The USDA has updated CACFP food crediting guidelines to allow shelf-stable, dried, and semi-dried meat, poultry, and seafood snacks to be credited toward the meat component in reimbursable meals. In addition, the updated guidelines also allow program participants to credit the following food items:
- Surimi Seafood
For more information about these updated guidelines, see the USDA's memo Update of Food Crediting in Child Nutrition Programs.
For more information about adding and editing foods, see the following articles: