to credit to the meal pattern, it does not need to be listed on the menu. For example, a recipe is required for a fruit salad made with pineapple and strawberries if only the name of the recipe (e.g., Fruit Salad) and not the individual food items (e.g., pineapple, strawberries) is listed on the menu.

Recipes are not required for homemade foods that only contribute to the vegetables component or fruits component if the food only includes small amounts of ingredients (e.g., oil, butter, milk, herbs, spices, salt, and sweeteners) added to enhance the flavor and/or texture of the food.

For example, a recipe is not required for:

• Mashed potatoes made with small amounts of added butter, milk, and salt.
• Lettuce tossed with ranch dressing.

Homemade Foods That Only Contribute to the Meats/Meat Alternates Component

Recipes are required for homemade foods that only contribute to the meats/meat alternates (M/MA) component if:

• The food includes substantial ingredients other than small amounts of ingredients (e.g., oil, butter, milk, herbs, spices, salt, and sweeteners) added to enhance the flavor and/or texture of the food. The reason is because adding substantial ingredients to the M/MAs component decreases the amount of M/MA by weight or in a measuring cup/utensil.
  
  For example, a recipe is required for meatloaf made with ground beef and substantial amounts of non-creditable ketchup, barbecue sauce, and oats to demonstrate the contribution to the M/MA component in one serving of the recipe. This is illustrated in the USDA Mini Meatloaf Patties recipe where a 3.2 oz slice only provides 2 oz eq M/MA.
  
  If you are unsure whether an ingredient is present in substantial amounts, contact the CDSS CACFP Nutrition Team at CACFPMealPatterns@dss.ca.gov.

• One serving includes two or more food items that contribute to the M/MAs component but only the name of the recipe, and not the individual food items within the recipe that contribute to the meal pattern, are listed on the menu. The reason is because the CDSS requires operators to list the name of each food item that contributes to the meal pattern requirements, or the name of the recipe (which must include the name of each creditable food item contained in the recipe), on menus per the CDSS CACFP Administrative Manual Section 9.1: Menu Requirements. Note: If a food item is present in too small a quantity to credit to the meal pattern, it does not need to be listed on the menu.
  
  For example, a recipe is required for an omelet made with eggs, cheese, and sausage if only the name of the recipe (e.g., Omelet) and not the individual food items (e.g., eggs, cheese, sausage) is listed on the menu.

Recipes are not required for homemade foods that only contribute to the M/MAs component if the food only includes small amounts of ingredients (e.g., oil, butter, milk, herbs, spices, salt, and sweeteners) added to enhance the flavor and/or texture of the food.
For example, a recipe is not required for:

• Scrambled eggs made with a small amount of butter, milk, and salt.
• Refried beans made with a small amount of added oil and seasonings.
• Chicken breast marinated in teriyaki sauce.
• Ground beef flavored with taco seasoning.

Homemade Foods That Only Contribute to the Grains Component

Recipes are required for homemade foods that only contribute to the grains component if:

• The food includes substantial ingredients other than small amounts of ingredients (e.g., oil, butter, milk, herbs, spices, salt, and sweeteners) added to enhance the flavor and/or texture of the food. The reason is because adding substantial ingredients to the grains component decreases the amount of grains by weight.
  
  For example, a recipe is required for muffins made entirely from scratch with enriched wheat flour and substantial amounts of non-creditable sugar, eggs, and oil to demonstrate the contribution to the grains component in one serving of the recipe. This is illustrated in the USDA Cornbread recipe where 1 piece weighs 1.3 oz but only provides 1 oz eq grains.
  
  If you are unsure whether an ingredient is present in substantial amounts, contact the CDSS CACFP Nutrition Team at CACFPMealPatterns@dss.ca.gov.

• One serving includes two or more food items that contribute to the grains component but only the name of the recipe, and not the individual food items within the recipe that contribute to the meal pattern, are listed on the menu. The reason is because the CDSS requires operators to list the name of each food item that contributes to the meal pattern requirements, or the name of the recipe (which must include the name of each creditable food item contained in the recipe), on menus per the CDSS CACFP Administrative Manual Section 9.1: Menu Requirements. Note: If a food item is present in too small a quantity to credit to the meal pattern, it does not need to be listed on the menu.
  
  For example, a recipe is required for a grain-based trail mix made with savory crackers, sweet crackers, and breakfast cereal rounds if only the name of the recipe (e.g., Trail Mix) and not the individual food items (e.g., crackers, cereal) is listed on the menu.

Recipes are not required for homemade foods that only contribute to the grains component if:

• Only small amounts of ingredients (e.g., oil, butter, milk, herbs, spices, salt, and sweeteners) are added to enhance the flavor and/or texture of the food. For example, a recipe is not required for pasta mixed with melted butter and salt.
• The grain ‘ingredient’ is a cereal grain (e.g., rice, oatmeal, quinoa) used to make a cooked grain product by cooking it in a substantial amount of liquid, such as water or broth. For example, a recipe is not required for rice pilaf cooked in a substantial amount of chicken broth with a small amount of added oil and spices.
• The food is made from a grain-based mix with directions on the product package that includes the ingredients to add, yield, and serving size. For example, a recipe is not required for pancakes made from a boxed mix with directions on the box that are followed by the operator.
• The food is made using grain products (e.g., bread) instead of grain ingredients (e.g., flour). For example, a recipe is not required for French toast dipped in an egg and milk mixture (unless the egg is visible and contributing to the M/MA component, which would make this a combination food and a recipe is required). Instead, operators can demonstrate the grains contribution for French toast using the weight of one slice of bread (e.g., 28 grams bread = 1 oz eq grains).

Homemade Foods That Only Contribute to the Milk Component

Fluid milk as an ingredient in recipes is only creditable when served in a milk-based smoothie. Milk as an ingredient in other recipes, like macaroni and cheese, cream-based soups, sauces, dips, and baked grains (e.g., French toast), is not creditable.

Recipes are required for all homemade smoothies containing milk. For commercially-prepared smoothies, a CN Label or PFS is required. For more information, access the USDA Policy Memo CACFP 17-2019 Smoothies Offered in the Child Nutrition Programs and Questions and Answers Attachment. (Return to top)

Recipe Documentation Requirements

CACFP operators must demonstrate during an administrative review (AR) that homemade foods served as part of reimbursable meals and snacks that are either prepared onsite, prepared at a satellite kitchen, or received from a vendor, are made with creditable components and served in quantities that meet the meal pattern requirements. It is the CACFP operator’s responsibility to ensure recipes provided by a vendor and served in CACFP meals and snacks meet the meal pattern requirements.

If a recipe is required, as indicated in the Recipe Requirements for Homemade Foods section above, CACFP operators must retain the documentation listed below per the CDSS CACFP Administrative Manual, Section 9.2: Meal Pattern Documentation Requirements to demonstrate compliance with the meal pattern requirements during an AR.

Menus, recipes, CN Labels, and PFS must be retained for a minimum of three years plus the current program year per the ‘Record Retention’ section of the CDSS CACFP Administrative Manual Section 9.2: Meal Pattern Documentation Requirements and record retention requirements stated in 7 CFR § 226.10(d).

CACFP operators must retain:

1. Menus with either the name of the recipe or the name of each creditable food item contained in the recipe.
2. Written recipes (separate from the menu) with the following details, at a minimum:
   1. Name of the recipe that matches the name of the food on the menu. For example:
      • Breakfast Casserole
      • Lasagna
      • Macaroni and Cheese
      • Chicken Chow Mein
      • Pork Fried Rice
      • Enchiladas
      • Chickpea Curry
      • Beef Stew
      • Chicken, Rice, and Vegetable Soup
   2. Creditable ingredients, including:
      • Name of each ingredient. For example:
      • Enriched wheat flour 
      • Whole grain brown rice 
      • Cherry tomatoes 
      • Russet potatoes 
      • Ground beef, 20% fat 
      • Cheddar cheese 
      • Brand X pork meatballs (supported with a Child Nutrition [CN] Label) 
      • Branch Y turkey meat (supported with a product formulation statement [PFS])
   3. Form/preparation of each ingredient. For example:
      • Raw
      • Cooked
      • Canned
      • Fresh
      • Frozen
      • Cored
      • Peeled
      • Diced
      • Shredded
      • Drained
   4. Quantity of each ingredient in the entire recipe by weight (e.g., ounces, pounds) and/or volume (e.g., cups, quarts), although for some foods the number is acceptable (e.g., 1 large egg, 1 #10 can). Examples:
      • 25 slices bread (28 grams/slice)
      • 3 lb. cheddar cheese
      • 1 quart yogurt
   5. Serving size (for each age group, if applicable) in a measurement that clearly communicates to food service staff how much to provide each participant. For example:
      • No. 8 scoop
      • 1 piece
      • 4-oz ladle
      • ½ c for 3–5-year-old children, ¼ c for 1–2-year-old children
      Note: Stating fractions of a recipe (e.g., 1/20 of a recipe) does not provide sufficient information on how much to serve each participant.
   6. Yield, defined as the number of servings, but may also include the total measured amount the recipe makes. For example:
      • 25 servings
      • 25 servings in 1 gallon
      • Two 11 x 13” pans cut into 24 pieces each
      For serving size and yield information, access the ICN Basics at a Glance resource.
   7. Optional: Operators are not required but are strongly encouraged to determine the meal pattern contribution for each component in one serving to ensure the meal pattern requirements are met. For example:
      • No. 8 scoop provides 1 oz eq M/MA and ½ oz eq grains
      • 1 piece provides 1½ oz eq grains
      • ½ c provides 1 oz eq M/MA and ¼ c vegetables
      • 4 oz ladle provides ¼ c vegetables
      Access the Determining Contribution to the Meal Pattern section for information on how to perform calculations.
3. CN Labels and PFS for processed M/MA foods and commercially-prepared combinations foods used as ingredients in a recipe if they are not included in the USDA Food Buying Guide (FBG). Recipes should include the brand name (and product code number if possible) if more than one brand of commercially-prepared M/MA product is used (e.g., Brand X turkey deli meat, Brand Y turkey deli meat).
4. Nutrition Facts labels and Ingredient lists from packaged foods used as ingredients in recipes to demonstrate the ingredients are creditable (unless the operator has a CN Label or PFS). CACFP operators only need to save Nutrition Facts labels and Ingredients lists until the end of each day during the year of their AR in case of an unannounced meal observation by CDSS CACFP reviewers. Below are examples of what reviewers will verify during a review for foods and ingredients served in CACFP meals and snacks.
   • All grain ingredients are whole grain, enriched grain, bran, or germ (e.g., whole wheat flour, enriched wheat flour).
   • All grain products are creditable, which can be determined by using one of the methods listed on the CDSS Determining Creditable Grain Products in the CACFP web page.
   • One grain product per day is whole grain-rich for children and adults, which can be determined by using one of the methods listed on the CDSS Determining WGR Products in the CACFP web page.
   • Yogurt meets added sugars limits.
   • Tofu meets protein requirements.
   • Cheese is creditable (e.g., not a cheese product or imitation cheese).
   • Tip! Ingredients must provide the minimum creditable amount per serving as listed below to contribute to a meal component.
   • M/MA: A minimum of 0.25 (¼) ounce equivalent (oz eq) per serving.
   • Grains: A minimum of 0.25 (¼) oz eq per serving.
   • Vegetables and fruits: A minimum of ⅛ cup (2 tablespoons) per serving.
   • Milk: A minimum of ¼ cup (2 fluid ounces) per serving. Note: Smoothies are the only recipes where milk is a creditable ingredient. For information on crediting smoothie recipes, access the CDSS Crediting Smoothies in the CACFP web page.

CACFP operators can use their own form/method to document recipes or use an existing recipe template, such as the National CACFP Association CACFP Recipe Crediting Worksheet.

Recipe Documentation Best Practices:

• Include step-by-step directions, cooking times, temperature(s), preparation time, and equipment/tools, which is critical information for food service staff to understand how to prepare the product.
• Standardize the recipe to ensure that menus provide the minimum serving size of each requirement component at meals and snacks. For guidance on developing standardized recipes, access the USDA/ICN Recipe Standardization Guide for the CACFP resource.
• Use USDA Standardized Recipes available on the ICN Child Nutrition Recipe Box website whenever possible. The website includes over 150 recipes that have been standardized by the USDA and are guaranteed to provide the contribution to the meal pattern for each component when the recipe is followed exactly.

Determining a Recipe’s Contribution to the Meal Pattern

Below is guidance on using the USDA FBG Recipe Analysis Workbook (RAW) electronic tool and using hand calculations to determine the contribution of each component in one serving of a recipe. Operators may also request that the CDSS CACFP Nutrition Team calculate the contribution of a recipe on their behalf by providing the following information in an email to CACFPMealPatterns@dss.ca.gov:

• Recipe name
• Number of servings
• Serving size
• Name, form (e.g., raw, cooked), and quantity of each ingredient

Please note, the CDSS CACFP Nutrition Team cannot determine the number of servings and serving size in a recipe based on the amount of each ingredient. CACFP operators must make the recipe to determine the number of servings of a specific serving size.

1. USDA FBG Recipe Analysis Workbook (RAW) Tool

The USDA FBG RAW is an electronic tool, available through the online USDA FBG, that was developed to assist CACFP operators to determine the meal component contributions for recipes by using food data from the FBG yield tables and the USDA Exhibit A Grain Requirements table.

The FBG Appendix A: RAW, accessible on the USDA Download FBG web page, contains instructions and examples for crediting recipes using the RAW (and a recipe template on page A-40) and the online USDA FBG Help menu includes a RAW training video.

The USDA Crediting Handbook for the CACFP includes examples for how to use the RAW tool to create a crediting statement for a gingered carrots recipe on page 116–118 and a mango smoothie bowl recipe on pages 119–122.

2. Hand Calculations

CACFP operators can use the USDA FBG and/or USDA Exhibit A Grain Requirements table to calculate by hand the meal pattern contributions for creditable ingredients used in recipes. Below is an example.

Recipe name: Barbecue Beef Sliders

Serving size: 1 slider

Number of servings: 25

Name, form, and amount of ingredients (only creditable ingredients are listed below since they are the only ingredients that contribute to the meal pattern requirements):

• 3 lb. 13 oz fresh, boneless, raw beef chuck roast
• 25 whole wheat slider buns (weighing at least 28 g or 1 oz each)
• 1 lb. 12 oz fresh tomatoes, large, sliced ¼ inch
• 12.5 oz fresh romaine lettuce, leaves, rinsed, dry

Calculations:

For the chuck roast, per the USDA FBG:

• 1 lb. (16 oz) of fresh, boneless, raw beef chuck roast (practically free-of-fat) provides 10 1-oz servings lean cooked meat. That means the raw product yields 62.5% cooked portion (10 ÷ 16 = 0.625 = 62.5%)
• There are 3 lb. 13 oz (61 oz) raw beef chuck roast in the recipe x 62.5% yield = 38.1 oz lean cooked meat
• 38.1 oz lean cooked meat ÷ 25 servings = 1.5 oz M/MA per serving

For the buns, per the USDA Exhibit A Grain Requirements table(hamburger buns are in Group B):

• 28 g (1 oz) bun = 1.0 oz eq grains per serving

For the tomatoes, per the USDA FBG:

• 1 lb. (16 oz) of fresh, whole tomatoes (large) provides 8.70 ¼-cup servings of sliced vegetable = 2.175 (8.70 x ¼) cups tomato per lb.
• There are 1 lb. 12 oz (1.75 lb.) tomato slices in the recipe x 2.175 cups per lb. = 3.8 cups tomato in the recipe
• 3.8 cups tomato ÷ 25 servings = 0.15 cups vegetable per serving

For the romaine lettuce, per the USDA FBG:

• 2 lb. (32 oz) of fresh, romaine lettuce, chopped, ready-to-use provides 86 ¼-cup raw vegetable pieces, which means 1 lb. (16 oz) provides 43 ¼-cup raw vegetable pieces = 10.75 (43 x ¼) cups lettuce per lb.
• There are 12.5 oz (0.78 lb.) romaine lettuce in the recipe x 10.75 cups per lb. = 8.38 cups romaine lettuce in the recipe
  
• 8.38 cups lettuce ÷ 25 servings = 0.33 cups per serving. Leafy greens credit as half the volume served; therefore, 8.38 cups lettuce = 0.16 cups vegetable per serving

Add the vegetable components together:

• Tomatoes: 0.15 cups per serving
• Romaine lettuce: 0.16 cups per serving
• Total vegetable contribution: 0.15 cups + 0.16 cups = 0.31 cups
• Round down to the nearest ¼ cup = 0.25 (¼) cups vegetables per serving

Meal pattern contribution:

1 slider provides 1.5 oz M/MA, 1.0 oz eq grains, and ¼ cup vegetables

The USDA Crediting Handbook for the CACFP includes additional examples for calculating recipes by hand from pages 118–121 for the M/MAs component and fruits component and pages 131–132 for the grains component.

The CDSS Crediting Grains Using Oz Eq web page includes detailed guidance on determining the contribution to the meal pattern for grain products and grain ingredients in oz eq.

Resources

CDSS policy

• CDSS CACFP Administrative Manual, Section 8.1: CACFP Meal Patterns
• CDSS CACFP Administrative Manual, Section 9.1: Menu Documentation Requirements
• CDSS CACFP Administrative Manual, Section 9.2: Meal Pattern Documentation Requirements

General crediting information

• USDA FBG for Child Nutrition Programs
• USDA Crediting Handbook for the CACFP

Standardized recipes and culinary information

• USDA CACFP Recipes for Child Care Homes and Adult Day Care web page
• Multicultural Child Care Recipes
• Recipes for Healthy Kids: Cookbook for Child Care Centers
• Recipes for Healthy Kids: Cookbook for Homes
• USDA CACFP Cooking Videos
• ICN Step-by-Step Recipe Standardization Guide for the CACFP
• ICN Child Nutrition Recipe Box, Recipes for Child Care Centers web page
• ICN Culinary Quick Bites Series: 15-minute training videos on basic prep skills
• ICN Basics at a Glance
• ICN May 2023 Mealtime Memo – Standardized Recipes
• ICN Child Care Recipe Template

• National CACFP Association CACFP Recipe Crediting Worksheet. (Return to top)

Contact

For questions about recipe requirements or for assistance to determine the contribution to the meal pattern for recipes, contact the CDSS CACFP Nutrition Team at CACFPMealPatterns@dss.ca.gov.