Course guides participants in learning to forecast the types and volume of products needed for your school meal programs by assessing past records and considering future demands. Some best practices including use of cycle menus, standardized recipes, and production records which help contribute to a successful, efficient, financially sound operation are covered in this course.
This training is available online
Course provides training on crediting of grains, including grain based desserts, fruits , vegetables, meats, milk, product formulation statements, CN Labels, includes pre-test and final test, as well as activities to test knowledge.
This online class covers the Process Approach to Hazard Analysis and Critical Control Point Food Safety System. Learn the key requirements for developing a HACCP plan and become familiar with the seven steps which make up the Process Approach to HACCP.
Promotes purchasing of locally sourced fresh fruits and vegetables in child nutrition programs. Successful "Farm to Fork" programs involve education, flexibility, communication, and diligence in food safety. Learn about Good Agricultural Practices (GAPs), food safety plans and audits, geographic preferences, and produce specifications.
Dig into information on gardening initiatives and the benefits of an on-site edible garden program. Learn about steps for starting an on-site garden and the importance of widespread local support for this farm-to-fork effort. Good Agricultural Practices (GAPs) and food safety procedures for an edible garden are also covered.
This course will provide State agencies with a better understanding of special considerations for procurement for school nutrition programs.
This course will provide State agencies with a better understanding of how procurement works; planning, executing, and administering a competitive procurement.
This course will provide State agencies with a better understanding of how to best perform responsibilities in the area of SFA procurements, and provide more information on the Federal procurement process requirements.
This course is an overview of the USDA Foods processing basics and includes a basic description of the processing, the types of processing available, and the value pass through systems.
USDA Foods: Primer 2 consists of three lessons that provide an overview of the USDA Foods complaint process, holds and recalls, and disaster response using USDA Foods.