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.

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.

]

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.

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.

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

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.

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: