Steps for Emergency Preparedness

An effective emergency preparedness plan meets specific needs of the food service operation. Prior preparation, employee training, and practicing for real-world scenarios are keys to success. An effective emergency preparedness plan properly prepares the program to ensure the safe production, service, and storage of food.

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Steps for Emergency Preparedness

Title	Date added	Download
Steps for Emergency Preparedness	May 15, 2020	Download
Step One	May 15, 2020	Download
Step Two	May 15, 2020	Download
Step Three	May 15, 2020	Download
Step Four	May 15, 2020	Download
Step Five	May 15, 2020	Download
Step Six	May 15, 2020	Download

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-Cashier's Training
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--Cost Variables Associated with Producing and Serving a Reimbursable National School Lunch Program (NSLP) Snack for Children in Afterschool Care Programs, 2006
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--Determining Factors Impacting the Decision of Middle/Junior High School Students to Participate in the National School Lunch Program
--Determining the Perceptions, Practices, and the Perceived Barriers Associated with School Professionals Serving the Nutritional Needs of the Pre-K Child in the Public School Setting
--Development of Middle/Jr. High School Student Surveys to Measure Factors that Impact Participation in and Satisfaction with the National School Lunch Program
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--Examining Diversity in the School Nutrition Workforce
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--Exploring the Impact of Productions and Equipment Decisions on the Operation of School Nutrition Programs
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--Farm to School Identifying Applied Research and Operational Resource Needs and Issues of Farm to School Programs
--Financial Management Benchmarks for School Nutrition
--Financial Management Issues and Practices in School Nutrition Programs
--Focus Group Discussions with Elementary School Foodservice Directors, Teachers, and Parents Regarding the School Breakfast Program
--Going Green! A Case Study Approach Examining Green and Environmental Conservation Practices in School Nutrition Programs
--Got Milk! Exploring How Student Preferences Impact Their Milk Selection in Schools
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--ICN Applied Research Division SNA ANC 2016 Poster Session
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--ICN Best Practices for Serving Students with Special Food and/or Nutrition Needs In School Nutrition Programs
--Identification of Issues Associated with Operating School Nutrition Programs in Districts with Less Than 30,000 Student Enrollment
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--In Classroom Breakfast Programs Best Practices
--Investigation of Factors Impacting Participation of High School Students in the National School Lunch Program
--Investigation of School Professionals' Perceptions and Practices Regarding Issues Influencing Recess Placement in Elementary Schools
--Investigation of the Job Functions and Training Needs of State Agency Child Nutrition Professionals
--Job Description Template for CNP Director/Supervisor/Administrator
--Job Functions and Training Needs of State Agency Child Nutrition Professionals
--Knowledge and Skills Needed for State Agency Child Nutrition professionals in the 21st Century
--Marketing the School Nutrition Program Resource Guide for School Nutrition Professionals
--Middle/Junior High School Participation and Non-Participation Survey Guide Internal Benchmarking for School Nutrition Programs
--National Survey of School Nutrition Directors' Web-Based Training Needs
--NFSMI Research Agenda Conference 2013 Linking Research to Practice
--Nutrition and Wellness in Child Care Centers Participating in the Child and Adult Care Food Program
--Nutrition Information at Point of Selection in High Schools Does it Affect Entree Choices?
--Overcoming Barriers to Participation in the Summer Food Service Program - An Identification of Best Practice Solutions
--Practices and Perceptions of School Nutrition Professionals Toward Obtaining the HealthierUS School Challenge Award
--Ready, Set, Go! Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the CACFP
--Research Related to Child Nutrition Programs
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--School Nutrition Experiences for Dietetics Students
--School Nutrition Professionals' Perceptions Regarding Their Role in Supporting and Contributing to School Wellness
--School Nutrition Professionals’ Involvement in the Equipment Purchasing and Facility Design Process
--School Nutrition Program Utilization of the NFSMI FUNDamentals Financial Management Software
--School Wellness Policy Readiness of Principals to Implement Changes
--Secondary Analysis of the School Nutrition Dietary Assessment Data Base A Two Part Study
--Serving the Nutritional Needs of Pre-Kindergarten Children in the Public School Setting Best Practices
--Steps to Nutrition Success Checklist A Program Self-Assessment Checklist for Family Day Care Home and Child Care Center Providers Participating in the Child and Adult Care Food Program
--Succession Planning for Management Level Staff in the School Nutrition Programs
--Sustainability of School Wellness Policy Initiatives
--Team Nutrition Local Wellness Demonstration Project
--Training and Educational Resource Needs of Child Care Professionals Participating in the CACFP
--Unpublished Dissertations and Theses in Child Nutrition Programs and School Aged Children
--Afterschool Care Program NSLP Snack Service
--Determining the Job Functions of Child Care Providers in CACFP Operations
--Identification of Available Training Resources Appropriate for Family Day Care Home Providers
--Job Functions/Duties, Competencies, Knowledge, and Skills of Sponsor Monitors Participating in the Child and Adult Care Food Program
--Management Issues Impacting Family Day Care Homes Operating Within the Child and Adult Care Food Program Guidelines- A Review of Literature
--Training and Educational Resource Needs of Child Care Professionals Participating in the CACFP
--Procurement Practices Influencing Programs Operating Within the Guidelines of the Child and Adult Care Food Program: A Review of Literature
--Determining the Job Functions of Child Care Providers in CACFP Operations
--Competencies, Knowledge, and Skills for School Nutrition Managers
--Competencies, Knowledge, and Skills of Effective School Nutrition Assistants/Technicians
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-Connect: The Cafeteria to The Classroom
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-Overview of USDA Child Nutrition Programs Online Course & Presentations
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---2015 Issues of Mealtime Memo in Spanish
--Comidas escolares reembolsables
-Training Culturally Diverse Groups
-Weights and Measures
-Emergency Readiness Plan: Guide and Forms for the School Foodservice Operation
-Inventory Management and Tracking
-ARD A-Z
--Marketing for School Nutrition Programs
--CQI for the School Nutrition Environment
--Data Driven Decision Making
--Developing and Sustaining Green Practices
--Increasing Middle/Jr High Student participation
--Checklist for Implementing or Assessing Recess
--Sustaining and Strengthening Local Wellness Initiaives
--School Nutrition Experiences for Dietetic
--Environmental Scan and Formative Research of Student Engagement Practices in Support of School Meal Programs - Phase I
--Exploratory Investigation of the Roles, Responsibilities, and Impact of Chefs Working in School Nutrition Programs
--Evaluation of ICN Training Program: Nutrition 101 (Online Mode)
--The Impact of ICN's Nutrition 101: Voices of Participants
-Competencies, Knowledge, and Skills for Child Care Provers in CACFP
- Competencies, Knowledge, and Skills for District-Level School Nutrition Professionals
-Competencies, Knowledge, and Skills for State Agency Child Nutrition Professionals
-Food Allergies Resources
--Food Allergy Fact Sheets
--Food Allergies for School Nutrition Managers and Staff
--Food Allergies for School Nutrition Directors
--Food Allergies Child Care Resources
--Food Allergies for School Nutrition Directors - Managing Food Allergies
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-Food Allergies Post
-Job Description Template
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-Procurement of Foods: Cooperative Purchasing Groups
-Got Milk! How Student Preferences Impact Their Milk Selection in Schools
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--Nutrition and Meal Management
--Education and Training
-Introduction to School Nutrition Leadership
-RFPs
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-USDA OFS's COVID-19 Webinar Series Resources
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-Training and Professional Development Needs Assessment for State Agency Child Nutrition Programs Who Work Primarily with School Nutrition Programs
-Key Performance Indicators Mini Series
-Food Varieties Galore
-CICN Spice Blend Posters
-ESTAR Resources
--Manager's Corner
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-Shaking it up landing page
--Procuring Lower-Sodium Products and Ingredients
---worksheets
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---other resources
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--Culinary Approaches to Reduce Sodium
---Worksheets
-Documenting Last-Minute Substitutions to School Meal Menus
-CACFP iTrain Simple Lesson Plans
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-Family Child Care Food Allergy Fact Sheets
-Designing an Emergency Preparedness Templates
-Emergency Response Pocket Guide
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-Spanish Family Child Care Food Safety Kit
-ICN's Leadership Academy
-Food Safety Spotlight: Food Allergies
-Reimbursable School Meals from Introduction to School Nutrition Leadership
-Native American Advisory Committee Newsletter
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-Menus of Flavor
-Child Care Center Food Safety Guide
-CNRB Screenshot
-2023 RFP #725
-Assembling and Managing a Student Nutrition Advisory Council
-Planning Reimbursable School Meals

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