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This training is a 4-hour face-to-face and hands-on training that includes participant interaction in a mock inspection to improve retention of the learning objectives.

After completing this training, participants should be able to:

  • explain why health inspections are conducted at least twice a year in schools,
  • explain the role of periodic inspections and self-inspections to enhance the effectiveness of food safety management programs,
  • identify risk-based food safety practices that should be evaluated in a school nutrition operation, and
  • conduct a risk-based inspection.


Communication and training resources that identify tools needed to understand the risks associated with norovirus and prevention strategies in school and child care nutrition program settings.