C
ACFP Vendor Agreement to Provide Meals/Snacks
Agencies must use the CACFP Vendor Agreement to Provide Meals/Snacks to execute the agreement for purchasing
meals when the aggregate purchase is under $250,000 per year. The agreement specifies CACFP requirements
the vendor and the agency are responsible for, the agreed-upon meal price, and the service involved in providing
meals. If an alternate agreement is used it must contain all of the required elements, follow all procurement
requirements, and receive prior approval from DPI.
New Vendor: Executing an Agreement
1. Contact at least two to three vendors and obtain price quotations and service specifications.
Price quotations from vendors are not required when purchasing meals from a School Food Authority
(SFA). However, it is best practice to verify that the SFA has a comparable price and meal quality to other
potential vendors. Meals purchased from an SFA must follow the CACFP meal pattern.
2. Document vendors contacted on the Record of Potential Vendors Contacted (10,000 - $250,000). Retain this
documentation on file.
3. An agency must choose the vendor that meets all service specifications at the lowest bid price.
4. Use the CACFP Vendor Agreement to Provide Meals/Snacks (pages 2-3 below) as the contract with the selected
vendor, unless DPI has approved an alternate contract.
5. Upload the agreement to the CACFP contract on the Site Upload(s) page.
Existing Agreements
An existing agreement with a vendor can be renewed/updated for an additional period; agencies are not required
to annually rebid/obtain competitive price quotations. However, DPI recommends agencies obtain price
quotations from competitors no less than every 5 years (to the extent practicable).
When renewing an existing agreement, complete a new CACFP Vendor Agreement to Provide Meals/Snacks
(page 2-3 below) and upload to the CACFP contract on the Site Upload(s) page.
It is best practice to consult a legal professional before entering and signing any agreement.
VENDOR AGREEMENT TO PROVIDE MEALS/SNACKS
Guidance Memorandum 4, Revision Date 8/2021 Page 1 of 11
THIS AGREEMENT is executed between the Vendor and Facility:
, referred to as “the Vendor”,
(Name of Vendor)
Meals prepared at:
(Location of food preparation facility)
, referred to as “the Facility
(Name of Agency)
Meals served at:
(Site(s) location and site(s) name)
The VENDOR agrees to operate in accordance with CACFP regulation 7 CFR 226, including:
A. That its food preparation facility is adequate to prepare the required number of meals and snacks
B. Has a current federal, state, or local health certification (will provide a copy upon the Facility’s request)
C. Adhere to the federal, state and local health and sanitation requirements
D. Will provide meals/snacks in accordance with the current CACFP Meal Pattern
(Refer to Attachment B - CACFP Meal Pattern Requirements and Attachment CExhibit A: Grains Chart in this agreement)
E. Will provide all of the following documentation (1-4) to the facility, prior to or at the time of delivery/pick-up:
1. Dated menus for all meals/snacks. Menus must specify:
Each food item meeting components at each meal/snack
Type of milk per age (fat content & unflavored/flavored)
Foods that are whole grain or whole grain-rich
Names of breakfast cereals
2. Document(s) that include: (1) The number of meals provided/delivered; (2) Specific foods provided to meet all
required meal components of each meal; (3) Serving size information for each food item; (4) The total quantities
of all foods (optional unless requested by Facility).
This Information must be on at least one of the following forms:
Production records
Daily delivery slips
3. Product Information (Package, picture, or a copy of product package with name of item, Nutrition Facts Label
an
d Ingredients) for the following items (if served):
Breakfast Cereal Yogurt
Tofu Whole Grain or Whole Grain-Rich Foods
4. Documentation for combination foods:
Combination foods are those that contain more than one food component (e.g. meat & grain)
Child Nutrition (CN) Labels or Product Formulation Statements for commercially prepared items
(e.g. chicken nuggets, fish sticks, ravioli, meatballs)
S
tandardized Recipes for in-house prepared dishes (e.g. chicken noodle casserole)
The FACILITY agrees to:
A. Monitor the Vendor for compliance with the terms of this agreement, including the review of the Vendor’s meal
documentation, as specified above, to assure that the provided meals meet the CACFP meal pattern requirements
prior to submitting CACFP claims for these meals.
B. Pay for the number of meals ordered unless otherwise negotiated with the vendor. Adjustments to the number of
meals ordered must be communicated to the vendor within the agreed timeframe, as specified on page 2.
Child and Adult Care Food Program (CACFP)
VENDOR AGREEMENT TO PROVIDE MEALS/SNACKS
Guidance Memorandum 4, Revision Date 8/2021 Page 2 of 11
A. The Vendor will provide the following prepared meals [Check all that apply]:
Breakfast Lunch Supper Snack
B. These meals/snacks will [Check One]: Include milk Not include milk
C. The meals/snacks will be [Check One]: delivered by Vendor picked up by Facility
D. P
roper containers to maintain required temperatures of food/milk while in transit will be provided by:
[Check One]: Vendor Facility
E. Meal substitutions for participants with disabilities will be provided by [Check One]: Vendor Facility
F
. The number of meals and cost of meals to be supplied will be as follows:
Additional requirements agreed upon between the FACILITY and the VENDOR:
The Facility will not pay the Vendor for meals delivered outside the agreed upon delivery time, that do not meet
sanitation and safety requirements at the time of delivery, and/or that do not meet CACFP meal requirements.
The Vendor, in carrying out the provisions of this Agreement, will invoice the Facility detailing the total number
of meals and snacks supplied, by meal type, and the total charge.
THIS AGREEMENT IS EFFECTIVE AS OF
UNTIL
(Date)
It may be terminated by written notice by either party to the other at least thirty (30) days prior to the date of
termination. The following parties have executed this Agreement, effective the month, day, and year specified above.
(Vendor Representative Signature)
(Agency CACFP Authorized Representative Signature)
(Title)
(Date)
(Title)
(Date)
Time of delivery or
pick up
Meal
Number*
Price per Meal
Breakfast $ each
AM Snack
$
each
Lunch $ each
PM Snack $ each
Supper $ each
Evening Snack $ each
*The Facility may adjust
the number of meals:
Specify Frequency
by:
Specify the time/day and method
for adjusting meal numbers
Complete sections A-F below and check the applicable boxes
For contracts over $25,000 per year, vendor must complete: Attachment A Certification Regarding Debarment,
Suspension, Ineligibility and Voluntary Exclusion Lower Tier Covered Transactions
.
Attachment A – Certification Regarding Debarment, Suspension, Ineligibility and
Voluntary Exclusion Lower Tier Covered Transactions
Guidance Memorandum 4, Revision Date 8/2021 Page 3 of 11
Instructions: Facility to obtain from any potential vendor or existing contractor for all contracts in excess of $25,000.
This form is required each time a bid for goods/services over $25,000 is solicited or when renewing/extending an
existing contract exceeding $25,000 per year.
This certification is required by the regulations implementing Executive Order 12549, Debarment and
Suspension, 7 CFR Part 3017, Section 3017.510, Participants’ responsibilities. The regulations were published as
Part IV of the January 30, 1989, Federal Register (pages 4722 4733). Copies of the regulations may be obtained
by contacting the Department of Agriculture agency with which this transaction originated.
Before Completing Certification, Read Instructions Below
(1) The prospective lower tier participant certifies, by submission of this proposal, that neither it nor its principals
is presently debarred, suspended, proposed for debarment, declared ineligible, or voluntarily excluded from
participation in this transaction by any Federal department or agency.
(2) Where the prospective lower tier participant is unable to certify to any of the statements in this certification,
such prospective participant shall attach an explanation to this proposal.
P
otential Vendor or Existing Contractor (Lower Tier Participant):
____________________________________________ Child and Adult Care Food Program
Vendor Name PR/Award Number or Project Name
_________
_______________________________________________________________________________
Vendor Representative Printed Name Title Signature Date
DO NOT SUBMIT THIS FORM. FACILITY TO RETAIN WITH THE APPLICABLE VENDOR AGREEMENT.
Instructions for Certification
1. By signing and submitting this form, the prospective lower tier participant is providing the certification set out on the reverse
side in accordance with these instructions.
2. The certification in this clause is a material representation of fact upon which reliance was placed when this transaction was
entered into. If it is later determined that the prospective lower tier participant knowingly rendered an erroneous certification,
in addition to other remedies available to the Federal Government, the department or agency with which this transaction
originated may pursue available remedies, including suspension and/or debarment.
3. The prospective lower tier participant shall provide immediate written notice to the person to which this proposal is submitted
if at any time the prospective lower tier participant learns that its certification was erroneous when submitted or has become
erroneous by reason of changed circumstances.
4. The terms “covered transaction,” “debarred,” “suspended,” “ineligible,” “lower tier covered transaction,” “participant,”
“person,” “primary covered transaction,” “principal,” “proposal,” and “voluntarily excluded,” as used in this clause, have th
e
m
eanings set out in the Definitions and Coverage sections of rules implementing Executive Order 12549. You may contact
the person to which this proposal is submitted for assistance in obtaining a copy of those regulations.
5. The prospective lower tier participant agrees by submitting this form that, should the proposed covered transaction be entere
d
in
to, it shall not knowingly enter into any lower tier covered transaction with a person who is debarred, suspended, declare
d
i
neligible, or voluntarily excluded from participation in this covered transaction, unless authorized by the department or
agency with which this transaction originated.
6. The prospective lower tier participant further agrees by submitting this form that it will include this clause titled “Certification
Regarding Debarment, Suspension, Ineligibility and Voluntary Exclusion Lower Tier Covered Transactions,” without
modification, in all lower tier covered transactions and in all solicitations for lower tier covered transactions.
7. A participant in a covered transaction may rely upon a certification of a prospective participant in a lower tier covere
d
tr
ansaction that it is not debarred, suspended, ineligible, or voluntarily excluded from the covered transaction, unless it knows
that the certification is erroneous. A participant may decide the method and frequency by which it determines the eligibility
of its principals. Each participant may, but is not required to, check the Nonprocurement List.
8. Nothing contained in the foregoing shall be construed to require establishment of a system of records in order to render in
good f
aith the certification required by this clause. The knowledge and information of a participant is not required to exceed
that which is normally possessed by a prudent person in the ordinary course of business dealings.
9. Except for transactions authorized under paragraph 5 of these instructions, if a participant in a covered transaction knowingly
enters into a lower tier covered transaction with a person who is suspended, debarred, ineligible, or voluntarily exclude
d
f
rom participation in this transaction, in addition to other remedies available to the Federal Government, the department or
agency with which this transaction originated may pursue available remedies, including suspension and/or debarment.
Attachment B - CACFP Meal Pattern Requirements for 1-18 year olds
The meal must contain, at a minimum, each of the components listed in at least the amounts indicated for the specific age group
in order to qualify for reimbursement. The required serving sizes are of foods/beverages in prepared or ready to eat form.
Guidance Memorandum 4, Revision Date 8/2021 Page 4 of 11
Breakfast
Must serve milk, vegetable or fruit, and either a grain or meat/meat alternate
Food Components and Food Items Ages 1-2 Ages 3-5 Ages 6-12 Ages 13-18
Fluid Milk
1 year olds: Unflavored whole milk
2-5 year olds: Unflavored 1% or skim
6-18 year olds: Unflavored or flavored 1% or skim
½ cup
(4 oz)
¾ cup
(6 oz)
1 cup
(8 oz)
1 cup
(8 oz)
Vegetables or Fruits (or portions of both)
Full-strength juice may only be served to meet the fruit
or
vegetable requirement at one meal or snack per day
¼ cup ½ cup ½ cup ½ cup
Grains
Must be whole grain-rich, enriched, or fortified
At least one serving per day must be whole grain-rich
Grain-based desserts are not creditable (Refer to CACFP Grains Chart)
Cereals must contain no more than 6 grams of sugar per dry ounce
Bread
½ oz eq ½ oz eq
1 oz eq 1 oz eq
Bread products such as biscuits, rolls, or muffins
Refer to the CACFP Grains Chart for options and serving sizes
½ oz eq ½ oz eq
1 oz eq 1 oz eq
Cooked breakfast cereal, cereal grain, rice and/or pasta
¼ cup ¼ cup ½ cup ½ cup
Ready-to-eat breakfast cereal (dry, cold)
Flakes or rounds
Puffed cereal
Granola
½ cup
½ cup
1 cup
1 cup
¾ cup
¾ cup
1 ¼ cup
1 ¼ cup
cup
cup
¼ cup
¼ cup
Meat/Meat Alternates
Not required at breakfast, but may be served in place of entire grain component a maximum of 3 times per week
½ oz eq =
½ oz eq =
1 oz eq = 1 oz eq =
Lean meat, poultry, or fish
½
oz
½
oz
1 oz 1 oz
Cheese (natural and processed; soft and hard)
Shredded cheese
½ oz
½ oz
1 oz 1 oz
(
cup)
(
cup)
(
¼
cup) (
¼
cup)
Cottage cheese, ricotta cheese, cheese spread, cheese food
2 ounces = 1 ounce meat/meat alternate
cup
(1 oz)
cup
(1 oz)
¼ cup
(2 oz)
¼
cup
(2 oz)
Egg, whole, large
¼ egg ¼ egg
½ egg ½ egg
Cooked dry beans or peas
cup
cup
¼ cup
¼ cup
Yogurt (regular and soy)
Must contain no more than 23 grams of total sugars per 6 ounces
¼ cup
(2 oz)
¼ cup
(2 oz)
½ cup
(4 oz)
½ cup
(4 oz)
Peanut butter, soy nut butter or other nut or seed butters
1 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
Peanuts, soy nuts, tree nuts or seeds
½ oz ½ oz
1 oz 1 oz
Surimi
1.5 oz 1.5 oz 3 oz 3 oz
Tempeh
½ oz ½ oz
1 oz 1 oz
Tofu (commercially prepared)
2.2 oz. (1/4 cup) must contain at least 5 grams of protein
cup
(1.1 oz)
cup
(1.1 oz)
¼ cup
(2.2 oz)
¼ cup
(2.2 oz)
Soy products (e.g. soy sausage, veggie burgers) or alternate protein
products. Must meet the requirements in Appendix A
to Part 226
½ oz ½ oz
1 oz 1 oz
Attachment B - CACFP Meal Pattern Requirements for 1-18 year olds
The meal must contain, at a minimum, each of the components listed in at least the amounts indicated for the specific age group
in order to qualify for reimbursement. The required serving sizes are of foods/beverages in prepared or ready to eat form.
Guidance Memorandum 4, Revision Date 8/2021 Page 5 of 11
Lunch and Supper
All five components required for a reimbursable meal
Food Components and Food Items Ages 1-2 Ages 3-5 Ages 6-12
Ages 13-18
Fluid Milk
1 year olds: Unflavored whole milk
2-5 year olds: Unflavored 1% or skim
6-18 year olds: Unflavored or flavored 1% or skim
½ cup
(4 oz)
¾ cup
(6 oz)
1 cup
(8 oz)
1 cup
(8 oz)
Meat/Meat Alternates Amounts below must be served to meet the m/ma serving size requirements
1 oz eq =
1 ½ oz eq =
2 oz eq =
2 oz eq =
Lean meat, poultry, or fish
1 oz
1½ oz 2 oz 2 oz
Cheese (natural and processed; soft and hard)
Shredded cheese
1 oz 1½ oz 2 oz 2 oz
(¼ cup)
(3/8 cup)
(½ cup) (½ cup)
Cottage cheese, ricotta cheese, cheese spread, cheese food
2 ounces = 1 ounce meat/meat alternate
¼ cup
(2 oz)
3/8 cup
(3 oz)
½ cup
(4 oz)
½ cup
(4 oz)
Egg, whole, large
½ egg ¾ egg
1 egg
1
egg
Cooked dry beans or peas
¼ cup
3/8 cup
½ cup
½ cup
Peanut butter, soy nut butter or other nut or seed butters
2 Tbsp 3 Tbsp 4 Tbsp
4 Tbsp
Peanuts, soy nuts, tree nuts or seeds
May be used to meet no more than ½ the M/MA serving size
Combine with another M/MA to meet the full minimum serving size
½ oz = 50%
¾ oz = 50%
1 oz = 50% 1 oz =50%
Yogurt (regular and soy)
Must contain no more than 23 grams of total sugars per 6 ounces
½ cup
(4 oz)
¾
cup
(6 oz)
1 cup
(8 oz)
1 cup
(8 oz)
Surimi
3 oz
4.4 oz 6 oz
6 oz
Tempeh
1 oz
1½ oz
2 oz
2 oz
Tofu (commercially prepared)
2.2 oz. (1/4 cup) must contain at least 5 grams of protein
¼ cup
(2.2 oz)
3/8 cup
(3.3 oz)
½
cup
(4.4 oz)
½ cup
(4.4 oz)
Soy products (e.g. soy sausage, veggie burgers) or alternate protein
products. Must meet the requirements in Appendix A
to Part 226.
1 oz oz 2 oz 2 oz
Vegetables
Full-strength juice may only be served to meet the fruit or
vegetable requirement at one meal or snack per day
cup
¼ cup
½ cup
½ cup
Fruits
Full-strength juice may only be served to meet the fruit or
vegetable requirement at one meal or snack per day
A second vegetable may be served in place of fruit. When
served, must serve the minimum fruit serving size.
cup
¼ cup ¼ cup
¼
cup
Grains
Must be whole grain-rich, enriched, or fortified
At least one serving per day must be whole grain-rich
Grain-based desserts are not creditable (Refer to CACFP Grains Chart)
Cereals must contain no more than 6 grams of sugar per dry ounce
Bread
½ oz eq ½ oz eq
1 oz eq 1 oz eq
Bread products, such as biscuits, rolls, or muffins
Refer to the CACFP Grains Chart for options and serving sizes
½ oz eq ½ oz eq
1 oz eq 1 oz eq
Rice, pasta, grains, and/or cooked cereals
¼ cup ¼ cup ½ cup ½ cup
Attachment B - CACFP Meal Pattern Requirements for 1-18 year olds
The meal must contain, at a minimum, each of the components listed in at least the amounts indicated for the specific age group
in order to qualify for reimbursement. The required serving sizes are of foods/beverages in prepared or ready to eat form.
Guidance Memorandum 4, Revision Date 8/2021 Page 6 of 11
Snack
Must serve 2 of the 5 components. Only 1 of the 2 components may be a beverage.
Food Components and Food Items Ages 1-2 Ages 3-5 Ages 6-12
Ages 13-18
Fluid Milk
1 year olds: Unflavored whole milk
2-5 year olds: Unflavored 1% or skim
6-18 year olds: Unflavored or flavored 1% or skim
½ cup
(4 oz)
½ cup
(4 oz)
1 cup
(8 oz)
1 cup
(8 oz)
Meat/Meat Alternates Amounts below must be served to meet the m/ma serving size requirements
½ oz eq =
½ oz eq =
1 oz eq = 1 oz eq =
Lean meat, poultry, or fish
½
oz
½
oz
1 oz 1 oz
Cheese (natural and processed; soft and hard)
Shredded cheese
½ oz
½ oz
1 oz
1 oz
(
cup)
(
cup)
(¼ cup) (¼ cup)
Cottage cheese, ricotta cheese, cheese spread, cheese food
2 ounces = 1 ounce meat/meat alternate
cup
(1 oz)
cup
(1 oz)
¼ cup
(2 oz)
¼ cup
(2 oz)
Egg, whole, large
½ egg ½ egg ½ egg ½ egg
Cooked dry beans or peas
cup
cup
¼ cup ¼ cup
Peanut butter, soy nut butter or other nut or seed butters
1 Tbsp 1 Tbsp 2 Tbsp 2 Tbsp
Peanuts, soy nuts, tree nuts or seeds
½ oz
½ oz
1 oz
1 oz
Yogurt (regular and soy)
Must contain no more than 23 grams of total sugars per 6 ounces
¼ cup
(2 oz)
¼ cup
(2 oz)
½ cup
(4 oz)
½ cup
(4 oz)
Surimi
1.5 oz
1.5 oz
3 oz
3 oz
Tempeh
½ oz
½ oz
1 oz
1 oz
Tofu (commercially prepared)
2.2 oz. (1/4 cup) must contain at least 5 grams of protein
cup
(1.1 oz)
cup
(1.1 oz)
¼ cup
(2.2 oz)
¼ cup
(2.2 oz)
Soy products (e.g. soy sausage, veggie burgers) or alternate protein
products. Must meet the requirements in Appendix A
to Part 226
½ oz ½ oz
1 oz 1 oz
Vegetables*
½ cup ½ cup ¾ cup ¾ cup
Fruits*
½
cup
½
cup
¾
cup
¾
cup
* Full-strength juice may only be served to meet the fruit or
vegetable requirement at one meal or snack per day
Grains
Must be whole grain-rich, enriched, or fortified
At least one serving per day must be whole grain-rich
Grain-based desserts are not creditable (Refer to CACFP Grains Chart)
Cereals must contain no more than 6 grams of sugar per dry ounce
Bread
½ oz eq ½ oz eq
1 oz eq 1 oz eq
Bread products, such as biscuits, rolls, crackers, or muffins
Refer to the CACFP Grains Chart for options and serving sizes
½ oz eq ½ oz eq
1 oz eq 1 oz eq
Cooked breakfast cereal, cereal grain, rice and/or pasta
¼ cup
¼ cup
½ cup
½ cup
Ready-to-eat breakfast cereal (dry, cold)
Flakes or rounds
Puffed cereal
Granola
½ cup ½ cup
1 cup
1 cup
¾ cup
¾ cup
1 ¼ cup
1 ¼ cup
cup
cup
¼ cup ¼ cup
Attachment B - CACFP Meal Pattern Requirements for 1-18 year olds
The meal must contain, at a minimum, each of the components listed in at least the amounts indicated for the specific age group
in order to qualify for reimbursement. The required serving sizes are of foods/beverages in prepared or ready to eat form.
Guidance Memorandum 4, Revision Date 8/2021 Page 7 of 11
Appendix A - Alternate Protein Products
A. What are the criteria for alternate protein products used in the Child and Adult Care Food Program?
1. An alternate protein product used in meals planned under the provisions in Sec. 226.20 must
meet all of the criteria in this section.
2. An alternate protein product whether used alone or in combination with meat or meat alternate
must meet the following criteria:
a. The alternate protein product must be processed so that some portion of the non-protein
constituents of the food is removed. These alternate protein products must be safe and
suitable edible products produced from plant or animal sources.
b. The biological quality of the protein in the alternate protein product must be at least 80
percent that of casein, determined by performing a Protein Digestibility Corrected Amino
Acid Score (PDCAAS).
c. The alternate protein product must contain at least 18 percent protein by weight when fully
hydrated or formulated. (``When hydrated or formulated'' refers to a dry alternate protein
product and the amount of water, fat, oil, colors, flavors or any other substances which have
been added).
d. Manufacturers supplying an alternate protein product to participating schools or
institutions must provide documentation that the product meets the criteria in paragraphs
A.2. through c of this appendix.
e. Manufacturers should provide information on the percent protein contained in the dry
alternate protein product and on an as prepared basis.
f. For an alternate protein product mix, manufacturers should provide information on:
(1) The amount by weight of dry alternate protein product in the package;
(2) Hydration instructions; and
(3) Instructions on how to combine the mix with meat or other meat alternates.
B. How are alternate protein products used in the Child and Adult Care Food Program?
1. Schools, institutions, and service institutions may use alternate protein products to fulfill all or
part of the meat/meat alternate component discussed in Sec. 226.20.
2. The following terms and conditions apply:
a. The alternate protein product may be used alone or in combination with other food
ingredients. Examples of combination items are beef patties, beef crumbles, pizza topping,
meat loaf, meat sauce, taco filling, burritos, and tuna salad.
b. Alternate protein products may be used in the dry form (nonhydrated), partially hydrated or
fully hydrated form. The moisture content of the fully hydrated alternate protein product (if
prepared from a dry concentrated form) must be such that the mixture will have a minimum
of 18 percent protein by weight or equivalent amount for the dry or partially hydrated form
(based on the level that would be provided if the product were fully hydrated).
C. How are commercially prepared products used in the Child and Adult Care Food Program?
Schools, institutions, and service institutions may use commercially prepared meat or meat
alternate product combined with alternate protein products, or use a commercially prepared
product that contains only alternate protein products
Attachment B CACFP Meal Pattern Requirements
Guidance Memorandum 4, Revision Date 8/2021 Page 8 of 11
CACFP Infant Meal Pattern
The CACFP infant meal pattern encourages delaying the introduction of solid food until the infant is 6 months.
However, the age when solid foods are introduced will depend on the infant. Infants develop at different rates -
some infants are ready to consume solid foods before 6 months of age while others are ready after 6 months.
Food amounts listed in the meal pattern begin with zero (0) because not all infants are developmentally ready to
eat solid foods at a certain age. It does not mean serving the food is optional. Once an infant is developmentally
ready to eat foods, including infants younger than 6 months, programs are required to offer them to the infant.
Breakfast / Lunch / Supper
Birth through 5 months
6 through 11 months
4-6 fluid ounces breastmilk,
iron fortified infant formula,
or portions of both
6-8 fluid ounces breastmilk,
iron fortified infant formula, or portions of both
and when developmentally ready
(One or more items from the following*)
0-½ oz eq (0-4 tablespoons) iron fortified infant cereal (IFIC); OR
0-4 tablespoons meat, fish,
poultry,
whole egg, cooked dry beans, or
cooked
dry peas); OR
0-2 ounces of cheese; OR
0-4 ounces (volume) of cottage cheese or yogurt
AND
0-2 tablespoons vegetable, fruit, or a combination of both
(no juice)
*Grain items (i.e., bread, pancakes, waffles, breakfast cereal, etc.) are not creditable foods at breakfast, lunch, and supper
in the infant meal pattern. They cannot be served in place of IFIC.
Snack
Birth through 5 months
6 through 11 months
4-6 fluid ounces breastmilk,
iron fortified infant formula,
or portions of both
2-4 fluid ounces breastmilk, iron fortified infant formula, or portions of both
and when developmentally ready
(One or more items from the following)
0-½ oz eq bread/bread-like items**; OR
0- ¼ oz eq crackers; OR
0-½ oz eq (0-4 tablespoons) iron fortified infant cereal (IFIC); OR
0- ¼ oz eq ready-to-eat breakfast cereal
AND
0-2 tablespoons vegetable, fruit, or a combination of both (no juice)
**Bread-like items: biscuit, bun, roll, muffin, English muffin, pancake, pita bread, soft tortilla, waffle
Refer to the Infant Grains Chart on the next page for serving size amounts.
Additional Requirements
Breastfed infants who consume less than the minimum required amount of breastmilk per feeding may be
served less than the minimum with additional breastmilk offered later if the infant will consume more.
Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
Grains served at snack must be whole grain-rich, enriched meal, or enriched flour.
Breakfast cereals served at snack must contain no more than 6 grams of sugar per dry ounce.
Attachment C – Exhibit A Grains
Guidance Memorandum 4, Revision Date 8/2021 Page
9 of 11
EXHIBIT A: GRAINS REQUIREMENT FOR CHILD NUTRITION PROGRAMS
1, 2
Group A
Ounce Equivalent (Oz Eq) for Group A
Minimum Serving Size for Group A
Bread type coating
Bread sticks (hard)
Chow Mein noodles
Savory Crackers (saltines and snack crackers)
Croutons
Pretzels (hard)
Stuffing (dry) Note: weights apply to bread in stuffing.
1 oz eq = 22 gm or 0.8 oz
3/4 oz eq = 17 gm or 0.6 oz
1/2 oz eq = 11 gm or 0.4 oz
1/4 oz eq = 6 gm or 0.2 oz
1 serving = 20 gm or 0.7 oz
3/4 serving = 15 gm or 0.5 oz
1/2 serving = 10 gm or 0.4 oz
1/4 serving = 5 gm or 0.2 oz
Group B
Oz Eq for Group B
Minimum Serving Size for Group B
Bagels
Batter type coating
Biscuits
Breads - all (for example sliced, French, Italian)
Buns (hamburger and hot dog)
Sweet Crackers
5
(graham crackers - all shapes, animal
crackers)
Egg roll skins
English muffins
Pita bread
Pizza crust
Pretzels (soft)
Rolls
Tortillas
Tortilla chips
Taco shells
1 oz eq = 28 gm or 1.0 oz
3/4 oz eq = 21 gm or 0.75 oz
1/2 oz eq = 14 gm or 0.5 oz
1/4 oz eq = 7 gm or 0.25 oz
1 serving = 25 gm or 0.9 oz
3/4 serving = 19 gm or 0.7 oz
1/2 serving = 13 gm or 0.5 oz
1/4 serving = 6 gm or 0.2 oz
1
In NSLP and SBP (grades K-12), all grains served must meet whole grain-rich criteria. For information on flexibilities, please contact your State agency. For all other
Child Nutrition Programs, grains are whole grain or enriched or made with enriched or whole-grain meal and/or flour, bran, and/or germ. Under CACFP child and adult
meal patterns, and in NSLP/SBP preschool meals, at least one grain serving per day must meet whole grainrich criteria.
2
For NSLP and SBP (grades K-12), grain quantities are determined using ounce equivalents (oz eq). All other Child Nutrition Programs determine grain quantities using
grains/bread servings. Beginning Oct. 1, 2019, grain quantities in CACFP and NSLP/SBP infant and preschool meals will be determined using oz eq. Some of the
following grains may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them.
5
Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in §210.10. May count towards the grain component in SBP (grades K-12),
CACFP, NSLP/SBP infant and preschool meals, and SFSP.
Attachment C Exhibit A Grains
Guidance Memorandum 4, Revision Date 8/2021 Page
10 of 11
Group C
Oz Eq for Group C
Minimum Serving Size for Group C
Cookies
3
(plain - includes vanilla wafers)
Cornbread
Corn muffins
Croissants
Pancakes
Pie crust (dessert pies
3
, cobbler
3
, fruit turnovers
4
, and
meat/meat alternate pies)
Waffles
1 oz eq = 34 gm or 1.2 oz
3/4 oz eq = 26 gm or 0.9 oz
1/2 oz eq = 17 gm or 0.6 oz
1/4 oz eq = 9 gm or 0.3 oz
1 serving = 31 gm or 1.1 oz
3/4 serving = 23 gm or 0.8 oz
1/2 serving = 16 gm or 0.6 oz
1/4 serving = 8 gm or 0.3 oz
Group D
Oz Eq for Group D
Minimum Serving Size for Group D
Doughnuts
4
(cake and yeast raised, unfrosted)
Cereal bars, breakfast bars, granola bars
4
(plain)
Muffins (all, except corn)
Sweet roll
4
(unfrosted)
Toaster pastry
4
(unfrosted)
1 oz eq = 55 gm or 2.0 oz
3/4 oz eq = 42 gm or 1.5 oz
1/2 oz eq = 28 gm or 1.0 oz
1/4 oz eq = 14 gm or 0.5 oz
1 serving = 50 gm or 1.8 oz
3/4 serving = 38 gm or 1.3 oz
1/2 serving = 25 gm or 0.9 oz
1/4 serving = 13 gm or 0.5 oz
Group E
Oz Eq for Group E
Minimum Serving Size for Group E
Cereal bars, breakfast bars, granola bars
4
(with nuts, dried fruit,
and/or chocolate pieces)
Cookies
3
(with nuts, raisins, chocolate pieces and/or fruit
purees)
Doughnuts
4
(cake and yeast raised, frosted or glazed)
French toast
Sweet rolls
4
(frosted)
Toaster pastry
4
(frosted)
1 oz eq = 69 gm or 2.4 oz
3/4 oz eq = 52 gm or 1.8 oz
1/2 oz eq = 35 gm or 1.2 oz
1/4 oz eq = 18 gm or 0.6 oz
1 serving = 63 gm or 2.2 oz
3/4 serving = 47 gm or 1.7 oz
1/2 serving = 31 gm or 1.1 oz
1/4 serving = 16 gm or 0.6 oz
Group F
Oz Eq for Group F
Minimum Serving Size for Group F
Cake
3
(plain, unfrosted)
Coffee cake
4
1 oz eq = 82 gm or 2.9 oz
3/4 oz eq = 62 gm or 2.2 oz
1/2 oz eq = 41 gm or 1.5 oz
1/4 oz eq = 21 gm or 0.7 oz
1 serving = 75 gm or 2.7 oz
3/4 serving = 56 gm or 2 oz
1/2 serving = 38 gm or 1.3 oz
1/4 serving = 19 gm or 0.7 oz
3
Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in §210.10 and at snack service in SFSP. Considered a grain-
based dessert and cannot count towards the grain component in CACFP or NSLP/SBP infant and preschool meals beginning October 1, 2017, as specified in
§§226.20(a)(4) and 210.10.
4
Allowable in NSLP (up to 2.0 oz eq grain-based dessert per week for grades K-12) as specified in §210.10. May count towards the grain component in SBP
(grades K-12) and at snack and breakfast meals in SFSP. Considered a grain-based dessert and cannot count towards the grain component in the CACFP and
NSLP/SBP infant and preschool meals beginning October 1, 2017, as specified in §§226.20(a)(4) and 210.10.
Attachment C Exhibit A Grains
Guidance Memorandum 4, Revision Date 8/2021 Page
11 of 11
Group G
Oz Eq for Group G
Minimum Serving Size for Group G
Brownies
3
(plain)
Cake
3
(all varieties, frosted)
1 oz eq = 125 gm or 4.4 oz
3/4 oz eq = 94 gm or 3.3 oz
1/2 oz eq = 63 gm or 2.2 oz
1/4 oz eq = 32 gm or 1.1 oz
1 serving = 115 gm or 4 oz
3/4 serving = 86 gm or 3 oz
1/2 serving = 58 gm or 2 oz
1/4 serving = 29 gm or 1 oz
Group H
Oz Eq for Group H
Minimum Serving Size for Group H
Cereal Grains (barley, quinoa, etc.)
Breakfast cereals (cooked)
6,7
Bulgur or cracked wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice
1 oz eq = 1/2 cup cooked or 1 ounce (28 gm)
dry
1 serving = 1/2 cup cooked or 25 gm dry
Group I
Oz Eq for Group I
Minimum Serving Size for Group I
Ready to eat breakfast cereal (cold, dry)
6,7
1 oz eq = 1 cup or 1 ounce for flakes and
rounds
1 oz eq = 1.25 cups or 1 ounce for puffed
cereal
1 oz eq = 1/4 cup or 1 ounce for granola
1 serving = 3/4 cup or 1 oz, whichever is less
3
Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in §210.10 and at snack service in SFSP. Considered a grain-
based dessert and cannot count towards the grain component in CACFP or NSLP/SBP infant and preschool meals beginning October 1, 2017, as specified in
§§226.20(a)(4) and 210.10.
6
Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP; breakfast served in the SBP, and meals
served to children ages 1 through 5 and adult participants in the CACFP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals
other than breakfast.
7
In the NSLP and SBP, cereals must list a whole grain as the first ingredient and be fortified, or if the cereal is 100 percent whole grain, fortification is not required. For
CACFP and SFSP, cereals must be whole-grain, enriched, or fortified; cereals served in CACFP and NSLP/SBP infant and preschool meals must contain no more than
6 grams of sugar per dry ounce.