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Food Safety Basics –

Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. The lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety. Lesson topics:

  • Staff Training Basics
  • Food Safety Digest
  • Tailoring Standard Operating Procedures
  • HACCP Every Day
  • Inspect What You Expect

Cashier’s Training:  Reimbursable Meals –

Helps school nutrition program cashiers understand the requirements for a reimbursable lunch and breakfast.  Contains short, skill-building activities that reinforce key messages to help recognize a reimbursable meal at the point-of-service using the Offer Versus Serve (OVS) option.  Training may be taught in short intervals or as a 2-hour session. Includes trainer’s manual, participant’s workbook, and PowerPoint presentation.