Crediting Foods in CACFP Child Care Programs

Milk

The milk component requires fluid milk. Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the Food and Drug Administration (FDA).


Allowable Types of Milk  |   Serving Requirements  |   Crediting Guidance
Smoothies   |   Milk Substitutes


Allowable Types of Milk

The CACFP meal patterns require unflavored whole milk for age 1 and unflavored low-fat milk or unflavored fat-free milk for ages 2-5. Flavored low-fat or fat-free milk may be served to ages 6 and older but the USDA’s CACFP best practices recommend serving only unflavored milk. 

  • State beverage statute for child care centers in public schools: In addition to the meal pattern requirements, milk and nondairy milk substitutes in public schools must also meet the state beverage requirements of Section 10-221q of the Connecticut General Statutes. The state beverage statute applies to all beverages available for sale to students on school premises, as part of and separately from reimbursable meals and snacks. A list of products that comply with the federal and state requirements is available in list 16 (milk) and list 17 (nondairy milk substitutes) on the CSDE's List of Acceptable Foods and Beverages webpage. 

Serving Requirements

The minimum creditable amount is the full meal pattern serving, with an exception for milk in smoothies (refer to "Milk in Smoothies" below).

Crediting Guidance

Milk in Smoothies

The minimum creditable amount of milk in a smoothie is ¼ cup. CACFP facilities must have a standardized recipe or product formulation statement (PFS) to document the type and amount of milk in the smoothie serving.

Milk Substitutes for Non-disability Reasons

CACFP facilities may choose to offer one or more allowable fluid milk substitutes for children without a disability. The two allowable types of milk substitutes include 1) lactose-free/reduced milk; and 2) fluid milk substitutes (plant-based beverages) that meet the USDA’s nutrition standards for fluid milk substitutes, such as certain brands of soy milk. Fluid milk substitutes require a written request from the parent/guardian, state licensed healthcare professional, or registered dietitian that identifies the reason for the milk substitute.