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The four steps to evaluate the nonprofit food service program are: 1) Identify Revenues, 2) Identify Expenses, 3) Calculate the balance and
The nonprofit food service program revenue includes CACFP reimbursement and funds
In addition to compliance with FNS Instruction 796-2, Rev.4, costs charged to the nonprofit food service must be:
Payroll records must include an employee’s salary or per hour wages, hours worked, benefits, bonuses or other increases for pay period and
Funds in excess of the nonprofit food service program must be used to improve the meal quality or expand CACFP program access.
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.
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.
If there is an excess balance, the State agency will determine how the money must be spent.
Salaried employees charged to the CACFP must complete and sign time and attendance reports with documented in/out times.
Travel mileage to shop for CACFP menu items is an allowable operating expense.