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Policy

  1. In cases of emergency, substitute need, or make up class services, the following menu will be utilized.  
  1. The following menu meets CACFP requirement when served as written.  
  1. Menu Description (Emergency, Substitute, & Make-Up Day Menu Per HS Class (EHS Class)) 
  1. Emergency: These menu items are to be stored at each site as part of our disaster preparedness plan.  In situations when children are unable to leave the site or deliveries are unable to reach the site's location, these menu items can be served as needed. 
  1. Substitute: When a component (or components) cannot be located, a component is expired/damaged/underripe, or a delivery is delayed due to unforeseen circumstances, these menu items can be served to meet the component requirement(s) for the meal(s). Items can be counted or measured based on attendance.  
  1. Make-Up Day: When a classroom is scheduled to make-up class on Friday, these items can be served as written for each meal. Items can be counted or measured based on attendance. 
Breakfast:  
2/3 2/3  

(½) bag Cereal  

20 (11) fruit cups, 4 oz  

2 (1)– ½ gals of 1% Milk  
Lunch: 
20 (11) Hummus cups, 3 oz cup OR 1 lb (½ lb) De-hydrated Beans  

2 (1) lbs Sunflower Seeds  

20 (11) WG Chips, 0.87 oz pkg  

20 (11) Craisins/Raisins, 1.16 oz pkg  

2 (1) – ½ gals of 1% Milk  
Snack – Full Day/EXT Day only: 
4 lbs (3lbs) Strawberries, frozen  

20 (11) Individual pkgs Jungle Crackers, 1 oz pkg  

 

  1. Menu Instructions: Serve the following minimum components per meal 
  1. Breakfast: 3 components – *Measure ¾ cup cereal and ¾ (½) cup milk per individual into communal bowls/pitchers, Provide 1 fruit cup per individual 
  1. Lunch: 5 components – *Measure 1/3(¼) cup sunflower seeds and ¾ (½) cup milk per child into communal bowls/pitchers, Provide 1 package of hummus, chips, and craisins per individual  
  1. Snack Full Day/EXT Day: 2 components – *Measure ½ cup frozen strawberries per individual into communal bowls, Provide 1 Jungle Cracker package per individual 
  1. The above items are to be kept on hand at each site with canned and frozen goods rotated to prevent freezer burn and expiration. 
  1. Staff are required to have the emergency menu readily available by posting the menu in the kitchen or maintaining the menu in the green foodservice binder.  

This policy complies with Head Start Performance Standard 45CFR Section 1304.23 .
It was approved by Policy Council on October 1997.  May 2010
Updated February 5, 2002. July24, 2002. July 19, 2003. July 14, 2004. September 17, 2007. June 2009. May 2010. May 2018 

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