Online CACFP Training

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Introduction to CACFP - Overview

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Online Course Catalog

BTG-571 Milk Substitutes: Serving Creditable Milk Alternatives in Child Nutrition Programs Cover Image

Milk Substitutions: Serving Creditable Milk Alternatives in Child Nutrition Programs (ISBE-571)

This is a 1-hour training course designed to provide child nutrition program operators with the information they need to accommodate participants’ dietary needs as it pertains to fluid milk consumption. This training covers important topics including creditable milk types per age group and meal service, methods for accommodating special dietary requests and disabilities, and allowable fluid milk substitutions.

BTG-567 Effective Staff Training for Child Nutrition Program Success Cover Image

Effective Staff Training for Child Nutrition Program Success (ISBE-567)

This course is designed to provide effective training tips for child nutrition program staff trainers. The course will review the trainer’s role and the necessary competencies, learning styles, and effective training strategies for in-person and virtual training to enhance their training effectiveness and create a conducive learning environment.

BTG-565 Best Practices for Hiring and Promoting Staff Course Cover Image

Best Practices for Hiring and Promoting Staff (ISBE-565)

This course is designed to provide comprehensive guidance and knowledge on effective strategies and practices for attracting, selecting, and promoting the most qualified individuals within an organization. The course will explore recruitment and promotion processes and ensure the organization can build and retain a talented and diverse workforce.

BTG-564 Purchase Smarter, Not Harder Course Cover Image

Purchase Smarter, Not Harder (ISBE-564)

This lesson provides information about different purchasing options available to CACFP institutions that will not only help minimize the workload and cost of planning and implementing an effective food program but also make sure that the food program is still able to offer high-quality, nutritious foods.

BTG-563 Vendor Management Practices Course Cover Image

Vendor Management Practices (ISBE-563)

The course will help you understand basic procurement standards and the importance of vendor selection when outsourcing the food program. It will cover identifying and evaluating vendors based on quality, pricing and reliability. Managing the vendor contract to ensure the quality and safety of the food program will also be reviewed.

BTG-562 Informal Procurement and Reimbursable Meals a Guide for Small Purchases Course Cover Image

Informal Procurement and Reimbursable Meals: A Guide for Small Purchases (ISBE-562)

All Child Nutrition program operators must procure all goods and services using the federal procurement regulations. This course will define informal procurement thresholds, and the main steps involved in procuring food. It will offer practical strategies for purchasing, and provide resources to ensure that the meals served to program participants are reimbursable.

BTG-561 Navigating the CACFP: A Journey through the Administrative Review Course Cover Image

Navigating the CACFP: A Journey through the Administrative Review (ISBE-561)

This lesson is designed for Child and Adult Care Food Program (CACFP) institution staff to provide a review of the process and procedures of the state agency administrative review.

BTG-555 Food Safety Essentials Course Cover Image

Food Safety Essentials (ISBE-555)

Spend the next hour with us learning about basic food safety and sanitation principles! We’ll review why food safety is an integral part of your operations, the dangers of foodborne illness, and how to apply these lessons to your day-to-day tasks and activities. This course will also cover motivating employees to follow food safety processes and protocols. Feeding children and adults is a noble profession – don’t let a food safety slip mar the reputation of your program!

BTG-507 How to Order, but Not Too Much: A Hands on Method in Calculating Needs for CACFP Course Cover Image

How To Order, But Not Too Much: A Hands On Method In Calculating Quantity Needs For CACFP (ISBE-507)

Having excess inventory on hand can be costly, but not having enough inventory on hand can result in not serving enough food, and ultimately non-compliance and findings. In this one-hour session, learn how to calculate adequate inventory needs, while also learning how often inventory needs to be completed and best practices for stock rotation.

BTG-506 CACFP Infant Meal Pattern Guide Course Cover Image

A CACFP Infant Meal Pattern Guide (ISBE-506)

One of the hardest parts of planning a CACFP menu is understanding if a food is creditable or not and how much you need to serve. In this brief overview, participants will learn about tools to guide them to determine if an infant food is creditable to the CACFP meal pattern, and how much they need to serve to be in compliance.

BTG-503 Teaching Teachers about the CACFP Course cover Image

Getting Everyone on the Same Plate: Teaching Teachers About the Child and Adult Care Food Program (ISBE-503)

This training is all about the Child and Adult Care Food Program or CACFP. The course covers topics such as what the CACFP program is and what it does, who is eligible to sponsor or offer the CACFP and which children are eligible to participate or receive meals through the program. In addition, the course covers CACFP meal patterns, how to accommodate children with disabilities that affect the diet and recordkeeping requirements that are important for everyone involved with the CACFP to be aware of – even teachers!

Maintaining a Nonprofit Food Service Program (ISBE-610)

All CACFP institutions must maintain a nonprofit food service program. This course includes two lessons that cover the evaluation of program revenue and expenses, financial recordkeeping and controls, and expectations with operating a nonprofit CACFP.

Improving Food Safety at SFSP Sites 2024 (ISBE-175)

Sponsors participating in the SFSP agree to maintain the storage, preparation, and service of food with proper sanitation and health standards in ordinance with all state and health laws and regulations. Understanding the proper food safety practices is essential to a successful summer meals site to ensure that the food children consume is safe and to reduce the risk of a foodborne outbreak. This course will promote important food safety practices including good personal hygiene, food temperature and storage, and proper cleaning and sanitizing of foods. Help keep kids safe and food fresh during the summer months!

isbe-174 Course Cover Image

Promoting and Marketing the Summer Meals Program 2024 (ISBE-174)

Offering meals for the SFSP is a great way to ensure that children have access to meals in the summer months. But how do sponsors make sure that people are aware of SFSP sites? How do sponsors attract children and parents to summer meal sites? There are many forms of promotion and marketing that can help sponsors gain exposure. This course will discuss different ways to reach children and families by exploring forms of marketing and creative programming to build awareness and increase participation in the SFSP.

ISBE-173 Course Cover Image

Budgeting for SFSP Success 2024 (ISBE-173)

The budget is the key to understanding the financial side of the SFSP. The SFSP budget helps sponsors establish goals, make decisions, and understand how program funds are generated and spent. Participants will explore the biggest expenses and sources of revenue in the SFSP and evaluate those against their budget to measure the effectiveness of their program operations. Stay on track and build a successful summer meals program!

ISBE-172 Course Cover Image

Exploring the Purchasing of Meals for SFSP 2024 (ISBE-172)

SFSP sponsors who administer the SFSP have a strong commitment to the wellbeing of the children in their community. They want to serve meals to not only increase quality but to attract children to summer food sites. However, the purchasing of food, goods, and supplies can sometimes be a challenging process. This course will explore the options for buying meals in the SFSP, procurement methods, and the purchasing of local foods to maximize SFSP operations.

ISBE-171 Course Cover Image

Supporting SFSP Recordkeeping Excellence 2024 (ISBE-171)

Sponsors must keep full and accurate records so that they can substantiate the number of program meals that they have submitted at each claim for reimbursement. And, that SFSP funds are used only for allowable SFSP costs. This course will discuss recordkeeping requirements for sponsors including meal counts, program costs, monitoring, and training. Participants will learn and appreciate the importance of complete, well organized, and accurate records in the SFSP.

ISBE-523 Course Cover Image

SFSP Meal Planning for Summer Success! (ISBE-523)

A winning meal is the key to getting great attendance and keeping kids coming to your site all summer long. While SFSP has its special challenges, in this hour our course, participants will explore exciting menu options for cold meals and hot meals. Participants will learn the SFSP meal pattern and then discover how much creativity and flexibility it has to build the best meal pattern for their needs.

ISBE-179 Course Cover Image

Summer Food Service Program Annual Refresher Training 2024 (ISBE-179)

This course is designed for experienced and successful returning Summer Food Service Program (SFSP) sponsors, and will review the essential regulations and procedures of the SFSP.

ISBE-178 Course Cover Image

Planning and Administering the SFSP 2024 (ISBE-178)

This course is designed for new and returning Summer Food Service Program (SFSP) sponsor staff, and will review the regulations and procedures of the SFSP.

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