Professional Standards

The Basics and Beyond

Welcome to

Moderator

Amanda FreemanContent Specialist

Chat Questions

• Please enter your questions as you think of them during the webinar

• Questions will be answered as appropriate, both during and after

the webinar.

Presentation Availability

• Video will be posted on the PrimeroEdge YouTube account by

Monday, April 13th.

• PDF version of the slides will be available at

www.primeroedge.com/professional-standards-webinar

Housekeeping

Presenter

Heather BellProduct Owner

Regulation History & Overview

1 General Information

2 Hiring Standards

3 Training Standards

4 Record Keeping

Questions & Answers

Purpose & Intent

Proposed Final

February 4, 2014 March 2, 2015

Comments Under FNS-2011-0030 Citation 80 FR 11077

4 LEA size categories 3 LEA size categories

3 Year Food Safety Certification Renewal 5 Year Food Safety Certification Renewal

Higher annual training hours in ALL categories Lower annual training hours in ALL categories

Hiring options for small districts restrictive Hiring options for small districts allowed flexibility

Education is valued higher than Experience Experience emphasized hiring options

http://www.regulations.gov/#!documentDetail;D=FNS-2011-0030-0241

HIRING STANDARDS

Size Categories

1 Small LEA (2,499 or less students)

2 Mid Size LEA (2,500 – 9,999 students)

3 Large LEA (10,000 or more students)

Oversight of more than one LEA -

The sum of the student enrollment determines the LEA size

category for hiring standards.

Example -

LEA 1 enrollment = 2,000

LEA 2 enrollment = 1,500

Enrollment Total = 3,500 Mid Size LEA standards

Minimum Required Education Standards

Minimum Preferred Education Standards

Apply to New Directors Only

TRAINING STANDARDS

Continuing Education Hours

Year 1(2015/2016)

Year 2(2016/2017)

Program Director(15 hours proposed)

8 hours 12 hours

Program Manager (12 hours proposed)

6 hours 10 hours

Program Staff(8 hours proposed)

4 hours 6 hours

State requirements may be higher than Federal requirements

Flexibilities

Exceptions for:

< 20 hours/week

Mid-year hires

April, May, and June 2015 training hours count in Year 1.

Directors receive credit for training others

- expected to keep the training content fresh

Training Topics

Nutrition 1000

Operations 2000

Administration 3000

Communications / Marketing 4000

Menu Planning 1100 Nutrition Education 1200 General Nutrition 1300

Food Production 2100 Serving Food 2200 Cashier and Point of Service 2300

Purchasing and Procurement 2400 Receiving and Storage 2500

Food Safety and HACCP 2600

Free and Reduced Price Meal Benefits 3100 Program Management 3200

Financial Management 3300 Human Resources 3400

Facilities and Equipment Planning 3500

Communications and Marketing Training 4100

Training Formats

Online

In Person

Webinars Interactive Online Sessions

Classroom In-Service Seminar Public Speaker

Training Source

RECORD KEEPING

Conventional Methods

1 Good Ole Paper!

2 Spreadsheet

3 USDA downloadable tool?

Documentation ExamplesNo specified form or document

Food Safety Certifications

Training Certificates

College Transcripts

Attendance Sign-In Sheets

Must keep documentation for 3 years

Periodic review of staff training hours to ensure compliance by

the end of the school year

PrimeroEdge Team Work

www.primeroedge.com/interested-in-team-work

PrimeroEdge is a comprehensive management

solution that includes all modules required to

run a food service operation.

We improve your operations through lowering costs, and

generating higher revenues at higher accountability.

Visit www.primeroedge.com to find out more.

--- Point of Service --- Student Eligibility --- Inventory ---

--- Menu Planning --- Production --- Financials ---

and others

THANK

YOU!