1.) Food Safety Toolkit– This is a series of videos addressing the importance of food safety. (provided by the Southwest Center for Public Health Preparedness) You will learn: • General Food Safety • Potentially Hazardous Foods • Critical Temperatures • Infective Doses/Foodborne Illness • Hand Washing • Separation of Foods/Cross Contamination

2.) Obesity Prevention in Children– This training focuses on the trends, consequences, and contributing factors of childhood obesity and presents the evidence for intervention strategies to address childhood obesity. A user name and password will need to be created. (provided by the Center for Excellence)

3.) Food Allergy Resources– (provided by the School Nutrition Association) SNF partnered with USDA’s Food and Nutrition Service to develop a podcast series for school food service operators on managing food allergies in schools. The podcasts are divided into four 15-minute segments:
a.) Legal and Regulatory Requirements for Managing Food Allergies in Schools
b.) Guidance for Managing Food Allergies in Schools
c.) Teamwork is Key to Successful Food Allergy Management in Schools
d.) Food Safety Considerations and Food Allergy Management Best Practices for School Food Service
* Many other Food Allergy resources can be found here. (provided by the USDA Resource Library)

4.) Managing Food Allergies in Schools– Target audience: School administrators, Food Service Directors. A longer, but more through way to learn about food allergies in schools is to take part in the Managing Food Allergies in Schools webinar. The webinar is divided into 3 parts. Each part takes approximately 75 minutes to complete. CEU’s are available. (provided by the School Nutrition Association)
1.) Understanding the Fundamentals 2.) Developing Policy 3.) Implementing Policy

5.) Financial Management: A Course for School Food Service Directors

6.) Culinary Techniques for Healthy School Meals This is a series of lessons designed to help school nutrition teams prepare healthier school meals that appeal to the taste of today’s students. Food Service staff will learn about nutrition, food production and culinary techniques that will improve their school nutrition programs. Each lesson contains a print and video component. The lessons include:
• Introduction to Preparing Healthy School Meals
• Preparing Fruits
• Preparing Vegetables
• Preparing Salads
• Preparing Meats, Poultry, and Fish
• Preparing Sandwiches
• Preparing Dry Beans and Peas
• Preparing Pasta, Rice, and Grains
• Preparing Soups
• Preparing Dairy Products
• Preparing Eggs
• Preparing Sauces
• Preparing Cakes, Cookies, and Pastry
• Preparing Yeast Breads
• Preparing Quick Breads
• Seasonings