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 [...]

This training provides participants with knowledge, skills, and resources for implementing the updated CACFP meal patterns (published 4/25/16). Designed for individuals operating a CACFP, target audiences may include but are not limited to Child Care Centers, Family Child Care Homes, Adult Day Care Centers, At-Risk Afterschool Programs, and Emergency Shelters.

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. [...]

Reimbursable Meals is a two-hour face-to-face training designed to assist cashiers in understanding a lunch and breakfast reimbursable meal under the National School Lunch Program and National School Breakfast Program.  It provides short skill-building activities for cashiers to recognize reimbursable meals.  The training can be taught in short intervals or as a 2-hour session. The resource [...]

Healthy Cuisine for Kids, Fifth Edition, is a two-day hands-on training program for child nutrition programs to be presented by the manager or other trainer. Materials include a Culinary Manual and PowerPoint presentation.