Course Catalog

Table of Contents

Summer Food Service Program

Budget

Explains how to handle budgets at the end of the SFSP and the allowable uses of said funds.

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Advance Payments and Excess Funds

Discusses regulations for administering advanced payments, allowable costs, deadlines, and the process for requesting an advanced payment.

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Community Outreach

Discusses State community outreach efforts, partnerships, and mobile feeding sites. Summer BreakSpot Challenge, the six awards offered and the criteria for achieving these awards, and how to apply for each award.

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State Agency Reviews

Explains the purpose of conducting Administrative Reviews and what the reviews entail, frequent finding in past reviews, and an overview of the review process and documents required.

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Sponsor and Staff Training

Discussed the need for staff training, training requirements, and record retention for training records.

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Program Documentation

Identifies the numerous program documents required for operation. Presents the importance of documentation, record retention requirements, and optional forms available to sponsors.

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Menu Planning

Identifies required meal components and portion sizes, discusses the menu approval process, and explains the role of each staff member involved in meal preparation and service. Additionally, the purpose for production records and how to complete the record is discussed.

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Site Types

Discussion on site eligibility, the various types of sites available to the Summer Food Service Program, and requirements for each site types.

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Applying for the SFSP

An overview of the program's history and a brief discussion to the regulations, cost requirements, reimbursements, and the purpose for annual training.

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Food Safety and Health Department Reviews

Discusses the importance of food safety practices and the Health Department’s food service review process along with the responsibilities of a Food Service Program sponsor during the review cycle.

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Breakfast Training

The purpose of this course is to introduce the School Breakfast Program and to focus on identifying meal components, daily and weekly minimums, and Offer versus Serve (OVS) procedures.

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Lunch Training

These lessons will focus on the meal pattern requirements of the National School Lunch Program and how to implement the Offer versus Serve (OVS) provision.

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Additional National School Lunch Program

Food Safety Basics

In this lesson, you will learn about the process for developing and maintaining a food safety plan, principles for controlling hazards, and different types of food contamination.

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Vendor Training

Vendor Rules and Regulations

An in-depth discussion on how vendors can work with sponsors of the National School Lunch and Summer Food Service Programs to provide complete, reimbursable meals that meet federally regulated standards and comply with federal and state procurement rules.

Vendor Meal Patterns for NSLP and SFSP

Identifies required meal components and portion sizes for both the NSLP and SFSP. Additionally, the purpose for production records and how to complete the record is discussed.

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Going Forward

This lesson will walk you through the steps for the NSLP approval and filing claims process.

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FANS Claims

Sponsors are required to submit claims for reimbursement through Florida Automated Nutrition System (FANS). The purpose of this training course is to provide you with the instructions on how to add an original claim, review claim month and year summary, and submit a claim for payment via the FANS.

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FANS Site Application

National School Lunch Program (NSLP) sponsors are required to submit a site application through the Florida Automated Nutrition System (FANS). This lessons focuses on the Site module in which the sponsors will retain all the documentation including records, site information, types of enrollment, and site application.

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FANS Sponsor Application

The Division of Food, Nutrition and Wellness (FNW) uses the Florida Automated Nutrition System (FANS) to provide sponsors with an online application, claiming, and reporting system. The FANS allows prospective sponsors to submit an NSLP sponsor application and required documents. In addition, sponsors can access and review data and information that have already been submitted.

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Preoperational Visit

Prospective sponsors must demonstrate that they fully understand how to operate the program prior to being approved. This lesson will provide you with steps of preparation for a preoperational site visit.

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On-site Reviews

This lesson will focus on the process for on-site reviews, part of the Sponsor Application Process training.

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Edit Checks

On-site reviews are conducted by sponsors and must be done for NSLP if a sponsor has multiple sites and for any sponsor participating in ASSP. This lesson will guide you through the process of conducting edit checks for your school.

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Meal Counting

In this training, you will learn the following components related to meal counting procedure:

  • Point of Service (POS)

  • Rosters

  • Out-of-cafeteria meals and field trips

  • Offer versus Serve

  • Alternative procedures and records

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Verification

This training lesson will focus on the verification requirements and procedures. The lesson also demonstrates how to fill out the FNS-742 form for reporting verification data.

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Eligibility

This training contains information on determining eligibility for free and reduced price meals, releasing public notification, preparing an application packet, calculating income conversion, and identifying different types of applications.

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Wellness Policies

This training lesson will introduce federal legislation and state requirements that define local school wellness policies. The training will also walk you through steps in creating wellness policies.

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Meal Certification

This lesson focuses on the certification worksheet, which is required for new sponsors to apply for participation in the National School Lunch Program (NSLP). The certification worksheet is one part of the approval process. It specifically addresses menu and nutrient requirements.

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Meal Pattern and Grain Requirement

This training will provide you with the summary of meal pattern requirements for SBP and NSLP. Food components and nutrition standards, as well as the implementation timeline, will be discussed. You will also learn about grain requirements, common whole grains, and how to add whole grains to menus in child nutrition programs.

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Applying for the NSLP

This training will explain the overall sponsor application process and sponsor responsibilities. In addition, this training will provide resources that you need in order to complete the application process. This training will also provide an introductory overview of select programs offered by the Florida Department of Agriculture and Consumer Services.

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USDA Foods

The Florida Department of Agriculture and Consumer Services, Division of Food, Nutrition and Wellness, Bureau of Food Distribution administers the National School Lunch USDA Foods program. The Division of Food, Nutrition and Wellness consolidates orders for the State, and monitors the receipt, storage, and delivery of USDA Foods to sponsors.

Lesson One

This lesson covers the USDA Foods program and its operation with the National School Lunch Program. The focus of this lesson is the USDA Foods Program, whereas, Lesson Two describes the USDA Foods Processing Program.

Lesson Two

The focus of Lesson One was the USDA Foods Program, whereas this lesson focuses on the Processing of USDA Foods.

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Standardized Recipes

The United States Department of Agriculture (USDA) defines a standardized recipe as a recipe that has been tried, tested, evaluated and adapted for use by a food service operation. This training will discuss the importance of using standardized recipes, explain their main components, and provide step-by-step instructions on how to determine each component contribution. Steps on how to develop and use standardized recipes in school food service programs will also be provided.

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School Gardens

This training provides an overview of the Farm to School Sustainable School Garden Program and the development of plans and resources to maintain a sustainable garden.

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Receiving and Storing

Lesson One: Inventory Management

Inventory Management is the first lesson in the Receiving and Storing training. The lesson presents the basic concepts of inventory management. It also provides a brief overview of inventory-management related topics such as: financial control, food safety, emergency management plans (EMPs), and disaster preparedness/response.

Lesson Two: Storing Foods

This Storing Foods lesson is the second lesson of the Receiving and Storing training. This lesson provides an overview of proper storage practices that keep food secure, minimize waste, and maximize food safety through proper storage practices. The lesson also discusses temperature control, product dating and turnover, and inventory control.

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HealthierUS School Challenge (HUSSC)

This lesson will introduce the HUSSC, the benefits of receiving an award, and the documents required for the application process. The primarily focus of this lesson is in presenting the HUSSC criteria and respective requirements for each award. There are four award levels--Bronze, Silver, Gold, and Gold Award of Distinction, for which schools can apply.

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Fresh Fruit and Vegetable Program

Discusses the program's history, administration, eligibility, eligibility, nutrition education components, and reimbursable costs.

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Food Production Records

Identifies required meal components and portion sizes, discusses the menu approval process, and explains the role of each staff member involved in meal preparation and service. Additionally, the purpose for production records and how to complete the record is discussed.

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Food Allergy Training

The Food Allergy course has been created to introduce Food Allergies and address the need for a standard of care among Florida's school nutrition professionals and administrative staff. It is not intended to replace any training or information provided by a school/district nurse or other medical professional.

Food Allergy Training for Staff

This lesson will discuss both food allergies and how they are different from food intolerances. The eight common food allergens will be introduced for allergy awareness and prevention of allergic reactions.

Food Allergy Training for Directors

Directors play an important role in managing a child's food allergies. Successful management practice can reduce the potential for allergic reactions to occur. Food allergy reactions may occur not just in the cafeteria, but in all areas of the school including transportation.

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Florida Direct Certification

This lesson will introduce the Florida Direct Certification (FDC), the benefits associated from using the system, and an overview of navigating the system and its primary features. The primary focus of this lesson will demonstrate the process of using the system to determine student eligibility for participation in the National School Lunch Program (NSLP).

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Financial Management

Financial information provides consistency and comparability for users. Managing the financial resources of the food service operation is critical to the success of the program. Basic accounting principles and financial management concepts must be in place to provide a uniform basis for gathering, recording, and interpreting financial data. Also, financial statements can then be used to analyze and evaluate program operations.

Lesson One: Basic Financial Management Concepts

Financial Management Lesson One, Basic Financial Management Concepts, focuses on basic accounting principles, important key terms, statements for revenue and expenditures, allowable versus non-allowable expenditures, revenue for non-profit school food service, as well as direct cost versus indirect costs.

Lesson Two: Preparation of Financial Statements

Financial Management Lesson Two, Preparation of Financial Statements, focuses on the excess net cash threshold, paid lunch equity (PLE), federal single audit, and financial reporting timeline.

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Farm to School

Lesson 1: Introduction

This introductory training will explore the history of Farm to School efforts and provide instruction on how to implement, promote, and evaluate a Farm to School program in the National School Lunch Program.

Lesson 2: Buying Local

This training explores the Farm to School program further and explains how to define and procure local foods, menu planning, and the Florida harvest timeline.

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Community Eligibility Provision

The Community Eligibility Provision (CEP) is a 4-year reimbursement option for eligible high poverty area sponsors of the National School Lunch Program. A sponsor may participate in CEP for some or all schools under the sponsor.

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Communication and Conflict Management

The purpose of this training course is to help improve one's communication and conflict resolution skills. Conflict can manifest itself in many ways: an angry customer, a hungry child, or an unhappy co-worker. In order to better manage your own response to these situations, this course helps you to recognize that conflict is the start to an ongoing communication process. Through this training, you will learn many different ways to communicate and hopefully, resolve the conflicting situation.

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Administrative Reviews

Sponsors are subject to Administrative Reviews by the Division of Food Nutrition and Wellness (FNW). The purpose of this training course is to provide you with the information regarding the process including pre- and post-visit procedures and the five areas that are assessed in the Administrative Review process.

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Smarter Lunchroom Movement

Discusses behavioral economics and the six principles of the Smarter Lunchroom Movement, provides guidance on establishing connections with school community members, and introducing smarter lunchrooms to the school board.

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Special Diets

Lesson 1: Overview and Medical Statement

Introduces the concept of special diets and how they are provided through the National School Lunch Program. Also reviews the suggested used of the State's Medical Statement, and provides a workflow for ensuring open communication.

Lesson 2: Texture Modification

Discusses the need for texture modification to foods, the differences between pureed, mechanically altered, chopped, and regular diets consistency in foods, and how to ensure quality and satisfaction with modified foods.

Lesson 3: Diabetes

A discussion of diabetes management in a school food service setting; including an overview of diabetes, the diabetic exchange list, proper carbohydrate counting, and legal considerations.

Lesson 4: Inborn Errors of Metabolism

This lesson provides an overview of rare genetic disorders that affect the ability to metabolize, or digest certain nutrients.

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Civil Rights

The goal of this lesson is to provide a clear understanding of Civil Rights and expectations the United States Department of Agriculture (USDA) has for those organizations participating in Food and Nutrition Programs.

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Procurement

Lesson 1: Specifications and Preparing Bid Solicitations

Provides an overview of the entire procurement process from specifications and preparing bid solicitations to contract management and monitoring.

Lesson 2: Ordering and Purchasing

Provides guidance regarding the various phases of solicitation and contracting processes.

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Competitive Foods

This is the Smart Snacks in Schools: Competitive Foods training lesson. This lesson will cover the USDA’s “All Foods Sold in Schools” Standards and how they affect competitive foods being sold in Florida public schools.

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Eligibility Determination

The National School Lunch Program sponsors are required to provide student households with an opportunity to apply for free or reduced-price meals. This training will provide specific guidance and reviewing application process to assist the sponsors in accurately determining student’s eligibility for meal benefits. Other requirements for the eligibility determination will also be discussed.

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ASSP: Meal Patterns

The Afterschool Snack Program (ASSP) is a federally assisted snack program operating in public and nonprofit private schools and residential child care institutions. The ASSP operates similarly to the National School Lunch Program (NSLP). In this training, you will learn an overview of ASSP, specifically about sponsor requirements, eligibility criteria, meal patterns, and meal counts and services. The training will also discuss the ASSP application and management process and your roles and responsibilities as a sponsor.

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TEFAP: Sub-Distributors

The Emergency Food Assistance Program (TEFAP) training for sub-distributing agencies (SDA) and local distributing agencies (LDA) is designed for those who enter into a contract or an agreement with a contracted distributing agency (CDA) to distribute foods as part of The Emergency Food Assistance Program (TEFAP).

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TEFAP: Contracted Distributing Agencies

The Emergency Food Assistance Program (TEFAP) training for Contracted Distributing Agencies (CDA) covers the fundamentals of TEFAP including its history, administration, CDA responsibilities, inventory management, Sub-Distributing Agency (SDA) and Local Distributing Agency (LDA) guidelines, distribution, as well as the use of administrative funds. You will also learn how to use the Web-based Supply Chain Management (WBSCM) through receipting and receiving of shipments.

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Last modified: Wednesday, 5 July 2017, 2:09 PM