Check Your Score

The CNP CEO Compliance Risk Scorecard helps you find out if your food program is following the rules and shows you what to fix before it causes big problems.

Full Name

Phone *

Email *

Title

Which USDA food program do you participate in? *

NSLP

CACFP

SBP

Other

Check the box next to each task your organization successfully completes.

1. PEOPLE – STAFF TRAINING & MANAGEMENT *

Do all staff understand their roles in the food program?

Are staff trained on food safety and compliance rules?

Does my team know how to complete the required paperwork correctly?

Do I have a system to check staff performance regularly?

Are my staff confident in serving healthy meals to children?

Check the box next to each task your organization successfully completes.

2. PROCESS – FOOD PROGRAM RULES & COMPLIANCE *

Are my menus always compliant with CACFP, NSLP, or SBP rules?

Do I complete meal counts and claims on time every month?

Do I have a food program binder with all my records in order?

Have I prepared my staff for audits or inspections?

Is my program running smoothly without last-minute chaos?

Check the box next to each task your organization successfully completes.

3. PARTICIPATION – ENCOURAGING MORE MEAL ENGAGEMENT *

Do the children enjoy and eat the meals we serve?

Am I offering kid-friendly and culturally diverse meal options?

Do families understand and appreciate our food program?

Are we promoting nutrition education and physical activity?

Do I track meal participation and look for ways to improve?

Check the box next to each task your organization successfully completes.

4. PROCUREMENT – BUDGETING & GROCERY MANAGEMENT *

Do I have a budget plan for food purchases and supplies?

Do I track food costs and know how much I’m spending?

Are my grocery orders well-organized and delivered on time?

Do I have a list of CACFP-compliant foods to order?

Am I getting the best deals and reducing food waste?

Check the box next to each task your organization successfully completes.

5. PRODUCTION – MENU PLANNING & KITCHEN OPERATIONS *

Do I plan menus at least a month in advance?

Are my production records and meal counts accurate?

Is my kitchen clean, organized, and running efficiently?

Do I use software or tools to help with menu planning?

Am I preparing meals that meet USDA guidelines and taste great?

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