School Nutrition Team Webcasts

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Professional Standards and GOALS

Administrative Review: Administrative Focus 

Ace your next Administrative Review (AR). Learn what to expect before, during, and after the AR. Identify the administrative program areas and the documents that will be reviewed by the Nutrition Program Consultant (NPC).

PS: Administration 3260

*Administrative Review: Meal Pattern and Nutritional Quality 

Learn about what to expect from the Meal Pattern and Nutritional Quality section of the Administrative Review (AR). Learn what information the Public Health Nutritionist (PHN) gathers and how to prepare for the on-site review.

PS: Operations 2100

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Date

Professional Standards and GOALS

Submitting Site-Based Reimbursement Claims

Please see updated Site-Based Claiming for SSO on our Seamless Summer Option webpage.

Learn how to submit Child Nutrition Program monthly claims for reimbursement using the site-based claiming process.

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Time

Date

Professional Standards and GOALS

Civil Rights

This webcast provides an overview of the Civil Rights requirements for USDA School Meals Programs.

Title / Description

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Date

Professional Standards and GOALS

PS: Nutrition 1150

GOALS: Elective

Nutrition and Lead Exposure

Elevated lead levels in the water of homes, schools, and child care centers is a growing concern in our state and communities. This webcast explains the importance of how a healthy diet can help with decreased lead absorption.

*Sodium in School Meals

This is a self-guided e-learning course that reviews the sodium requirements for school meals and presents a variety of ideas for sodium reduction without sacrificing flavor.

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Professional Standards and GOALS

Direct Certification

Learn how to request access to the Direct Certification Program and create, upload and download a student file. We also review important requirements and best practices.

PS: Administration 3120

GOALS: Elective

Title / Description

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Professional Standards and GOALS

Ergonomics

Discover ergonomics in the world of school food service. Understand the basics of ergonomics and how it affects the school food service worker. Some ideas for reducing or eliminating risk factors will be discussed.

PS: Administration 3400

GOALS: Elective

Ergonomía (Ergonomics in Spanish)

El objetivo de este taller es lograr una concientización general sobre la ergonomía en el servicio alimenticio de las escuelas. Nos concentraremos en entender los aspectos básicos de la ergonomía y cómo afecta al trabajador del servicio alimenticio de la escuela.

PS: Administration 3400

GOALS: Elective

Time / Description

Time

Date

Professional Standards and GOALS

PS: Nutrition 1200

GOALS: Farm to School

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Date

Professional Standards and GOALS

Annual Food Service Financial Report

Learn how to complete the Annual Food Service Financial Report and appropriately allocate all costs and revenues to the food service programs within your SFA.

PS: Administration 3300

GOALS: Elective

Meals per Labor Hour

Learn how to calculate meals per labor hour using the Meals Per Labor Hour Tool and referencing the 2014 © School Food & Nutrition Service Management for the 21st Century, Dorothy Pannell-Martin, Julie A. Boettger, sixth edition. We will discuss how this can aid in controlling your food service labor cost.

Nonprogram Food Revenue

This webcast discusses the USDA Nonprogram Revenue regulations. Learn what a nonprogram food is, how to complete the USDA Nonprogram Food Revenue tool to determine compliance with the required revenue ratio, and what must be done if not in compliance.

Time / Description

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Professional Standards and GOALS

*The Grain Component

Learn about the grain component for breakfast and lunch. Understand how to identify a whole grain-rich product, grain-based dessert, and credit grains using different methods (Exhibit A, CN labels, Product Formulation Statements, and standardized recipes).

PS: Nutrition 1110

GOALS: Elective

*El componente del Grano (The Grain Component in Spanish)

Aprender sobre el componente del grano en el desayuno y el almuerzo. Descubrir los métodos de identificar un producto rico en granos integrales, postres a base de granos y cómo acreditarlos.

PS: Nutrition 1110

GOALS: Elective

The Fruit Component

Learn about the fruit component for breakfast and lunch in this self-guided e-learning course. Understand daily and weekly quantities, crediting, and juice and smoothies. Note there is no audio for this course.

PS: Nutrition 1110

GOALS: Elective

El Componente de la Fruta (The Fruit Component in Spanish)

Un curso de autoaprendizaje sobre el componente de la fruta. Repasará información sobre las cantidades requeridas según el patrón de comidas y la acreditación incluyendo como acreditar los jugos y batidos. No hay audio para este curso.

PS: Nutrition 1110

GOALS: Elective

The Meat/Meat Alternate Component

Learn about the meat/meat alternate component component for breakfast and lunch. Food products, rounding, crediting, and documentation are discussed.

PS: Nutrition 1110

GOALS: Elective

El Componente de Carne/Alternativa a la Carne (The Meat/Meat Alternate Component in Spanish)

Aprender sobre el componente de carne/alternativa a la carne en el desayuno y el almuerzo. También, repasaremos los metódos de acreditarlo. 

PS: Nutrition 1110

GOALS: Elective

*The Milk Component

Learn about the milk component for breakfast and lunch in this self-guided e-learning course. Understand milk variety requirements, milk in other federally-funded programs, and how this component applies to smoothies. There is no audio for this course.

PS: Nutrition 1110

GOALS: Elective

*El Componente de la Leche (The Milk Component in Spanish)

Un curso de autoaprendizaje sobre el componente de la leche. Revisará los patrones de comidas y los requisitos de este componente. También cubrirá brevemente la leche en algunos de los otros programas financiados por el gobierno federal y repasará cómo acreditar la leche en los batidos. No hay audio para este curso.

PS: Nutrition 1110

GOALS: Elective

The Vegetable Component

Learn about the vegetable component for breakfast and lunch in this self-guided e-learning course. Crediting information, subgroups, and salad bars will be discussed. Note there is no audio for this course.

El Componente de la Verdura (The Vegetable Component in Spanish)

Un curso de autoaprendizaje sobre el componente de la verdura. Usted revisará los patrones de comidas, la acreditación, los subgrupos de verduras y como incorporar una barra de ensalada en su línea de servicio. No hay audio para este curso.

PS: Nutrition 1110

GOALS: Elective

Title / Description

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Date

Professional Standards and GOALS

Food Safety

This review of popular food safety concepts will cover time- temperature abuse, cross contamination and hand washing.

Title / Description

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Date

Professional Standards and GOALS

Contracting with a Food Service Management Company

You will learn everything you need to know about contracting with a Food Service Management Company in USDA School Meals Programs.

Title / Description

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Professional Standards and GOALS

Overview of Free, Reduced and Verification

This webcast is a condensed overview of determining eligibility for free and reduced price meal benefits as well as the annual verification process.

PS: Administration 3100

Getting Started in Free and Reduced Meal Eligibility

This webcast is the first of three in the Free and Reduced Meal Eligibility Series. It discusses certification and benefit issuance, types of officials and their roles and responsibilities, general rules for distributing applications, and rules for notifying households.

Filling out the Household Application for Free and Reduced Price School Meals

This webcast will assist in filling out the Household Application for Free and Reduced Price School Meals.

Cómo Completar la Solicitud para Recibir Comida Gratuita o a Precio Reducido.(Filling out the Household Application for Free and Reduced Price School Meals in Spanish)

Esta breve transmisión por internet lo ayudará a completar correctamente la solicitud de la familia para recibir comidas escolares gratuitas y a un precio reducido.

Processing Applications and Direct Certification in Free and Reduced Meal Eligibility

This webcast is the second of three in the Free and Reduced Meal Eligibility Series. It discusses certification and benefit issuance including type of eligibility, rules for notifying households, recordkeeping, and disclosure of free and reduced eligibility.

Special Situations in the Free and Reduced Price Meal Eligibility Process

This webcast is third of three in the Free and Reduced Meal Eligibility Series. In this e-learning course you will learn about the certification process in special situations such as foreign exchange students, joint custody, Foster child/Kinship Care/adoption, transfer students and more. Recordkeeping requirements for the programs are also reviewed.

Verification Process

Verification is the confirmation of eligibility for free and reduced price meals under the NSLP and SBP. This webcast takes you through the steps of completing verification, selecting a sample size, confirmation review, notifying households, and determining and documenting results.

Submitting the Verification Collection Report

Learn how to complete and submit the online Verification Collection Report, which is the last step in the Verification process.

PS: Administration 3100

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Professional Standards and GOALS

Local Wellness Policy

This webcast will review local wellness policy requirements and highlight best practices for implementation of a strong school wellness policy.

Title / Description

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Date

Professional Standards and GOALS

Breakfast Meal Pattern

Learn about the breakfast meal pattern requirements. Understand how to use the breakfast meal pattern table to plan meals that meet daily and weekly requirements, menu planning worksheets, and become familiar with the dietary specifications.

PS: Nutrition 1100

*Lunch Meal Pattern

Learn about lunch meal pattern requirements. Understand how to use the lunch meal pattern table to plan meals that meet daily and weekly requirements, menu planning worksheets, and become familiar with the dietary specifications.

*Preschool Meal Pattern

This webcast is intended for SFA’s who serve meals to preschoolers and claim these meals under the NSLP and SBP. This webcast discusses the meal pattern and meal service styles for preschoolers.

Infant Meal Pattern

This webcast is intended for SFA’s who serve meals to infants and claim these meals under the NSLP and SBP. This webcast discusses the infant meal pattern, developmental readiness, and tracking infant meals.

PS: Nutrition 1110

GOALS: Elective

Title / Description

Time

Date

Professional Standards and GOALS

Offer versus Serve

Offer versus Serve (OVS) allows students to decline some parts of a reimbursable meal. This webcast will review OVS for NSLP and SBP as well as OVS with extras and a la carte items.

Offer versus Serve - Meal or No Meal Lesson and Game

This webcast offers a brief overview of breakfast and lunch Offer versus Serve (OVS) as well as a game of Meal or No Meal to determine reimbursable meals. Use this with staff as a training tool for OVS.

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Date

Professional Standards and GOALS

Serving in the Classroom

Learn how to determine reimbursable meals, snacks, and milk served under the child nutrition programs operating in your school.

Counting, Claiming and Point of Service

Learn how to count meals at the point of service and submit claims. 

PS: Operations 2300

Title / Description

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Date

Professional Standards and GOALS

What's the Scoop on Portion Control?

Understand correct portion sizes, the importance for portion control, and tools and tips needed for controlling portions.

Title / Description

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Date

Professional Standards and GOALS

Introduction to Procurement

This webcast provides a basic overview of the procurement process. The interactive training covers the basic steps of the process, general procurement standards, and allowable purchasing methods.

Formal Procurement Methods

Formal procurement methods must be used when the estimated value of the contract or purchase exceeds the simplified acquisition threshold (or lower local threshold). There are two types of formal procurement, an Invitation for Bid (IFB) and Request for Proposal (RFP). Using formal procurement methods results in a purchase that is cost effective, justifiable, and defendable from a competitive procurement perspective.

Informal Procurement Process

The objective of this training is to provide a basic understanding of Informal Procurement Methods, both micro and small purchase that can be applied to all types of purchases.

Product List Development

Product lists are primarily used for prime vendor solicitations that consist of many products. For SFAs not participating in the USDA Foods Program, you will benefit from this training by learning how to develop a product list and when it is appropriate to use a market basket analysis.

PS: Operations 2400

Title / Description

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Date

Professional Standards and GOALS

Product Formulation Statements

This webcast discusses Product Formulation Statements (PFSs) used to credit foods in the USDA School Meals Programs.

PS: Operations 2100

GOALS: Elective

Title / Description

Time

Date

Professional Standards and GOALS

Production Records

Understand why production records are important, what they are required to contain, strategies for completing them, and multiple examples of templates and resources.

What's the Yield with Standardized Recipes?

Learn about standardized recipes, weight versus volume, how to scale a recipe, and how to credit ingredients using the Food Buying Guide. Learn kitchen math skills and how to determine yield and scoop size.

Weight versus Volume

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Professional Standards and GOALS

Afterschool Snack

Learn about the Afterschool Snack Program, its eligibility requirements, reimbursement, enrichment activities, and how to create a reimbursable snack.

PS: Operations 2300

At-Risk Afterschool Program

This webcast will provide an overview of the At-Risk AfterSchool Program, including its benefits and basic requirements to participate. 

PS:Administration 3000 

Fresh Fruit & Vegetable Program: The Basics

This webcast covers how to apply to the Fresh Fruit & Vegetable Program (FFVP), purchasing and serving fresh produce for the program, nutrition education and promotion, reimbursable costs, and required paperwork. By the end of this webcast you will better understand the scope of the program and feel comfortable with the basics of how to operate the FFVP.

School Breakfast Program: Administering the program

This webcast will provide an overview of the breakfast meal pattern, the Offer versus Serve strategy, civil rights considerations, and finances as they relate to the School Breakfast Program.

School Breakfast Program: Starting a program

This webcast will provide information on the benefits of breakfast, the steps to starting a breakfast program, common breakfast meal myths, and breakfast service models.

Seamless Summer Option (SSO)

Summer Food Service Program (SFSP)

Wisconsin School Day Milk Program (WSDMP)

PS: Administration 3200

Title  / Description

Time

Date

Professional Standards and GOALS

Communication Skills

This self-guided e-learning course provides an overview of  the different types of communications, personal communication styles, sending effective messages, barriers to communication, and communicating with confidence are topics explored in this course. This course applies these topics to relatable school nutrition-specific scenarios.

Customer Service

This self-guided e-learning course is about customer service. Learn about identifying your customers, evaluation customer satisfaction, and skills to provide excellent customer service.

PS: Customer Service 4130

GOALS: Customer Service

Marketing Your School Meals 

This self-guided e-learning course provides an overview of marketing your school meals program. Learn how to determine your school meals brand, discover ways to use social and non-social media methods to promote your school meals, and strategies to market and promote your program. 

Upgrade School Meal Appeal

This self-guided e-learning course provides information and strategies to upgrade your school meal appeal. Learn strategies to boost student selection of food items, enhance student dining experience by improving the cafeteria atmosphere, and how to cultivate positive interactions between staff and students.

Student Engagement

This self-guided e-learning course provides information on improving customer service through student engagement. Learn about special events, hosting a student advisory committee, and ways to receive student feedback.

Title  / Description

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Professional Standards and GOALS

*Smart Snacks

This webcast provides an overview of the Smart Snacks final rule, including the general and nutrient standards, fundraisers, and how to analyze products for compliance.

Financial Viability with Smart Snacks

This webcast provides an overview of financial viability of Smart Snacks.

PS: Administration 3330

GOALS: Elective

Title / Description

Time

Date

Professional Standards and GOALS

Special Dietary Needs

This webcast gives a brief overview of the regulations that inform how school food service must handle special dietary needs, and then discusses what this means for your day-to-day work.

Title / Description

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Professional Standards and GOALS

Direct Diversion #1: The Benefits and Steps

Every Wisconsin School Food Authority (SFA) participating in the USDA Foods Program must choose a processing program option on an annual basis. The Direct Diversion Processing Program is one of the two options. The first in a series of eight webcasts, this webcast discusses the benefits and steps of Direct Diversion.

Direct Diversion #2: Processors and Products

The first step in the direct diversion process is to determine the eligible processors and what products are available through the direct diversion processing program.

PS: Operations 2400

GOALS: Elective**

Direct Diversion #3: Terminology: Value Pass-Through Methods

Value Pass Through is the method used by the processor to give the SFAs the value of the USDA Foods contained in the products received.

PS: Operations 2400

GOALS: Elective**

Direct Diversion #4: Terminology: Substitution

The USDA allows processors to use commercially purchased food for some items in processing for SFAs; learn about the three substitution categories.

PS: Operations 2400

GOALS: Elective**

Direct Diversion #5: Terminology: Yield Methods

Direct Diversion discusses yield, which is the amount of finished end product returned for a defined amount of bulk USDA Foods sent to a processor.

PS: Operations 2400

GOALS: Elective**

Direct Diversion #6: Annual Order

How to plan and commit USDA Foods bulk pounds on the annual order

PS: Operations 2400

Direct Diversion #7: Agreements

The various agreements associated with Direct Diversion.

PS: Operations 2400

Direct Diversion #8: Inventory

How to manage USDA Foods bulk inventory.

PS: Operations 2400

• PowerPoint

This webcast covers accessing and printing the Commodity Allocation Receipt Summary (CARS) report.

• PowerPoint

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.

• PowerPoint

This webcast covers the accessing and use of the Orders tab in the WI Commodity Ordering System.

• PowerPoint

• PowerPoint