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Meal Pattern Minute: Serving Turkey Bacon and Turkey Sausage

November 16, 2022

Pork bacon is not a creditable food in the Child and Adult Care Food Program, because it contains little meat. But what about bacon made from turkey, as well as turkey sausages? Learn the answer from our nutrition education specialist, Isabel Ramos-Lebron, MS, RDN, LD, in this Meal Pattern Minute.

 

After you've watched the video, here are some additional things to remember about turkey bacon and sausages, which you can find in the Meats/Meat Alternates section of the Crediting Handbook for the CACFP and the Definitions & Explanations section of the Crediting Handbook for CACFP:

  • While pork bacon is not creditable, fresh pork sausages or fresh Italian sausages follow the same rules as turkey bacon and turkey sausage. A CN label or a Product Formulation Statement must be provided and documented in order for the food to be served. This also applies to Vienna sausages, Polish sausages and meat/poultry sticks.
  • The definition of a Product Formulation Statement is a signed document from the manufacturer that demonstrates how a product may contribute to the meal pattern requirements. A PFS typically provided for foods not listed in the Food Buying Guide or products without a CN label.
  • A CN label is from the Child Nutrition Labeling Program, a voluntary program that allows manufacturers to include a standardized crediting statement on their product label.
    • All CN labels must be authorized by USDA, Agricultural Marketing Service (AMS) prior to being used).
    • Manufacturers must have an approved quality control (QC) program and Federal oversight to participate.
    • CN labels provide a warranty against audit claims when the product is used according to instructions.
    • Main dish products that contribute to the meat/meat alternate component are eligible for a CN label.
    • The label must include:
      • Product Name
      • Ingredient Statement
      • CN Logo
      • Inspection Legend

 

For more information on serving meats/meat alternates in the CACFP, check out these resources from USDA: