Manager’s Corners (Formerly No Time to Train)
Available in English and Spanish Manager’s Corner provides a method for using and training with many of the Institute of Child Nutrition’s resources. These resources are designed to give directors/managers an easy-to-use lesson plan for training staff in various topics. Each lesson is roughly 15 minutes.
Nutrition 101, 4th Edition
Meets Level 1 certification requirement. School nutrition staff and school nutrition managers need to understand basic nutrition. Completion of this course will give participants a basic foundation in nutrition, current dietary guidance, the importance of physical activity in health, and awareness of personal taste preferences and healthful food choices.
Portion Control
Food Allergies in School Nutrition Programs – Reading Food Labels
This course is part two of a four-part series designed to give you tips and tools for preparing and serving safe food for children with food allergies. Part two discusses reading labels for food allergens.
Food Allergies in School Nutrition Programs – Accommodating Food Allergies in Schools
This course is part four of a four-part series designed to give tips and tools for preparing and serving safe food for children with food allergies. In this course, you will learn strategies and techniques for accommodating students with food allergies in schools.
HR Series – Delegating and Emplowering
Key Performance Indicators (KPI) Series: Meal Counts and Participation
Key Performance Indicators (KPI) Series: Productivity and Labor
Food Safety in Schools
Meets Level 1 certification requirement. Designed to provide school nutrition employees with up-to-date information on food safety. This training contains lessons and activities which allow participants to be actively involved in learning the food safety concepts needed to prepare and serve food safely and to keep school nutrition facilities safe and sanitary. The chapters cover […]
Introduction to HACCP for SNPs
This course is for front-line staff. It discusses the basics of HACCP principles, explains why it is important for school nutrition staff to follow the school’s food safety plan, and relates the knowledge back to the individual’s school environment.
