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Quizzes > Quizzes for Business > Government

Test Your CACFP Compliance Training Quiz

Sharpen Your CACFP Compliance and Nutrition Knowledge

Difficulty: Moderate
Questions: 20
Learning OutcomesStudy Material
Colorful paper art depicting a quiz on CACFP Compliance Training

Ready to reinforce your CACFP compliance skills? This interactive quiz offers 15 multiple-choice questions designed for child care providers and nutrition staff. Providers can gauge their understanding of meal patterns, record-keeping, and eligibility through our Compliance Training Knowledge Test or explore the Employee Training Compliance Quiz for deeper practice. Perfect for educators, program directors, and support staff aiming to boost food program knowledge and compliance. Customize questions in our editor to match your training goals, then browse more quizzes to master every aspect.

Which meal component is required at breakfast for children aged 3 - 5 under CACFP meal patterns?
Grain
Meat/Meat Alternates
Vegetable
Juice
CACFP breakfast patterns for children 3 - 5 include a grain component as one of the required items. Meat/meat alternates and vegetables are not mandatory components at breakfast for this age group. Juice may count as a vegetable or fruit but is not a standalone required component.
According to CACFP best documentation practices, what daily record is essential to verify program participation?
Daily attendance records
Monthly invoices
Kitchen cleaning logs
Staff schedules
Daily attendance records confirm which participants were present to receive meals and are a core documentation requirement. Monthly invoices and cleaning logs serve other administrative and safety purposes. Staff schedules do not verify child participation.
Which of the following participants is eligible for CACFP benefits?
A 2-year-old child enrolled in a licensed day care center
A 6-year-old child in after-school public school program
A household earning above income limits
A contracted meal vendor
CACFP benefits cover children ages 0 - 12 in child care settings, including a 2-year-old in licensed care. School-aged children in public school programs are typically covered by the National School Lunch Program. Households above income limits and meal vendors are not participants.
For a reimbursable snack under CACFP, providers must include at least how many different food components?
Two
Three
Four
One
CACFP snack requirements call for a minimum of two different food components, such as milk plus fruit or grain plus vegetable. Snacks do not require three or four components, nor is one component sufficient for reimbursement.
According to safety guidelines, hot foods must be held at or above what temperature to prevent bacterial growth?
140°F (60°C)
165°F (74°C)
120°F (49°C)
100°F (38°C)
Food safety standards require hot-held foods to be maintained at or above 140°F to prevent pathogen growth. While 165°F is a cooking temperature for certain foods, it is not the holding requirement. Lower temperatures risk entering the danger zone.
Under CACFP meal patterns, children 1 - 2 years old must be served which type of milk?
Whole milk
Skim milk
1% low-fat milk
Soy milk
The CACFP requires children aged 1 - 2 to receive whole milk for adequate fat intake. Skim and low-fat milks are not permitted for this age group. Soy milk may be served only if fortified and medically necessary.
How long must CACFP records be retained to ensure audit readiness?
Three years plus the current year
One year only
Five years
Six months
Federal CACFP regulations mandate retaining all required documentation for three years after the fiscal year to which they pertain, plus the current year. Shorter or longer periods are not compliant with the standard requirement.
A family experiencing homelessness qualifies for CACFP benefits under which eligibility category?
Homeless status
State median income
Enrolled vendor status
Exemption status
Homeless families automatically qualify for free CACFP benefits under the homeless eligibility category. State median income and vendor status do not determine individual family eligibility. Exemptions are not a recognized category for homelessness.
For children aged 3 - 5, the minimum grain component at lunch must be at least how many ounce-equivalents?
1.0 ounce-equivalent
0.5 ounce-equivalent
1.5 ounce-equivalents
2.0 ounce-equivalents
CACFP lunch patterns require children 3 - 5 to receive at least 1.0 ounce-equivalent of grain. Smaller or larger ounce-equivalents do not meet the specified minimum for this age group.
What is a required element of CACFP production records?
Planned menu items and quantities
Staff vacation dates
Parent contact information
Inventory of cleaning supplies
Production records must document the planned menu items, serving sizes, and quantities prepared to verify compliance with CACFP meal patterns. Staff schedules, contact lists, and supply inventories are not required in these records.
To avoid the temperature 'danger zone,' refrigerated foods must be kept at or below what temperature?
41°F (5°C)
50°F (10°C)
55°F (13°C)
45°F (7°C)
Food safety regulations specify that cold-held foods must be maintained at or below 41°F to inhibit bacterial growth. Temperatures above 41°F can allow pathogens to multiply rapidly.
For children ages 6 - 12, how many grain servings are required at lunch under CACFP?
Two
One
Three
Four
CACFP lunch meal patterns for children 6 - 12 require two grain servings to meet the dietary guidelines. One serving would be insufficient and higher counts exceed the basic requirement.
In a HACCP-based food safety plan, the initial step is to:
Conduct a hazard analysis
Establish critical limits
Monitor corrective actions
Verify record accuracy
The first step in HACCP is to conduct a hazard analysis to identify potential biological, chemical, or physical hazards. Critical limits, monitoring, and verification follow after hazards are identified.
What documentation is most appropriate to confirm a household's income eligibility for CACFP?
Copies of pay stubs or tax returns
Verbal confirmation from the family
Child's enrollment application
Supplier invoices
To verify income eligibility, CACFP requires official documentation such as pay stubs or tax returns. Verbal statements or unrelated documents do not meet federal verification standards.
How frequently must CACFP staff complete updated training on program requirements?
Annually
Monthly
Every five years
Only at hire
CACFP regulations require that all staff receive training on program requirements at least once per year. More frequent or less frequent intervals do not meet the annual training requirement.
A day care home has eight enrolled children; five are eligible for free meals and three are paid. On a day when seven children attend, how many meals can the provider claim at the free reimbursement level?
Five
Seven
Three
Eight
CACFP allows claiming free reimbursement only for the number of enrolled children who are income-eligible. Even if more attend, only the five eligible children qualify for free reimbursement.
Which advanced record-keeping strategy ensures alignment of meal counts and attendance for CACFP audit compliance?
Cross-referencing daily sign-in sheets with production records
Keeping separate undocumented meal counts
Relying solely on verbal meal confirmations
Recording attendance weekly only
Cross-referencing sign-in sheets with production records ensures that attendance matches meals served, a best practice for audit readiness. Other methods lack the direct verification auditors require.
During an inspection, hot-held soup is measured at 130°F. According to CACFP safety standards, what is the correct corrective action sequence?
Reheat to 165°F within two hours, then hold at 140°F
Discard immediately without reheating
Cool to 41°F then reheat
Add boiling water to raise temperature
If hot-held food falls below 140°F, it must be reheated to at least 165°F within two hours, then returned to hot-holding at 140°F or above. Immediate discard is only required if time limits are exceeded.
When preparing menus to meet CACFP requirements, which process ensures grain-based desserts are not counted as grains?
Exclude desserts and count only enriched grains
Count all baked goods equally
Include only sweet items as grains
Substitute desserts for grain components
CACFP does not allow most grain-based desserts (like cookies or sugary bars) to count toward the grain component. Only enriched or whole-grain breads, cereals, pastas, or similar items are credited.
A center wants to include tofu as a meat alternate. To comply with CACFP portion requirements, how many ounces of tofu equal one ounce-equivalent of meat alternate?
2 ounces
1 ounce
1.5 ounces
0.5 ounce
According to CACFP meat alternate equivalents, 2 ounces of tofu provide the equivalent of one ounce-equivalent of meat. Smaller amounts would not satisfy the full serving requirement.
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Learning Outcomes

  1. Identify core CACFP meal pattern requirements for diverse age groups
  2. Apply documentation best practices to maintain program compliance
  3. Evaluate eligibility criteria for participants in the CACFP
  4. Demonstrate proper portioning methods for nutrition standards
  5. Analyse record-keeping procedures to ensure audit readiness
  6. Master safety guidelines for meal preparation and service

Cheat Sheet

  1. Meal Pattern Requirements by Age - CACFP sets specific portion sizes and food component rules for infants, toddlers, children, and adults to make sure everyone gets the nutrients they need. Knowing these requirements helps you plan balanced menus that are both fun and filling! CACFP Meal Pattern Guide
    2. Official USDA CACFP Lunch & Supper Meal Patterns
  2. Documenting Your Meals - Accurate menus and meal production records are your best friends when it comes to showing CACFP compliance. Keeping neat, clear documentation can turn an audit into a breeze and even help you spot areas to improve menus! CACFP Meal Documentation Guide
    3. USDA CACFP Meal Documentation Requirements
  3. Participant Eligibility Criteria - To maintain program integrity, it's crucial to know who qualifies for CACFP and how to enroll them correctly. This ensures benefits go to those who truly need them while keeping your center in tip-top shape! CACFP Eligibility & Meal Patterns
    4. California CDSS CACFP Meal Patterns
  4. Portioning Like a Pro - Mastering portion control means serving the right amount of grains, proteins, fruits, and vegetables every time. With simple measuring tricks and visuals, you'll hit those CACFP standards perfectly - no more guessing or leftover surprises! Menu Development & Serving Sizes
    5. CDSS Menu Development & Serving Sizes
  5. Audit-Ready Record-Keeping - Stay ahead of inspections by organizing required documents like attendance logs, menus, and production records in one place. A little effort now saves big headaches later and keeps your program shining! CACFP Documentation Requirements
    6. CDSS CACFP Documentation Requirements
  6. Kitchen Safety & Hygiene - From proper handwashing to safe food storage, following CACFP's best practices helps you create a healthy mealtime environment. Keeping things clean and safe ensures everyone can focus on the fun of eating! CACFP Best Practices
    7. USDA CACFP Best Practices
  7. Fruit & Veggie Variety - Serving different fruits and vegetables throughout the week keeps meals exciting and nutritionally balanced. Think rainbow trays and seasonal picks to encourage kids to explore new flavors! CACFP Best Practices
    8. USDA CACFP Best Practices
  8. Whole Grain-Rich Choices - Aim for at least two servings of whole grain-rich foods daily to meet CACFP's nutrition goals. Swapping white bread for whole wheat or brown rice is an easy way to boost fiber and flavor! CACFP Best Practices
    9. USDA CACFP Best Practices
  9. Limit Processed Meats - Keep processed meat to one serving per week and choose lean proteins like chicken, beans, or nuts most days. This simple swap supports heart health and fits seamlessly into your CACFP menu. CACFP Best Practices
    10. USDA CACFP Best Practices
  10. Milk Choices Matter - Unflavored milk is the go-to for all participants; if you offer flavored milk to kids six and up, keep it to 22g of sugar or less per 8fl oz. This ensures calcium and vitamin D without the extra sugar rush! CACFP Best Practices
    11. USDA CACFP Best Practices
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