This training provides general concepts about the basic foundations of forecasting for the procurement of foods in Child Nutrition Programs. This training does not discuss federal regulations pertaining to the procurement system. The purpose of this training is to assist stakeholders in identifying key considerations for forecasting for the procurement of foods in federally funded [...]

Food Safety in Child Care (formerly Serving Safe Food in Child Care) (4-hour training) New name and updated curriculum. Food safety training for child care employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill.

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 [...]

Managing Personalities and Conflict (4-hour training) The learning objectives for this session are listed below: Identify the role personalities and bias play in conflict. Explain the difference between implicit and explicit bias. Compare and contrast the four most recent generational groups as it relates to how they respond to/manage conflict. Explain the importance of [...]

Managing Personalities and Conflict (4-hour training) The learning objectives for this session are listed below: Identify the role personalities and bias play in conflict. Explain the difference between implicit and explicit bias. Compare and contrast the four most recent generational groups as it relates to how they respond to/manage conflict. Explain the importance of clear [...]

Food Safety in Child Care (formerly Serving Safe Food in Child Care) (4-hour training) New name and updated curriculum. Food safety training for child care employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill.

Training provides child care professionals with best practices for creating positive and safe mealtime environments for young children. Lesson topics: Lesson 1: Implement Schedules and Routines Lesson 2: Serve Meals Family-Style Lesson 3: Implement Food Safety Practices Lesson 4: Focus on Healthy Habits

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 [...]