Cost of Food Used (COFU) Worksheet
1. Name of Center
2. Claimed Month/Year
3. Cost of Food Used Calculations:
A. (+) Beginning Inventory $
B. (+ or -) Inventory Adjustment $
C. (+) Total Cost of Food Purchased/Received During The Claimed Month: $ (Includes Milk, Contracted Meals, and any Cash/General Account Food Purchases)
D. (=) Total Cost of Food Available $
E. (-) Ending Inventory $
F. (=) Total Cost of Food Used $
G. (÷) Reimbursement For Claimed Month $
(=) Percentage of Reimbursement Used For Food : % Inventory Sheets must identify claimed month’s beginning & ending food cost totals.
Attach a copy of the current month’s inventory (CACFP – 7B) and all itemized invoices/delivery receipts/etc. that support Item 3C’s total.
INSTRUCTIONS
1. Enter name of Center
2. Enter Month and Year
3. Complete information as follows:
A. Enter total amount of Beginning Inventory from Inventory Control Sheet (CACFP – 7B)
B. Enter amount of adjustment (+ or -) for any transfer, spoilage, or pilferage, etc. (Attach written explanation(s) for the adjustment.)
C. Enter the dollar value of all Food Purchased/Received during the claimed month. Attach all supporting documentation; Inventory Sheet, itemized invoices, delivery receipts, etc. plus any additional food purchases paid from the Center’s General Account and/or cash food purchases. Include the value of all items received during the month, whether the invoice is paid or not
Identify the form of payment; Cash, CACFP Account check number/debit, and/or General Fund on each Invoice/Delivery receipt/etc. that supports the total for item (3c).
D. Enter the total amount of A (Beginning Inventory) [+ or -] B (Inventory Adjustments, if applicable) + C (Total Cost of Food Purchased/Received During the Month). This amount is the Total Cost of Food Available.
E. Enter total amount of the Ending Inventory from Inventory Control Sheet (CACFP-7B).
F. Subtract E (Ending Inventory) amount from D (Total Food Available) [D – E = F]. This amount is the Total Cost of Food Used for the claimed month.
G. Divide Item (3F) by amount of reimbursement received for the claimed month to determine percentage of reimbursement used for food.