Tips for documenting a nonprofit food service operation

Tips for documenting a nonprofit food service operation

• Keep all of your receipts and invoices showing expenses for CACFP food and supplies.

• Separate your receipts and invoices into monthly folders or envelopes. Keeping a chronological file of invoices from food vendors is also acceptable.

• Keep your personal purchases separate from CACFP purchases.

• Keep track of salaries paid to all staff with CACFP duties.

• Assure that staff whose time is partially allocated to CACFP duties are documenting their time. Click here for a sample time certification worksheet you may use.

• Time spent on menu planning, grocery shopping and putting away groceries or commodities is allowable for time certification.

• Remember that every CACFP expense must be documented with a receipt, invoice or time certification worksheet.