Course Length: 1 hour
Professional Standards Code(s): 1110, 1310, 1320
Intended Audience: Child Nutrition Directors, Kitchen Staff
Course Description: One of the hardest parts of planning a CACFP menu is understanding if a food is creditable or not and how much you need to serve. In this brief overview, participants will learn about tools to guide them to determine if a food is creditable to the CACFP meal pattern, and how much they need to serve to be in compliance.
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