Bakers & Chefs American Pasteurized Process Cheese Slices, American
According to USDA data, Bakers & Chefs American Pasteurized Process Cheese Slices, American credits as a meat / meat alternate component in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP / SUN Meals). Review the crediting summary, meal pattern contribution, and ingredients below to document audit-ready compliance.
At-a-Glance Crediting
CACFP Meal Pattern Contribution
How Bakers & Chefs American Pasteurized Process Cheese Slices, American measures against the USDA CACFP minimum lunch/supper serving size for each age group. Snack and breakfast minimums are typically smaller.
Minimum: 1 oz equivalent meat / meat alternate
One ounce equivalent ≈ 28 g of cooked lean meat, poultry, or fish.
Minimum: 1½ oz equivalent
Beans, peas, lentils, tofu, eggs, and nut butters also count.
Minimum: 2 oz equivalent
Yogurt credits at 4 oz = 1 oz eq; cheese at 1 oz = 1 oz eq.
Minimum: 2 oz equivalent
Applies to at-risk afterschool meals and adult day care.
Meal pattern requirements summarized from 7 CFR 226.20. Always verify against your state agency guidance and the current Product Formulation Statement before audit.
Ingredients
CULTURED MILK AND SKIM MILK, WATER, CREAM, SODIUM CITRATE, SALT, SODIUM PHOSPHATE, SORBIC ACID (PRESERVATIVE), CITRIC ACID, ARTIFICIAL COLOR, ACETIC ACID, ENZYMES, LECITHIN.
Ingredient data as published by the manufacturer in the USDA FDC database. Confirm allergens and formulation changes with the current product label before serving.
Use Bakers & Chefs American Pasteurized Process Cheese Slices, American in a compliant CACFP menu
Drop this product into the CrEATe menu builder to auto-check meal pattern coverage across every age group, generate audit documentation, and export your production records in seconds.
Frequently Asked Questions
Is Bakers & Chefs American Pasteurized Process Cheese Slices, American creditable for CACFP and SFSP meals?
Yes. According to USDA data, Bakers & Chefs American Pasteurized Process Cheese Slices, American credits as a meat / meat alternate component in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP / SUN Meals). Always verify the current Product Formulation Statement or Child Nutrition (CN) label before audit.
What is the typical serving size for Bakers & Chefs American Pasteurized Process Cheese Slices, American?
USDA records list a typical serving size of 28 MG for Bakers & Chefs American Pasteurized Process Cheese Slices, American. Use this alongside your program's age-group minimums to document how the product contributes toward each meal pattern requirement.
How much Bakers & Chefs American Pasteurized Process Cheese Slices, American counts as one ounce equivalent?
Meat / meat-alternate credits are calculated in ounce equivalents. For CACFP, ages 6–18 need 2 oz equivalents at lunch and supper. Refer to the serving size above and the USDA Food Buying Guide to calculate the exact oz-equivalent contribution for Bakers & Chefs American Pasteurized Process Cheese Slices, American.
What is in Bakers & Chefs American Pasteurized Process Cheese Slices, American?
Bakers & Chefs American Pasteurized Process Cheese Slices, American lists the following ingredients (per manufacturer data): CULTURED MILK AND SKIM MILK, WATER, CREAM, SODIUM CITRATE, SALT, SODIUM PHOSPHATE, SORBIC ACID (PRESERVATIVE), CITRIC ACID, ARTIFICIAL COLOR, ACETIC ACID, ENZYMES, LECITHIN.. Review this list against your program's allergen and religious-diet accommodations before adding the product to a menu.
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