Skip to main content
California Department of Education Logo

CACFP Administrative Manual

A guide to the Child and Adult Care Food Program critical compliance standards for centers and day care home sponsors.
Introduction

The CACFP Administrative Manual contains guidance on critical compliance areas of the CACFP for all agencies, including centers and DCH sponsors. Requirements outlined in this manual apply to all CACFP agencies, except where noted. It is highly recommended that agencies read the Terms, Definitions, and Acronyms section for a list of important acronyms and definitions.

The CDE will make revisions to the manual as program updates take place; however, agencies will be ultimately responsible for complying with all current federal regulations, USDA FNS Instructions, USDA policy memorandums, and CDE MBs.

This manual frequently refers users to numerous MBs, USDA policy memorandums, and USDA handbooks. These resources are located on the following Web pages:

Agencies approved for the CACFP can find the latest revisions of CACFP forms in the Download Forms section of the CNIPS.

If your agency has questions regarding the contents of this manual, please contact your CACFP program specialist. A list of program specialists by county can be found on the CDE CACFP Contact Web page.

Terms, Definitions, and Acronyms

Table of Contents

Section 1: Program Eligibility

1.1 Business Entity Type

1.2 Responsible Principals

1.3 Program Agreement Type

1.4 Licensing Requirements

1.5 Additional Facility Requirements

1.6 Performance Standards

Section 2: Participant/Provider Eligibility

2.1 Enrollment Requirements

2.2 Age and Residency Requirements of Participants

2.3 DCH Provider Eligibility and Recruitment

Section 3: Centers Reimbursement Determination

3.1 Child Care Centers Reimbursement Determination

3.2 At-risk Afterschool Center and Emergency Shelter Reimbursement Determinations

3.3 Adult Day Care Centers Reimbursement Determination

Section 4: DCH Reimbursement Determination

4.1 Steps for Determining Tiering Rate

4.2 Determining Area Eligibility

4.3 Meal Benefit Form (MBF) for Providers

4.4 Meal Benefit Form (MBF) for Parents (Tier II Homes)    

Section 5: Claims for Reimbursement

5.1: Claims for Reimbursement

Section 6: Financial Management

6.1 Centers Budgets

6.2 Centers Allowable Expenses

6.3 Centers Expenditure Tracking and Nonprofit Food Service Status

6.4 Day Care Home Financial Management

Section 7: Procurement

7.1: Procurement

Section 8: Meal Pattern

8.1 Meal Pattern

Section 9: Menu Planning and Preparing Meals

9.1 Menu Planning

9.2 Preparing Meals

Section 10: Meal Service

10.1 Meal Service

Section 11: Civil Rights

11.1 Civil Rights

Section 12: Training

12.1 Training Requirements

Section 13: Day Care Homes and Center Sponsor Responsibilities

13.1 Monitoring, Preapproval Visits, and Edit Checks

Section 14: Recordkeeping

14.1 Recordkeeping for Centers

14.2 Day Care Home Sponsor Recordkeeping

Section 15: Serious Deficiency Process

15.1 Serious Deficiency Process for Centers and Day Care Home Sponsors

15.2 Serious Deficiency Process for Day Care Home Providers

Questions:   Nancy Charpentier | ncharpentier@cde.ca.gov | 916-327-2991
Last Reviewed: Tuesday, August 21, 2018
Related Content
  • CACFP Eligibility, Guidance, Manuals, & Resources
    The most recent child care center, day care home, and adult day care sponsor eligibility materials, guidance, manuals, and resources needed for proper administration of the Child and Adult Care Food Program.
Recently Posted in Nutrition
  • 2019-20 CNP Reimbursement Rates (added 12-Feb-2019)
    Child Nutrition Program meal reimbursement rates.
  • Recipe for Pico Hummus Gyro (added 12-Feb-2019)
    Mediterranean hummus gyro recipe with California fresh pico de gallo developed by the California Culinary Centers for school food service menu planning.
  • Recipe for Power Up! Caesar Salad (added 12-Feb-2019)
    California fresh Caesar salad recipe with protein rich chicken and kale developed by the California Culinary Centers for school food service menu planning.
  • Recipe for Snappy Peach Salad (added 12-Feb-2019)
    Farmers’ market fresh peach salad recipe with snap peas and sweet chili dressing developed by the California Culinary Centers for school food service menu planning.
  • Recipe for Tofu Teriyaki with Vegetables (added 12-Feb-2019)
    Japanese tofu teriyaki recipe with fresh summer vegetables developed by the California Culinary Centers for school food service menu planning.