Summer Workshop

 

Region 4 Child Nutrition Summer Workshop
 

July 30, 2024–August 1, 2024

 

Registration Opens April 1st through June 10th, 2024

 

**FSMC Attendance Notice**

Summer workshops are a valuable tool for continuing education for district staff operating child nutrition programs. There are no restrictions on attendance for district-employed staff. Each district will be permitted to take one food service management company (FSMC) employee, who may attend these sessions if accompanied by the district staff person responsible for contract management and oversight. FSMC attendees must pay a $50 participation fee to attend and may not charge the cost to the nonprofit school lunch program or use federal nutrition funds for the expense.

 

 

2-Day Session
 
Eligibility and Verification Guidance
Session # 1827444  register here
Audience: Staff responsible for determining eligibility and conducting Verification
July 31 (8:30 am–3:30 pm)  and August 1 (8:30 am–3:30 pm)
 
Learn how to determine student eligibility for free and reduced-price meals for the National School Lunch and Breakfast Programs using USDA guidelines. Review the current application packet provided by TDA and the requirements for use. Receive instructions on notifications to households and required documentation. Explore the step-by-step process for conducting the annual USDA Verification of approved household applications and submitting the annual report. Review the procedures for selecting the required number of applications, notification, and documentation of results.
 
Staff responsible for determining eligibility and conducting Verification in districts, charters, and private schools should attend this training annually to ensure compliance with current regulations and procedures.
 
As a result of attending this session, participants will be able to properly apply their knowledge of required eligibility determination processes, verification processes, and reporting to ensure their CE complies with USDA regulations.
 

 

2.5-Day Session
 
Writing, Updating, and Revising a HACCP-Based Food Safety Plan for Schools Workshop
Session # 1827327 register here
Audience: Child Nutrition Coordinators, Child Nutrition Directors/Supervisors
July 30, (8:00 am–4:30 pm), July 31 (8:00 am–4:30 pm), and August 1 (8:00 am–12:30 pm)
 
The goal of this 2.5-day workshop is for participants to take a detailed draft of a school-specific, HACCP-based food safety plan back to their SNPs. This instructor-led workshop incorporates individual work, group discussion, partner work, pre-made templates, and other resources.
 
The purpose of a food safety plan is to ensure the food served to children in the Child Nutrition Programs is safe. By controlling hazards that may occur or may be introduced into foods, school nutrition employees can safeguard food. An effective food safety program will help control food safety hazards that might occur during all points in food service. receiving, storing, preparing, cooking, cooling, reheating, holding, packaging, transporting, and serving. A truly effective food safety plan needs to be developed for a specific school nutrition program (SNP). By developing a food safety plan for the specs of a school (equipment, staff, physical location, etc.), the number of hazards can be significantly reduced for that site.
 

 

NOTE: If you registered for 2.5 or 2-day sessions you will NOT be able to register for any other sessions listed below.

You will be required to register for lunch before you select the session/sessions.

 
 
Region 4 Child Nutrition Services Summer Workshop at a Glance
All Day Session
Session ID
Time
Food Production Records (Breakfast, Lunch, Snack)
1827434
8:30 am3:30 pm
Fundamentals of USDA Foods for Schools, RA 001 Entitlement, RA 002 Menu Planning, RA 003 Forecasting, DoD FFVP
1827454
8:30 am2:30 pm
Meal Pattern (Breakfast, Lunch, Snack for Pre-K, K-5, 6-8, 9-12)
1827459
8:30 am3:30 pm
Meal Counting & Claiming System
1827456
8:30 am3:30 pm
The Administrative Review (AR) and Procurement Review (PR) Process
1827411
8:30 am3:30 pm
AM Sessions
Session ID
Time
Local Wellness Policy
1827426
8:30 am11:30 am
Meal Appeal
1827425
8:30 am11:30 am
NSLP/SBP Smart Snacks
1827424
8:30 am11:30am
PM Sessions
Session ID
Time
Food Allergies for School Nutrition Managers and Staff / Accommodating Special Dietary Needs
1827431
12:30 pm3:30 pm
Local Wellness Policy
1827433
12:30 pm3:30 pm
NSLP/SBP Smart Snacks
1827428
12:30 pm3:30 pm

   

All Day Session
Session ID
Time
Food Production Records (Breakfast, Lunch, Snack)
1827437
8:30 am3:30 pm
Fundamentals of USDA Foods for Schools, RA 001 Entitlement, RA 002 Menu Planning, RA 003 Forecasting, DoD FFVP
1827455
8:30 am2:30 pm
Meal Pattern (Breakfast, Lunch, Snack for Pre-K, K-5, 6-8, 9-12)
1827460
8:30 am3:30 pm
Meal Counting & Claiming System
1827457
8:30 am3:30 pm
The Administrative Review (AR) and Procurement Review (PR) Process
1827429
8:30 am3:30 pm
AM Sessions
Session ID
Time
Food Allergies for School Nutrition Managers and Staff / Accommodating Special Dietary Needs
1827436
8:30 am11:30 am
Meal Appeal
1827441
8:30 am11:30 am
Menu Planning for Healthy School Meals
1827446
8:30 am11:30 am
PM Sessions
Session ID
Time
Focus on the Customer
1827452
12:30 pm–3:30 pm
Meal Appeal
1827449
12:30 pm3:30 pm
Menu Planning for Healthy School Meals
1827450
12:30 pm3:30 pm
 

 

Session Descriptions

 

TITLE DESCRIPTION PS Code
The Administrative Review (AR) and Procurement Review (PR) Process This course is designed to assist personnel responsible for managing the operational, financial, and procurement functions of child nutrition programs with procedural knowledge and resources to prepare for an Administrative, Financial, and Procurement Review. This course is not designed to teach the programmatic concepts of operating the NSLP and SBP. 3000
Food Allergies for School Nutrition Managers and Staff / Accomodating Special Dietary Needs Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. 2600
Food Production Records (Breakfast, Lunch, Snack) This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization and to demonstrate compliance. 2100/2120
Fundamentals of USDA Foods for Schools, RA 001 Entitlement, RA 002 Menu Planning, RA 003 Forecasting, DoD FFVP This course will provide fundamental knowledge in the areas of Entitlement, Menu Planning, Forecasting and DoD Fresh to allow for better use of entitlement funds in the new USDA Web Based Supply Chain Management (WBSCM) system. Which will be used to manage USDA Foods for the National School Lunch Program (NSLP) and Summer Food Service Program (SFSP). 1170/2400
Local Wellness Policy **Participants need to bring their school/district’s LWP to the course, or have a digital copy readily available.**
This course is intended to position CEs to meet and exceed all the requirements of the Local Wellness Policy (LWP), while also supporting LEAs in tracking all updates and implementation efforts on an annual basis. They include a LWP template, a guide on the background and requirements for the LWP, an accompanying LWP checklist, and a Triennial Assessment Template to assist your local wellness committee with including all legislative requirements in the policy.
3230/4150
Meal Appeal Enhance your understanding of school nutrition with our comprehensive course on meal appeal. Dive deep into the principles of behavioral economics, the Smarter Lunchrooms Movement, and practical strategies to optimize the dining experience for students. Learn how to effectively implement grab-and-go options, self-serve bars, and optimize cafeteria flow. By the end of this training, you'll be equipped with the knowledge and tools to elevate the quality and appeal of school meals, ensuring a healthier and more enjoyable dining experience for all students. 1100, 2200, 4100
Meal Counting & Claiming System This course is designed to assist personnel in child nutrition programs to effectively establish and implement an effective counting and claiming system, acceptable meal collection procedures, quality assurance measures, financial responsibilities, and compliance. 2310/2320/2330/3310
Meal Pattern (Breakfast, Lunch, Snack for Pre-K, K-5, 6-8, 9-12) This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the lunch and breakfast meal patterns. 1000/1300/2000
Menu Planning for Healthy School Meals This class teaches menu planners of the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) how to plan a basic menu, advanced techniques that increase student acceptance and support nutritional requirements and tools that support the menu plan. 1000/1120/2100/2150
NSLP/SBP Smart Snacks This class provides an overview of Nutrition Standards for All Foods and Beverages (aka Smart Snacks) sold in schools outside of reimbursable meals. Participants will gain an understanding of how Smart Snacks will affect ala carte sales and fundraisers as well as how to use the Smart Snacks Calculator. 1000
Main Office
Region 4 Education Service Center
7145 West Tidwell Road Houston, Texas 77092-2096
713.462.7708 | PHONE
Region 4 is making improvements to the McKinney Conference Center and will invite guests to experience the difference in September of 2024.
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