ABCs of School Nutrition Program Catalog

University of Illinois Extension is the flagship outreach effort of the University of Illinois at Urbana-Champaign, offering educational programs to residents of all of Illinois’ 102 counties — and far beyond.

Extension is based in the College of Agricultural, Consumer, and Environmental Sciences (ACES) and works with all colleges and units of the University of Illinois at UrbanaChampaign.

Communities are directly served by Extension staff in 27 units throughout Illinois.

Extension educators in local offices and specialists located on the U of I campus develop and deliver in-depth and research-based programming locally, in regional venues, and through distance-learning technologies.

In 2015, Extension began a partnership with the Illinois State Board of Education (ISBE) to create the ABCs of School Nutrition program.

Our mission is to increase the professional capacity of school nutrition employees across Illinois by providing professional development opportunities that enable them to enhance and maintain the success of their school nutrition program. We also aim to support any additional learning needs of Illinois school food service staff.

To fulfill this mission, Extension staff are located around the state to work with their local school districts and provide direct assistance. The trainings and workshops provided by ABCs of School Nutrition satisfy the USDA Professional Standards requirements for school nutrition professionals.

Keep up with us and fully engage with ABCs of School Nutrition by connecting with us online. On our social media accounts, blog, and website, we share resources, best practices, school nutrition news, photos, and success stories from schools working with us.

And don’t forget — we have contests and giveaways!

@ABCsNutritionIL

In honor of School Nutrition Employee Week and School Lunch Hero Day 2017 (May 5), we held a social media contest asking for School Lunch Hero nominations from around the state. Pam Kilmer (Cook, left) and Donna Waters (Cafeteria Manager, right) of Olympia North Elementary School in Danvers, IL were named as co-winners. Donna and Pam were nominated in SEVEN separate entries by their colleagues, who had a lot of great things to say about them.

They were nominated as a duo because as one nominator wrote, “Donna and Pam are a cohesive unit.”

Another stated, “I know we were supposed to pick only one, but it would be impossible to do this for our school.” Jeanne Pierce, Library and Technology Assistant, notes that running the cafeteria at their school is “a huge job for just two people to do and yet they get it done in style.” Donna and Pam each received a prize pack from ABCs of School Nutrition to thank them for their efforts!

Cindy Singley, Cafeteria Manager/Head Cook at Chiddix Junior High School (Normal, IL), was nominated for our School Lunch Hero contest. In their submissions, her nominators told us that she has put a lot of time and energy into creating an upbeat and healthy atmosphere in the school cafeteria. She transformed the lunchroom into the “Chiddix Great Hall,” with posters announcing the daily breakfast and lunch choices, signs to help direct students, and positive affirmations for students.

Although she is a School Lunch Hero, she may also be a School Breakfast Hero, too! She encourages students to eat breakfast by placing table cards in a special area devoted just to those eating the morning meal.

One nominator wrote, “Cindy is my hero because despite all the obstacles, she endeavors to make our lunchroom a great place for our students… She constantly is looking for ways to make the menu healthy yet inviting for our students and she [always] listens… Her bubby attitude and goal to make our Great Hall truly great is contagious to all.”

Christina Pasley, Head Cook at St. Elmo Elementary School (St. Elmo, IL) was nominated for our School Lunch Hero contest for going above and beyond to improve the school lunchroom without additional funding. Her nominator wrote that after partnering with ABCs of School Nutrition, Christina drastically increased signage in the multi-purpose room.

“The current cafeteria is a shared space that includes daily physical education and a stage for school assemblies… [the] entryway is now more welcoming, advertising today’s lunch and breakfast offerings. She has incorporated a monthly bulletin board highlighting healthy eating categories such as whole grains, proteins, fresh fruits and vegetables, and dairy. Christina made these changes in just three short months and is always looking for more ways to promote healthy eating in the future.”

Mrs. Pippen Stewart, Food Service Lead with Chartwells Dining Service, was a little wary when she heard that East St. Louis School District 189 would be participating in a Breakfast After the Bell pilot program.

“At first, I thought this [would be] an overload of work for me to do along with the work load I already have.” But after the week-long trial at Annette Officer Elementary School, she said, “surprisingly, it wasn’t that difficult.”

It went over well with students, too. Mrs. Stewart explained, “On May 1st [after the pilot had ended], the kindergartners went to their classrooms and wanted to eat in their rooms… One kid said to me, ‘what happened to our food? It wasn’t in my room when I got there.’ Another kid said, ‘I didn’t eat at home because I wanted to eat in my classroom with my friends.” Teachers also enjoyed the program and said that kids were more focused, happy, and less disruptive in the classroom. Mrs. Stewart was glad to have had the chance to pilot the program and troubleshoot issues.

She shared with us some suggestions for others to consider when implementing or trying out Breakfast in the Classroom: Menu is an important consideration. Instead of making yogurt parfair cups, send in yogurt cups with granola or yogurt tubes. Hot sandwiches should come pre-made so food service workers only need to heat them up. Assorted prepackaged breakfast pastries are a good option, too, as they are very popular with students. For the fruit component, fruit cups and applesauce work well.

Paperwork should be streamlined with a bar-coded roster for each teacher. Each cooler and hot/cold bag should be counted per food item and recorded to keep track of what students take.

Food service programs should account for increased labor time, as items for each class will need to be counted and organized into coolers and hot/cold bags.

Time each day’s menu to see how long prep takes, and get feedback from teachers and students on the meal.

Make sure everyone is on board with the program, from the superintendent down to the principals, teachers, food service staff, and parents!

Each month submit photos of your healthy, beautifully plated school meals to enter our monthly contest. You can submit photos to schoolnutrition@illinois.edu or share on our Facebook, Twitter, or Instagram pages!

Winners receive up to $100 worth of school nutrition swag and recognition in our monthly newsletter (On Your Tray), on our social media pages, and in ISBE’s Outlook newsletter.

As part of the Healthy, Hunger-Free Kids Act (HHFKA) of 2010, the USDA established training requirements for all school nutrition program employees. Ongoing training will help food service staff build skills, keep up with changes in school nutrition programs, enhance the image of school nutrition employees, and protect student health with food safety training.

The annual hourly training requirement varies according to four staffing levels: Staffing Level

Annual Training Hours Required

DIRECTOR

12

MANAGER

10

ALL OTHER FULL-TIME STAFF

6

PART-TIME STAFF (<20 hrs/wk)

4

Note: Annual training hours are on a fiscal year schedule (July 1â&#x20AC;&#x201D;June 30), not calendar year.

If an employee is hired January 1 or later, they may complete half the required training hours for that school year.

Each school is required to track training hours and topics for each employee and report to the USDA on an annual basis. Compliance is monitored by Illinois State Board of Education at the time of Administrative Review.

There are four Key Areas within the Professional Standards: Nutrition, Administration, Operations, and Communications & Marketing. Each Key Area has specific Key Topics and training subjects with associated Learning Objectives. These Key Areas and Topics are displayed for your reference on pages 20-25.

Each on-site training is listed with its corresponding Learning Objective codes in parentheses.

Please see pages 9-18 for information about our on-site training and technical assistance.

Nutrition 101: A Taste of Food and Fitness (1310, 1320, 3450) This training reviews basic nutrition and physical activity to help staff better understand the importance of school nutrition programs and make healthier choices in their own lives.

Our website brings you online courses providing USDA Professional Standards credit, up-to-date information about our local and regional training opportunities, and more.

Log on to http://extension.illinois.edu/abcsofschoolnutrition through your web browser. To create an account, click on LOGIN (top-right corner). Then, click on the text “Don’t have an account? Sign Up” (highlighted below).

Once you create a user profile, you will be able to access our online courses.

Under the Online Training tab, you will have access to drop-down menus of our available online courses that meet USDA Professional Standards requirements. These vary in length from 15 minutes to 1 hour.

Some courses are self-paced, while others are recorded slideshow presentations. Log on to the website periodically, as new courses are still being added!

Under the On-Site Training tab, you can view a list of topics for which our staff can provide training at your facility. You can request training through this page, or you can directly contact your local ABCs of School Nutrition staff person. Please see pages 9-18 for information about our on-site training and technical assistance.

Under the Resources tab, we have listed links to our partner websites and other organizations that provide resources and information (recipes, bulletin board materials, procurement guides, fundraiser ideas, etc.), plus downloadable documents. Youâ&#x20AC;&#x2122;ll also find links to school nutrition grant programs that can help you obtain funds to assist with implementing Breakfast After the Bell, installing salad bars, upgrading kitchen equipment, starting school gardens, and more.

Finally, you may send us questions or comments at any time by using the CONTACT US page.

Your local ABCs of School Nutrition staff member(s) will come directly to your district to provide training to help you meet your USDA Professional Standards requirements — all at no cost!

Mix and match from the workshops listed on the following pages, or talk to us about your training needs in terms of topics and amount of time. Some schools invite us to come once or twice per year for longer trainings, while others ask us to provide shorter trainings more often.

We also provide Learning Institutes—these are larger, usually longer workshops hosted at a central location. Staff from several districts can come together to participate.

School nutrition staff at Vandalia CUSD #203 received professional development training in March 2017 from Michelle Fombelle. Janine Lotz, Food Service Director, commented: “[Extension] allows us to choose the best time for our personnel to attend the training and having the workshop at our school was very convenient. The smaller workshop is more personable and I believe the staff got more involved than they would have in a larger group.”

On the following pages, you will find descriptions of on-site training topics we currently offer. If you have any questions about the details of what is included in each training, please talk to your ABCs of School Nutrition staff person for more information, as they may be able to customize a version that better suits your needs.

Nutrition 101: A Taste of Food and Fitness (1310, 1320, 3450)

Recognizing Reimbursable Meals (2220, 2310, 2320, 4130, 4150)

This training reviews basic nutrition and physical activity to help staff better understand the importance of school nutrition programs and make healthier choices in their own lives.

Review what a reimbursable meal is, practice quickly identifying reimbursable meals under offer versus serve, and make suggestions to students to help them complete their reimbursable meals.

All About School Wellness (1210, 1220, 3230, 3260, 4110, 4150) Define school wellness and learn why it is an important part of school nutrition.

Learn the parts of a school wellness policy and how to be part of the school wellness committee.

Customer Service: Building Student-Staff Relationships (4130, 4140) Practice using customer service skills and conflict resolution strategies to promote positive relationships between students and food service staff.

Reimbursable Meal Components and Requirements (1110, 2220) An overview of menu planning within offer versus serve, with a deep dive into the requirements for each reimbursable meal component.

Food service staff from Schuyler-Industry CUSD #5 were all smiles in May 2017 after completing the â&#x20AC;&#x153;Recognizing Reimbursable Mealsâ&#x20AC;? training with Leah Erke, their local ABCs of School Nutrition staff member.

Spice it Up! Ways to Shake the Sodium in School Meals (1310, 1320, 2130) Learn about health effects of excess sodium/ salt and dietary sources, plus practical ideas to cut down on sodium in school meals.

Addressing Special Needs in School Nutrition (1160, 2210) Gain a greater understanding of legislation related to special needs and responsibilities of the school nutrition program. Learn common dietary modifications and identify potential legal, food safety, and financial issues associated with special dietary needs.

Quality Standards in the Kitchen and Cafeteria (2230, 2610, 2620) Understand the flow of food through a food service system and how time, temperature, and handling affect food safety and quality.

After school nutrition staff at Robertson Charter School (Decatur, IL) received a training from Caitlin Huth and Sarah van Rheeden on no-sodium seasonings, they began using Mrs. Dash on their green beans.

Now students thoroughly enjoy eating their green beans. Students have started asking for second servings (requests must be declined at this school due to portion regulations) and tray waste of green beans has decreased by 23.4%!

Serve it Safely Food Handler Training (2610, 2620, 2630, 2640) Essential food safety for food service storing, cleaning, sanitizing, personal cleanliness, preventing contamination, and more.

USDA Smart Snacks (1320, 2430) An overview of the USDA Smart Snacks program, including nutrition and portion standards, exemptions, and administrative responsibilities.

Saved by the Breakfast Bell (1310, 2310, 3230, 4120)

Getting Started with Smarter Lunchrooms (4110, 4160)

Learn the benefits of school breakfast and review alternative breakfast models for Breakfast After the Bell to choose the right fit for your program.

Learn how the lunchroom environment influences food choices and how transforming your cafeteria into a Smarter Lunchroom can help students select, eat, and enjoy healthier foods. Create a mission statement and write goals to guide your program.

Introduction to the Farm to School Program and School Gardens (1130, 1210, 1220, 1230, 3230, 4120) Define the term â&#x20AC;&#x153;farm to school,â&#x20AC;? understand the benefits of farm to school and sources of support, and learn how to begin procuring local foods.

Smarter Lunchroom Strategies Make Milk #1 (4130, 4160): Learn how to promote milk using signage and placement.

Make Fruits and Veggies First, Fast, and Fabulous (4160): Learn how to use visibility, convenience, and suggestive selling to promote fruits and vegetables.

Give Foods Catchy Names (4160): Learn what characteristics make foods sound, look, and taste more appealing.

Trick the Treats (3440, 4160): Use Smarter Lunchroom strategies to promote healthier items and take the focus off competitive foods.

Tray Waste Techniques & Evaluation (3250, 4160): Understand how data collection and evaluation of tray waste can help measure progress toward your program goals.

Marketing, Merchandising and Presentation (2230, 4110, 4130. 4140, 4150)

Real Smarter Lunchroom photos from schools that have worked with us!

Clockwise, from top left: William-Holliday Elementary School, Bloomington Junior High School, Otter Creek Elementary, Wilson Elementary School

Develop an awareness of the importance of customer satisfaction to the success of the school nutrition program. Review strategies for communicating with students, parents, and the larger community, how to plan appealing menus that are attractively presented, and more!

WHAT is a Smarter Lunchroom? A Smarter Lunchroom nudges students to choose more nutritious foods and beverages by applying research-based techniques that highlight and promote target items—including WHERE items are placed + HOW they are displayed and marketed.

WHY Smarter Lunchrooms? The affordable changes proposed by the Smarter Lunchrooms program can make a real difference! Studies by Cornell University have shown that Smarter Lunchrooms have less food waste and higher meal participation and revenue. Students eat more nutritious foods and are more excited about eating in the cafeteria!

HOW do I make my lunchroom a Smarter Lunchroom? Connect with an ABCs of School Nutrition staff member near you by contacting your local University of Illinois Extension office. You will work with the staff member to schedule a pre-assessment. This pre-assessment will help us identify areas of opportunity and suggest strategies that can enhance your lunchroom. Then, you will create an action plan and make changes to your lunchroom. Later in the school year, we will come back to repeat our assessment and measure your successes!

Food Service Director Sandra Duniphan decided to start the Smarter Lunchrooms program in her district in fall of 2016. She began working with her local ABCs of School Nutrition contacts, Amy Funk and Laquitsha Bejoile-Hayes, who conducted assessments with the elementary and middle schools.

After scoring Bronze in the pre-assessment for William Holliday Elementary School (Fairview Heights, IL), Sandra and her staff were eager to obtain a Gold ranking. Laquitsha met with Sandra and reviewed the Smarter Lunchroom report of best practices and areas of opportunity). They were eager to take on the challenge and when Laquitsha visited in January 2017, they scored Gold on their post-assessment!

The day after receiving their new score, all nutrition staff and students were surprised to see that the service line area had a full display of gold decorations! The school administration had helped decorate to celebrate the achievement and now call the nutrition staff “The Gold Crew”!

What is a Smarter Lunchroom?

“A smarter lunchroom is one that nudges kids towards nutritious foods.” It’s important for Illinois students to select and consume balanced, nutritious meals. Research supports the positive correlation between a student’s academic performance and their health. Based on research from Cornell University, Smarter Lunchrooms strategies encourage students to make heathy choices, even when given a range of choices in the cafeteria.

Smarter Lunchrooms is Easy!

Simple, research-based, inexpensive solutions that nudge students to make healthier choices and enjoy their meal experience Increases student engagement Increases meal participation and revenue Decreases wasted food Creates positive buzz about your school nutrition program!

Easy Tips to Create a Smarter Lunchroom •C ontact University of Illinois Extension for a FREE lunchroom assessment or training •H ighlight fruits or vegetables by placing them in a nice, attractive container or bowl by the register •G ive your menu items fun & creative names, like X-ray Vision Carrots or Big Bad Bean Burrito

•B undle healthy choices in a grab-n-go snack or meal to make the healthy choice the easy choice •P ut your target entrée FIRST in the serving line, which can increase selection by 11% •P re-slice fruit for students, which can increase consumption by 73%

Smarter Lunchrooms Works

Smarter Lunchrooms in Illinois

Research in schools has shown:

1. Over 200 schools have completed

1.

Moving and highlighting fruit

Smarter Lunchrooms assessments in Illinois…and counting!

increased sales up to 102%

2.

3.

Naming vegetables and displaying the new names increased selection of vegetables between 40-70% Prominently displaying white milk in coolers resulted in up to 46% in sales of white milk

2.

“I saw students who didn’t eat any of their lunch before now eating their tray.”

– School Nutrition Director, Peoria IL

3.

“Implementing and improving our signage [increases] our customer service, and continues to assist in developing our brand.”

– School Nutrition Manager, Elgin IL

Developed in partnership with the Cornell B.E.N. Center SOURCES 1. http://smarterlunchrooms.org/ideas 2. http://us14.campaign-archive1.com/?u=7709e2501711366ca63bac2e0&id=056fde6f0f&e=0f00a82e17 3. University of Illinois Extension

This material funded by the USDA’s Supplemental Nutrition Assistance Program – SNAP and the Illinois State Board of Education.

University of Illinois * United States Department of Agriculture * Local Extension Councils Cooperating University of Illinois Extension provides equal opportunities in programs and employment.

Basic Culinary Math and Measuring Tools (1120, 1170, 3350) Learn which standard measurement tools are used in quantity cooking and practice math skills needed in quantity food production and service.

Standardized Recipes 101 (1140, 2110, 2120, 2130) Learn the benefits of using and developing standardized recipes, how to evaluate and tweak newly standardized recipes, and practice converting/scaling standardized recipes to new yields.

Calculating Food Costs (1120, 1170, 3320, 3350, 3360) Learn how to calculate unit, recipe, and meal costs to better control overall costs of your nutrition program and inform menu planning decisions.

Portioning Food and Combining Multiple Servings (2110, 2210) Review how different food items are commonly portioned and how changing portion sizes affects cost and nutrition.

Walk through the steps of combining different serving sizes to calculate how much food to purchase and prepare.

Food Production Records (2120) Learn the importance of using food production records for menu planning, required information on food production records, and how to complete them.

Adjusting Recipes with Herbs, Spices, and Seasonings (1310, 1320, 2130) Learn the differences among herbs and spices and how to adjust recipes when incorporating seasonings.

Knife Skills (2130, 2140, 2620) Practice using knives commonly used in food preparation and learn how to maximize safety and efficiency.

East St. Louis District 189 tested out Breakfast After the Bell in the spring of 2017. At Wyvetter Young Alternative Center, all students participated in a Grab & Go pilot. Mariel Buckrop, Kaitlin Becherer, and Shari Markey helped students choose their breakfasts as they came in the door and then went to class.

Staff Management We can help you find resources on a variety of topics, including (but not limited to):     

Communication skills Creating a motivating workplace Dealing with difficult people and situations Delegating and empowering Performance standards and expectations If you have questions or are looking for other resources or assistance specifically for managers/directors, let us know and we will do our best to help!

School nutrition staff from 16 different schools came together at Illinois Valley Community College in Oglesby for an ABCs of School Nutrition Learning Institute in June 2017.

Learning Institute (noun). A free ABCs of School Nutrition workshop held at a central location, where staff from many schools come together for USDA Professional Standards training.

Access the list of upcoming Learning Institutes at go.illinois.edu/learninginstitutes!

Let us provide support and technical assistance for your program. We can help you with:

Finding and applying for grant funding (e.g., HealthierUS School Challenge: Smarter Lunchrooms, school breakfast, school gardens, kitchen equipment, fresh fruits and vegetables, etc.)

Scratch cooking techniques and finding standardized recipes

Piloting Breakfast After the Bell

Planning and conducting taste tests

Smarter Lunchroom techniques

Marketing your program

Conducting tray waste studies

Menu planning

Practicing knife skills and measuring

And more — just ask! If we can’t help, we’ll point you in the right direction.

Ashley Hoffman, ABCs of School Nutrition Outreach Associate, has worked with several schools in her area to implement Smarter Lunchroom strategies and promote awareness and consumption of healthy foods at school and at home.

In the spring of 2017, Hoffman visited Dr. Nick Osborne Primary Center in Mount Vernon and handed out “I Tried It!” stickers to students who tried their fruits and vegetables that day.

The students were very excited about the stickers and talked about how much they loved the oranges and frozen fruit slushies served that day. The food service staff also participated in showing off their stickers.

Employee will be able to effectively and efficiently plan and prepare standardized recipes, cycle menus, and meals, including the use of USDA Foods, to meet all Federal school nutrition program requirements, including the proper meal components.

1110: Plan menus that meet USDA nutrition requirements for reimbursable meals, including calculating meal components.

1120: Plan cycle menus that meet all rules. Consider cost, equipment, foods available, storage, staffing, student tastes, and promotional events.

1130: Utilize local food sources, especially Farm to School, when possible.

1140: Write standardized recipes, and use Food Buying Guide.

1150: Analyze menus for school meal pattern requirements.

1160: Plan meals to accommodate students requiring special diets, including food allergies.

1170: Plan for effective use of USDA Foods.

Employee will be able to utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program.

1210: Plan age/grade appropriate nutrition education activities using USDA Team Nutrition materials when possible.

1220: Integrate nutrition education curriculum with school nutrition program, utilizing the cafeteria as a learning environment (including Team Nutrition resources).

1230: Support school gardens as a means to nutrition education.

Employee will be able to understand the Dietary Guidelines for Americans, USDA food guidance concepts, and general nutrition principles.

1310: Relate the Dietary Guidelines and USDA food guidance (such as MyPlate) concepts to the goals of the school nutrition program.

1320: Understand general nutrition concepts that relate to school meals, such as whole grains and sodium.

Employee will be able to effectively utilize food preparation principles, production records, kitchen equipment, and food crediting to prepare foods from standardized recipes, including those for special diets.

2110: Understand and effectively prepare food using a standardized recipe.

2120: Complete a food production record and other required paperwork.

2130: Develop culinary skills necessary for school meal preparation.

2140: Properly use and care for equipment.

2150: Understand CN labeling, product formulation statements and/or appropriate crediting information for school meal pattern.

Employee will be able to correctly and efficiently serve food portions to meet all USDA school meal pattern requirements and encourage healthy food selections, including those for special diets.

2210: Identify/serve portions of food items according to USDA school meal pattern requirements and diet restrictions.

2220: Use Offer Versus Serve correctly.

2230: Serve food to maintain quality and appearance standards.

2240: Manage serving lines for clean and efficient operation.

Employee will be able to efficiently operate and utilize a Point of Service (POS) system, ensuring correct application of reimbursable meal components, Offer Versus Serve, and confidential student eligibility identification in a financially responsible manner.

2310: Count reimbursable meals according to meal pattern requirements (including Offer Versus Serve) and eligibility status.

2320: Use financial responsibility at Point of Service.

2330: Apply proper measures to prevent overt identification of students receiving free or reduced price meals.

Employee will be able to effectively and efficiently implement purchasing procedures and practices in order to appropriately and best utilize supplies and USDA Foods to meet menu requirements and comply with all Federal, State, and local regulations.

2410: Develop product specifications to best meet menu requirements.

2420: Solicit, receive, and evaluate bids for award in compliance with Federal, State, and local regulations.

2430: Purchase food, supplies, and equipment through vendors, meeting school district specifications in compliance with Federal, State, and local procurement regulations and availability of USDA Foods.

2440: Generate food and supply orders.

2450: Identify possible cooperative purchasing groups and geographic preference options.

2460: Develop and monitor contract(s) with foodservice management company and/or others.

Employee will be able to ensure proper inventory management including correct delivery and storage of inventory, and that which has been placed on hold or recalled.

2510: Develop processes for inventory management.

2520: Apply safe and effective inventory receiving and storage procedures.

2530: Understand hold and recall procedures.

Employee will be able to effectively utilize all food safety program guidelines and health department regulations to ensure optimal food safety.

2610: Practice a HACCP â&#x20AC;&#x201C;based program.

2620: Practice general food safety procedures.

2630: Practice Federal, State, and local food safety regulations and guidance.

2640: Promote a culture of food safety behaviors in the school community.

Employee will be able to effectively certify, process, and verify free and reduced price meal eligibility benefits in accordance with Federal and State regulations related to nutrition programs.

Understand and apply Community Eligibility (CE) to eliminate the administrative burden of school meal applications and be able to serve meals at no charge.

3110: Certify, process, and verify free and reduced price meal eligibility benefits in compliance with Federal regulations.

3120: Understand and practice direct certification procedures practiced by your state.

3130: Understand and apply Community Eligibility (CE).

Employee will be able to manage staff and resources; prepare for yearly Administrative Reviews, emergency programs; and utilize Standard Operating Procedures (SOP).

3210: Manage staff work including scheduling.

3220: Oversee Standard Operating Procedures for routine operations.

3230: Evaluate and utilize resources to promote a healthy school environment.

3240: Develop and implement emergency and disaster plans as needed.

3250: Manage water, energy, and waste.

3260: Prepare for yearly Administrative Reviews.

Employee will be able to manage procedures and records for compliance with Resource Management with efficiency and accuracy in accordance with all Federal, State, and local regulations, as well as the Administrative Review.

3310: Implement a system of checks and balances to ensure accuracy and integrity of meal counting and claiming, funds collected, and record keeping.

3320: Establish and document appropriate accounting procedures for all revenues and expenses, ensuring that all procedures comply with Federal, State, and local regulations and Administrative Review.

3330: Prepare a budget that appropriately reflects financial goals.

3340: Analyze financial statements and accounting procedures to make informed financial decisions and ensure alignment with budget and regulations.

3350: Recommend prices for meals and other food items to district authorities, maintaining compliance with Federal, State, and local guidelines.

3360: Communicate financial goals, status, and other data to appropriate district and State authorities.

Employee will be able to implement human resources management practices through maintenance and familiarity with current personnel policies and procedures and support employees through training and retention strategies.

3410: Understand and apply human resource management practices.

3420: Implement current personnel policies and procedures.

3430: Develop employee training plans, including a plan for tracking training.

3440: Implement a system for retention, promotion, and recognition.

3450: Foster employee health, safety, and wellness.

Employee will be able to evaluate school nutrition program equipment and facilities to ensure maximum efficiency and availability of healthy food choices.

3510: Evaluate/plan facilities and equipment to meet program goals.

3520: Maintain plans for purchasing and maintaining equipment.

Employee will be able to develop plans that include involvement with school and community members, empower school nutrition leaders, and address excellent customer service.

4110: Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholders.

4120: Promote the Child Nutrition Program.

4130: Empower school nutrition staff to provide excellent customer service.

4140: Develop communication skills.

4150: Communicate within the school and to the community through multiple approaches to inform and educate stakeholders.

4160: Create an environment that engages students to select and consume healthy foods with minimum waste, including Smarter Lunchroom techniques.

Jessica Gadomski with ABCs of School Nutrition has been working with Bartlett High School to integrate Smarter Lunchroom principles. They implemented 21 best practices in the 2016-2017 school year.

One of the changes they made was to create a fun display for bananas, which has significantly increased salesâ&#x20AC;&#x201D; their food service manager reported that after putting out the display, she was ordering three units instead of one to meet the increased demand!

STAY IN TOUCH!

@ABCsNutritionIL

E-mail: schoolnutrition@illinois.edu Website: go.illinois.edu/abcsofschoolnutrition Sign up for our monthly e-newsletter: go.illinois.edu/onyourtray

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This institution is an equal opportunity provider.

This material was funded by the USDAâ&#x20AC;&#x2122;s Supplemental Nutrition Assistance Program â&#x20AC;&#x201C; SNAP and the Illinois State Board of Education.

University of Illinois Extension * United States Department of Agriculture * Local Extension Councils Cooperating University of Illinois Extension provides equal opportunities in programs and employment.