Nuts & Bolts of School Nutrition Programs On Demand
Nuts & Bolts of School Nutrition Programs On Demand is an interactive online training series on fundamental topics in School Meal Programs. The modules are available 24/7 to conveniently allow school nutrition professionals, such as directors, managers and staff, to be trained on demand. Simply use your JSI login to access the On Demand trainings.
|Topics||Suggested Learning Code(s)||Contact Hours|
|1. Introduction to School Nutrition Programs||2310, 4120||1.25 hours|
|2. USDA Foods 101 and Inventory Management||1170, 2510||0.75 hours|
|3. The Administrative Review Process||3260, 3310, 3320||1 hour|
|4. Resource Management||3300, 3360||1 hour|
|5. Civil Rights for Child Nutrition Programs – Recognized by DESE as the State-approved civil rights training.||3420, 4150||0.75 hours|
|6. Food Allergies – Recognized by DESE and MDPH as an acceptable training required in the Allergen Awareness Act, M.G.L.c.140, § 6B.||1160||1 hour|
Please note: The certificate of completion is available upon completion of all steps of a module, including the post-test and evaluation. Log in is required to access the On Demand training series. Use the registration link below. If you do not already have a login, select Not registered yet? Sign Up Here to create your login. Please allow up to two business days for new user approval. If earlier access is required, please call us at 508-626-4756 to expedite approval.
Training as a Group? Read this
Please read the Group Training Instructions before getting started. For districts using the On Demand training series for group trainings, please email your sign-in sheet to JSI (click here for template) at firstname.lastname@example.org to receive a group certificate of completion. Kindly include the following details on the sign-in sheet:
- Date of training
- Name of training
- Location (name of school and district)
- Participant names printed clearly or typed and signature as confirmation of attendance
These training materials have been created by The John C. Stalker Institute of Food and Nutrition in collaboration with the Massachusetts Department of Elementary and Secondary Education through a USDA Professional Standards grant.