Upcoming CACFP Halftime Webinar on Milk

Published: January 5th, 2018


On January 18, 2018, USDA’s Team Nutrition initiative will present Serving Milk in the CACFP, the third webinar of the CACFP Halftime: Thirty on Thursdays series. FNS Regional Offices, State agencies, sponsoring organizations, and CACFP program operators, including child care providers, are invited to participate. School Nutrition Professionals working with the Preschool meal pattern in the National School Breakfast or Lunch Programs may also find this webinar helpful and are welcome to attend.
Registration for this free webinar is now available (in English and in Spanish) through the CACFP Halftime Webinar page: https://www.fns.usda.gov/tn/cacfp-halftime-thirty-thursdays-training-webinar-series.

The upcoming CACFP Halftime webinar will review current CACFP meal pattern requirements regarding milk and provide opportunities for webinar participants to practice applying this information through scenario-based questions. The webinar will also demonstrate how to use Team Nutrition’s Serving Milk in the CACFP training worksheet, which is available at https://www.fns.usda.gov/tn/cacfp-meal-pattern-training-tools. Webinar participants will have the opportunity to submit questions to the webinar presenters and to check their knowledge through interactive polling questions.

The CACFP Halftime webinar series is scheduled for the third Thursday of each month and is offered in both English and Spanish. The English webinar is held from 2:00-2:30pm ET, and the Spanish webinar is held from 3:00-3:30pm ET. Team Nutrition will provide certificates of participation to individuals who attend the entire thirty-minute webinar. The National CACFP Sponsors Association (NCA) is also offering CACFP Halftime webinar participants the opportunity to submit and track continuing education credits. Additional information on this opportunity is available from NCA at: https://www.cacfp.org/resources/thirty-thursdays.

Questions about the CACFP Halftime Webinar Series may be sent to [email protected].