This document provides an overview of the professional standards for school nutrition professionals as established by the USDA. It discusses the regulation history and outlines the hiring, training, and record keeping standards. For hiring standards, it separates school districts into size categories and provides the minimum education requirements for directors and preferred education for new directors. For training standards, it specifies the minimum required annual continuing education hours for program directors, managers, and staff over the first two years after the regulations take effect. It also discusses acceptable training topics, formats, and sources. For record keeping, it indicates documentation should be kept for 3 years but no specific format is required.

1. Professional Standards
The Basics and Beyond
Welcome to

2. Moderator
Amanda Freeman
Content Specialist

3. Chat Questions
• Please enter your questions as you think of them during the webinar
• Questions will be answered as appropriate, both during and after
the webinar.
Presentation Availability
• Video will be posted on the PrimeroEdge YouTube account by
Monday, April 13th.
• PDF version of the slides will be available at
www.primeroedge.com/professional-standards-webinar
Housekeeping

4. Presenter
Heather Bell
Product Owner

5. Regulation History & Overview
1 General Information
2 Hiring Standards
3 Training Standards
4 Record Keeping
Questions & Answers

6. Purpose & Intent
Proposed Final
February 4, 2014 March 2, 2015
Comments Under FNS-2011-0030 Citation 80 FR 11077
4 LEA size categories 3 LEA size categories
3 Year Food Safety Certification Renewal 5 Year Food Safety Certification Renewal
Higher annual training hours in ALL categories Lower annual training hours in ALL categories
Hiring options for small districts restrictive Hiring options for small districts allowed flexibility
Education is valued higher than Experience Experience emphasized hiring options
http://www.regulations.gov/#!documentDetail;D=FNS-2011-0030-0241

9. HIRING STANDARDS

11. Size Categories
1 Small LEA (2,499 or less students)
2 Mid Size LEA (2,500 – 9,999 students)
3 Large LEA (10,000 or more students)

12. Oversight of more than one LEA -
The sum of the student enrollment determines the LEA size
category for hiring standards.
Example -
LEA 1 enrollment = 2,000
LEA 2 enrollment = 1,500
Enrollment Total = 3,500 Mid Size LEA standards

14. Minimum Required Education Standards
Minimum Preferred Education Standards
Apply to New Directors Only

17. TRAINING STANDARDS

19. Continuing Education Hours
Year 1
(2015/2016)
Year 2
(2016/2017)
Program Director
(15 hours proposed)
8 hours 12 hours
Program Manager
(12 hours proposed)
6 hours 10 hours
Program Staff
(8 hours proposed)
4 hours 6 hours
State requirements may be higher than Federal requirements

20. Flexibilities
Exceptions for:
< 20 hours/week
Mid-year hires
April, May, and June 2015 training hours count in Year 1.
Directors receive credit for training others
- expected to keep the training content fresh

21. Training Topics
Nutrition 1000
Operations 2000
Administration 3000
Communications / Marketing 4000
Menu Planning 1100 Nutrition Education 1200 General Nutrition 1300
Food Production 2100 Serving Food 2200 Cashier and Point of Service 2300
Purchasing and Procurement 2400 Receiving and Storage 2500
Food Safety and HACCP 2600
Free and Reduced Price Meal Benefits 3100 Program Management 3200
Financial Management 3300 Human Resources 3400
Facilities and Equipment Planning 3500
Communications and Marketing Training 4100

22. Training Formats
Online
In Person
Webinars Interactive Online Sessions
Classroom In-Service Seminar Public Speaker

23. Training Source

24. RECORD KEEPING

25. Conventional Methods
1 Good Ole Paper!
2 Spreadsheet
3 USDA downloadable tool?

26. Documentation Examples
No specified form or document
Food Safety Certifications
Training Certificates
College Transcripts
Attendance Sign-In Sheets
Must keep documentation for 3 years
Periodic review of staff training hours to ensure compliance by
the end of the school year

27. PrimeroEdge Team Work

33. www.primeroedge.com/interested-in-team-work

35. PrimeroEdge is a comprehensive management
solution that includes all modules required to
run a food service operation.
We improve your operations through lowering costs, and
generating higher revenues at higher accountability.
Visit www.primeroedge.com to find out more.
--- Point of Service --- Student Eligibility --- Inventory ---
--- Menu Planning --- Production --- Financials ---
and others

36. THANK
YOU!