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.
Food Allergies in School Nutrition Programs – Avoiding Cross-Contact
This course is part three of a four-part series designed to give you tips and tools for preparing and serving safe food for children with food allergies. Part three discusses how to avoid cross-contact – the accidental spread of allergens – while storing, preparing, and serving meals to students with food allergies.
Food Allergies in School Nutrition Programs – General Food Allergies
This course is part one of a four-part series designed to give you tips and tools for preparing and serving safe food for children with food allergies. Part one discusses food allergies, food intolerances, and handling a food allergy emergency.
Basic Culinary Math: Operations with Fractions
Basic Culinary Math: Operations with Decimals
Basic Culinary Math: Operations with Whole Numbers
FBG Module 1: Overview of the FBG for CNPs
In this module you will learn about the Food Buying Guide for Child Nutrition Programs (FBG). The FBG is available online as an interactive web-based tool, mobile app, and downloadable, printable PDF. The FBG is a resource with built-in tools. Each of these tools will be covered in a separate module. These tools include the […]
FBG Module 2: Recipe Analysis Workbook (RAW)
In this module you will learn what the Recipe Analysis Workbook (RAW) is, what its components are, and how to calculate meal pattern contributions for standardized recipes. You will be guided through the RAW using creditable ingredients from the following meal components: vegetables (including subgroups), fruits, meats/meat alternates, and grains.
Civil Rights in Child Nutrition Programs
Annual Civil Rights training for all entities reimbursed with federal funding from the United States Department of Agriculture (USDA) Food and Nutrition Service (FNS) to ensure compliance and enforcement of the prohibition against discrimination in all USDA nutrition programs.
Basic Culinary Math: Calculating Food Cost
