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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

Norovirus (for Schools) – Everyone Plays a P.A.R.T. in Norovirus Control

Norovirus is the leading cause of foodborne illness, and it is estimated that more than half of all food-related outbreaks of illness are caused by norovirus. This training includes participant interaction and activities. Content focus:

  • Why norovirus is a concern in child nutrition settings
  • Symptoms of norovirus and how it is transmitted
  • Norovirus prevention and control strategies (Prevent, Assemble a Body Fluid Cleanup Kit, Respond to an incident, Total cleanup)
  • Resources for norovirus prevention and control