implementing professional standards: tips for...

Implementing Professional Standards: Tips for Success

Presented by:Sheldon Gordon, USDA Food and Nutrition ServiceJeffrey Proulx, Washington County Public Schools

Cheryl Johnson, Kansas State Department of EducationKatie Mahoney, Southwest ISD Child Nutrition

Monday, July 11, 2016 2:15 – 3:15 PM

Key Area: Administration (3000)

ObjectivesFollowing this session you will be able to:

• Illustrate importance of Professional Standards

• Identify available resources from USDA

• Demo ‐ Professional Standards Tracking Tool 2.0

Why do we need professional standards for people working in school nutrition?

Final Rule• Published March 2, 2015

– Citation: 80 FR 11077

• Available at www. regulations.gov

• Implementation began July 1, 2015– School Year 2015/2016

• Establishes minimum requirements:– Hiring standards for NEW State/local directors– Annual training standards for ALL employees

Annual Training Standards for All SFA School Nutrition Personnel

• Rule identifies specific training topics

• Training topics apply based on an individual’s job

• The Secretary has discretion to require completion of specific training topics, as needed, to address critical Program issues

Key AreasAll training will fit into one of these categories:

–Nutrition–Operations–Administration–Communications & Marketing

Required Annual Training Hours

http://www.fns.usda.gov/guide‐professional‐standards‐school‐nutrition‐programs

Training Standards ‐ Flexibilities• An employee hired Jan. 1 or later must complete half of the required training hours

• At the State agency’s discretion, SFA training standards may completed over a period of two school years– Some training hours must be completed each SY– Documentation must be available for Administrative Review

Training Standards ‐ Flexibilities• Training is allowed in a variety of formats and from different sources– State agency– In‐house – Institute of Child Nutrition– SNA, and many more!– See: http://professionalstandards.nal.usda.gov

Record‐Keeping Requirements• SFAs are required to keep records of training• If SAs allow 2‐year period for SFAs to complete training:‐ Some training hours must be completed each year.

• Documentation of PS training is part of the Administrative Review– SFAs should also have records of individual staff members’ training.

– Retain records for 3 years, plus the current SY.

www.fns.usda.gov/school‐meals/professional‐standards

Web Page: http://www.fns.usda.gov/school‐meals/professional‐standards

• Latest Information on PS• Resources

– State Grants– Tracking Tool– Brochure, Flyer– Final Rule

• Training Database:http://professionalstandards.nal.usda.gov/

NEWProfessional Standards Guide

Professional Standards Website and Training Database

http://professionalstandards.nal.usda.gov/

FNS Training Tracker Tool• Track employee training

– Optional tool developed by FNS

• Recommend specific trainings for staff

• View number of logged training courses/hours

• Up‐to‐date status on training progress and what is needed

• Record training for more than one employee at a time

• Reports available for viewing/printing

•

Communications• Flyer • Brochure

Guide to Professional Standards for School Nutrition Programs

• Information about the Final Rule

• Tips on where to find training

• Examples of how to meet the training standards

• Easy‐to‐read tables • Reproducible handouts


Tables and Handouts


Demo


© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS

Implementing Professional Standards:How Schools Can Make It

Work.Jeffrey Proulx, SNS

Supervisor Food And Nutrition Services

Washington County Public Schools, [email protected]


Make Training a Priority!

• How does your program operate?• What are the concerns from stakeholder?• What are your program goals?

• Growth in acceptance of the program?• Growth in participation?• Growth in satisfaction scores?• Growth in profitability?

History of Training at WCPS• Back to School Training 2008

• Allowed Others to Provide Training

• Team Nutrition Grants –Cook Smart 2012

• HHFKA Grant – Culinary 2013 – 2015


History of Training at WCPS

• Administration Re‐focused on Training 2014• Substitute Staff Training September 2014• New Employee Orientation January 2015• Leadership Training July 2015• Inventory Training August 2015• Production Record Training October 2015• Smarter Lunchrooms – November 2015• Culinary Cold and Hot Prep – May 2016


How To Keep It Organized

• It Takes Time and Organization• Use a Resource That Works For You• Keep it Simple• WCPS

• Simple Spreadsheet for Tracking• Each Training Session has Back‐up Support in an e‐file

• Agendas with USDA Codes• Sign‐in Sheets• PPT Slides• Handouts


Sample AgendaAugust 13 & 14 Back to School In‐Service Training

8AM – 3 PM with 30 minute lunch (6.5 hours official training)

General Session ( procedures , communication) 2.5 hours : code 3420, 4140

Diversity Training 1 hour: Code 3410

MMFA Breakfast Training 1 hour: Code 2210, 2310

New Employee Training Overview 1 hour: Code 2210, 2220, 2610 , 2620 , 1160 , 3220

General Discussion HACCP SOP 1 hour: Code 3220


Sample Sign‐in Sheet


What’s Next in Training

• Site Leader University• How to become a manager• Production Record• Inventory• Managing Staff• Inventory Collection• Marketing the program at the school level

• Diversity in the Workplace• New Launch of Food Safety Training


You Can Be Successful


This Should Be You

Professional Standards...

Like A Boss!


Implementing Professional Standards:

A State Agency Perspective

Cheryl Johnson, MS,RD,LDDirector

Child Nutrition & WellnessKansas State Department of Education

[email protected]

http://www.kn-eat.org/SNP/SNP_Menus/SNP_Guidance_Food_Service_Facts.htm


Professional Standards, Personnel Guidelines & Professional Development Professional Standards• Training Standards• Sample Job Descriptions• Guidelines for Employees• Essential Personal Characteristics • Effective Work Habits• Students Working in the Cafeteria• Assistance Network

Food Service Facts Chapter 23

• Professional Development• Kansas Certificate in Child Nutrition Management

• KSDE’s Professional Recognition Program

• SNA and SNAKS Professional Organizations


Training Standards – KSDE Flexibilities

• Non‐Interactive activities such as observing a product demonstration or visiting an industry exhibit room to count toward no more than two hours of annual training if documented.

• Flexibility for school nutrition program personnel to carry over excess annual training hours to an immediately previous or subsequent school year and demonstrate compliance with the training requirements over a period of two school years. Sponsors must ensure that some training hours are completed and documented each year (July 1 – June 30) and the total combined hours needed for 2 years are met.


• The State agency may approve the hiring of a director with a high school diploma but less than the required 3 years of experience for Sponsors with less than 500 students.

• A request form to seek KSDE approval must be completed.

Hiring Flexibilities

http://www.kn-eat.org/SNP/SNP_Menus/SNP_Guidance_FSF_Chpt_23.htm


Professional Development Opportunities• KSDE sponsored training• ICN training (face‐to‐face and online)• Face‐to‐Face • ANC Conference Educational Breakout Sessions• Online self study• Webinars• Mentoring initiatives• Food & Nutrition Services (Produce Safety University and other food safety resources) http://www.fns.usda.gov/food‐safety/food‐safety

• Center of Excellence for Food Safety Research in Child Nutrition Programs


• Administrative Workshops• Administrative Webinars• Child Nutrition Management Academy• Jump Start! Orientation• Third Wednesday Webinars• Leadership Connections• Leadership Forum• Nutrition Standards for School Meals • Calculating Components Classes• Professional Development Classes• Food Safety & HACCP Training System

KSDE Sponsored Training

www.kn-eat.org/SNP/SNP_Menus/SNP_Training_System.htm


3rd Wednesday Webinar

June 15Professional Standards Best Practices*Group Purchasing

July 20Accommodating Students with Special Dietary Needs*Contract Management

August 17WGR Requirement ‐ Identifying WGR productsSmart Snacks Challenge Recipe Contest Winners*Informal Purchasing ‐ Price Comparisons

September 21Farm to School*Code of Conduct

October 19Using Social Media to Promote NSLP/SBP*Equipment Disposition

November 16Reducing Food Waste*Purchasing Equipment

December 21What’s Shakin’: Sodium Reduction StrategiesFrequent Food Safety Violations*Unallowable Costs


Coming Soon

On‐line Training Modules• Available 24/7• Certificate of completion• Anyone from any state will be able to take the training

• Made possible through a Professional Standards Training Grant


• June 7‐10• Haysville• De Soto• Hays

• July 26‐29• Topeka• Chanute• Garden City

Child Nutrition Management Academy (CNMA)


CNMA Classes 2016

Mon. Tue. Wed. Thurs. Fri.

CN

MA

Set up Personnel Management ll(6)

ICN Procurement in the 21st Century(8:00 a.m. – 5:00 p. m.)

(16)

Emergency Preparedness(6)

Food Service Sanitation(12)

Kansas Nutrition 101(12)

Culinary ChampionsTeam Up for Smart Snacks

(7)

Culinary ChampionsA Fresh Perspective

(7)

Culinary ChampionsHealthy Flavorful Food for

Kids(7)

Administrative Update8:30 am - 12:30 pm

RTC Classes at CNMA RTC Classes at CNMA RTC Classes at CNMA RTC Classes at CNMA


KSDE’s Professional Recognition ProgramThe recognition received depends upon the number of training hours completed. • Bronze – 30 hours• Silver – 90 hours• Gold – 150 hours• Platinum – 250 hours• Diamond – 350 hours

http://www.kn-eat.org/SNP/SNP_Menus/SNP_Recognition_Prof_Recognition.htm


Implementing Professional Standards:

Tailoring Training For Your Staff

Katie Mahoney, MS, RD/LDAssistant Director of Child Nutrition

Southwest ISDSan Antonio, TX


Identifying Training Deficiencies• Health Inspections

• On‐Site Visits

• Customer/Campus Reports or Complaints

• Refresher Training for Infrequent Issues


Finding the Best Ways to Train Effectively

• Language and/or literacy barriers

• Time constraints

• Train the Trainer

• Learning methods• Verbal• Visual• Hands‐on/demonstration


Streamlining Your Documentation Tracking• Pre‐plan your training, when possible

• Keep track of the hours needed for each employee/position

• Use the online Professional Standards Training Tracker

• Add training codes to the top of training sign‐in sheets for documentation purposes

EMPLOYEES1. Jackie Fulghum, Mgr.2. Claudia Martinez, Asst. Mgr.3. Elizabeth Lopez4. Trisha Fox5. Maria M. Gonzalez6. Mary Duran 7. Otila Rodriguez8. Sally Garcia9. Debbie Castaneda

Professional Standards Training (Food Safety ‐ General, 2620, 60 min.) (OVS Training, 2220, 60 min.) (Menu & POS Training, 2320, 30 min.) (Allergy & Special Diets Training, 1160, 75 min.) Trainer: Katie Mahoney & Debbie Rice

District‐Mandated Trainings: Allergy Ready Training (60 min.)

9th Grade Annex 2015-2016Back to School Training ‐ August 20, 2015 ‐ 9th Grade Campus

SIGNATURE

Thank You!

Katie Mahoney, MS, RD/LDSouthwest ISD, San Antonio, [email protected]‐622‐4380 x3800

Visit our “Help Desk” to speak with subject matter experts

Come see us in the Exhibit Hall USDA Lane Booths #2047‐2053

Become a Team Nutrition School www.fns.usda.gov/tn/join‐team

Visit us online

USDA is Here to Help!

@USDANutrition@TeamNutrition

facebook.com/USDA fns.usda.gov

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