NFSMI. Resource Guide. National Food Service Management Institute The University of Mississippi

NFSMI Resource Guide 2008 National Food Service Management Institute The University of Mississippi

NFSMI Resource Guide National Food Service Management Institute The University of Mississippi Mailing Address: Physical Address: P.O. Drawer 188 6 Jeanette Phillips Drive University, MS 38677-0188 University, MS 38677 Phone: 800-321-3054 Fax: 800-321-3061 E-mail: nfsmi@olemiss.edu Internet: www.nfsmi.org Vision To be the leader in providing education, research, and resources to promote excellence in child nutrition programs Mission To provide information and services that promote the continuous improvement of child nutrition programs

NFSMI RESOURCE GUIDE The National Food Service Management Institute (NFSMI) is the resource center for education and research for the Federally funded child nutrition programs. The mission of the NFSMI is to provide information and services that promote the continuous improvement of child nutrition programs. This resource guide includes educational materials, videos, applied research reports, and other resources for professional development, which are produced and distributed on a cost-recovery basis. Virtually all NFSMI resources are available online on the NFSMI Web site (www.nfsmi.org) for free download. In addition to materials developed by the NFSMI, the NFSMI distributes U.S. Department of Agriculture (USDA), Food and Nutrition Service (FNS) materials developed for child nutrition programs. The NFSMI also reproduces and distributes educational materials developed by State agencies. Updated 2008 This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through a grant agreement with The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government. The University of Mississippi is an EEO/AA/TITLE VI/TITLE IX/SECTION 504/ADA/ADEA employer. ii

Table of Contents About NFSMI... 1 SNA Continuing Education Credit... 4 Commission on Dietetic Registration Credit... 4 Education and Training Resources... 5 Research... 15 NFSMI Insights... 21 Subject Index... 22 BLT CACFP CCP CNP FBG FDCH FMIS FNS HACCP NET NFSMI SNA USDA ACRONYMS Breakfast Lunch Training Child and Adult Care Food Program Critical Control Points Child Nutrition Programs Food Buying Guide Family Day Care Home Financial Management Information System Food and Nutrition Service Hazard Analysis Critical Control Point Nutrition Education and Training National Food Service Management Institute School Nutrition Association (Formerly ASFSA) U.S. Department of Agriculture iii

Access NFSMI s Resources via the World Wide Web! As part of our commitment to distributing resources at little or no cost, NFSMI provides all materials and resources for free download from the Web site at www.nfsmi.org. Access NFSMI s online resource center to download and print the resource. Video resources can be viewed online in streaming video and most video materials are available on DVD by request. Materials that are only available for downloading from NFSMI s Web site are indicated with WWW only in the Resource Guide. Contact us to find out what printed materials are still available and learn how to get these materials for FREE. Once these have been depleted, the resources will still be available for free download. They can be made available on CD, DVD, or bulk print by special order. Any single resource ordered in quantity will be reproduced and distributed on a cost recovery basis. Call 800-321-3054 for quote information. VHS tapes are no longer available. The NFSMI has transitioned to Web-based streaming video and DVD only. Please note video captioning cannot be viewed on a PC; it can only be viewed on a DVD/TV player. Web Links for Additional Resources Food and Nutrition Information Center www.nal.usda.gov/fnic Food Safety and Inspection Service www.fsis.usda.gov Healthy Meals Resource System with areas for Child Care Providers and School Food Service http://healthymeals.nal.usda.gov National Agricultural Library www.nal.usda.gov Nutrition.gov www.nutrition.gov School Nutrition Association www.schoolnutrition.org Team Nutrition www.fns.usda.gov/tn U.S. Department of Agriculture Food and Nutrition Service www.fns.usda.gov/fns www.nfsmi.org iv

National Food Service Management Institute The University of Mississippi The National Food Service Management Institute To fulfill its vision to be the leader in providing education, research, and resources to promote excellence in child nutrition programs, the National Food Service Management Institute (NFSMI) provides information, conducts applied research, and offers training opportunities for anyone connected with the Federally funded child nutrition programs: National School Lunch Program, School Breakfast Program, Summer Food Service Program, After-School Snack Service, and Child and Adult Care Food Program (CACFP). Current research provides the basis for developing materials and training programs. Information and training is delivered through: Education sessions at state and national meetings Online instruction Satellite teleconferences and seminars Training networks Web-based seminars Workshops and seminars Help Desk Experienced school meals specialists are on call to answer questions and provide information or referrals related to serving healthy food within the USDA Child Nutrition Programs. Call toll free at 800-321-3054, 8 a.m.-5 p.m. (Central time) Monday through Friday, to speak with our staff. Fax questions to 800-321-3061, or send them via e-mail to nfsmi@olemiss.edu. We have information on child nutrition topics such as: Planning healthy meals USDA recipes Computer applications Procurement Food production Meal service equipment Facility design Financial management Personnel management Marketing Quality assurance School wellness Food safety Special needs 800-321-3054 nfsmi@olemiss.edu 1

Child Nutrition Archives The Child Nutrition Archives at the NFSMI collects, preserves, and makes available to researchers, collections concerning the history of the USDA child nutrition programs. The Archives is located at the R. Gerald Turner building on the campus of The University of Mississippi in Oxford, Mississippi. Since the Archives opened in November of 2003, child nutrition professionals, state agencies, and state school food service associations have donated collections of materials related to the history of child nutrition programs. Collections contain an array of materials ranging from personal correspondence and work papers to school food service and child care publications and photographs. The earliest materials in the Archives date from the turn of the twentieth century. The bulk of the documents cover the 1940s through the present. Finding aids to the collections are available. The Archives staff also conducts and records interviews with child nutrition personnel at all levels of program involvement and with other individuals who have memories of child nutrition programs. The interviews and oral histories are transcribed and are available on the Web site at www.nfsmi.org/archives/. Training Workshops and Seminars A key element in promoting the continuous improvement of child nutrition programs is to meet the needs of child nutrition professionals for training and professional development. The NFSMI provides several opportunities to participate in training workshops and seminars at NFSMI in Oxford, Mississippi, and at locations throughout the country. Designing and Equipping School Foodservice Facilities (under construction) Financial Management First Choice Procurement Food Buying Guide Healthy Cuisine for Kids Management Skills for Success Nutrition Update Orientation to School Nutrition Management Tools for Menu Planning Food Purchasing for Child Care Centers Serving It Safe (under construction) Orientation to Child Nutrition Program Management for Child Care (under construction) Meeting Children s Special Food and Nutrition Needs in Child Nutrition Programs The NFSMI provides presenters for state agencies and state association conferences for school programs and CACFP on over 40 specific topics drawn from NFSMI and USDA Team Nutrition resources. The NFSMI does not charge for presenters fees or travel expenses, so there is little cost to recipients at the training location. Call 800-321-3054 to schedule training. 2

The NFSMI presents education sessions at the School Nutrition Association s (SNA) Annual National Conference and at regional, state, and local association meetings. The NFSMI provides technical assistance to school nutrition programs at the district and local level, as well as child care providers on the CACFP, through requests from state agencies. The NFSMI is developing a curriculum with professional development training opportunities to be available via the NFSMI Web site. The NFSMI has developed an online course in Foundations for Effective Leadership in Child Nutrition Programs. Satellite teleconferences and seminars are accessible online in streaming video. These successful programs provide information on topics of importance to child nutrition professionals. Building Quality Meals: Standardized Recipes and Portion Control Food Quality: Making the Grade Coaching Employees Conflict and Challenge in the Workplace Emergency Readiness First Day Every Day: Basics for Food Service Assistants Valuing Differences in the Workplace Summer Food Service Programs School Breakfast Procurement Local School Wellness Policy Developing a Food Safety Program Using the Process Approach Special Needs in Child Nutrition Programs Emergency Management for the School Food Service Operation In 2007-2008, NFSMI will present 9 video broadcasts of a new series, Cooks for Kids. These innovative presentations feature restaurants, school food service, and families preparing healthy foods for children. The NFSMI is offering Web-based seminars on specific subjects such as special needs. Contact NFSMI to learn more or visit the Web site at www.nfsmi.org. 3

Fact Sheets and Newsletters Adult Day Care Fact Sheets NFSMI Update Food Safety Fact Sheets NFSMI Insight Electronic Newsletter Subscription Mealtime Memo for Child Care (English and Spanish) Special Needs Fact Sheets Sign up to receive E-subscription Mealtime Memo, NFSMI Update, or the NFSMI E-Newsletter at www.nfsmi.org. For information about Continuing Education Credit or Specialized Training Credit contact School Nutrition Association 700 South Washington Street, Suite 300 Alexandria, Virginia 22314 Phone (703) 739-3900 Fax (703) 739-3915 E-mail: servicecenter@schoolnutrition.org www.schoolnutrition.org/continuinged/certification/ As of April 2006, NFSMI has been approved as a Continuing Professional Education Accredited Provider for the Commission on Dietetic Registration of The American Dietetic Association. Contact NFSMI for more information. 4

Education and Training Resources A JOURNEY THROUGH THE HISTORY OF CHILD NUTRITION PROGRAMS 15-minute video gives a nostalgic overview of the Federally funded child nutrition programs from the days before World War II through today s wellness policy development. The video features photographs and images from resources in NFSMI s Child Nutrition Archive collections and USDA resources. Published 2007. #ET72-07 ADULT DAY CARE RESOURCES FOR THE USDA CHILD AND ADULT CARE FOOD PROGRAM The Adult Day Care Manual provides information to support quality nutrition programs in the adult day care setting. Chapters focus on the special nutrition needs of older and disabled adults and the provision of safe, nutritious, and appealing meals and snacks. Lists of minimum meal components and sample forms help with menu planning and production. Twelve lesson plans designed for use in staff training include easy-to-follow outlines, background information with references, activities, handouts, and evaluations. Ten full-color 8 1 /2 x 11 mini-posters contain messages about food safety, handwashing, dining environment, and nutrition. Published 2005. #ET65-05 ADULT DAY CARE FACT SHEETS Series of fact sheets developed to provide nutrition-related guidance for providers of adult day care. Includes information on CACFP meal pattern for adults, nutrition needs, feeding techniques, and food safety. Published 2006. WWW only BASICS AT A GLANCE POSTER Colorful 17 x 22 poster from Measuring Success with Standardized Recipes (p. 11) includes recipe abbreviations, equivalent volumes and weights, scoop sizes, pan size/capacity chart, cutting diagrams for portioning, and metric equivalents. Revised 2002. #EX60-02(A) BUILDING QUALITY MEALS: STANDARDIZED RECIPES AND PORTION CONTROL 60-minute satellite seminar video provides an opportunity for child nutrition program personnel to better understand standardized recipes, culinary terms, weighing and measuring, portion control techniques, and recipe modification to prepare quality meals. Published 2000. View online in streaming video. Call for information on the DVD. #TT041200 Spanish captioned #TT041200(S) Call for information. CARE CONNECTION Series of 10 video lessons and 48 printed lessons (CARE Connections) for CACFP personnel to use in training caregivers in child care homes and centers. Provides information about the CACFP, meal patterns, menu planning, food preparation, sanitation and food safety, and nutrition education. Printed materials include information for sponsors and caregivers, parent leaflets, children s activities, and instructor guide. Videos average 16 minutes each. Published 1997. #EX26-97 Currently Being Revised 5

BUILDING HUMAN RESOURCE MANAGEMENT SKILLS TRAINING KITS Designed for food service managers. Each kit contains 7 to 8 lessons, slide presentations, masters for participant handouts, transparencies, video, and an instructor manual. FREE while quantities last! All three kits! ACHIEVING AN EFFECTIVE FOOD SERVICE SYSTEM Topics: Crisis Management Procedure and Practice Developing Team Goals Finding the Best Getting the Most from Your Workday Jobs and Multiskilling in the Food System Orientation and Retraining Scheduling the Team Strategies for an Effective Work Environment Published 2001. #ET26-01 LEADERSHIP DEVELOPMENT FOR MANAGERS Topics: Adult Learning Principles Balance and Personal Development Building an Effective Team Coaching Employees for a Positive Outcome Effective Leadership and Management Styles Managing Change in Changing Times The Value of Valuing Differences in the Workplace Published 2001. #ET21-01 MANAGEMENT SKILLS FOR SUCCESS Topics: Communication Skills for Managers Creating a Motivating Workplace Dealing with Conflict in the Workplace Dealing with Difficult People and Situations Delegating and Empowering Employee Discipline Performance Standards and Expectations Published 2001. #ET27-01 CHECK IT IN MINI-POSTER Colorful mini-poster from All-Star Receiving for Child Nutrition (not available) lists nine steps to follow when receiving food service products. Ideal for posting in the receiving area. Published 1998. #ET17-98(A) CHILD CARE MINI-POSTERS Ten colorful 8 1 /2 x 11 laminated mini-posters for use in child care centers. Printed in English on one side and Spanish on reverse side. Topics include hand washing, cross contamination, grocery shopping tips, safe handling of baby food, breast milk, bottle feeding, diaper changing tips, safe temperature for foods, and meat, poultry, and fish safety. Revised 2004. #ET29-01 CHILD CARE TIPS POSTER Colorful poster for use in child care homes and centers. Available in English and Spanish. Topics include hand washing, cross contamination, grocery shopping, baby food, breast milk, bottle feeding, diaper changing, and meat, poultry, and fish safety. Published 2001. #ET28-01 WWW only CHOICE PLUS: A REFERENCE GUIDE FOR FOODS AND INGREDIENTS USDA Team Nutrition reference guide on foods and ingredients to assist purchasers in developing food specifications consistent with nutritional goals. Provides information to help program operators make informed decisions when purchasing products for use in school lunch and breakfast programs. Published 1996. #FCS-297 WWW only 6

CHOICE PLUS FOOD SAFETY SUPPLEMENT Supplement to Choice Plus: A Reference Guide for Foods and Ingredients (p. 6) provides information on how to apply food safety to the food purchasing process. Discusses on-site visits to distributors, food recalls, safety language, food dating, manufacturer HACCP qualification standards, manufacturer audit survey, and estimated storage life of products. Published 2003. #EX61-02 COACHING EMPLOYEES: WILL YOU MAKE A DIFFERENCE? 55-minute satellite seminar video identifies the coaching relationship as a partnership that will ultimately increase productivity of the employee and the team. Emphasizes USED model a 4-step method of training, Understanding, Showing, Experiencing, and Doing the Task. Published 2004. View online in streaming video. Call for information on the DVD. #TT042804 Spanish captioned #TT042804(S) Call for information. CONFLICT AND CHALLENGE IN THE WORKPLACE 48-minute satellite seminar video discusses the causes and value of conflict, identifies conflict resolution styles, and examines coping strategies for working with nonproductive behaviors in the workplace. Published 2002. View online in streaming video. Call for information on the DVD. #TT103002 Spanish captioned #TT103002(S) Call for information. COOKING FOR THE NEW GENERATION, 2ND EDITION Cooking for the New Generation: Storing, Cooking, and Holding the New Generation Foods, 2nd edition, is designed to help school nutrition professionals learn about preparing multiple ingredient or new generation foods for a high quality product. This revised Breakfast Lunch Training (BLT) module presents current best practices, procedures for receiving and storing processed products, and safety measures such as temperature controls and use of monitoring logs, calibrating thermometers, use of correct equipment to prepare food according to manufacturer s instructions, and resources for proper food handling using SOPs and HACCP-based principles. Coming in 2008. COOPERATIVE PURCHASING FOR CHILD NUTRITION PROGRAMS 105-minute satellite teleconference video addresses cooperative purchasing. Includes forming a cooperative purchasing system, managing purchasing cooperatives, and maintaining communications. Published 1999. View online in streaming video. Call for information on the DVD. #TT012699(A) DESIGNING AND EQUIPPING SCHOOL FOODSERVICE FACILITIES Training materials are designed as a resource for presenting seminars or college courses. Files for the Instructor Guide, Participant Manual, and slide presentation are organized into 10 chapters each that coordinate with A Guide for Purchasing Foodservice Equipment and The New Design Handbook for School Food Service. Published 2002. #ET41-02. Currently Being Revised DEVELOPING A FOOD SAFETY PROGRAM USING THE PROCESS APPROACH 45-minute satellite seminar discusses how to develop a written school food safety program that follows the food safety guidelines established by the USDA. Published 2006. View online in streaming video. Call for information on DVD. #TT101806 DEVELOPING A SCHOOL FOOD SAFETY PROGRAM This resource reflects the required elements in a food safety program as identified in the USDA guidance and provides a practical planning approach for implementing a food safety program. Published 2006. #ET66-05 DISPOSABLE GLOVES MINI-POSTER Colorful mini-poster lists seven points for proper use of disposable gloves. Published 2005. #ET67-05 7

EFFECTIVE FINANCIAL MANAGEMENT PRACTICES 120-minute satellite teleconference video focuses on child nutrition program financial management. Food service directors will gain an understanding of how to manage and meet financial goals while maintaining nutrition integrity in their programs. Panel discussion includes financial management practices of child nutrition programs in medium and large school districts. Describes NFSMI s research project on financial management. Published 2001. View online in streaming video. Call for information on the DVD. #TT013101 ELEMENTS OF EFFECTIVE FINANCIAL MANAGEMENT 120-minute satellite teleconference video focuses on how child nutrition program directors manage financial data. Panel discussion includes food and labor costs per meal, participation rate, productivity in the management of school nutrition programs, losing money, environmental concerns, and theft. Published 2002. View online in streaming video. Call for information on the DVD. #TT052202 EMERGENCY READINESS PLAN: GUIDE AND FORMS FOR THE SCHOOL FOODSERVICE OPERATION Provides recommendations for developing an emergency readiness plan, assessing the situation when a disruption occurs, and providing a designated relief shelter. Includes fill-in, printable forms and 15-minute When Disaster Strikes training video. Published 2003. #ET43-03 EMERGENCY READINESS TELECONFERENCE 120-minute satellite teleconference video addresses possible disruptions that may hinder a foodservice operation and identifies six important steps to consider when developing an emergency readiness plan. Encourages foodservice professionals to develop an action plan before a disaster strikes. Published 2003. View online in streaming video. Call for information on the DVD. #TT011503 FINANCIAL MANAGEMENT: A COURSE FOR SCHOOL FOOD SERVICE DIRECTORS Identifies sound financial principles as the primary foundation for child nutrition programs. Includes an Instructor Guide, Participant s Workbook, and slide presentation. Published 2005. #ET59-05 FIRST CHOICE: A PURCHASING SYSTEMS MANUAL FOR SCHOOL FOOD SERVICE, 2ND EDITION Reference manual provides child nutrition professionals with a resource to guide procurement procedures. Second edition updates procurement information and integrates food safety information to assist purchaser in establishing procedures to assure receipt of a safe product. Includes steps in purchasing, regulations, market place environment, product movement, bid units, specifications, brand approval, obtaining prices, monitoring cost, product testing, receiving and storage, and purchasing cooperatives. Revised 2002. #EX59-02 FIRST DAY...EVERY DAY: BASICS FOR FOOD SERVICE ASSISTANTS, PART I 60-minute satellite seminar video designed to help food service assistants perform their jobs safely and efficiently. Topics include personal and professional development, food safety and sanitation, HACCP, and accident prevention. Published 1997. View online in streaming video. Call for information on the DVD. #TT102297(A) FIRST DAY...EVERY DAY: BASICS FOR FOOD SERVICE ASSISTANTS, PART II 60-minute satellite seminar video designed to help food service assistants perform their jobs safely and efficiently. Topics include weights and measures, portion control, production schedules, recipe adjustment, and equipment safety. Published 1998. View online in streaming video. Call for information on the DVD. #TT042998(A) Spanish captioned #TT042998(S) Call for information. 8

FOCUS ON THE CUSTOMER Breakfast Lunch Training (BLT) module designed for training school nutrition teams to focus on the customers wants and needs to develop strategies for achieving satisfied customers and effective programs. Contains seven lessons averaging 75 minutes each, 25-minute video, participant handouts, transparency masters, and slide presentation. Published 2003. #ET44-03 FOOD BUYING GUIDE FOR CHILD NUTRITION PROGRAMS INSTRUCTOR MANUAL AND PARTICIPANT WORKBOOK The FBG Instructor Manual and Participant Workbook are designed for training school food service personnel to accompany the FBG. The colorful resource materials follow the FBG layout for training with slide presentation, worksheets, and activities for each FBG section. Additional sections on basic math review, real world activities, worksheets for reproduction, and Web site resources are included. Published 2005. #ET64-05 WWW only FOOD DEFENSE: DEVELOPING A BIOSECURITY MANAGEMENT PLAN This resource serves as one tool in developing an overall emergency preparedness plan. This resource allows individuals to complete and modify the USDA Biosecurity Checklist for School Foodservice Programs to meet the needs of their foodservice operation. Published 2005. #ET56-04 WWW only FOOD PURCHASING FOR CHILD CARE CENTERS Training material provides information on purchasing food in the child care setting. Presented are the basic purchasing steps for small independent child care centers serving 150 meals per day. Materials include Instructor Guide, Participant Manual, and slide presentation. Published 2005. #ET54-05 FOOD QUALITY: MAKING THE GRADE IN CHILD NUTRITION, PART I 55-minute satellite seminar video explains how to determine what students define as quality and shows how to apply a set of standards to judge the quality of the foods prepared. Published 1999. View online in streaming video. Call for information on the DVD. #TT042199(A) Spanish captioned #TT042199(S) Call for information. FOOD QUALITY: MAKING THE GRADE IN CHILD NUTRITION, PART II 60-minute satellite seminar video continues discussion of student-focused quality programs. Topics include food preparation principles, presentation, and marketing techniques. Published 1999. View online in streaming video. Call for information on the DVD. #TT102799(A) Spanish captioned #TT102799(S) Call for information. FOOD SAFETY FOR SUMMER FOOD SERVICE PROGRAMS Designed to help staff and volunteers of Summer Food Service Programs learn ways to provide safe foods and teach children basic food safety practices. Three lessons with handouts and Food Safety Mini-Posters reflect an abbreviated version of Serving It Safe, 2nd Edition (p. 13). Published 2003. #ET42-03 FOOD SAFETY MINI-POSTERS Fourteen colorful 8 1 /2 x 11 mini-posters printed in English on one side and Spanish on reverse side. Topics include hand washing, personal appearance and hygiene, storage, temperatures, and food preparation. Designed for use in the food preparation and service areas. Published 2000. #EX50-00 9

FOOD SAFETY STANDARD OPERATING PROCEDURES (SOPs) Food safety SOPs are written practices and procedures and are the basic ingredient to producing safe food. It is essential to train employees and emphasize the importance of following the procedures. Published 2005. #ET63-05 WWW only FOOD SERVICE ASSISTANT YOU ARE IMPORTANT Breakfast Lunch Training (BLT) module focuses on the important role of the food service assistant and the skills needed to achieve school nutrition program goals. Contains four lessons averaging 30 minutes each. Includes BLT course manual and movie clips containing introduction and closing segments and four parts related to each lesson topic. Each part provides content essential to achieving the two objectives of each lesson. Published 2004. #ET52-04 Spanish Manual only #ET52-04(S) Call for information. FOUNDATIONS FOR EFFECTIVE LEADERSHIP IN CHILD NUTRITION PROGRAMS Online course designed to give students a solid foundation in the history of the Federally funded child nutrition programs. Published 2007. #ET71-07 WWW only FROM THE TRAINER S TABLET: LESSONS FOR FAMILY/HOME CHILD CARE PROVIDERS Lesson plans developed for child care providers on providing nutritious meals for young children. Topics include: Cost-Effective Shopping Family Style Meals Food Intolerance and Allergies Food Safety in Child Care Food Safety at the Grocery Store Grains and Breads - What is a Serving? Infants: Understanding the Feeding Relationship Infants: Understanding Growth and Development Each lesson includes a purpose, objective, timed outline, slide presentation that may be printed as transparencies, activities, handouts, pretest, and posttest. Published 2002. WWW only A GUIDE TO CENTRALIZED FOODSERVICE SYSTEMS Reference manual assists school foodservice directors in making decisions about centralizing food production in their districts. Eleven chapters include information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies describe large and small centralized foodservice systems in both urban and rural school districts. (For additional resource, see Lesson Plans for A Guide to Centralized Foodservice Systems (p. 11)). Published 2002. #EX54-02 HANDBOOK FOR CHILDREN WITH SPECIAL FOOD AND NUTRITION NEEDS The purpose of this handbook is to identify the developmental disabilities and other health care needs to be served by school food service, and to provide information related to the type of intervention indicated. It includes a discussion of the regulations requiring the school s participation and training needs of the food service workers. Although the manual is not all inclusive, it addresses conditions most frequently encountered in the school environment and provides additional resources for investigating conditions that may not be presented. Published 2006. #ET69-06 HAPPY MEALTIMES FOR HEALTHY KIDS Two comprehensive training modules designed to teach child care staff best practices in feeding children. Includes a 3-stage evaluation, handouts for parents, interactive activities for use with staff, training script, and slide presentation. Published 2003. #ET46-03 GO FOR THE GOLD WITH CUSTOMER SERVICE Breakfast Lunch Training (BLT) module designed to help CNP administrators improve customer service. Provides information on quality food, marketing, attractive serving lines, communication skills, and how to meet customer needs and wants. Includes instructor handbook and four lessons with activities and handouts. Published 1994. #ET9-94 10

HEALTHY CUISINE FOR KIDS A hands-on training program designed for food service staff to be presented by the manager or other trainer. Focus is on the development of culinary techniques that support the implementation of the Dietary Guidelines for Americans. Materials include Trainer s Manual, Participant s Manual, Culinary Manual, and Train-the-Trainer Manual. Published 2005. #ET58-05 INVENTORY MANAGEMENT Breakfast Lunch Training (BLT) module designed for school food service directors to use in training managers. Four lessons focus on the general principles of inventory management: Organization for Inventory Control, Record Keeping, Product Safety, and Cost Control. Includes instructor guide, workbook, 24- minute video, and three 8 1 /2 x 11 color mini-posters that list maximum food storage times for refrigerator, freezer, and storeroom. Published 2000. English captioned #ET20-00 Spanish captioned video only #ET20-00(S) Call for information. LESSON PLANS FOR A GUIDE TO CENTRALIZED FOODSERVICE SYSTEMS Seven lesson plans to accompany A Guide to Centralized Foodservice Systems (p. 10) include objectives, presentation outline, reading assignment, slide presentation with notes, virtual tours of centralized school foodservice systems, learning activities, and test questions and answers. Educators may use lessons as a basis for short courses or as part of a foodservice systems management course. Practitioners may use portions of lessons to educate staff and administrators. Published 2002. #ET62-02 WWW only LOCAL SCHOOL WELLNESS POLICY: A TEAM APPROACH 120-minute satellite teleconference provides the child nutrition professionals and other key players in the school and community an opportunity to hear the most current school wellness policy information. Published 2005. View online in streaming video. Call for information on the DVD. #TT101805 11 MEALTIME MEMO FOR CHILD CARE Fact sheet for the CACFP published 12 times per year. Includes wide variety of topics related to child care. Menus, recipes, and activities are often featured. Available in English and Spanish. WWW only MEASURING SUCCESS WITH STANDARDIZED RECIPES Training package addresses the benefits of using and developing standardized recipes. Designed to assist school food service and child care managers and employees with development and use of standardized recipes in their operations. Materials include manual, video, and revised Basics at a Glance poster (p. 5). Published 2002. #EX60-02 MEETING CHILDREN S SPECIAL FOOD AND NUTRITION NEEDS IN CHILD NUTRITION PROGRAMS Meeting Children s Special Food and Nutrition Needs in Child Nutrition Programs was developed to help familiarize food service assistants with special needs frequently seen in schools. Each of the four lessons is designed to be taught in approximately 30 minutes. The lesson topics are: Getting to Know the Regulations, Helping Students with Diabetes, Managing Food Allergies, and Understanding Inborn Errors of Metabolism. Published 2007. #ET70-07 MORE THAN MUD PIES, 4TH EDITION Fifty-nine lessons organized by season provide opportunities for children ages 3-5 to learn about how foods grow, food preparation, and nutrition. Includes list of books to read, songs to sing, videos, and references. Revised 2004. #ET48-04 Currently Being Revised THE NEW DESIGN HANDBOOK FOR SCHOOL FOOD SERVICE Provides guidelines for designing or improving food service areas. Covers traffic flow, efficient kitchen layout, Currently Being Revised and equipment requirements. Published 1997. #EX11-95

NUTRITION 101: A TASTE OF FOOD AND FITNESS Breakfast Lunch Training (BLT) module for managers to use with food service assistants. Content provides basic overview of nutrition through six core lessons plus new lessons added periodically, each designed to be completed within 30 minutes. Each lesson features a pretest and posttest, activities, Nutrition Nuggets of additional information to support lesson content, Cafeteria Connections to link to school nutrition programs, Personal Discovery Assessment to encourage participants to learn more about personal eating and activity habits, and a resource page. The lesson topics are: Nutrition is Important to You! Tools for Guiding Food Choices The Energy Nutrients Vital Vitamins and Mighty Minerals Choosing Food for Health and Taste Nutrition Issues in the Media Simple Sugars in Simple Terms Diet Decisions Published 2005. #ET62-05 NUTRITION DECISION Interactive Web site to engage adolescents in activities that teach the importance of making healthful eating decisions and promote physical activity. Published 2005. #EX66-05 WWW only ON THE ROAD TO PROFESSIONAL FOOD PREPARATION, 2ND EDITION The Breakfast Lunch Training (BLT) resource, On the Road to Professional Food Preparation, focuses on basic skills needed to produce high quality foods for child nutrition programs. The BLT is designed for the food service manager to train food service assistants. On the Road to Professional Food Preparation consists of four lessons to be delivered in a face-to-face setting. Each lesson is self-contained and designed to be taught in 60 minutes. Lesson titles are The Recipe, Weights and Measures, Portion Control, and Recipe Adjustment. Instructions for trainer, lesson-at-a-glance, pre/posttraining assessment, slide presentation, video segment, certificate, and handouts are included. 358 page manual, 4 video segments. Published 2007. View video segments online in streaming video. #ET73-07 PROCUREMENT EDUCATION AND TRAINING 90-minute satellite teleconference video provides basic information about the purchasing process and the importance of training. A key message is the importance of administrative decision-making based on assessment of individual program and training needs. Expert panelists identified the steps of the procurement process for school nutrition programs, described successful methods used in procurement training, compared similarities and differences of training needs for a variety of audiences including child care, discussed improvements in a school district that acquired procurement training, and gave examples of available training programs and resources. Published 2004. View online in streaming video. Call for information on the DVD. #TT012104 REAL-TIME MARKETING 60-minute satellite seminar video provides an opportunity for child nutrition program personnel to better understand The Four Ps of Marketing: Price, Product, Promote, and Place. Provides suggestions on creating a marketing plan and communicating with customers about products and services. Published 2001. View online in streaming video. Call for information on the DVD. #TT102401 Spanish captioned #TT102401(S) Call for information. RESPONDING TO A FOOD RECALL Materials designed for foodservice directors and managers to reference when a food recall notice for a USDA commodity food is issued through USDA/FNS or a food recall notice is issued for a purchased food by the manufacturer or responsible government entity. Components include: Reference booklet providing step-by-step instructions on reasons for recalls, responsibilities of manufacturers and government agencies, and roles of foodservice directors and managers. Leader guide with outline for a two-hour training session. (Portions may be taught separately as appropriate.) Brochures with brief overview of food recalls to help educate school administrators, parent organizations, or the media. Colorful poster for quick and simple reference that highlights ways to prepare staff for a potential product recall. Published 2002. #ET37-02 Currently Being Revised 12

SCHOOL BREAKFAST: A SMART WAY TO START THE DAY 50-minute satellite seminar video discusses the link between eating breakfast and classroom success, defines a USDA reimbursable breakfast, identifies new menu ideas, describes creative ways to market the School Breakfast Program, and suggests ideas for promoting breakfast. Includes an 8-minute Start Smart - Do Breakfast Every Day video (also available separately) to use in promoting the breakfast program to administrators, teachers, and community groups. Published 2003. View online in streaming video. Call for information on the DVD. #TT103003 Spanish captioned #TT103003(S) Call for information. SERVING IT SAFE, 2ND EDITION Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2003 Food Code. Revised 2004. #ET38-02(Man) SERVING IT SAFE INSTRUCTOR GUIDE, 2ND EDITION Designed as a reference manual and a course book to present a series of ten 2-hour training sessions. Revised 2004. #ET38-02(IG) SERVING IT SAFE INTERACTIVE CD-ROM Interactive self-paced computer-based instruction program designed to help school foodservice professionals understand the importance of practicing safe food handling techniques. Eight tutorials present basic food safety concepts. Real-life scenarios emphasize application of the concepts. May be used to supplement information from the manual and instructor guide for Serving It Safe, 2 nd Edition. Published 2004. SERVING IT SAFE POSTER Reinforces the importance of safe food practices and precautions at each phase of food production. Display poster in food preparation area or another convenient location. Available in English and Spanish. Revised 2004. #ET38-02(A) SPECIAL NEEDS IN CHILD NUTRITION PROGRAMS 60-minute satellite seminar is designed to help school food service professionals meet the challenges of serving all children nutritious meals at school. Based on NFSMI s Handbook for Children with Special Food and Nutrition Needs (p. 10), the satellite seminar presented ideas for dealing with many different disabilities, chronic health conditions, and food allergies, emphasizing being a team player within the school setting. Published 2007. View online in streaming video. Call for information on the DVD. #TT042507 START SMART DO BREAKFAST EVERY DAY 8-minute video to promote the School Breakfast Program to administrators, teachers, and community groups. Two students interview a school food service director about the breakfast program and learn about the importance of participation and the ways that superintendents, school board members, principals, teachers, and parents can support the breakfast program. Published 2003. View online in streaming video. Call for information on the DVD. #ET47-03 SUMMER FOOD SERVICE PROGRAMS: PLANNING FOR NEXT SUMMER 120-minute satellite teleconference video addresses issues on starting Summer Food Service Programs. Discusses roles and responsibilities, budgetary concerns, marketing ideas, and mentoring. Published 2003. View online in streaming video. Call for information on the DVD. #TT082103 TEMPERATURE MINI-POSTER Colorful mini-poster from Cooking for the New Generation (BLT) (not available) shows correct temperatures for cooking, holding, and storing foods; the danger zone for bacteria growth; and temperatures for sanitizing. Revised 2004. #ET16-97(B) SPECIAL NEEDS FACT SHEETS Web-based fact sheets provide concise information to assist child nutrition professionals in meeting children s special nutrition needs. Each fact sheet contains basic information and a list of additional resources. WWW only 13

THERMOMETER INFORMATION RESOURCE Foodservice personnel are the single most critical element in assuring food safety in a foodservice operation. Contents of this resource specifically focus on the importance of consistently using thermometers in child nutrition programs. Published 2005. #ET57-05 USDA RECIPES FOR CHILD CARE Recipes from 1999 publication Child Care Recipes: Food for Health and Fun From USDA s Child and Adult Care Food Program with CCP added. The reference document for the food safety information is the 2003 Food Code Supplement. Revised 2006. WWW only USDA RECIPES FOR SCHOOLS Recipes from 1988 Quantity Recipes for School Food Service and 1995 Tool Kit for Healthy School Meals have been revised based on the 2001 Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with information based on the 2003 Food Code Supplement. Revised 2005. WWW only USING EQUIPMENT SAFELY AND EFFICIENTLY Breakfast Lunch Training (BLT) module provides education resources for food service professionals to teach staff about equipment. Manual includes four lessons with teacher instructions and activities. Topics range from equipment choice, use, and maintenance to employee safety around equipment. Includes 32-minute video and slide presentation. Published 2002. #ET34-02 VALUING DIFFERENCES IN THE WORKPLACE 45-minute satellite seminar video discusses the dynamics of culture in the United States, its influence on the workplace, and the skills that are necessary to open lines of communication while fostering understanding of others. Published 2003. View online in streaming video. Call for information on the DVD. #TT042303 Spanish captioned #TT042303(S) Call for information. 14 WASH YOUR HANDS: EDUCATING THE SCHOOL COMMUNITY Training resource includes a booklet of classroom activities and standard handwashing procedures, handwashing posters provided in English and in Spanish, and a 4- minute wordless video that can be ordered on DVD. Published 2004. #ET53-04 WEIGHTS OF COMMERCIALLY PREPARED GRAINS/BREADS FOR THE CHILD NUTRITION PROGRAMS POSTER Colorful poster lists groups of grains and breads and the corresponding weights that constitute servings for child nutrition programs as specified by the USDA Food and Nutrition Service. Published 2001. WWW only WORK SIMPLIFICATION 60-minute satellite seminar video gives child nutrition professionals the opportunity to see how work simplification can increase efficiency while providing the highest quality of service. Published 2001. View online in streaming video. Call for information on the DVD. #TT042501 Spanish captioned #TT042501(S) Call for information. WORKING SAFE: ACCIDENT PREVENTION IN CHILD NUTRITION PROGRAMS Breakfast Lunch Training (BLT) module designed for training school food service personnel to prevent accidents in the workplace. Instructor information and 4 lessons address falls and lifting injuries, cuts, fires and burns, and chemical accidents. Includes manual, 17- minute captioned video, copy-ready learner activities, and four 8 1 /2 x 11 mini-posters. Published 1999. #ET18-99 Spanish captioned video #ET18-99(S) Call for information.

Research AFTERSCHOOL CARE PROGRAM NSLP SNACK SERVICE BEST PRACTICES A Guide to Improving the NSLP Snack Service in Afterschool Care Program. A list of best practices that can affect accountability of the snack service. School nutrition program directors are encouraged to use this checklist of best practices as a guide for assessing their afterschool snack service. Published 2006. #R98-06 WWW only BARRIERS TO RECESS PLACEMENT PRIOR TO LUNCH IN ELEMENTARY SCHOOLS A study was conducted to determine barriers in scheduling recess prior to lunch in elementary schools participating in the NSLP. Executive Summary. Published 2005. #R93-05 WWW only BEST RECRUITMENT AND RETENTION PRACTICES A study conducted to identify schools or school districts nationwide that consistently recruited and retained successful long-term foodservice assistants/workers. This study also identified techniques to which they attributed success. Executive Summary. Published 2005. #R80-04 WWW only CACFP TRAINING RESOURCE CHECKLIST The voluntary training resource checklist was designed to assist CACFP professionals in making an informed decision regarding the appropriateness of a training resource for use in CACFP. Published 2003. #R69-03 WWW only CHARACTERISTICS OF SUCCESSFUL LONG-TERM EMPLOYEES Report summarizes the characteristics that a national sample of school food service administrators identified as important for employee success. The ten most important employee characteristics and a number of retention strategies are described. Published 2002. #R56-02 WWW only COMPETENCIES, KNOWLEDGE, AND SKILL STATEMENTS FOR DISTRICT SCHOOL NUTRITION DIRECTORS/SUPERVISORS Updated report includes a detailed list of competency, knowledge, and skill statements describing fourteen functional areas of responsibility for school food service directors or supervisors. Revised 2001. #R50-01 WWW only COMPETENCIES, KNOWLEDGE, AND SKILLS OF EFFECTIVE SCHOOL NUTRITION ASSISTANTS/TECHNICIANS, 2006 Executive summary and Web based resource. This project focused on the school nutrition assistant/technician who works at the local school cafeteria under the direction of a school nutrition manager. The objectives of this study were to identify the functional areas, competencies, knowledge, and skills needed by effective school nutrition assistants in the current school nutrition environment, and determine at what point the school nutrition assistant should be able to know/perform the knowledge/skill statement, at time of hire or after training. Published 2006. #R106-06 WWW only COMPETENCIES, KNOWLEDGE, AND SKILLS OF EFFECTIVE SCHOOL NUTRITION MANAGERS Updated report includes a detailed list of competency, knowledge, and skill statements and a job description for a school nutrition manager. Revised 2003. #R66-03 WWW only CONTINUOUS QUALITY IMPROVEMENT PROCESS TAILORED FOR THE SCHOOL NUTRITION ENVIRONMENT, 2006 This Web based resource has been developed as a guide to the continuous quality improvement (CQI) process using six sequential steps referred to as the Problem Solving Discipline (PSD) Approach (Rampersad, 2001), as modified for the school nutrition environment. #R95-06 WWW only COST VARIABLES ASSOCIATED WITH PRODUCING AND SERVING A REIMBURSABLE NATIONAL SCHOOL LUNCH PROGRAM (NSLP) SNACK FOR CHILDREN IN AFTERSCHOOL CARE PROGRAMS, 2006 Executive Summary. Published 2006. #R96-06 WWW only DETERMINING THE PERCEPTIONS, PRACTICES, AND THE PERCEIVED BARRIERS ASSOCIATED WITH SCHOOL PROFESSIONALS SERVING THE NUTRITIONAL NEEDS OF THE PRE- K CHILD IN THE PUBLIC SCHOOL SETTING Executive Summary. Published 2005. #R89-05 WWW only EATING AT SCHOOL: A SUMMARY OF NFSMI RESEARCH ON TIME REQUIRED BY STUDENTS TO EAT LUNCH, 2001 Published 2001. #R46-01 WWW only 15

EDUCATOR SURVEY FOR CHILD NUTRITION EDUCATION MODULES Report describes the results of a nationwide survey of nutrition and foods faculty to validate topics and determine preferred teaching methods for potential child nutrition education modules. Published 2004. #R76-04 WWW only EMERGENCY PREPAREDNESS NEEDS ASSESS- MENT OF CENTRALIZED SCHOOL FOODSERVICE AND WAREHOUSING OPERATIONS, 2006 The goal of this project was to conduct an emergency preparedness needs assessment for centralized school foodservice operations, including warehousing and distribution. Executive Summary. Published 2006. WWW only EXPLORING THE UNIQUENESS OF CHILD NUTRITION PROGRAMS IN LARGE SCHOOL DISTRICTS, 2006 A research study to identify the unique issues associated with school nutrition programs in large school districts in order to determine operational issues and practices school nutrition directors encounter in large school districts, identify characteristics and qualities needed to be a successful school nutrition director in a large school district, and identify whether training is needed to develop these characteristics and qualities. Executive Summary. Published 2006. #R107-06 WWW only FINANCIAL MANAGEMENT ISSUES AND PRACTICES IN SCHOOL NUTRITION PROGRAMS: AN ANNOTATED BIBLIOGRAPHY List of books and manuals, research articles and reports, and magazine articles related to financial management of school nutrition programs. Includes brief description of each resource. Published 2004. WWW only FIRST CHOICE PURCHASING SYSTEM WORKSHOP EVALUATION As a part of the NFSMI continuous improvement process for products and services, the Applied Research Division conducted an evaluation of the revised First Choice Procurement Workshop in 2004, based on the Kirkpatrick Model. This report presents the finding of the evaluation. Published 2005. #R82-05 WWW only FOCUS GROUP DISCUSSIONS WITH ELEMENTARY SCHOOL FOODSERVICE DIRECTORS, TEACHERS, AND PARENTS REGARDING THE SCHOOL BREAKFAST PROGRAM A study to identify the barriers related to elementary school children that do not participate in the School Breakfast Program. Executive Summary. Published 2005. #R89-05 WWW only FOOD SAFETY EDUCATION SURVEY STATE LEVEL RESEARCH REPORT Report addresses topics such as food safety training programs being used for child nutrition, sources of food safety information, methods of distribution, providers of food safety information/education, materials and resources, amount of time provided for food safety training, number of personnel trained per year, frequency of health/sanitation inspections, areas of food safety considered most important, and helpful resources in providing eduation in food safety practices. Published 2002. WWW only FOOD SAFETY TRAINING NEEDS ASSESSMENT SURVEY, 2005 The goal of the Food Safety Training Needs Assessment Survey is to use information from child nutrition personnel to design training programs and materials to continuously improve food safety attitudes and practices in child nutrition programs. Executive Summary. Published 2005. WWW only HACCP IMPLEMENTATION IN K-12 SCHOOLS Report summarizes the extent of HACCP implementation in schools and advantages and barriers to implementation. Published 2005. #ET61-05 WWW only HEALTHY SCHOOL NUTRITION ENVIRONMENT: RESULTS OF A NATIONWIDE SURVEY OF SCHOOL PERSONNEL Report describes the results of a survey of school foodservice personnel, principals, superintendents, teachers, coaches, and school business officials to assess the school nutrition environment. Published 2003. #R65-03 WWW only 16