Back-To-School
TOOLBOX
Resources to
prep you for the
upcoming school year.
*This resource(s) features content that supports the Transitional Standards for Milk, Whole Grains and Sodium – Final Rule.
- Financial Management: A Course for School Nutrition Managers
- Food Allergies for School Nutrition Managers and Staff
- Food Safety in Schools
- Foundations for Training Excellence: Basics
- Norovirus in Schools
- Training Culturally Diverse Groups
- Seguridad de alimentos en las escuelas (SPANISH VERSION – Food Safety in Schools)
- Buy American U.S. Agriculture Supporting Health School Meals
- Food Safety in Schools
- Foundations for Training Excellence: Basics
- Norovirus in Schools
- “Nutrition 101: A Taste of Food and Fitness
- Training Culturally Diverse Groups
- Utilizing the Cafeteria as a Classroom
- Introduction to School Nutrition Leadership: Reimbursable School Meals*
- Introduction to School Nutrition Leadership
- Mock Health Inspection
- Seguridad de alimentos en las escuelas (SPANISH VERSION – Food Safety in Schools)
- Civil Rights in Child Nutrition Programs
- Basic Culinary Math: Calculating Food Cost
- Basic Culinary Math: Conversions
- Basic Culinary Math: Measurement
- Basic Culinary Math: Operations with Fractions
- Basic Culinary Math: Operations with Decimals
- Basic Culinary Math: Operations with Whole Numbers
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Introduction to HACCP for SNPs
- Food Allergies in School Nutrition Programs – Avoiding Cross-Contact
- Food Allergies in School Nutrition Programs – General Food Allergies
- Food Allergies in School Nutrition Programs – Reading Food Labels
- Food Allergies in School Nutrition Programs – Accommodating Food Allergies in Schools
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Portion Control
- Production Records
- Buy American: U.S. Agriculture Supporting Healthy School Meals
- Civil Rights in Child Nutrition Programs
- Basic Culinary Math: Calculating Food Cost
- Basic Culinary Math: Conversions
- Basic Culinary Math: Measurement
- Basic Culinary Math: Operations with Fractions
- Basic Culinary Math: Operations with Decimals
- Basic Culinary Math: Operations with Whole Numbers
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Food Allergies in School Nutrition Programs – Avoiding Cross-Contact
- Food Allergies in School Nutrition Programs – General Food Allergies
- Food Allergies in School Nutrition Programs – Reading Food Labels
- Food Allergies in School Nutrition Programs – Accommodating Food Allergies in Schools
- HR Series – Delegating and Emplowering
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Portion Control
- Production Records
- Whole Grain-Rich Roods – Part 1
- Civil Rights in Child Nutrition Programs
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Production Records
- Whole Grain-Rich Roods – Part 1
- Buy American: U.S. Agriculture Supporting Healthy School Meals
- Civil Rights in Child Nutrition Programs
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Food Allergies in School Nutrition Programs – Avoiding Cross-Contact
- Food Allergies in School Nutrition Programs – General Food Allergies
- Food Allergies in School Nutrition Programs – Reading Food Labels
- Food Allergies in School Nutrition Programs – Accommodating Food Allergies in Schools
- HR Series – Delegating and Emplowering
- Key Performance Indicators (KPI) Series: Meal Counts and Participation
- Key Performance Indicators (KPI) Series: Productivity and Labor
- Key Performance Indicators (KPI) Series: Financial and Inventory Management
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Production Records
Back-To-School
toolbox
Resources to prep you for the upcoming school year.
New Courses
*This resource(s) features content that supports the Transitional Standards for Milk, Whole Grains and Sodium – Final Rule.
- Financial Management: A Course for School Nutrition Managers
- Food Allergies for School Nutrition Managers and Staff
- Food Safety in Schools
- Foundations for Training Excellence: Basics
- Norovirus in Schools
- Training Culturally Diverse Groups
- Seguridad de alimentos en las escuelas (SPANISH VERSION – Food Safety in Schools)
- Buy American U.S. Agriculture Supporting Health School Meals
- Food Safety in Schools
- Foundations for Training Excellence: Basics
- Norovirus in Schools
- Nutrition 101: A Taste of Food and Fitness
- Training Culturally Diverse Groups
- Utilizing the Cafeteria as a Classroom
- Introduction to School Nutrition Leadership: Reimbursable School Meals*
- Introduction to School Nutrition Leadership
- Mock Health Inspection
- Seguridad de alimentos en las escuelas (SPANISH VERSION – Food Safety in Schools)
- Civil Rights in Child Nutrition Programs
- Basic Culinary Math: Calculating Food Cost
- Basic Culinary Math: Conversions
- Basic Culinary Math: Measurement
- Basic Culinary Math: Operations with Fractions
- Basic Culinary Math: Operations with Decimals
- Basic Culinary Math: Operations with Whole Numbers
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Introduction to HACCP for SNPs
- Food Allergies in School Nutrition Programs – Avoiding Cross-Contact
- Food Allergies in School Nutrition Programs – General Food Allergies
- Food Allergies in School Nutrition Programs – Reading Food Labels
- Food Allergies in School Nutrition Programs – Accommodating Food Allergies in Schools
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Portion Control
- Production Records
- Buy American: U.S. Agriculture Supporting Healthy School Meals
- Civil Rights in Child Nutrition Programs
- Basic Culinary Math: Calculating Food Cost
- Basic Culinary Math: Conversions
- Basic Culinary Math: Measurement
- Basic Culinary Math: Operations with Fractions
- Basic Culinary Math: Operations with Decimals
- Basic Culinary Math: Operations with Whole Numbers
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Food Allergies in School Nutrition Programs – Avoiding Cross-Contact
- Food Allergies in School Nutrition Programs – General Food Allergies
- Food Allergies in School Nutrition Programs – Reading Food Labels
- Food Allergies in School Nutrition Programs – Accommodating Food Allergies in Schools
- HR Series – Delegating and Emplowering
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Portion Control
- Production Records
- Whole Grain-Rich Roods – Part 1
- Civil Rights in Child Nutrition Programs
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Production Records
- Whole Grain-Rich Roods – Part 1
- Buy American: U.S. Agriculture Supporting Healthy School Meals
- Civil Rights in Child Nutrition Programs
- FBG Module 1: Overview of the FBG for CNPs
- FBG Module 2: Recipe Analysis Workbook (RAW)
- FBG Module 3: Product Formulation Statements (PFS)
- Food Safety in Schools
- Food Allergies in School Nutrition Programs – Avoiding Cross-Contact
- Food Allergies in School Nutrition Programs – General Food Allergies
- Food Allergies in School Nutrition Programs – Reading Food Labels
- Food Allergies in School Nutrition Programs – Accommodating Food Allergies in Schools
- HR Series – Delegating and Emplowering
- Key Performance Indicators (KPI) Series: Meal Counts and Participation
- Key Performance Indicators (KPI) Series: Productivity and Labor
- Key Performance Indicators (KPI) Series: Financial and Inventory Management
- Norovirus In Schools
- Nutrition 101, 4th Edition
- Production Records
- CICN Podcast Series “The MixUp”
- Basics at a Glance Poster
- Employee Health and Personal Hygiene for School Nutrition Managers
- Food Safety Emergency Response Pocket Guide: Disaster Edition
- Seguridad alimentaria guía de bolsillo de respuesta ante emergencias: edición de desastres
- • Food Safety Spotlight: Food Allergies
- Handwashing Posters
- COVID-19 Resources
- Child Nutrition Recipe Box (CNRB)
- Child Nutrition Sharing Site (CNSS)
- Culinary Institute of Child Nutrition (CICN) Webinar Series
- School Nutrition STAR Webinar Series
- Shaking-it-Up: Small Changes Lead to Big Flavors*
- iOrder Catalog
- Manager’s Corners: School Meals Grain Component Requirements*
- Manager’s Corners: Promoting Milk Intake in School Meals*
- Food Safety Mini-Posters
- Summer Meals Food Safety Kit Posters
- CICN Podcast Series “The MixUp”
- Basics at a Glance Poster
- Handwashing Posters
- COVID-19 Resources
- Child Nutrition Recipe Box (CNRB)
- Child Nutrition Sharing Site (CNSS)
- Culinary Institute of Child Nutrition (CICN) Webinar Series
- School Nutrition STAR Webinar Series
- iOrder Catalog
- Food Safety Mini-Posters
- CICN Podcast Series “The MixUp”
- Basics at a Glance Poster
- Employee Health and Personal Hygiene for School Nutrition Managers
- Food Safety Emergency Response Pocket Guide: Disaster Edition
- Seguridad alimentaria guía de bolsillo de respuesta ante emergencias: edición de desastres
- Food Safety Spotlight: Food Allergies
- Food Safety Standard Operating Procedures
- Food Safety Mini-Posters
- Handwashing Posters
- COVID-19 Resources
- Child Nutrition Recipe Box (CNRB)
- Child Nutrition Sharing Site (CNSS)
- Culinary Institute of Child Nutrition (CICN) Webinar Series
- Manager’s Corners: School Meals Grain Component Requirements*
- Manager’s Corners: Promoting Milk Intake in School Meals*
- School Nutrition STAR Webinar Series
- Shaking-it-Up: Small Changes Lead to Big Flavors*
- iOrder Catalog
- Summer Meals Food Safety Kit Posters
- CICN Podcast Series “The MixUp”
- Basics at a Glance Poster
- Employee Health and Personal Hygiene for School Nutrition Managers
- Food Safety Emergency Response Pocket Guide: Disaster Edition
- Seguridad alimentaria guía de bolsillo de respuesta ante emergencias: edición de desastres
- • Food Safety Spotlight: Food Allergies
- Handwashing Posters
- COVID-19 Resources
- Child Nutrition Recipe Box (CNRB)
- Child Nutrition Sharing Site (CNSS)
- Culinary Institute of Child Nutrition (CICN) Webinar Series
- School Nutrition STAR Webinar Series
- iOrder Catalog
- Food Safety Mini-Posters
- Summer Meals Food Safety Kit Posters
- CICN Podcast Series “The MixUp”
- Basics at a Glance Poster
- Handwashing Posters
- COVID-19 Resources
- Child Nutrition Recipe Box (CNRB)
- Child Nutrition Sharing Site (CNSS)
- Culinary Institute of Child Nutrition (CICN) Webinar Series
- School Nutrition STAR Webinar Series
- iOrder Catalog
- Food Safety Mini-Posters
- CICN Podcast Series “The MixUp”
- Basics at a Glance Poster
- Employee Health and Personal Hygiene for School Nutrition Managers
- Food Safety Emergency Response Pocket Guide: Disaster Edition
- Seguridad alimentaria guía de bolsillo de respuesta ante emergencias: edición de desastres
- Food Safety Spotlight: Food Allergies
- Food Safety Standard Operating Procedures
- Food Safety Mini-Posters
- Handwashing Posters
- COVID-19 Resources
- Child Nutrition Recipe Box (CNRB)
- Child Nutrition Sharing Site (CNSS)
- Culinary Institute of Child Nutrition (CICN) Webinar Series
- School Nutrition STAR Webinar Series
- iOrder Catalog
- Summer Meals Food Safety Kit Posters
- Financial Management for Managers
- Focus on the Customer for Directors and Managers
- Food Allergies for School Nutrition Managers and Staff
- Food Safety in Schools (2-Day Session)
- Foundations for Training Excellence: Basics
- Introduction to School Nutrition for Managers: Customer Service
- Introduction to School Nutrition for Managers: Marketing
- Norovirus in Schools
- Nutrition 101: A Taste of Food and Fitness (2-Day Session)
- Training Culturally Diverse Groups
- Buy American U.S. Agriculture Supporting Health School Meals
- Focus on the Customer for Directors and Managers
- Food Safety in Schools (2-Day Session)
- Forecasting the Procurement of Foods
- Foundations for Training Excellence: Basics
- Norovirus in Schools
- Nutrition 101: A Taste of Food and Fitness (2-Day Session)
- Training Culturally Diverse Groups
- Utilizing the Cafeteria as a Classroom
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