Meets Professional Standards

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1 Meets Professional Standards Lisa Jackson, MS RD LDN, Educational Specialist Let s get started

2 Nondiscrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C ; (2) fax: (202) ; or (3) program.intake@usda.gov. This institution is an equal opportunity provider next

3 After this session, you will learn: 1. Your responsibilities towards professional standards in terms of: Meeting hiring standards as a new School Nutrition Director. Ensuring you and your program s staff meet training requirements. Selecting appropriate trainings for each job school nutrition job category. How to maintain professional standards documentation. next

4 After this session, you will learn: 2. How to use Making It Count to: Provide training that meets USDA s professional standards requirements as a self-study or in a group setting. Stay informed of USDA and Massachusetts specific regulations and best practices. next

5 Professional Standards The Healthy, Hunger-Free Kids Act of 2010 required the United States Department of Agriculture to develop professional standards for National School Lunch Program and School Breakfast Program personnel in a goal to: 1. Assist School Food Authorities in recruiting, hiring, training, and retaining qualified school nutrition staff. 2. Enhance the image of school nutrition professionals and their influence in the community. 3. Build skills and empower staff to lead and efficiently operate school nutrition programs. next

6 Job Categories Director Manager Staff Those who plan, administer, implement, monitor, and evaluate all district-wide aspects of school nutrition programs. regardless of its size, an SFA typically only has one director. Those who have direct responsibility for the dayto-day operations at one or more schools. Those who prepare and serve meals, process transactions at point of service, and review the free/reduced price applications, along with other routine work. Typically, staff do not have management responsibilities. next

Hiring Standards The hiring standards outlined in USDA s Professional Standards are important for anyone working in school nutrition who is interested in climbing the career ladder.

7 Hiring Standards The hiring standards outlined in USDA s Professional Standards are important for anyone working in school nutrition who is interested in climbing the career ladder. This includes: School nutrition directors who are interested in leaving to work in a larger district. School nutrition personnel who are interested in becoming a school nutrition director. next

8 Hiring Standards The hiring standards for school nutrition directors is based on October s LEA student enrollment size and is broken down into three categories: 1. Student enrollment of 2,499 or less 2. Student enrollment of 2,500-9, Student enrollment of 10,000 or more Current school nutrition directors are grandfathered into their role within their LEA student enrollment category, but must meet the hiring standards if they opt to move to a different LEA student enrollment category. next

9 Training Standards In Massachusetts, keep these items in mind when planning your professional development: 1. The number of annual training hours required each school year varies by job category. 2. Training hours cannot be rolled from year to year. 3. Training must be job-specific and intended to help employees perform their duties well. 4. Creditable trainings must be 15 minutes at a minimum. 5. Using nonprofit school food service account funds to pay for appropriate trainings is an allowable cost. next

10 Creditable Training Creditable training hours include: In-person trainings Online trainings Local meetings Webinars Conferences Exhibits at conferences College courses Time spent conducting trainings to his or her staff next

11 Training Topics These creditable trainings MUST fit within at least one of USDA s specified key areas: Key Areas Training Topics Nutrition 1000 Menu Planning (1100) Nutrition Education (1200) Operations 2000 Food Production (2100) Serving Food (2200) Cashier and POS (2300) Administration 3000 Meal Benefit Issuance (3100) Program Management (3200) Financial Management (3300) General Nutrition (1300) Purchasing/Procurement (2400) Receiving and Storage (2500) HACCP (2600) Human Resources and Staff Training (3400) Facilities and Equipment Planning (3500) Communications and Marketing 4000 Communications and Marketing (4100) next

12 Training Resources Where can you find appropriate training for you and your staff? 1. ESE: Nuts & Bolts Series, the Healthy Kids, Healthy Programs Summit, Annual CEP Training, Administrative Review Trainings, Team Up for School Nutrition Success, various other opportunities throughout the year Making It Count! 2. John Stalker Institute: Workshops to Go, Management Institute, Smarter Lunchrooms 3. School Nutrition Association: national and state conferences, regional meetings 4. Institute of Child Nutrition: online courses and face to face trainings 5. The USDA FNS online training library: next

13 Recordkeeping Massachusetts does not require districts to utilize any particular method to document professional standards as long as the method states all of the following information: Each person s name The name of the trainings with: the date the duration the associated learning code(s) Methods could be on paper, in a Microsoft Excel worksheet, or SNA s online resource. next

person s start date Supporting documentation

14 Recordkeeping To make the process more organized and seamless for both you and your reviewer, ESE recommends that you also include: Each person s job description Each person s start date Supporting documentation This would put one of these on all of our faces: next

15 Recordkeeping A best practice would be to have a file for each staff member containing 1. supporting documentation, such as certificates of participation and/or 2. references to supporting documentation, such as see sign-in sheet for x training on x date next

16 Making It Count SMARTTs web project became known as Making It Count. MA ESE s Office for Food and Nutrition Programs contracted UMass Extension to create this interactive website to: Improve the nutritional quality of school meals through meal pattern education. Train LEA personnel in application, verification, meal counting, and meal claiming procedures. next

17 Benefits Entirely online and accessible from anywhere with internet Complete some or all trainings at your own pace Detailed videos and fun interactive activities to enhance learning Downloadable resources and handouts to guide and supplement your trainings Addresses state specific requirements next

18 Benefits Option for continuing education credits recognized by ESE Available in English, Spanish, Portuguese, Haitian- Creole, and Chinese ABSOLUTELY FREE!!! next

19 Topics Making It Count covers: USDA Meal Patterns Breakfast Lunch Afterschool Snack Special Dietary Needs Access and Accountability Meal Benefit Issuance Food Production in Schools next

How districts can use MIC Use Making It Count to: Train new staff members Review material with existing staff Cross-train staff Complete professional

20 How districts can use MIC Use Making It Count to: Train new staff members Review material with existing staff Cross-train staff Complete professional standard requirements Download helpful materials for use in kitchen Find school nutrition program resources Inform administrators about the program next

21 Let s check it out! next

22 Unscrambling Offer vs. Serve An activity provided by MIC. next

23 School Offers Carrot Sticks Hot Dog on WG bun Pineapple Cup Sweet Potato Fries Pear WG Oatmeal Cookie

24 School Offers Carrot Sticks Pineapple Cup Pear WG Oatmeal Cookie Sweet Potato Fries Hot Dog on WG bun Is this meal reimbursable?

25 School Offers Carrot Sticks Pineapple Cup Pear WG Oatmeal Cookie Sweet Potato Fries Hot Dog on WG bun Is this meal reimbursable? YES

26 School Offers Apple Crisp Oven Fries Hamburger on WG bun Orange Green Beans Canned Pears

27 School Offers Oven Fries Orange Green Beans Apple Crisp Canned Pears Hamburger on WG bun Is this meal reimbursable?

28 School Offers Oven Fries Orange Green Beans Apple Crisp Canned Pears Hamburger on WG bun Is this meal reimbursable? YES

29 School Offers Celery Sticks Sunbutter & Jelly on WG Bread Apple Juice Kiwi Slices Carrot Sticks

30 School Offers Celery Sticks Apple Juice Kiwi Slices Carrot Sticks Sunbutter & Jelly on WG Bread Is this meal reimbursable?

31 School Offers Celery Sticks Apple Juice Kiwi Slices Carrot Sticks Is this meal reimbursable? YES Sunbutter & Jelly on WG Bread

32 School Offers Raisins Beef Tacos on WG Tortillas Lettuce and Tomato Black Bean Salad Watermelon

33 School Offers Raisins Lettuce and Tomato Black Bean Salad Watermelon Beef Tacos on WG Tortillas Is this meal reimbursable?

34 School Offers Raisins No fruit or vegetable taken Lettuce and Tomato Black Bean Salad Watermelon Beef Tacos on WG Tortillas Is this meal reimbursable? NO

35 School Offers Mixed Fruit Cup Salad with chicken and shredded cheese Salad Dressing Banana

36 School Offers Mixed Fruit Cup Banana Salad Dressing Salad with chicken and shredded cheese Is this meal reimbursable?

37 School Offers No Grain Offered Mixed Fruit Cup Banana Salad Dressing Is this meal reimbursable? NO Salad with chicken and shredded cheese

38 School Offers Garlic Breadstick WG Pasta with Sauce Carrot Sticks Garden Salad Apple Strawberry Cup

39 School Offers Carrot Sticks Garden Salad Apple Strawberry Cup Garlic Breadstick WG Pasta with Sauce Is this meal reimbursable?

40 School Offers Carrot Sticks No Meat/ Meat Alternate Offered Garden Salad Apple Strawberry Cup Garlic Breadstick Is this meal reimbursable? NO WG Pasta with Sauce

41 School Offers WG Roll Broccoli Popcorn Chicken Fresh Grapes Mashed Potatoes Canned Peaches

42 School Offers Popcorn Chicken Fresh Grapes WG Roll Broccoli Mashed Potatoes Canned Peaches Is this meal reimbursable?

43 School Offers Popcorn Chicken Fresh Grapes WG Roll Broccoli Mashed Potatoes Canned Peaches Is this meal reimbursable? YES

44 School Offers WG Pancakes Orange Juice Sausage Links Maple Syrup Applesauce

45 School Offers Sausage Links Orange Juice Applesauce Maple Syrup WG Pancakes Is this meal reimbursable?

46 School Offers No Vegetable Offered Sausage Links Orange Juice Applesauce Maple Syrup WG Pancakes Is this meal reimbursable? NO

47 SERVE ONLY School Offers WG Cheese Pizza Peach Raisins Pepper Strips

48 SERVE ONLY School Offers Peach Raisins Pepper Strips WG Cheese Pizza Is this meal reimbursable?

49 SERVE ONLY School Offers Under Serve Only, student must take all items offered Peach Raisins Pepper Strips Is this meal reimbursable? NO WG Cheese Pizza

50 SERVE ONLY School Offers Canned Peaches Sautéed Greens Roast Turkey Brown Rice Sweet Potato Fries

51 SERVE ONLY School Offers Canned Peaches Sautéed Greens Sweet Potato Fries Brown Rice Roast Turkey Is this meal reimbursable?

52 SERVE ONLY School Offers Canned Peaches Sautéed Greens Sweet Potato Fries Brown Rice Roast Turkey Is this meal reimbursable? YES

specific updates from ESE Tips and best practices

53 MIC Newsletter Last Fall, ESE launched the Making It Count Newsletter. This newsletter addresses: Updates from the Director of ESE s FNP Updates from USDA State specific updates from ESE Tips and best practices for your school nutrition programs ESE Training opportunities Important dates to remember next

54 MIC Newsletter Currently, the Making It Count newsletter gets sent out to each sponsor s School Nutrition Director and Business Manager. We encourage School Nutrition Directors to distribute the MIC Newsletter to their staff. If you are not receiving the newsletter but would like to, ask your Director! next

55 MIC Newsletter We are always looking for new material for our newsletter so please: Share your best practices Bring forward program concerns Ask any program related questions that we can bring forth to ESE staff and other programs across the state Use this as an opportunity to connect with ESE staff and network with your peers next

56 Thanks Questions? Lisa at or next

January/February 2019 Food Services Newsletter. What s on the Menu? HS Lunch Menu MS Lunch Menu Elementary Lunch Menu

January/February 2019 Food Services Newsletter What s on the Menu? HS Lunch Menu MS Lunch Menu Elementary Lunch Menu Article written by Valerie Thibaud Coordinated Program in Dietetics Framingham State