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Workshops and Training

School Food Service Training Opportunities Offered by FNM to Florida Districts During the 2009- 2010 School Year

The Office of Food and Nutrition Management (FNM) is offering excellent training opportunities to districts throughout Florida during the 2009-2010 school year. A qualified trainer and/or the appropriate training materials will be provided to districts completing the online request form. Instructors and materials will be provided at NO COST to the district.

FNM is offering the following classes to enhance staff knowledge of school food service procedures and guidelines:

  • Level 1 ServSafe Instruction and Certification: this comprehensive, 10 to 12 hour training offered over 2 days has been developed by the Educational Foundation of the National Restaurant Association (NRAEF) and covers all aspects of current food safety practices. The class is taught by NRAEF-certified instructors and includes the certification exam (a maximum of 2 hours). Staff members passing the ServSafe test are certified in food safety by NRAEF for five (5) years. This session is focused on the person seeking initial ServSafe certification.
  • Level 2 ServSafe Recertification (Refresher/Renewal) Instruction and Certification: this session is a 4-6 hours review of the major components of current food safety developed by the NRAEF. This session is also taught by NRAEF certified instructors and includes the same certification test as above. This session in intended for staff needing to renew ServSafe certification or staff previously instructed in the major components of food safety prior to taking this class and certification exam.
  • Level 3 Food Safety Training: this 4-5 hour class provides major components of food safety plans and procedures based on HACCP principles. Instruction on the process approach to food preparation, holding and service is included. The session is taught by a qualified trainer and includes a small pre and post test and no certification test. The intended audience is staff that needs to learn a solid foundation of food safety but is not required to take the certification test.
  • Production Records Training: this session is 3.5 to 4 hours of instruction on the requirements of the production record to accurately document reimbursable meals. The value of the correctly completed form as an effective management tool is also presented. The form(s) used by the district will be used in the training session conducted by a qualified presenter. This presentation is intended for all staff that may contribute to the accurate and efficient completion of the production record.
  • Menu Planning Training: this session is usually presented in 2-3 hours and includes menu planning requirements to qualify as reimbursable meals for the various age levels. The qualified instructor also reviews additional menu planning considerations of cost, preparation, color, texture, student preferences, etc. This session is intended for all staff and may be adjusted to meet the educational level of the attendees. This also may be combined with the presentation on Dietary Guidelines (need separate online request for each session.)
  • Dietary Guidelines Training: this session is usually presented in 1-3 hours. The qualified instructor provides information on incorporating the guidelines into the menus served by the district. This presentation is intended for all staff and the information presented also may be applied to the attendees’ personal health interests.

Guidelines

Guidelines for school districts interested in scheduling one or more of the above training sessions are:

  • Complete an online request form for each session a minimum of 6 weeks prior to the training date that is convenient for the district and staff. FNM will then contact the district to review details.
  • All online requests must be completed by Friday, November 13, 2009 for training dates through Friday, June 11, 2010.
  • FNM will provide information on the qualified presenter and what education materials will be included.
  • The district will prepare a detailed agenda to be provided to FNM and all potential attendees.
  • The district will track the number of expected attendees. A minimum of 10 registrants is required for each session. Level 1 and 2 ServSafe sessions have a maximum of 35 attendees unless arrangements are made for a second certified proctor.
  • Each session includes four (4) “seats” for food service staff from private and charters schools. The sponsors are required to register their attendees with the district prior to each session. FNM will notify sponsors of the training sessions scheduled in their area.
  • The district will arrange for a meeting location and room that is conducive to learning.
  • The district will arrange to provide audio visual equipment as requested by the FNM trainer.
  • The district will contact FNM prior to the scheduled date for each session to report the expected attendance; any needed adjustments to the schedule, etc.
  • The district will notify FNM whenever a session needs to be cancelled or rescheduled.
  • The district will provide FNM a copy of all sign-in sheets signed by all attendees for each session within one (1) week after the program is completed.
  • The district will provide FNM a completed evaluation of the presentation.
  • The district will distribute the certificates of attendance provided by FNM for each session to all attendees and the ServSafe certification certificates when applicable.

Materials Only

Some districts may want to use their own staff as instructors and need only the educational materials, i.e., ServSafe books, for training programs. FNM will provide education materials.

To request education materials please send an email to Linda Wiley at at least 6 weeks prior to the training date.

Please direct all questions and suggestions for these training sessions to the FNM training coordinator, Linda Wiley, via email at: .

The Office of Food and Nutrition Management is committed to assist school food service departments providing essential training opportunities to enhance their high quality meal programs feeding Florida’s children.