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CACFP Food Purchasing and Inventory Basics

The goal of food purchasing should be to provide food that is safe, nutritious, high quality and cost efficient.  Participants will review the steps to meet these goals.  This class will also review keeping record of CACFP inventory and provide resources to meet this requirement. 

Important Session Information:

This session is intended for CACFP sponsors/staff.
Registration for this session has ended
Session ID:
Credits Available:
(3) Contact Hours
Contact Person:
Weatha Morris

Jodi McGill, Region 4 ESC
Registration Fee:
(* No Charge)
CACFP Contractors, CACFP Personnel
Date Time Location
9/13/2017 9:00 AM - 12:00 PM Region 4 ESC - MCC 204
7145 West Tidwell, Houston, 77092

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