Education and Training Resources for School Nutrition Programs

ICN’s research-based education and training resources are designed to help district school nutrition directors/supervisors, managers, and nutrition assistants/technicians meet the challenges of the day to day operations of successful school nutrition programs.

Popular Resources for School Nutrition Programs

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This colorful 17″ X 22″ poster offers “at a glance” information on recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity.
Post it in the kitchen for quick reference. Also available from ICN. Call 800-321-3054 for more information.

Face-to-face training resource that provides participants the opportunity to review and practice basic culinary math skills. Published 2016. Revised 2017.

Cashier’s Training: 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 includes a trainer’s manual, participants’ workbook, and PowerPoint presentation. Revised 2017.

Culinary Techniques for Healthy School Meals is a series of lessons designed to help school nutrition teams prepare healthier school meals that appeal to the taste of today’s students. Team members will learn information about nutrition, food production and culinary techniques that will improve their school nutrition programs.

Emergencies happen when they are least expected. Having an emergency preparedness plan in place can help save lives and provide employees with a sense of security when an emergency takes place. ICN has developed templates, fact sheets, and an online course to help you prepare for emergencies that may come your way.

Reopening Your School Kitchen After a Flood

Salvaging Food After a Flood

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Steps for Emergency Preparedness

TitleDate addedDownload
Steps for Emergency PreparednessMay 15, 2020 Download
Step OneMay 15, 2020 Download
Step TwoMay 15, 2020 Download
Step ThreeMay 15, 2020 Download
Step FourMay 15, 2020 Download
Step FiveMay 15, 2020 Download
Step SixMay 15, 2020 Download

Designing an Emergency Preparedness Plan Online Course

A series of fact sheets that provide an overview of food allergies, the top 8 food allergies, how to manage food allergies, and common questions regarding food allergies in child nutrition programs. Revised 2014.

Food Allergies for School Nutrition Directors is an in-depth training on managing food allergies in school nutrition programs. Directors and food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. Published 2014, revised 2018.

The Managing Food Allergies in School Nutrition Programs online course is a 4-hour training course that can be found on ICN’s New eLearning Portal.

Food Safety Basics is a 4-hour training for new school nutrition managers and employees to provide a basic understanding of food safety. This training enables them to begin the job using safe food handling practices including good personal hygiene practices, important food temperatures, methods of preventing food contamination, and steps for developing a food safety program. Published 2017.

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Food Safety Fact Sheets

TitleDate addedDownload
Agentes biológicosApril 10, 2018 Download
Agentes físicosApril 10, 2018 Download
Agentes químicosApril 10, 2018 Download
Almacenamiento de alimentosApril 10, 2018 Download
Almacenamiento y uso de químicosApril 10, 2018 Download
Biological HazardsApril 10, 2018 Download
Calibrando termómetrosApril 10, 2018 Download
Calibrating ThermometersApril 10, 2018 Download
Chemical HazardsApril 10, 2018 Download
Cleaning and SanitizingApril 10, 2018 Download
Cocción de los alimentosApril 10, 2018 Download
Complex ProcessApril 10, 2018 Download
Controlando el tiempo y la temperatura durante la preparación de alimentosApril 10, 2018 Download
Controlling Time and Temperature During PreparationApril 10, 2018 Download
Cooking FoodsApril 10, 2018 Download
Cooling FoodsApril 10, 2018 Download
Descongelamiento de alimentosApril 10, 2018 Download
E. coli Fact SheetApril 10, 2018 Download
El enfoque en el procesoApril 10, 2018 Download
Enfriamiento de los alimentosApril 10, 2018 Download
Food Safety and School GardensSeptember 21, 2018 Download
HandwashingApril 10, 2018 Download
Hepatitis Fact SheetApril 10, 2018 Download
Higiene personalApril 10, 2018 Download
Holding Cold FoodsApril 10, 2018 Download
Holding Hot FoodsApril 10, 2018 Download
Lavado de manosApril 10, 2018 Download
Lavado manual de las vajillasApril 10, 2018 Download
Lavado mecánico de las vajillasApril 10, 2018 Download
Lavando frutas y vegetalesApril 10, 2018 Download
Limpiando y desinfectandoApril 10, 2018 Download
Mantenimiento de alimentos calientesApril 10, 2018 Download
Mantenimiento de los alimentos fríosApril 10, 2018 Download
Manual DishwashingApril 10, 2018 Download
Mechanical DishwashingApril 10, 2018 Download
No Cook ProcessApril 10, 2018 Download
Norovirus Fact SheetApril 10, 2018 Download
Personal HygieneApril 10, 2018 Download
Physical HazardsApril 10, 2018 Download
Preparing, Storing, and Serving Fresh TomatoesApril 10, 2018 Download
Preventing Contamination During Food PreparationApril 10, 2018 Download
Preventing Contamination When Using Cutting BoardsApril 10, 2018 Download
Preventing Contamination in Food BarsApril 10, 2018 Download
Preventing Cross Contamination During Food StorageApril 10, 2018 Download
Previniendo la contaminación durante la preparación de los alimentosApril 10, 2018 Download
Previniendo la contaminación en las barras de alimentosApril 10, 2018 Download
Proceso de preparación complejo de alimentosApril 10, 2018 Download
Proceso de preparación de alimentos para servicio del mismo díaApril 10, 2018 Download
Proceso de preparación de alimentos sin cocciónApril 10, 2018 Download
Recalentamiento de alimentosApril 10, 2018 Download
Receiving DeliveriesApril 10, 2018 Download
Recepción de entregasApril 10, 2018 Download
Reheating FoodsApril 10, 2018 Download
Reopening Your School Kitchen After a FloodApril 10, 2018 Download
Salmonellosis Fact SheetApril 10, 2018 Download
Salvaging Food After a FloodApril 10, 2018 Download
Same Day Service ProcessApril 10, 2018 Download
Serving Safe FoodsApril 10, 2018 Download
Shigellosis Fact SheetApril 10, 2018 Download
Sirviendo alimentos con seguridadApril 10, 2018 Download
Storing FoodsApril 10, 2018 Download
Storing and Using ChemicalsApril 10, 2018 Download
Temperature Danger ZoneApril 10, 2018 Download
Thawing FoodsApril 10, 2018 Download
The Process ApproachApril 10, 2018 Download
Transportación de alimentosApril 10, 2018 Download
Transporting FoodsApril 10, 2018 Download
Typhoid Fever Fact SheetApril 10, 2018 Download
Usando termómetros para alimentosApril 10, 2018 Download
Usando utensilios adecuados durante el manejo de alimentos listos para consumoApril 10, 2018 Download
Using Food ThermometersApril 10, 2018 Download
Using Suitable Utensils When Handling Ready-to-Eat FoodsApril 10, 2018 Download
Washing Fruits and VegetablesApril 10, 2018 Download
Zona de peligroApril 10, 2018 Download
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Colorful 8 ½” x 11″ mini-posters provide information at a glance on current food safety topics. Designed for use in the food preparation and service areas.

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Food Safety Mini-Posters

TitleDate addedDownload
Food Safety Tips CardFebruary 21, 2023 Download
Food Safety Tips PosterFebruary 21, 2023 Download
Personal HygieneAugust 18, 2022 Download
Managing Food AllergiesAugust 18, 2022 Download
Higiene personalAugust 10, 2022 Download
Refrigere por seguridadAugust 10, 2022 Download
Refrigerate for safetyAugust 10, 2022 Download
Manejo de alergias alimentariasAugust 10, 2022 Download
Effective HandwashingMarch 20, 2020 Download
How to Wash Your HandsMarch 20, 2020 Download
When to Wash Your Hands-March 20, 2020 Download
Póster en miniatura de temperaturaSeptember 21, 2018 Download
Utilizando un fregadero de tres compartimientosAugust 09, 2018 Download
Recomendaciones de seguridad alimenticia para cultivar y cosecharAugust 09, 2018 Download
Temperaturas internas de alimentos cocinadosAugust 09, 2018 Download
Manténgala limpiaAugust 09, 2018 Download
Manejando frutas y vegetales con seguridad de alimentosAugust 09, 2018 Download
Buenas prácticas para recibir los alimentosAugust 09, 2018 Download
Puntos básicos del almacénAugust 09, 2018 Download
Buenas prácticas al servir los alimentosAugust 09, 2018 Download
Tablas de cortarAugust 09, 2018 Download
How to Properly Use Disposable Gloves PosterApril 26, 2018 Download
How to Properly Wash Your Hands PosterApril 26, 2018 Download
Utilice correctamente los guantes desechablesApril 26, 2018 Download
Como lavarse las manos correctamenteApril 26, 2018 Download
Using a Three Compartment SinkApril 10, 2018 Download
Temperature Mini-PosterApril 10, 2018 Download
Use That Thermometer!April 10, 2018 Download
Storeroom BasicsApril 10, 2018 Download
Reheating Foods Mini-PosterApril 10, 2018 Download
Planting and Harvesting Food Safety TipsApril 10, 2018 Download
Keep it CleanApril 10, 2018 Download
Internal Cooking TemperaturesApril 10, 2018 Download
Keep Hot Foods Hot! Keep Cold Foods ColdApril 10, 2018 Download
Hand Washing - #1 Defense Against Foodborne IllnessApril 10, 2018 Download
Handling Produce SafelyApril 10, 2018 Download
Good Receiving PracticesApril 10, 2018 Download
Good Practices for Serving FoodApril 10, 2018 Download
Cutting BoardsApril 10, 2018 Download
Clean and Sanitize Bottles for Infant FeedingApril 10, 2018 Download
Sugerencias de seguridad alimentaria cartelApril 10, 2018 Download
¡Use ese termómetro!April 10, 2018 Download
Recalentar los alimentosApril 10, 2018 Download
¡Mantenga caliente los alimentos calientes! ¡Mantenga frio los alimentos frios!April 10, 2018 Download
Lavarse las manos – ¡Defensa #1 contra las enfermendades transmitidas por los alimentos!April 10, 2018 Download
Limpie y desinfecte los biberones para la alimentación de los infantesApril 10, 2018 Download

Food Safety Standard Operating Procedures (SOPs) are written practices and procedures that are critical to producing safe food. It is essential to have these SOPs in place and to train foodservice employees to use them. Published 2005. Updated 2016. ET63-05.

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Food Safety Standard Operating Procedures

TitleDate addedDownload
Assembling a Body Fluid Cleanup KitMarch 06, 2018 Download
Cleaning and Disinfecting Body Fluid SpillsMarch 06, 2018 Download
Cleaning and Sanitizing Food Contact SurfacesMarch 06, 2018 Download
Communicating During a Foodborne Illness OutbreakMarch 06, 2018 Download
Communicating Norovirus Prevention MethodsMarch 06, 2018 Download
Controlling Time and Temperature During PreparationMarch 06, 2018 Download
Cooking Time Temperature Control for Safe FoodsMarch 06, 2018 Download
Cooling Time Temperature Control for Safe FoodsMarch 06, 2018 Download
Date Marking Ready-to-Eat, Time-Temperature Control for Safety FoodsJuly 25, 2018 Download
Handling a Food RecallMarch 06, 2018 Download
Hot and Cold Holding for Time Temperature Control for Safe FoodsMarch 06, 2018 Download
Personal HygieneMarch 06, 2018 Download
Preventing Contamination at Food BarsMarch 06, 2018 Download
Preventing Cross-Contamination During Storage and PreparationMarch 06, 2018 Download
Receiving DeliveriesMarch 06, 2018 Download
Reheating Time/Temperature Control for Safety FoodsMarch 06, 2018 Download
Serving FoodMarch 06, 2018 Download
Serving Safe Food to Students with Food AllergiesMarch 06, 2018 Download
Storing and Using Poisonous or Toxic ChemicalsMarch 06, 2018 Download
Transporting Food to Remote Sites (Satellite Kitchens)March 06, 2018 Download
Using Suitable Utensils When Handling Ready-to-Eat FoodsMarch 06, 2018 Download
Using Time Alone as a Public Health Control to Limit Bacteria Growth in Time Temperature Control for Safe FoodsMarch 06, 2018 Download
Using and Calibrating ThermometersMarch 06, 2018 Download
Washing Fruits and VegetablesMarch 06, 2018 Download
Washing HandsMarch 06, 2018 Download
The Inventory Management and Tracking Reference Guide presents information about inventory management and tracking that may be new to school nutrition operators and updates information about traditional inventory management in light of new traceability expectations. Published 2012.

The Breakfast Lunch Training (BLT) Module, Nutrition 101: A Taste of Food and Fitness, 4th Edition provides a basic overview of nutrition. The module incorporates a variety of learning activities to engage participants on a personal level. The learning objectives for each lesson are achieved through completion of all lesson components. Nutrition 101 consists of an Instructor’s Manual, a Participant’s Workbook, and PowerPoint presentations. Published 2018.

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Nutrition 101: A Taste of Food and Fitness - 4th Edition

TitleDate addedDownload
Nutrition 101 Instructor's ManualApril 10, 2018 Download
Nutrition 101 Participant's WorkbookApril 10, 2018 Download
Nutrition 101 Pre-/Post - AssessmentApril 10, 2018 Download
Nutrition 101 Pre-/Post Assessment Answer KeyApril 10, 2018 Download
Nutrition 101 PresentationApril 10, 2018 Download

These training materials are used in the five-day Orientation to School Nutrition Management training seminar targeted to new and aspiring school nutrition program directors with five years or less experience.  Lessons provide an overview of school nutrition programs, define the role and responsibilities of a director, and review the relationship between local policies and state/federal regulations.

Management topics include:

  • Meal Pattern/HealthierUS School Challenge
  • Food Production and Operation Management
  • Program Accountability and the Role of the School Nutrition Director
  • Procurement and Inventory Management
  • Special Needs
  • Work Place Safety and Emergency Preparedness
  • Human Resource Management
  • Marketing and Communication
  • Financial Management
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Orientation to School Nutrition Management

TitleDate addedDownload
Customer Service, Merchandising, and Food Presentation Participant's Workbook for OrientationApril 10, 2018 Download
Customer Service, Merchandising, and Food Presentation Instructor's Manual for OrientationApril 10, 2018 Download
Special Needs Presentation for OrientationApril 10, 2018 Download
Special Needs Participant's Workbook for OrientationApril 10, 2018 Download
Special Needs Instructor's Manual for OrientationApril 10, 2018 Download
HealthierUS School Challenge- Smarter Lunchroom Instructor’s Manual for OrientationApril 10, 2018 Download
Meal Pattern Participant's Workbook for OrientationApril 30, 2019 Download
Meal Pattern PresentationApril 30, 2019 Download
Meal Pattern Instructor's ManualApril 30, 2019 Download
USDA Foods Presentation with Notes for OrientationApril 10, 2018 Download
USDA Foods Presentation for OrientationApril 10, 2018 Download
Food Production and Operation Management Participant's Workbook for OrientationApril 10, 2018 Download
Food Production and Operation Management Instructor's Manual for OrientationApril 10, 2018 Download
Program Accountability and the Role of the School Nutrition Director Presentation for OrientationApril 10, 2018 Download
Program Accountability and the Role of the School Nutrition Director Participant's Workbook for OrientationApril 10, 2018 Download
Program Accountability and the Role of the School Nutrition Director Instructor's Manual for OrientationApril 10, 2018 Download
USDA Foods VideoJuly 13, 2018 Download
Cover - Participant's WorkbookApril 10, 2018 Download
Cover - Instructor's ManualApril 10, 2018 Download
Orientation to School Nutrition Management Seminar Pre/Post-Assessment Answer KeyApril 10, 2018 Download
Orientation to School Nutrition Management Seminar Pre/Post-AssessmentApril 10, 2018 Download
Orientation to School Nutrition Management Seminar Daily ScheduleApril 10, 2018 Download
Workplace Safety and Emergency Preparedness Presentation for OrientationApril 10, 2018 Download
Workplace Safety and Emergency Preparedness Participant's Workbook for OrientationApril 10, 2018 Download
Workplace Safety and Emergency Preparedness Instructor's Manual for OrientationApril 10, 2018 Download
Food Safety Essentials Presentation or OrientationApril 10, 2018 Download
Food Safety Essentials Participant's Workbook for OrientationApril 10, 2018 Download
Food Safety Essentials Instructor's Manual for OrientationApril 10, 2018 Download
Marketing Presentation for OrientationApril 10, 2018 Download
Marketing Participant's Workbook for OrientationApril 10, 2018 Download
Marketing Instructor's Manual for OrientationApril 10, 2018 Download
Human Resources Management Presentation for OrientationApril 10, 2018 Download
Human Resources Management Participant's Workbook for OrientationApril 10, 2018 Download
Human Resources Management Instructor's Manual for OrientationApril 10, 2018 Download
Procurement and Inventory Management Presentation for OrientationApril 10, 2018 Download
Procurement and Inventory Management Participant Workbook for OrientationApril 10, 2018 Download
Procurement and Inventory Management Instructor's Manual for OrientationApril 10, 2018 Download
Financial Management - Slide Presentation for 4-Hour Training for OrientationApril 10, 2018 Download
Financial Management 4 Hour Participant's Workbook for OrientationApril 10, 2018 Download
Financial Management 4 Hour Instructor's Manual for OrientationApril 10, 2018 Download
Farm-to-School Presentation for OrientationApril 10, 2018 Download
An Introduction to Farm to School for New Food Service Directors - Instructor's Manual for OrientationApril 10, 2018 Download
USDA Federal Regulations Presentation for OrientationApril 10, 2018 Download
Customer Service, Merchandising, and Food Presentation PowerPoint for OrientationApril 10, 2018 Download

Recipes for Healthy Kids – The 30 winning recipes from the Recipes for Healthy Kids (R4HK) competition are credited to support the whole grain-rich, red/orange, dark green, and beans/peas (legumes) vegetable subgroups for the meal patterns as part of the Nutrition Standards in School Meal Programs. Find these recipes in the Team Nutrition Resource Library: