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A winning meal is the key to getting great attendance and keeping kids coming to your site all summer long. While SFSP has its special challenges, in this hour our course, participants will explore exciting menu options for cold meals and hot meals. Participants will learn the SFSP meal pattern and then discover how much creativity and flexibility it has to build the best meal pattern for their needs.
Offering meals for the SFSP is a great way to ensure that children have access to meals in the summer months. But how do sponsors make sure that people are aware of SFSP sites? How do sponsors attract children and parents to summer meal sites? There are many forms of promotion and marketing that can help sponsors gain exposure. This course will discuss different ways to reach children and families by exploring forms of marketing and creative programming to build awareness and increase participation in the SFSP.
Sponsors participating in the SFSP agree to maintain the storage, preparation, and service of food with proper sanitation and health standards in ordinance with all state and local health laws and regulations. Understanding the proper food safety practices is essential to a successful summer meals site to ensure that the food children consume is safe and to eliminate the risk of a foodborne illness. This course will promote important food safety practices including good personal hygiene, food temperature and storage, and proper cleaning and sanitizing of foods and surfaces. Help keep kids safe and food fresh during the summer months!
SFSP sponsors who administer the SFSP have a strong commitment to the wellbeing of the children in their community. They want to serve meals to not only increase quality but to attract children to summer food sites. However, the purchasing of food, goods, and supplies can sometimes be a challenging process. This course will explore the options for buying meals in the SFSP, procurement methods, and the purchasing of local foods to maximize SFSP operations.
Hours: 4
Course Description: This course is designed for new and returning Summer Food Service Program (SFSP) sponsor staff, and will review the regulations and procedures of the SFSP.
Hours: 1
Course Description: This course is designed for experienced and successful returning Summer Food Service Program (SFSP) sponsors, and will review the essential regulations and procedures of the SFSP.
Hours: 2
Course Description: This course provides practical information for local agencies responsible for administering the School Meal Programs. This course includes: guidance on determining eligibility for free and reduced price meals through direct certification and the eligibility application process, protecting student privacy, and the Administrative Review process. CEP will be defined along with eligibility requirements.
Hours: 1
Course Description: Breakfast Matters! School breakfast provides children with the nutritional support they need to start their school day well-nourished and ready to learn. In this course, participants will discover the benefits of providing breakfast to children in school and how to operate a successful breakfast program. It will cover program requirements such as participant eligibility, meal pattern requirements, and reimbursement rates, as well as, breakfast service options and financial considerations to maximize impact. Finally, this course will showcase useful strategies to market and promote your breakfast program across the school community to ease the process and increase awareness.
Hours: 1
Course Description: Breakfast Matters! School breakfast provides children with the nutritional support they need to start their school day well-nourished and ready to learn. This course will provide a refresher on the benefits of serving breakfast to children in school and general program requirements. It will also explore strategies to expand and improve your breakfast program to increase participation and ensure that more students have access to breakfast each morning.
Hours: 4
Course Description: The School Nutrition Program (SNP) Annual Training is a comprehensive online course designed to provide annual required training for school nutrition program employees. This training includes important topics such as civil rights, meal pattern requirements, recordkeeping, financial management/maintaining a nonprofit food service, procurement, the Administrative Review, food safety, an overview of determining eligibility and the verification process, and meal counting and claiming procedures. Information on wellness policies, competitive foods, and professional standards will also be discussed.
Hours: 1
Course Description: Program institutions and facilities receiving federal financial assistance are required to comply with federal civil rights laws to ensure all Child Nutrition participants have equal access to all benefits and services. This course will review Civil Rights regulations, and provide all information necessary to ensure that your program is in compliance with these requirements.
Hours: 1.5
Course Description: CACFP regulations require that all new and participating CACFP institutions meet and maintain compliance with the three Performance Standards; Financial Management and Viability, Administrative Capability, and Program Accountability. This course is designed to guide CACFP institutions to better understand the importance of the Performance Standards, the reason that they were developed, and the criteria used to determine compliance.
Course Description: This course will introduce you to appealable actions in the CACFP, who can file appeals, and how to assist hearing officials to better understand the CACFP. The course will address appealable actions specific to CACFP participation, the role of the hearing officer, and what to expect during proceedings. Learners will receive tips to train hearing officers through testimony if formal training is not permitted. In lesson 5, the course will review facility appeals and suspension.
Course Description: The CACFP New Sponsor Training is designed to provide initial training for those who are new to the CACFP or for participating sponsors with new staff. The training includes important topics such as Civil Rights, Meal Service Planning, Recordkeeping, Financial Management, Documentation, and Responsibilities, Maintaining a Nonprofit Food Service Program and Program Oversight.
Hours: 3
Course Description: This course is designed for all Child and Adult Care Food Program (CACFP) sponsor staff, will review the regulations and procedures of the CACFP, and assist sponsors with regulatory compliance.