This course is designed for new and returning Summer Food Service Program (SFSP) sponsor staff, and will review the regulations and procedures of the SFSP.
In this course, participants will learn to recognize the 6 key indicators for a CN Label is, what a product formulation statement is, and how to use them to build a cycle menu. In addition, participants will explore the vast resources of USDA Standardized recipes, and will learn how to scale these recipes and products to fit their production needs. Lastly, participants will understand the basics of record retention and what documentation would be needed to support food production records, if required by their state.
This course is designed for experienced and successful returning Summer Food Service Program (SFSP) sponsors, and will review the essential regulations and procedures of the SFSP.
Program institutions and facilities receiving federal financial assistance are required to comply with federal civil rights laws to ensure all Child Nutrition Program participants have equal access to all benefits and services. This course will review Civil Rights regulations, and provide all information necessary to ensure that your program is in compliance with these requirements.
A winning meal is the key to getting great attendance and keeping kids coming to your site all summer long. While SFSP has its special challenges, in this hour our course, participants will explore exciting menu options for cold meals and hot meals. Participants will learn the SFSP meal pattern and then discover how much creativity and flexibility it has to build the best meal pattern for their needs.