General/Administrative
1 hour
Explains the purpose and requirements of the rule, flexibilities allowed, and useful resources.
1.5 hours
An overview of the administrative review process. Includes how the review has changed, what the review covers, general timelines, required documentation and specific processes for before, during and after the on-site review.
1 hour
Basic review of steps involved in the verification process including practice activities and frequently asked questions.
N/A
Contains policy memos for the National School Lunch Program, School Breakfast Program and the Special Milk Program to help keep you up to date.
2 hours
Webinar and handouts that provide nutrition professionals and other key players in the school and community an opportunity to hear the school wellness policy information. Requirements for a wellness policy are discussed and steps to achieving a successful plan are included.
*Indicates written material
Nutrition Education
*29 pages
This packet provides schools with ideas and resources to improve the school nutrition environment. There are resources to help encourage students, parents, and teachers to create a better school nutrition environment. There are also mini case studies with examples of schools implementing healthy options.
*7 lessons
A tool for school foodservice professionals with tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables. Use all these materials to get students excited about eating healthfully.
3-4 hours
This course is designed to provide specific information about the MyPlate icon and a brief explanation of the significance of each part of the design.
*Indicates written material
Menu Planning/Meal Patterns
*~45 pages
Provides an overview of the Meal Pattern and is part of the Recognizing a Reimbursable Meal training resource. The workbook offers opportunities to practice categorizing vegetables among subgroups, analyzing whole grain rich products, and identifying reimbursable versus non-reimbursable meals.
*~30 pages
Similar to the meal pattern training workbook with a focus on School Breakfast Program.
<1 hour
Provides a general review of Offer Versus Serve (OVS) regulations and definitions, as well as information on the application of OVS to lunchtime menu planning and meal service. Questions regarding various situations are addressed and specific lunch menu examples are given. (All grade levels)
<1 hour
A review of meal counting and claiming requirements, specifically addressing CRE review findings that may result in fiscal action. In addition, changes required as a result of new menu planning regulations. Offers an opportunity to learn more about serving line changes needed to align with new USDA school menu planning requirements. Accompanying handouts available.
<1 hour
USDA published new regulations in January 2012 that phased in new meal requirements for the National School Lunch and Breakfast Programs over several years. In School Year 2014-2015, full implementation of the new school meal requirements will be completed with the exception of sodium.
*~25 slides
Part of a School Nutrition Program webinar series, covers procurement, student education, and school gardens within the context of farm to school. Includes many resources and tips for success.
<30 mins
Reviews the various requirements necessary for successful implementation of salad bars in schools. Topics covered include portion size, salad bar set up, menu production records, point of service, and food safety. Accompanying handouts are also available.
1 hour
Reinforces the importance of meeting the meal pattern when using purchased food products. The issue of why we need to validate the contribution of processed foods toward the meal pattern is covered along with CN labeling and how to validate a product formulation statement (PFS).
*Indicates written material
Food Safety
<1 hour
Covers various aspects of food safety including time/temperature, labeling/storage, food donation, garden harvesting, and cleaning practices. Includes practice questions throughout presentation.
<1 hour
Website provides print materials, videos, and songs to reinforce the HACCP and Food Safety message for school foodservice professionals and students. Two ten minute videos on time/temp and cleaning/sanitizing are available.
*2 pages
A brochure that provides information about how to keep food safe from bacteria using hand-washing, proper temperatures, and safe handling. Available in English and Spanish.
<1 hour
Communication and training resources that identify tools needed to understand the risks associated with norovirus and prevention strategies in school and child care nutrition program settings. 20 minute video available.