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.

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.

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.

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.

No Time to Train provides short lessons for busy school nutrition assistants. The format for No Time to Train lessons includes an overview, preparation checklist, lesson at a glance with timeline for conducting the lesson, reference and instructor’s script. The manager / instructor will use the script to present each lesson to the participants. The script gives directions to the manager / instructor – DO, SAY, ASK, LISTEN, and ACTIVITY – to deliver each lesson. No special audiovisual or electronic equipment is needed to conduct the lessons. They can be presented in the cafeteria, media center, or classroom.

Teachers and others in the school or child care setting may wish to participate. Lessons could also be used to integrate nutrition education in the classroom. With some modifications, the lessons could be used with middle and secondary students. Published 2008. ET88-08

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

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: