Overview

CACFP  |   Program Guidance Adult Centers
Program Guidance Child Care  |    Operational Memos  |   Resources

Creditable Foods  |   Noncreditable Foods
Required Crediting Documentation  |   Upcoming Crediting Changes

Creditable Foods

Creditable foods are foods and beverages that count toward the CACFP meal pattern requirements for reimbursable meals and snacks. The five meal components include meats/meat alternates, grains, vegetables, fruits, and milk. Foods and beverages must meet specific requirements to credit toward each meal component. 

• Crediting Handbook for the CACFP (USDA)
• Guide to Meeting the Crediting Requirements for the CACFP (CSDE)
• Crediting Summary Charts for the CACFP (CSDE)
• Food Buying Guide (CSDE webpage)
• Guide to the Meeting the CACFP Adult Meal Patterns (CSDE)
• Guide to Meeting the CACFP Meal Patterns for Children (CSDE)
• Resources for the CACFP Meal Patterns (CSDE)
• USDA Crediting Updates
  • Crediting Updates for Child Nutrition Programs: Be in the Know! Webinar Series (USDA webpage)
  • USDA Memo SP 08-2019, CACFP 02-2019, and SFSP 02-2019: Update of Food Crediting in the Child Nutrition Programs

Noncreditable Foods

Noncreditable foods are foods and beverages that do not count toward the meal components. They include foods and beverages in amounts too small to credit, and foods and beverages that do not belong to the meal components. Some examples include reduced-fat (2%) milk, water, potato chips, pudding, ice cream, gelatin, cream cheese, butter, bacon, and condiments, e.g., syrup, jam, ketchup, mustard, mayonnaise, and salad dressings.

• Noncreditable Foods in the CACFP (CSDE)

Required Crediting Documentation

CACFP facilities must maintain crediting documentation to indicate the meal pattern contribution of foods and beverages served in reimbursable meals and snacks. Commercial processed products require a Child Nutrition (CN) label or product formulation statement (PFS). Commercial processed products without this documentation cannot credit in the CACFP meal patterns. Foods made from scratch require a recipe (preferably a standardized recipe). Crediting for all foods and beverages must be based on the yields in the USDA's Food Buying Guide for Child Nutrition Programs. 

• Accepting Product Documentation (CSDE's Crediting Documentation for the Child Nutrition Programs webpage)
• Crediting Documentation for the Child Nutrition Programs (CSDE webpage)
• Food Buying Guide (CSDE's Crediting Documentation for the Child Nutrition Programs webpage)
• Guide to Menu Documentation for the CACFP (CSDE)
• Nutrition Information (CSDE's Crediting Documentation for the Child Nutrition Programs webpage)
• Storing Documentation (CSDE's Crediting Documentation for the Child Nutrition Programs webpage)
• Records Retention Requirements for the CACFP (CSDE)

Upcoming Crediting Changes

Effective with program year 2025-26 (beginning July 1, 2025), the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans, changes the current product-based limits for yogurt and breakfast cereals from total sugars to added sugars. Yogurt cannot exceed 12 grams of added sugars per 6 ounces (2 grams of added sugars per ounce). Breakfast cereals cannot exceed 6 grams of added sugars per dry ounce. For more information, visit the "CACFP Meal Pattern Updates" section of the CSDE's Child and Adult Care Food Program (CACFP) webpage.