Food Safety in Child Care, formerly known as Serving Safe Food in Child Care, is based on the four principles of the Fight BAC© program: Clean, Separate, Cook, and Cool. Developed specifically for child care providers in the CACFP environment, it provides four hours of face-to-face food safety training for foodservice employees in child care.
Diets rich in vegetables, fruits, whole grains, legumes, and nuts are consistently linked to lower obesity rates, blood cholesterol levels, and blood pressure. The Academy of Nutrition and Dietetics notes the benefits of eating more plant-based meals, stating this type of diet is appropriate for all stages of life, including childhood, adolescence and athletes. Encouraging kids to choose tasty foods that happen to be meatless even just one day a week will have a beneficial impact on their health for a lifetime.
A review of the knowledge and skills necessary for school nutrition professionals to effectively communicate to a variety of audiences. Adult learning theories form the basis of presentation, instructional, and written communication skills necessary for public relations and marketing strategies in school nutrition programs. Focus is placed on the role of school nutrition directors in promoting quality food service programs as a component of comprehensive school health programs.
An investigation of the principles of management and organizational behavior needed for leaders of Child Nutrition Programs in schools. Topics include: management theory, managing human resources, financial data analysis, productivity, governmental regulations, and quality assurance programs.
A study of current trends and practices in school food service. The course includes: concepts of food safety, menu planning, procurement, marketing, customer service, layout and design, and financial management. Students work on planned case studies and projects particular to their own school operations.
An overview of the role of technology in managing child nutrition programs in schools. Special emphasis is placed on maximizing the use of computer technology in school food services. Investigations include purchase and implementation of computer hardware and software used in these programs. Topics include: nutrient analysis and menu planning, computerization of food service management functions (production, forecasting, procurement), business functions (financial management, point-of-sale systems), and office functions.
Learn about gluten, food sources, how to identify gluten using the food label and strategies to meet the special dietary needs of students on a gluten free diet.
Enhance your communication skills, practice handling sensitive topics and discover strategies to strengthen communication within your school nutrition program.
Interactive training on making proper menu substitutions while meeting the meal pattern requirements for offer vs. serve.
Learn the difference between food allergies and intolerance, the most common food allergies, how to read labels for allergens, and other strategies to manage food allergies in your school. This workshop is recognized by ESE and MDPH as an acceptable training required in the Allergen Awareness Act, M.G.L.c.140, § 6B.