2.3 Lesson 2 Quiz

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Question 1 of 10

1. Question
The four steps to evaluate the nonprofit food service program are: 1) Identify Revenues, 2) Identify Expenses, 3) Calculate the balance and
- Expand or improve the CACFP
- Review calculations
- Document evaluation process
- Verify outcomes
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Question 2 of 10

2. Question
The nonprofit food service program revenue includes CACFP reimbursement and funds
- From all of the institution’s programs
- From reimbursement from other Child Nutrition Programs
- Earmarked specifically for CACFP use (e.g. Tuition and unrestricted funds from other grants)
- From loan interest
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Question 3 of 10

3. Question
In addition to compliance with FNS Instruction 796-2, Rev.4, costs charged to the nonprofit food service must be:
- Generally relatable to the health of the CACFP participants
- Also charged to another funding source
- Properly approved in the budget
- Principally for the benefit of the institution
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Question 4 of 10

4. Question
Payroll records must include an employee’s salary or per hour wages, hours worked, benefits, bonuses or other increases for pay period and
- Proof of payment (e.g. canceled checks, electronic transfers, etc.)
- Checking account number
- Hours charged to other programs
- Tenure
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Question 5 of 10

5. Question
Funds in excess of the nonprofit food service program must be used to improve the meal quality or expand CACFP program access.
- True
- False
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Question 6 of 10

6. Question
Costs noted as allowable in FNS Instruction 796-2, Rev. 4 and the USDA Guidance for Management Plans and Budgets handbook may only be included in the expenses if documented properly.
- True
- False
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Question 7 of 10

7. Question
It is best to do an on-going evaluation of the nonprofit food program throughout the year instead of waiting to the end of the fiscal year.
- True
- False
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Question 8 of 10

8. Question
If there is an excess balance, the State agency will determine how the money must be spent.
- True
- False
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Question 9 of 10

9. Question
Salaried employees charged to the CACFP must complete and sign time and attendance reports with documented in/out times.
- True
- False
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Question 10 of 10

10. Question
Travel mileage to shop for CACFP menu items is an allowable operating expense.
- True
- False
Correct

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