Welcome to the School Nutrition Team webcast page where you will find webcasts to view for training at your convenience. For the best viewing experience, please view our webcasts in Internet Explorer.
If you have questions about our webcasts please contact Janelle Winter , 608-266-7261.
Click on a letter below to view webcast topics. Then click on the desired topic to see available webcasts.
A B C D E F G H I J K L M N O P Q R S T U V W X - Z
A
B
C
D - E
F
- Farm to School (F2S)
- Filling Out an Application
- Free and Reduced Meal Eligibility
- Fresh Fruit & Vegetable Program (FFVP)
- Fruit
G
H - I
L
M
N
O - R
- On, Wisconsin! Cycle Menus
- Offer versus Serve
- Portion Control
- Procurement
- Product Formulation Statements
- Production Records
S - T
U
V - Z
Title |
Description |
Date |
Length |
Professional Standards (PS) and GOALS |
|---|---|---|---|---|
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Preparing for your Administrative Review: General Information |
This webcast provides an overview of the Administrative Review (AR) process and timeline from start to finish. | November 2015 | 24 minutes | PS: Administration 3260 |
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Preparing for your Administrative Review: Meal Access and Reimbursement |
Providing meal benefits and submitting accurate claims are a critical part of administering the USDA School Meals Programs. This webcast on Meal Access and reimbursement will help you understand USDA regulations reduce errors in the Administrative Review. | December 2015 | 48 minutes | PS: Administration 3100 |
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This webcast discusses what to expect from Section 3 of the Administrative |
December 2016 | 20 minutes | PS: Operations 2100 | |
| Afterschool Snack | This webcast discusses the Afterschool Snack Program, including eligibility requirements, reimbursement, enrichment activities, and how to create a reimbursable snack. | January 2017 | 15 minutes | GOALS: Administration - Other Programs |
| Annual Food Service Financial Report |
This webcast explains the changes to the new Annual Food Service Financial Report and accounting procedures for the 16-17 school year and forward. You will learn how to complete the Annual Food Service Financial Report and how to appropriately allocate all costs and revenues to the food service programs within your SFA. |
September 2016 | 10 minutes |
PS: Administration 3300 GOALS: Administration - Financial Management |
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Part 1 provides an overview of the meal pattern including changes that have been implemented in previous years as well as what is new for SY 2014-2015. |
January 2015 |
30 minutes |
PS: Nutrition 1100 | |
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Part 2 provides a description and examples of how OVS operates for the School Breakfast Program. Play “Meal of Fortune” to test your knowledge of what makes up a reimbursable meal. |
January 2015 |
30 minutes |
PS: Nutrition 2220
GOALS: Operations - Offer versus Serve
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Get the Scoop on Breakfast: Part 3 (Menu Planning)
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Part 3 introduces various tools available to assist in the planning of breakfast menus. An overview is provided for the breakfast menu planning worksheet, USDA breakfast workbook, weekly nutrient calculator, recipe analysis tool, production records, and breakfast signage. Additionally, breakfast service models and financial models are discussed. |
January 2015 | 40 minutes |
PS: Nutrition 1100
GOALS: Nutrition - Menu Analysis
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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. | October 2009 | 7 minutes | |
| Learn how to submit Child Nutrition Program monthly claims for reimbursement via the site-based claiming process. | August 2017 | 30 minutes |
PS: Administration 3300
GOALS: Administration - Meal Claims and Edit Checks
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This webcast provides a basic understanding of procurement and the types of procurement for purchasing. |
October 2015 | 13 minutes |
PS: Operations 2400 GOALS: Operations - Intro to Procurement |
| The micro purchase method is a simple and informal procurement method intended for the purchase of goods and services which cost less than the micro purchase threshold of $3,500. | November 2015 | 10 minutes | GOALS: Operations - Intro to Procurement | |
| The small purchase method is a simple and informal procurement method intended for the purchase of goods and services which cost less than the simplified acquisition threshold currently set at $150,000. | December 2015 | 10 minutes | GOALS: Operations - Intro to Procurement | |
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This webcast explains the online Direct Certification process. USDA requires LEAs to run Direct Certification at least three times each school year. Follow along as Marisa and Abby review Direct Certification. |
June 2013 | 15 minutes | PS: Administration 3120 |
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This video covers a variety of topics including local purchasing considerations, student involvement, and school gardens! Whether new to Farm to School or well-seasoned in the topic, this presentation provides information on how to run a comprehensive program. |
September 2013 | 35 minutes |
PS: Nutrition 1200 GOALS: Nutrition - School Garden or Comparable |
| This webcast is the first of three in the Free/Reduced Price Meal Eligibility Series. It discusses certification and benefit issuance, different types of officials and their roles and responsibilities, general rules for distributing applications, and rules for notifying households. | October 2016 | 15 minutes |
PS: Administration 3100
GOALS: Eligibility, Certification, and Verification hours are required to be completed in person during summer training.
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Processing Applications and Direct Certification in Free/Reduced Price Meal Eligibility |
This webcast is the second of three in the Free/Reduced Price Meal Eligibility Series. It discusses certification and benefit issuance including type of eligibility, the rules for notifying households, recordkeeping, and disclosure of free and reduced price benefit eligibility. | November 2017 | 35 minutes |
PS: Administration 3120
GOALS: Eligibility, Certification, and Verification hours are required to be completed in person during summer training.
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Special Situations in the Free and Reduced Price Meal Eligibility Process |
In this webcast you will 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. | October 2016 | 20 minutes |
PS: Administration 3110
GOALS: Eligibility, Certification, and Verification hours are required to be completed in person during summer training.
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| 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. | July 2018 | 5 minutes |
PS: Administration 3110
GOALS: Eligibility, Certification, and Verification hours are required to be completed in person during summer training.
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| Filling out the Household Application for Free and Reduced Price School Meals en Español | 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. | August 2017 | 10 minutes |
PS: Administration 3110
GOALS: Eligibility, Certification, and Verification hours are required to be completed in person during summer training.
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| 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. | August 2017 | 25 minutes |
PS: Nutrition 1220
GOALS: Administration - Other Programs
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| The Fruit Component | This webcast provides realistic examples on how to credit fruit using the Food Buying Guide, gives an overview of the meal pattern and also discusses frozen fruit and fruit smoothies. | October 2015 | 14 minutes | PS: Nutrition 1110 |
| La Fruta (en Español) | Recorded and written in Spanish, an overview of the fruit (la fruta) component is provided in this webcast. | October 2015 | 18 minutes | PS: Nutrition 1110 |
| The Grain Component | This webcast discusses the grain component for both breakfast and lunch. We discuss how to identify a whole grain-rich product, grain-based desserts, and how to credit grains using different methods (Exhibit A, CN labels, Product Formulation Statements, and standardized recipes). | July 2016 | 21 minutes | PS: Nutrition 1110 |
| El Grano (en Español) | Recorded and written in Spanish, an overview of the grain (el grano) component is provided in this webcast. | October 2015 | 25 minutes | PS: Nutrition 1110 |
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This webcast reviews the supporting documentation that is required to be submitted along with a school’s HUSSC application. | September 2013 | 10 minutes | PS: Administration 3230 |
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The Dietary Specification Tool for Recipe Analysis will help you determine the dietary specifications for recipes. We review how to read a nutrition facts label, where to find nutrition fact sheets, and how to use the dietary specification tool developed by the School Nutrition Team. Please note: this webcast does not reflect the dietary specification of sodium; however, our current dietary specification tool includes sodium. |
February 2013 | 12 minutes |
PS: Nutrition 1150
GOALS: Nutrition - Menu Analysis
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This webcast demonstrates how to use the resources included in the On, Wisconsin! Menus in a step-by-step format and provides tips for implementation in your program. | January 2014 | 19 minutes |
PS: Nutrition 1120
GOALS: Nutrition - Cycle Menu
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| Offer versus Serve | Offer versus Serve (OVS) is a provision of the National School Lunch Program (NSLP) and School Breakfast Program (SBP) that allows students to decline some parts of a reimbursable meal. This webcast will review OVS for NSLP and SBP. | May 2017 | 30 minutes |
PS: Operations 2220
GOALS: Operations - Offer versus Serve
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| The Meat/Meat Alternate Component | This webcast covers information about the meat/meat alternate component of school meals. Food products, rounding, crediting, and documentation are discussed. | April 2016 | 20 minutes | PS: Nutrition 1110 |
| La Carne (en Español) |
Recorded and written in Spanish, an overview of the meat/meat alternate (la carne) component is provided in this webcast. |
October 2015 | 21 minutes | PS: Nutrition 1110 |
| The Milk Component | This webcast discusses the milk component for both breakfast and lunch, including allowable milk types, recording this component on the production record, and accommodating special dietary needs related to fluid milk. | February 2016 |
7 minutes |
PS: Nutrition 1110 |
| Recorded and written in Spanish, an overview of the milk (la leche) component is provided in this webcast. |
October 2015 |
7 minutes | PS: Nutrition 1110 | |
| Elevated lead levels in the water of homes, schools, and child care centers is a growing concern in our state and in our communities. This webcast explains the importance of how a healthy diet can help with decreased lead absorption. | April 2017 | 15 minutes |
PS: Operations 2640
GOALS: Operations - Food Safety Culture
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| Local Wellness Policy |
This webinar will walk you through the requirements set forth in the final rule of Local School Wellness Policy Implementation Under the HHFKA of 2010. |
March 2017 | 20 minutes |
PS: Administration 3230 GOALS: Administration - Healthy School Environment |
| Lunch Meal Pattern |
In this basic overview of the lunch meal pattern requirements you will learn how to use the lunch meal pattern table to plan meals that meet daily and weekly requirements, learn how to use menu planning worksheets to aid in menu planning, and become familiar with the four dietary specifications. |
September 2016 | 15 minutes |
PS: Nutrition 1110
GOALS: Meal Pattern hours are required to be completed in person during summer training.
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| Meals per Labor Hour | This webcast shows 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 show you how this can aid in controlling your food service labor cost. | March 2017 | 10 minutes |
PS: Administration 3300
GOALS: Administration - Meal Pricing/Food Costing
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| Nonprogram Food Revenue | This webcast discusses the USDA Nonprogram Revenue Regulation and what is required of each SFA. You will 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 with the revenue ratio. | September 2016 | 15 minutes |
PS: Administration 3320
GOALS: Administration - Financial Management
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This webcast provides information to ensure that correct portion sizes are served, planned, and prepared. 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 by working through a real example. |
September 2017 | 15 minutes |
PS: Operations 2210
GOALS: Operations - Portion Size
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This webcast is intended for manufacturers who sell menu items to Wisconsin schools participating in the NSLP and SBP. Requirements of a PFS are covered as well as examples and common misconceptions. |
May 2016 | 20 minutes |
PS: Operations 2150
GOALS: Operations - Child Nutrition Label Crediting
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By the end of this webcast you will have a better understanding of why production records are important, what they are required to contain, strategies for completing them, and multiple examples of templates and resources. |
October 2017 | 15 minutes |
PS: Operations 2100
GOALS: Operations - Food Production Records
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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. |
September 2017 | 25 minutes |
PS: Nutrition 1160
GOALS: Nutrition - Special Diets and Food Allergies
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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. |
November 2017 | 20 minutes |
PS: Administration 3230
GOALS: Administration - Healthy School Environment
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The Smart Snacks rule places guidelines on foods and beverages sold to students on the school campus during the school day. Some of the most common situations affected by the Smart Snacks rule include a la carte sales, vending machines, school stores, and fundraisers. Since it is now the second school year that the rule has been in effect, we wanted to hear about Wisconsin schools' successes and challenges in implementing the guidelines. | October 2015 | 46 minutes |
PS: Administration 3230
GOALS: Administration - Healthy School Environment
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| This webcast provides an overview of financial viability of Smart Snacks. | November 2017 |
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PS: Administration 3330
GOALS: Administration - School Food Service Budgeting
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| What's Shakin' with Sodium | This webcast addresses sodium targets for the upcoming school year and presents a variety of ideas on sodium restriction. | October 2017 | 45 minutes |
PS: Nutrition 1150
GOALS: Nutrition - Menu Analysis
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This webcast involves Understanding USDA’s Special Milk Program and is intended for schools who are either interested in participating in the Special Milk Program 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 Special Milk Program for schools. | July 2013 | 20 minutes |
PS: Administration 3200
GOALS: Administration - Other Programs
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| The webcast covers the meal pattern requirements for the vegetable component, discusses crediting, and offers an interactive quiz on the vegetable subgroups. | February 2016 | 15 minutes | PS: Nutrition 1110 | |
| La Verdura (en Español) |
Recorded and written in Spanish, an overview of the vegetable (la verdura) component is provided in this webcast. |
October 2015 | 15 minutes | PS: Nutrition 1110 |
| Verification is the confirmation of eligibility for free and reduced price meals under the NSLP and SBP. This webcast will take you through the steps of completing Verification; Selecting Sample Size, Confirmation Review, Notifying Households, Determining Results, and Documenting Results. | November 2017 | 45 minutes | PS: Administration 3100 | |
| Submitting the Verification Collection Report | This webcast covers the steps involved in completing and submitting the online Verification Collection Report, which is the last step in the Verification process. |
November 2016 | 26 minutes | PS: Administration 3100 |
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The Weekly Nutrient Calculator is a tool developed to aid you in performing a weighted nutrient analysis (calories, saturated fat, and sodium) on one week of menus. This tool ensures compliance with the nutrient specifications of the NSLP and SBP meal patterns, but may not be used as part of the menu certification process. |
September 2013 | 12 minutes |
PS: Nutrition 1150
GOALS: Nutrition - Menu Analysis
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Learn how to standardize a recipe... starting from scratch! In this webcast we discuss recipe standardization, weight vs. volume, how to scale a recipe up or down, and how to determine the crediting of ingredients using the Food Buying Guide. We also learn about several kitchen math skills and how to determine the yield and scoop size of a serving. Once these skills are mastered, you will have a fun and easy time revamping menu items for the school year. |
September 2016 | 25 minutes |
PS: Nutrition 1140
GOALS: Nutrition - Standardized Recipes
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| 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. | September 2015 | 10 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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| 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. | September 2015 | 10 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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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. | September 2015 | 12 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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| The USDA allows processors to use commercially purchased food for some items in processing for SFAs; learn about the three substitution categories. | September 2015 | 7 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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| The 5th of 8 webcasts pertaining to 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. | September 2015 | 7 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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| The 6th webcast in this series outlines the steps on how to plan and commit USDA Foods bulk pounds on the annual order | September 2015 | 8 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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| The 7th webcast in this series discusses the various agreements associated with Direct Diversion. | September 2015 | 5 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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| This final webcast in the Direct Diversion series will teach you how to manage your USDA Foods bulk inventory. | September 2015 | 8 minutes |
PS: Operations 2400
GOALS: Operations - USDA Foods Ordering
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This webcast covers accessing and printing the Commodity Allocation Receipt Summary (CARS) report. |
November 2008 | 7 minutes |
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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. |
November 2008 | 6 minutes | |
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This webcast covers the accessing and use of the Orders tab in the WI Commodity Ordering System. | November 2008 | 9 minutes | |
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This webcast covers the accessing and use of the Allocations tab in the WI Commodity Ordering System. |
November 2008 | 10 minutes |
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This presentation covers the accessing of the Surplus request screen in the WI Commodity Ordering System. | November 2008 | 14 minutes |
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