Welcome to the School Nutrition Team training page that lists webcasts available for you to train staff 24/7. Just click on the title to view the presentation. This page will be updated as more webcasts are recorded. Please continue to check this page for updates.
| Topic |
Description |
Date Taped |
Length |
Handouts |
|
Buy Right with the NEW Regulations  |
This presentation will provide a review of the Federal Procurement Regulations including the NEW purchasing regulations and how they affect you, the bid opening process, and the ethics involved with the entire procurement process. |
7/28/09 |
18 minutes |
|
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Child Nutrition Programs Regulations:
"The Basics"
|
Learn what is necessary to successfully administer the Child Nutrition Programs. The basis for this class is the "regulations" as defined in the "Permanent Agreement/Policy Statement" and the online school contract with DPI.
Note: Unfortunately, there were some technical difficulties with this recording. Therefore, the first few minutes were cut off and the recording was broken into three parts. We are sorry for any inconvenience this may cause you. |
8/3/11 |
Part 1
8 minutes
Part 2
29 minutes
Part 3
2 hours + 19 minutes |
|
|
Dietary Guidelines for Americans - 2010
|
A mini-course for school nutrition personnel interested in how the Dietary Guidelines impact the proposed nutrient standards. It's an exciting year for nutrition. Learn about the new recommendations in the 2010 Dietary Guidelines for Americans. The recommendations for whole grains, milk, fruits, vegetables and protein, and how they align with the proposed school meal changes are discussed. Find out how you can begin working to implement the guidelines into the USDA National School Lunch and Breakfast Programs. |
8/18/11 |
1 hour + 49 minutes |
|
|
WI Farm to School: Linking the Land with the Lunchroom
Note: Participants should have the on-line version of the Interim WI Farm to School Toolkit for Nutrition Directors open to refer to during Sara Tedeschi's presentation |
A course for school nutrition directors interested in learning more about Farm to School. Take an in-depth look at the new Farm 2 School Toolkit created especially for school nutrition directors. WI Farm to School staff and a nutrition director experienced with Farm to School share models of incorporating local products into school nutrition programs from around WI and answer specific questions from participants. Attendees also hear about the "hot off the press" results of a statewide Farm to School evaluation and a nutrition director survey, both conducted during the 2010-11 school year. |
8/17/11 |
3 hours + 18 minutes |
|
|
Financial Basics:
Claiming Reimbursement for the School Nutrition Programs |
This session goes through the steps involved in filing an accurate electronic claim for reimbursement for the various School Nutrition Programs, as well as explaining how these reimbursements are paid to the school. |
8/25/09 |
19 minutes |
|
Financial Basics:
Filing an Annual Financial Report for the School Nutrition Programs |
This session will walk you through the process of completing the required Annual Financial Report where all revenues and expenditures of the foodservice program are accounted for. Examples of prorating will be given to help you in appropriately allocating both revenues and expenditures between the National School Lunch, School Breakfast, A la Carte and Afterschool Snacks. |
8/25/09 |
21 minutes |
|
|
Food Safety Plan Based on Process Approach to Hazardous Analysis Critical Control Point (HACCP) Principles
|
Participants are encouraged have existing plans, if available, to determine if necessary items are included. The DPI prototype plans designed for use in Wisconsin school operations are provided as a resource. Easy to follow steps and resources are shared to fine tune existing plans or adapt the DPI version for specific school operations. |
8/4/11 |
2 hours + 20 minutes |
|
Updating Food Safety Plan (Advanced)
|
USDA requires periodic validation, at least annually, of the existing food safety plan to make necessary updates. In addition, ongoing verification activities should be in place to ensure that the plan is followed and to identify additional training needs. After a brief review of necessary food safety plan components, participants will use an evaluation checklist to assess the school agency's existing plan and learn what to look for when verifying that the plan is operational. Resources will be shared to assist participants with plan updates and training. |
8/16/11 |
1 hour + 43 minutes |
|
|
The Free and Reduced Price Meal Eligibility Process
|
This training includes the basics of the Free and Reduced-Price Meal application process such as: distribution of application materials, receipt and approval of applications (categorical eligibility, income eligibility and special situations such as homeless, migrant, runaway status), direct certification and parent notification of eligibility. |
8/4/11 |
Part 1
1 hr 34 minutes
Part 2
2 hr |
|
Free and Reduced Price Meals Eligibility Process: Getting Started
 2011-2012 School Year (SY) Updates for this webcast
|
This webcast discusses where to find the free and reduced price meal application and resource materials on the website, and the distribution and public release requirements. |
9/13/10 |
12 minutes |
|
Free and Reduced Price Meal Eligibility Process: Eligibility Certification
2011-2012 School Year Updates for this webcast
|
In this webcast learn about the certification process which includes direct certification, application approval (income and categorical), and categorical eligibility for homeless, migrant/runaway youth, and Head Start/Even Start. |
9/13/10 |
40 minutes |
|
Free and Reduced Price Meal Eligibility Process: Special Approval Situations and Recordkeeping Requirements
2011-2012 School Year Updates for this webcast
|
In this webcast learn about the certification process in special situations such as foreign exchange students, joint custody, Foster child/KinshipCare/adoption, transfer students, and self employed seasonal workers. Recordkeeping requirements for the programs are also reviewed. |
9/13/10 |
21 minutes |
|
|
Fresh Fruit and Vegetable Program (FFVP)
The Basics
|
This session provides an overview of the program history and requirements including information on budget planning, menu planning, and purchasing requirements.
|
8/11/11 |
1 hour + 7 minutes |
For all three FFVP Trainings
|
| Money Matters
|
This session provides a detailed explanation of reporting requirements including information regarding deadlines for reimbursement. |
8/11/11 |
1 hour + 4 minutes |
| Education and Promotion
|
Education and Promotion: This session is devoted to nutrition education and program promotion including a list of available resources to help you get started.
|
8/11/11 |
38 minutes |
|
| Great Beginnings Academy |
Hear about our one year training experience for managers/directors new to School Nutrition Programs. |
9/14/07 |
12 minutes |
|
|
HealthierUS School Challenge:
Wisconsin, Let's Move to Take the HealthierUS School Challenge! (HUSSC Part 1) |
This webcast gives an overview of the HealthierUS School Challenge (HUSSC) a national initiative from the US Department of Agriculture Food and Nutrition Service which recognizes schools that have voluntarily met school nutrition and wellness guidelines that exceed USDA regulations. |
6/03/10 |
25 minutes |
|
HealthierUS School Challenge:
School Lunch Menu Criteria (HUSSC Part 2) |
This webcast gives a more detailed review of the lunch menu criteria set up for the HealthierUS School Challenge. |
6/03/10 |
20 minutes |
|
The HealthierUS School Challenge:
Meeting the Competitive Foods Criteria (HUSSC Part 3) |
This webcast reviews the HealthierUS School Challenge criteria for competitive foods served in the school applying. |
6/03/10 |
20 minutes |
|
HealthierUS School Challenge:
Team Nutrition Resources (HUSSC Part 4) |
This webcast reviews HealthierUS School Challenge Team Nutrition resources including the application kit, promotional packet and more. |
6/03/10 |
7 minutes |
|
|
Healthy, Hunger-Free Kids Act (HHFKA) Roundtable
|
A roundtable discussion designed for school agency and school nutrition personnel to discuss with the School Nutrition Team the HHFKA regulations and their affects on school nutrition programs. HHFKA offers the opportunity for many positive changes to school nutrition programs to help WI students make healthy food choices and develop healthy eating habits. Not knowing the specifics of the changes, however, can make us fearful. This recorded discussion includes what we knew about HHFKA regulations as of 8/18/11 through guidance from USDA and what may be expected in the future. |
8/18/11 |
3 hours
|
|
|
|
Introduction to the Food Buying Guide |
The Food Buying Guide (FBG) is essential to following the USDA credentialing regulations. Learn how to read the tables and what the FBG all has to offer. |
9/05/07 |
8 minutes |
|
|
Menu Planning:
The Building Blocks of Meal Pattern Requirements for Traditional & Enhanced Food Based Menu Plans
|
Are you confused with terms such as meat/meat alternate, reimbursable meal or component? This course explains the basic building blocks of the meal pattern and minimum quantity requirements for the Traditional and Enhanced Food Based Menu Planning options. The course defines those confusing terms such as "components," distinguish "creditable" from "non-creditable" foods and provides you with the information to meet meal pattern requirements. |
8/10/11 |
3 hours |
|
Menu Planning:
Menu Writing 101 - Planning Menus for Traditional and Enhanced Food Based Menu Plans
|
Now that you understand meal pattern requirements, how do you use them to plan appealing menus? This course builds on the meal pattern requirement course to provide assistance in planning menus and portion sizes to meet program requirements. "Offer versus Serve" and established nutrition standards are also addressed. |
8/10/11 |
2 hours 38 minutes |
|
Menu Planning:
Tools of the Trade for Menu Planning
|
The menus are planned, now what? Continuing to build on the meal pattern requirements and menu planning courses, this course discusses the use of production records as an important management tool for the successful operation of the food service, as well as to document compliance with program requirements. How to use USDA's Food Buying Guide is also included. |
8/11/11 |
3 hours 25 minutes |
|
Menu Planning:
Recipe Analysis
|
A course for experienced menu planners that shows participants how to determine the contribution a serving in a recipe makes towards meeting the Traditional and Enhanced food based menu planning systems. Appendix A of USDA's Food Buying Guide will be used to provide a step by step process for calculating the amount of creditable meat/meat alternate, vegetable/fruit and/or grains/breads in school recipes and modified USDA Quantity recipes. The class is designed for participants who understand the meal pattern requirements, know how to use the Food Buying Guide, and have standardized recipes. Those interested in listening to this webcast should have taken or listened to the above three basic menu planning courses/webcasts. |
8/16/11 |
3 hours 23 minutes |
|
|
|
Offer Vs Serve (OvS): Is that Breakfast REALLY Reimbursable? |
This webcast is intended for anyone with responsibilities for monitoring student meals at the point of service. Discussion will include USDA regulations for OvS for school year 2011-2012 and assist participants in determining if meals include adequate components to count as a reimbursable breakfast under OvS. |
8/23/11 |
13 minutes |
|
|
Offer Vs Serve (OvS): Is that Lunch REALLY Reimbursable? |
This webcast is intended for anyone with responsibilities for monitoring student meals at the point of service. Discussion will include USDA regulations for OvS for school year 2011-2012 and assist participants in determining if meals include adequate components to count as a reimbursable lunch under OvS. |
8/23/11 |
23 minutes |
|
|
Portion Control:
What's the Scoop on Portion Control? |
USDA regulations require that schools serve minimum quantities of food that meet meal pattern requirements. This session will provide line staff with information to ensure that correct portion sizes are being served as well as planned and prepared. Through hands on activities participants will learn the reason for portion control, tools needed and tips for controlling portions. Participants will also learn how portion sizes affect nutrient content and overall food cost. |
8/23/11 |
17 minutes |
|
|
|
Pre-review Materials: Coordinated Review Effort: Administrative Review of the School Nutrition Programs |
USDA regulations for the federal school nutrition programs require on-site management evaluations. This webcast is intended to give school agency personnel an overview of the review process, updates on compliance requirements and identify resources to use as references. |
10/6/11 |
19 minutes |
|
| Pre-review Materials: Preparing for the School Meals Initiative (SMI) Review |
Learn more about the School Meals Initiative review. Discussion will include what is needed in the packet of materials you need to submit. |
10/6/11 |
20 minutes |
|
|
Production Records:
The Perfect Production or 30 minutes to Keeping "Great" Production Records!
|
"The Perfect Production" is an overview of the important role that complete and accurate production records play in the success of all successful school nutrition programs. In this MS Live recording, originally prepared for the Lacrosse-Coulee region 2011 summer in-service training, viewers will understand the critical role production records play in managing every aspect of a school's foodservice operation and learn valuable skills in the efficient and timely completion of the daily production records. |
8/22/11 |
28 minutes |
|
|
Special Dietary Needs:
Looking at Special Needs through Different Eyes... |
Schools often are apprehensive about their role in accommodating children with special dietary needs. This presentation offers USDA's regulatory guidance on the subject, discusses several dietary modifications that schools may be asked to provide and gives insight on the importance of creating a positive school meals experience for all children.
|
11/4/08 |
15 minutes |
|
Special Dietary Needs:
Working Together to Accommodate Special Dietary Needs |
Two of the biggest barriers for accommodating students' documented special dietary needs are fear and lack of knowledge. This presentation focuses on identifying stakeholders and resources that will aid in working together cooperatively and effectively. |
11/4/08 |
25 minutes |
|
|
|
Understanding USDA's Severe Need Breakfast Program |
The Severe Need Breakfast program provides additional reimbursements for schools who serve at least 40% of lunches to students who qualify for free and reduced meal benefits. Eligibility is determined on a school by school basis and must be applied for annually. This webcast provides guidance on the regulatory requirements for the program and helps schools determine if they might qualify for severe need reimbursement rates. |
10/29/09 |
7 minutes |
|
|
|
Understanding USDA's Special Milk Program (SMP) |
This webcast is intended for schools who are either interested in participating in the SMP, or who are already participating and would like a better understanding of the regulations and requirements set up by USDA for the administration of the program. Covered topics include counting and claiming requirements, administrative responsibilities, and eligibility criteria. |
11/12/07 |
16 minutes |
|
|
Verification Process of Free/Reduced Price Applications
|
This training covers the basics of the required annual Verification Process which checks the accuracy of a sample number of applications. Verification is conducted on applications approved by October 1 and must be completed for selected applications by November 15. Verification Sampling methods discussed include: Standard (formerly Basic), Alternate 1(formerly Random), Alternate 2 (formerly Focused) and how to identify the method your agency may or must use.
Reviews how to correctly complete and submit the Verification Summary Report (due to DPI by November 15). The verification summary report is discussed in the last hour of Part 2, starting at slide 58. Refer also to Activity 3 and Handout #7. |
8/4/11 |
Part 1
15 minutes
Part 2
2 hours 46 minutes |
|
Verification Process - What is Involved in Doing Verification
|
This webcast provides an overview of the verification process. The verification process starts with the approved applications on file on October 1st and must be completed and reported to DPI by November 15th. Information on how to conduct the verification process and information on some special situations are included. Resources and forms for verification located on the DPI website are also discussed. Learn where to receive more information and training about this process. |
09/28/10 |
28 minutes |
|
Verification Process - Basic Sampling Methods to Select Applications
|
Three sampling methods available for selecting applications for the verification process are Standard, Alternate #1 - (formerly Random) and Alternate #2 (formerly focused). Learn which method your agency may or must use. Resources and forms for verification located on the DPI website are also discussed. Learn where to receive more information and training about this process. |
09/28/10 |
23 minutes |
|
Verification Process: Verification Summary Report
|
Verification must be completed and results reported by November 15th. Learn where to download instructions, how to complete and submit the data using your computer. Remember: failure to complete verification and submit by November 15th will result in your school/district/RCCI being placed in claims withholding. Claims for reimbursement will not be paid while in withholding. |
10/8/10 |
17 minutes |
|
|
|
WI Commodity Ordering System CARS Report Access |
This webcast covers accessing and printing the Commodity Allocation Receipt Summary (CARS) report. |
11/12/08 |
7 minutes |
|
| WI Commodity Ordering System SFA Summary and Delivery Location Forms Submission |
This webcast covers the accessing and entry of both the School Food Authority (SFA) Summary form and the Delivery Location Form in the WI Commodity Ordering System. |
11/12/08 |
6 minutes |
|
| WI Commodity Ordering System Orders Tab Instructions |
This webcast covers the accessing and use of the Orders tab in the WI Commodity Ordering System. |
11/12/08 |
9 minutes |
|
| WI Commodity Ordering System Allocation Tab Instructions |
This webcast covers the accessing and use of the Allocations tab in the WI Commodity Ordering System. |
11/12/08 |
10 minutes |
|
| WI Commodity Ordering System Surplus Request Instructions |
This presentation covers the accessing of the Surplus request screen in the WI Commodity Ordering System. |
11/12/08 |
14 minutes |
|
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