Understanding Creditable Foods in the CACFP
The Child and Adult Care Food Program (CACFP) is a federal program that provides healthy meals and snacks to eligible children and adults in day care centers, family day care homes, and other settings. To be eligible for reimbursement, meals must meet specific nutritional standards and serving sizes set by the USDA. For processed, combination foods like chicken nuggets, this requires particular attention to manufacturer documentation to ensure the product is creditable.
The Essentials of Commercial Chicken Nugget Crediting
When using commercially prepared chicken nuggets, a CACFP provider cannot simply rely on the Nutrition Facts label on the package. The ingredients list and nutrition information do not provide sufficient detail on how the product contributes to the CACFP meal patterns. Instead, specific documentation from the manufacturer is required to credit the meat/meat alternate component correctly. This includes a Child Nutrition (CN) label or a Product Formulation Statement (PFS).
- CN Label: This is a USDA-approved label that appears on the product packaging. It provides a warranty that the product's contribution to the meal pattern requirements has been confirmed by the USDA. A CN label specifies the creditable amount of the meat/meat alternate and/or grain component. For example, a label might indicate that a certain number of nuggets provide 1.5 ounce equivalents of meat/meat alternate.
- Product Formulation Statement (PFS): If a product does not have a CN label, the provider must obtain a PFS from the manufacturer. The PFS is a manufacturer-developed document that provides a detailed breakdown of the product's ingredients by weight, allowing the provider to determine the creditable contribution. CACFP staff can assist with evaluating PFS forms to ensure compliance.
Homemade Chicken Nuggets for CACFP
For providers who prefer to make chicken nuggets from scratch, documentation is much simpler. Homemade nuggets do not require a CN label or PFS. Instead, providers must document the meal pattern contribution using a standardized recipe. A standardized recipe ensures consistency in ingredients and portion sizes, and it should clearly specify the amount of raw, boneless, skinless chicken used, the amount of creditable grains in the breading, and the cooking method. Deep-fat frying is not an approved preparation method for any CACFP meal, so nuggets must be baked or air-fried.
CACFP Compliance: Commercial vs. Homemade
| Feature | Commercial Chicken Nuggets | Homemade Chicken Nuggets |
|---|---|---|
| Documentation Required | CN Label or Product Formulation Statement (PFS) from manufacturer | Standardized recipe |
| Preparation Method | Must be reheated using an approved method (e.g., baking, air frying). Deep-fat frying is prohibited. | Must be prepared using an approved method (e.g., baking, air frying). |
| Crediting | Creditable based on information provided on the CN label or PFS. | Creditable based on the portion sizes and ingredients documented in the standardized recipe. |
| Ingredients | Varies by manufacturer; often contains fillers and binders. | Ingredients are fully controlled by the provider, allowing for leaner, healthier versions. |
| Flexibility | Limited to available approved products; menu planning is simpler. | Offers maximum control over ingredients, portion size, and flavor. |
| Cost | Can be more expensive than homemade. | Often more cost-effective due to bulk purchasing of ingredients. |
Practical Steps for Serving Creditable Chicken Nuggets
- Check for Documentation: Before purchasing commercial chicken nuggets, verify that the manufacturer offers a CN label or a PFS. Some CACFP sponsors and state agencies maintain lists of approved products.
- Request a PFS (if needed): If the product lacks a CN label, contact the manufacturer to request a PFS. Providers may need to be persistent to get the right documentation.
- Evaluate for Fillers: Review the documentation to ensure the nuggets contain a creditable amount of meat and minimal fillers. Excess fillers can reduce the creditable portion of the meat/meat alternate.
- Adhere to Preparation Rules: Remember that deep-fat frying is prohibited. Chicken nuggets must be baked, air-fried, or reheated in an oven.
- Serve Correct Portions: Use the CN label or PFS to determine the correct serving size for each age group to ensure the meal is reimbursable. For homemade nuggets, follow the serving size listed on the standardized recipe.
- Maintain Records: Keep accurate and detailed records of all products served, including copies of CN labels or PFS documentation. This is crucial for program review and compliance.
Conclusion
Serving chicken nuggets in the CACFP is possible, but it requires careful attention to compliance rules. By understanding the distinction between commercial and homemade options and obtaining the necessary documentation for manufactured products, providers can confidently serve this popular menu item. Choosing approved products or preparing them from scratch allows for the inclusion of a familiar and well-liked food while adhering to the nutritional standards of the program. For further guidance on crediting processed products, providers can reference the official USDA guidance documents and state-specific resources.
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For more detailed information on navigating processed product requirements, see the official USDA guide on accepting processed product documentation.
