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PROFESSIONAL STANDARDS FOR STATE and LOCAL SCHOOL DISTRICTS

PROFESSIONAL STANDARDS FOR STATE and LOCAL SCHOOL DISTRICTS. Wynona Bryant-Williams, Ph.D. Special Assistant for Projects/Training. PURPOSE. To establish minimum professional standards for school nutrition personnel who manage: National School Lunch Program National School Breakfast Program.

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PROFESSIONAL STANDARDS FOR STATE and LOCAL SCHOOL DISTRICTS

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  1. PROFESSIONAL STANDARDS FOR STATE and LOCAL SCHOOL DISTRICTS Wynona Bryant-Williams, Ph.D. Special Assistant for Projects/Training

  2. PURPOSE • To establish minimum professional standards for school nutrition personnel who manage: • National School Lunch Program • National School Breakfast Program

  3. EXPECTATIONS • To Provide: Consistent national standards for nutrition professionals and staff.

  4. BENEFITS • To ensure that key school nutrition personnel are meeting minimum professional standards. • In Order to: • Adequately perform the duties and responsibilities of their positions.

  5. FORMAT OF PRESENTATION • Divided into two parts: Standards for: Education Requirements Hiring Requirements

  6. TO CREATE HIRING STANDARDS

  7. State Personnel • Child Nutrition Director’s • Child Nutrition Manager’s • Local School Nutrition Personnel (Workers) All personnel in these programs are to complete annual continuing education training.

  8. How Did These Changes Come About? Responses to amendments made by section 306 of the HEALTHY, HUNGER-FREE KIDS ACT OF 2010 (HHFKE)

  9. Requires USDA To: • Establish professional standards for school nutrition personnel. • Requires each state to provide at least annual training to local education agency and school nutrition personnel.

  10. SECTION 306 • Establish a program of mandatory education training, and certification for all school nutrition directors responsible for the management of a school food authority.

  11. Section 306 (cont’d) • Requires the local educational agency or School Food Authority to ensure nutrition personnel completes: • Training • Certification

  12. Section 306 (cont’d) • Personnel must demonstrate competence in areas covered.

  13. Section 306 (cont’d) • Requires each State to provide at least annual training in administrative practices.

  14. Section 306 (cont’d) • In addition to the State dept. offering training, please visit National Food Service Management Training website for additional training: • www.nfsmi.org And Food and Nutrition Services (FNS)

  15. Definition of Terms • LOCAL EDUCATIONAL AGENCY • The authority responsible for the administrative control of public or private nonprofit educational institutions. • REFERS TO: • School food authority, which is the governing body that has the legal authority to operate the school meal programs

  16. State Directors • Those individuals at the state level providing oversight of the National School Lunch Program (NSLP) and School Breakfast Program (SBP). • Note: In some states, this individual could also be responsible for distributing commodities.

  17. SCHOOL NUTRITION DIRECTORS • Local individuals directly responsible for the management of the day-to-day operations of the school nutrition programs for all participating school.

  18. School Nutrition Managers • Individuals directly responsible for the management of the day-to-day operations of school nutrition programs.

  19. SCHOOL NUTRITION PROGRAM STAFF • Individuals without managerial responsibilities who are involved in routine operations of school nutrition program. EXAMPLES INCLUDE: Prepare and serve meals Process transactions at the point of service Review free/reduced price applications

  20. NOTE: Food Management Companies • These definitions apply whether a district is being operated by a food management company or not.

  21. DUAL ROLES • If an individual fulfills both the roles of director and manager, the individual would be required to meet the proposed requirements for the Director.

  22. START DATE JULY 1, 2015

  23. HIRING STANDARDS FOR PROGRAM DIRECTORS • Must meet minimum educational requirements: • These requirements are broken down into LEA’s student enrollment size.

  24. STUDENT ENROLLMENT SIZES ARE BROKEN DOWN INTO: • 2,499 STUDENTS OR LESS • 2,500 - 9.999 • 10,000 – 24,999 • 25,000 OR MORE

  25. RATIONALE As LEA size increases: Levels of responsibility and complexity increases and necessitates a higher minimum educational level.

  26. FOR SMALLER LEA SIZES • Some level of prior relevant school nutrition program experience in addition to the educational requirements.

  27. EXCEPTION • At all LEA sizes, if a new director has attained a bachelor’s degree or higher in an academic major area of concentration, no prior experience would be required – HOWEVER IT IS STRONGLY ENCOURAGED THAT DISTRICTS SEEK INDIVIDUALS WITH AT LEAST ONE YEAR OF MANAGEMENT EXPERIENCE.

  28. ENROLLMENT OF 2,499 STUDENTS OR LESS Director’s: Bachelor’s degree or equivalent education experience Foods and Nutrition Food Service Management Dietetics

  29. Area of Concentration (cont’d) • Family and Consumer Sciences • Nutrition Education • Culinary Arts • Business or a related field

  30. 2,499 Enrollment Continued • A bachelor’s degree, or equivalent educational experience – in any academic major or area of concentration. AND A State recognized certificate in the following: Food and Nutrition Food Service Management

  31. 2,499 Enrollment Continued • Dietetics • Family and Consumer Science • Nutrition Education • Culinary Arts • Business

  32. 2,499 Enrollment Continued ASSOCIATE’S DEGREE: • Dietetics • Family and Consumer Science • Nutrition Education • Culinary Arts • Business • AND at least one year of relevant school nutrition program experience

  33. 2,499 Enrollment Continued • HIGH SCHOOL DIPLOMA OR GED • At lease five (5) years of relevant school nutrition program experience.

  34. 2,499 Enrollment Continued • In rural areas , particularly, it is suggested and highly encouraged that if director’s are hired WITHOUT an Associate’s degree, that the school food authority and/or State agency train these directors and encourage them to attain this degree within five (5) years.

  35. LEA Student Size: 2,500 – 9,999 • Possess one of the following: • A bachelor’s Degree • A Bachelor’s Degree AND a State-recognized certificate in food and nutrition • An Associate’s Degree (at least one year of relevant school nutrition program experience)

  36. LEA Student Size: 2,500 – 9,999 • School Food Authorities are strongly encouraged to seek out individuals who possess a bachelor’s degree or higher or individuals who are interested in pursuing a bachelor’s degree – post-hire. • PLUS • ONE year of relevant school nutrition program experience.

  37. LEA STUDENT SIZE: 10,000-24,999 • AT THE TIME OF HIRING • A bachelor’s degree or equivalent educational experience • A bachelor’s degree, and a State-recognized certificate

  38. LEA STUDENT SIZE: 10,000-24,999 • School Food authorities would be strongly encouraged to seek out individuals who possess or are willing to work toward a master’s degree with an academic major or area of concentration in field already noted.

  39. LEA STUDENT SIZE: 10,000-24,999 • Additionally, • Director’s at this level are being asked to: • 3 credit hours at the university level in food management, and • 3 credit hours in nutritional sciences at the time of hire.

  40. LEA STUDENT SIZE: 25,000 • A bachelor’s degree, or equivalent educational experience. • A bachelor’s degree and a State-recognized certificate. • A Master’s degree or willingness to work towards a master’s degree.

  41. LEA STUDENT SIZE: 25,000 • School Food Authorities are strongly encouraged to seek individuals with at least one year of management experience, preferably in school nutrition programs.

  42. REGARDLESS OF LEA SIZE • ALL SCHOOL NUTRITION PROGRAM DIRECTOR’S SHOULD HAVE A GOOD WORKING KNOWLEDGE OF FOOD SAFETY TO PROVIDE HEALTHFUL AND SAFE SCHOOL MEALS.

  43. FURTHER REQUIREMENTS REGARDLESS OF LEA SIZE • Eight (8) hours of food safety training within three (3) years prior to their starting date OR Complete such training within 30 calendar days of the employee’s starting date.

  44. FUTURE PLANS OF FNS • To create a certificate program to acknowledge varying levels of training completed that will align with the minimum required annual continuing education/training required in this regulation.

  45. FUTURE PLANS OF FNS (cont’d) • Certificate program would consist of four (4) areas: Nutrition Operations Administration Communications/marketing

  46. FUTURE PLANS OF FNS (cont’d) FOR COOKS AND SERVERS: Training may be needed in Receiving Storage, Point of service

  47. FUTURE PLANS OF FNS (cont’d) cashiering, food production, and serving food. ALL POSITIONS INVOLVED IN HANDLING FOOD SHOULD RECEIVE FOOD SAFETY TRAINING.

  48. TRAININGBEGINNING JULY 1, 2015 • Director (s) completes at least 15 hours of annual continuing education. TOPICS SHOULD INCLUDE: Administrative Practices completing applications certification

  49. TOPICS SHOULD INCLUDE (cont’) • Verification • Meal counting • Meal claiming procedures • Other topics as determined by FNS.

  50. TRAINING FOR MANAGERS • After the first year of hire: • Manager needs to complete at least 12 hours of annual continuing education/training. TOPICS FOR TRAINING: • Verification • Meal counting • Meal claiming procedures

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