Proposed Professional Standards Matrix

Proposed Professional Standards Matrix *Find the USDA Proposed Professional Standards for School Nutrition Professionals at http://professionalstandards.nal.usda.gov/

Proposed Professional Standards Matrix Learning Objectives Professional Standards for School Nutrition Professionalshttp://professionalstandards.nal.usda.gov/ Helpful Links- Alliance for a Healthier Generation (AHG)- https://www.healthiergeneration.org/ Cornell Center for Behavioral Economics in Child Nutrition Programs (BEN Center)- http://smarterlunchrooms.org/ National Agricultural Library (NAL)- http://www.nal.usda.gov/ National Food Service Management Institute (NFSMI)- http://www.nfsmi.org/ School Nutrition Association (SNA)- http://www.schoolnutrition.org/ Team Nutritionhttp://www.fns.usda.gov/tn/team-nutrition

NUTRITION Objective #1: MENU PLANNING Employee will be able to effectively and efficiently plan and prepare standardized recipes, cycle menus, and meals, including the use of USDA foods, to meet all Federal school nutrition program requirements. 1. Plan menus that meet USDA nutrition requirements for reimbursable meals. 2. Plan cycle menus. 1

3. Identify local food sources. 4. Write standardized recipe, including meal components. 2

5. Analyze menus for school meal pattern requirements. 6. Plan meals to accommodate students requiring special diets. 3

7. Plan for effective use of USDA foods. 4

NUTRITION Objective #2: NUTRITION EDUCATION Employee will be able to utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with school nutrition program. 1. Prepare age/grade appropriate nutrition education activities and materials using USDA Team Nutrition materials when possible. 2. Integrate nutrition education curriculum with school nutrition program. 5

NUTRITION Objective #3: ALL EMPLOYEES Employee will be able to understand the relationship of USDA school meal requirements to Dietary Guidelines for Americans and nutrition concepts. 1. Apply the Dietary Guidelines and USDA food guidance (such as MyPlate) concepts. 2. Compare school meal requirements to Dietary Guidelines and current food guidance. 6

OPERATIONS Objective #1: FOOD PRODUCTION Employee will be able to effectively utilize food preparation principles, production records, kitchen equipment, and food crediting to prepare foods from standardized recipes, including those for special diets. 1. Prepare food using a standardized recipe including special diets, as necessary. 2. Complete a food production record and other required paperwork. 1

3. Prepare food to maintain quality and appearance standards. 4. Demonstrate use and care for equipment. 2

5. Explain CN labeling, product formulation statements and/or appropriate crediting information for school meal pattern. 3

OPERATIONS Objective #2: SERVING FOOD Employee will be able to correctly and effectively serve food portions to meet all USDA school meal pattern requirements and encourage healthy food selections including those for special diets. 1. Serve portions of food items according to USDA school meal pattern requirements. 2. Use Offer Versus Serve correctly. 4

3. Serve food to maintain quality and appearance standards. 4. Provide good customer service and help with marketing to encourage healthy food selections. 5

5. Properly use and care for equipment. 6. Serve special diets accurately, as required. 6

OPERATIONS Objective #3: CASHIER/POINT OF SERVICE Employee will be able to efficiently operate and utilize Point of Service System, ensuring correct application of reimbursable meal components, offer versus serve, special diets, and confidential student eligibility identification in a financially responsible manner. 1. Manage service lines for clean and efficient operation. 2. Report reimbursable meals according to meal pattern requirements (including Offer vs. Serve) and eligibility status. 7

3. Use financial responsibility at Point of Service. 4. Apply proper measures to prevent overt identification of students receiving free or reduced price meals. 8

OPERATIONS Objective #4: RECEIVING/STORAGE Employee will be able to ensure correct delivery and storage of inventory, including that which has been placed on hold or recalled. 1. Account for inventory received in relation to invoice. 2. Apply safe and effective inventory storage procedures. 9

3. Identify hold and recall procedures. 10

OPERATIONS Objective #5: ALL EMPLOYEES Employee will be able to effectively utilize all food safety program guidelines and health department regulations to ensure optimal food safety. 1. Use a HACCP-based program, following local health department regulations. 2. Use Federal, State, and local employee safety programs guidelines. process, and verify free and reduced price meal eligibility benefits in accordance with Federal and State regulations.b919:b944 11

ADMINISTRATION Objective #1: FREE/REDUCED PRICE MEAL BENEFIT PROCEDURES Employee will be able to effectively certify, process, and verify free and reduced price meal eligibility benefits in accordance with Federal and State regulations. 1. Certify and process free and reduced price meal eligibility benefits in compliance with Federal and State regulations. 2. Verify free and reduced price meal benefits in compliance with Federal regulations. 1

3. Support direct certification procedures practiced by your state. 2

ADMINISTRATION Objective #2: PURCHASING Employee will be able to effectively and efficiently implement purchasing procedures and practices in order to appropriately and best utilize supplies and USDA foods to meet menu requirements and comply with all Federal, State, and local regulations. 1. Develop product specifications to best meet menu requirements. 2. Solicit, receive and evaluate bids for award in compliance with Federal, State, and local regulations 3

3. Purchase food, supplies, and equipment that meet school district specifications in compliance with Federal, State, and local procurement regulations and availability of USDA foods. 4. Generate food and supply orders. 4

5. Maximize use of USDA foods. 6. Identify possible cooperative purchasing groups and geographic preference options. 5

ADMINISTRATION Objective #3: SCHOOL LEVEL PROGRAM MANAGEMENT Employee will be able to effectively manage and promote food safety, employee safety, emergency programs, Standard Operating Procedures (SOP), staff, and meals, including those for special diets, in accordance with Federal, State, and local regulations in order to ensure availability and maximize student selection of healthy foods. 1. Arrange serving lines to identify and maximize student selection of healthy foods. 2. Oversee implementation of Federal, State, and local HACCP-based food safety program and employee safety programs. 6

3. Oversee Standard Operating Procedures for routine operations. 4. Schedule staff work considering cost, available equipment, meals per labor hour, skills, and time management. 7

5. Manage plans for special diets. 6. Implement emergency/disaster plans as needed. 8

7. Implement policies and procedures for handling food allergies. 9

ADMINISTRATION Objective #4: FINANCIAL MANAGEMENT AT THE SCHOOL LEVEL Employee will be able to manage procedures and records for ordering, inventory, meals per labor hour, and meal counting and claiming with efficiency and accuracy in compliance with all Federal, State, and local policies and procedures. 1. Manage, organize and maintain processes for ordering, inventory management, and production for most efficient use of resources. 2. Implement a system of checks and balances to ensure accuracy and integrity of meal counting and claiming, funds collected, and record keeping. 10

3. Ensure that all accounting procedures are documented and comply with Federal, State, and local regulations and policies. 11

ADMINISTRATION Objective #5: HUMAN RESOURCES Employee will be able to implement fair and equitable human resources management practices through maintenance and familiarity with current school nutrition personnel policies and procedures. 1. Apply fair and equitable human resource management practices. 2. Implement current school nutrition personnel policies and procedures. 12

ADMINISTRATION Objective #6: STAFF TRAINING Employee will be able to ensure essential training is available and will encourage professional development 1. Ensure that all employees receive proper training in all essential areas. 2. Offer opportunities for professional development. 13

3. Develop employee training plans, including a plan for tracking training. 4. Implement a plan for retention, promotion and recognition. 14

ADMINISTRATION Objective #7: FACILITIES AND EQUIPMENT PLANNING Employee will be able to evaluate school nutrition program equipment and facilities to ensure maximum efficiency and availability of healthy food choices. 1. Evaluate kitchen and cafeteria plans to meet program goals. 2. Maintain plans for purchasing and maintaining equipment. 15

3. Plan facilities and equipment to encourage healthy food choices. 4. Plan serving lines for maximum efficiency. 16

ADMINISTRATION Objective #8: FINANCIAL MANAGEMENT AT THE DISTRICT LEVEL Employee will be able to plan and implement a budget that ensures effective use of all resources to ensure compliance with all Federal, State, and local regulations and policies. 1. Develop, organize, and maintain processes for ordering, inventory management, and production for most efficient use of resources. 2. Prepare a budget that appropriately reflects financial goals. 17

3. Analyze financial statements regularly to make informed financial decisions and ensure alignment with budget. 4. Ensure that all accounting procedures are documented and comply with Federal, State, and local regulations and policies. 18

5. Communicate financial goals and status with appropriate district authorities. 6. Recommend prices for meals and other food items to district authorities, maintaining compliance with Federal, State, and local guidelines. 19

7. Consolidate, submit and reconcile meal and other school nutrition program data to state authorities for reimbursement. 20

ADMINISTRATION Objective #9: OVERALL PROGRAM MANAGEMENT Employee will be able to utilize resources to develop and implement standards for food production, customer service, and business operating practices to ensure the effective Child Nutrition Program operations in compliance with all Federal, State, and local regulations. 1. Facilitate the strategic planning process for effective program management. 2. Direct the planning of menus for program compliance, considering cost, equipment, foods available (including local and USDA Foods), storage, staffing, and student taste preferences. 21

3. Manage implementation of Federal, State, and local HACCP-based food safety program and employee safety programs. 4. Monitor free and reduced price meal benefit procedures to comply with Federal regulations and ensure program integrity. 22

5. Develop SOPs for routine operations such as ordering, receiving, storage, use of school nutrition program facility (by other than program staff), etc. 6. Review purchasing procedures to ensure compliance with Federal, State, and local regulations. 23

COMMUNICATIONS AND MARKETING Objective #1: COMMUNICATIONS AND MARKETING Employee will be able to develop a marketing plan that includes involvement with school and community members, empowers school nutrition leaders and addresses excellent customer service. 1. Develop a marketing plan that reflects program goals and enhances interaction with students, parents, staff, school board members, and other community stakeholders. 2. Promote the Child Nutrition Program through leadership in nutrition, wellness and other initiatives within the district. 1

3. Empower school nutrition staff to provide excellent customer service. 4. Create an environment that engages students to select and consume healthy foods with minimum waste. 2

5. Communicate with the community through multiple approaches to inform and educate stakeholders. 6. Develop relationships within the school community for support and assistance in promoting the integration of classroom activities and the school meal program. 3