January 7, 2018 | New School Nutrition Toolbox Launched

New and Updated Courses

January 7, 2018

Major Updates to School Nutrition Toolbox:

  • New features. More benefits. Upgraded Security.

New User Account Required:

  • Accounts created before January 7, 2018 are no longer valid.
  • Due to the addition of new required fields on the "New Account" page as well as the need for all users to have more secure passwords, we are asking all users to create a new account for the "New School Nutrition Toolbox." Instructions will be dislayed on what the requirements will be for creating your new, secure password (The password must have at least 8 characters. Of these 8 characters, at least 2 must be numbers, at least 2 must be lower case letters, at least 2 upper case letters, at least 1 non-alphanumeric characters such as as *, -, or #).
  • Certificates received using the previous version of the School Nutrition Toolbox, have been archived. If you need a copy of a certificate achieved on the old system, fill out the contact form and we will fulfill your request.

 

Click here to create your new account.

Pennsylvania's School Nutrition Toolbox

Administrative Training | Objectives | Click on a Course Tab for Information

  • icon Determining Eligibility
  • icon Verification of Eligibility
  • icon Meal Counting and Claiming

 

The Determining Eligibility for School Meals course covers objectives related to:

Determine Eligibility
  • application packet requirements,
  • prior year eligibility and process,
  • categorical and income eligibility determination,
  • income computation,
  • approval, identifying complete applications and acquiring missing information, recordkeeping, and confidentiality,
  • notification and changed circumstances, and
  • the Eligibility Manual for School Meals.

Click HereClick here to login or register for this course.

 

The Verification of Eligibility for Free and Reduced Price Meals in School Meals Programs course covers objectives related to:

Verification
  • the purpose of verification,
  • the exceptions to verification,
  • types of sampling methods, how to implement them, and which method to use,
  • identification of error-prone applications,
  • the process of notifying households that they have been selected for verification,
  • possible outcomes of verification, and
  • verification documentation requirements

Click HereClick here to login or register for this course.

 

The Meal Counting and Claiming for School Meal Programs course covers objectives related to:

Meal Counting
  • how to distinguish between acceptable and unacceptable meal counting and claiming syustems,
  • eligibility documentation requirements related to meal counting and claiming,
  • how and why to avoid overt identificaion,
  • the procedure for handling lost, stolen, or misused tickets,
  • "point of service,"
  • required reports and claims for reimbursement,
  • iternal controls, and
  • edit check worksheets and on-site monitoring.

Click HereClick here to login or register for this course.

Annual Training

The SNP Annual Training course covers:

Annual Training

This course was designed to provide reminders about key pieces of information you need to avoid common errors related to school meals programs. The course consists of a pre-test, eight educational content areas, and a post-test. It should take approximately 1 - 1 ½ hours to complete. Check the FAQ’s to avoid problems using the course.

Click HereClick here to login or register for this course.

Additional Training Modules | Objectives | Click on a Course Tab for Information

  • icon Civil Rights in the SNP
  • icon Offer Versus Serve (OVS)
  • icon Fresh Fruit & Vegetable Program
  • icon School Breakfast Meal Pattern & Nutrition Standards
  • icon School Lunch Meal Pattern & Nutrition Standards
  • icon Smart Snacks in School

 

The Civil Rights in the SNP meets these requirements:

civil-rights-icon-box

Annual Civil Rights Training is Mandatory. School Food Authorities (SFA’s) must annually complete training for all staff that interacts with program applicants or participants and their supervisors.

Click HereClick or Tap here to login or register for this course.

 

 

The Offer Versus Serve course covers these objectives:

OVS-icon-box

Offer versus serve (OVS) allows students to decline some of the food offered as part of school breakfast or lunch while still having a reimbursable meal. OVS was instituted to reduce food waste and to allow students to choose the foods they want to eat. Because students may decline some selections under OVS, training is needed on what constitutes a reimbursable lunch and breakfast. This module provides information that is useful for all levels of school food service personnel about the requirements of OVS.

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The Fresh Fruit and Vegetable course covers these objectives:

FFVP-icon-box

Background, Goals, and Selection Criteria

  • State the goals of the FFVP.
  • List the selection criteria and relate them to their own situation.

Requirements

  • State the requirements for operating the FFVP including minimum number of times the program must be offered per week, when the snacks may and may not be offered, who may and may not consume the snacks, and how leftovers should be handled.
  • State the requirements for procuring fruits and vegetables.
  • Classify items as reimbursable and non-reimbursable through FFVP funding.
  • Describe ways to advertise the availability of the FFVP.
  • State the requirement for providing nutrition education and identify sources and methods of providing nutrition education.
  • State the grant timeframe and the deadlines for expending funds.
  • Demonstrate the differences between operational and administrative expenses and state the requirements related to both.
  • Describe the process for submitting claims for reimbursement.
  • State how and when the FFVP is monitored and understand that they may request a “Technical Assistance” visit.
  • Identify the person in their school/district who will receive correspondence from PDE about the FFVP and identify the PDE FFVP contact person.

Keys to Success

  • List keys to implementing a successful FFVP.

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The School Breakfast Meal Pattern and Nutrition Standards course covers these topics:

School Breakfast Meal Pattern
  1. Describe the limits on the offering of juice at breakfast
  2. Explain the requirements regarding substitution of vegetables for fruit at breakfast
  3. Describe the options for offering meat/meat alternates at breakfast
  4. Explain how components credit in smoothies at breakfast
  5. State the general requirements for Offer Vs. Serve in the School Breakfast Program
  6. Identify a resource for more detailed information about Offer Vs. Serve
  7. Identify the Nutrition Standards for school breakfast
  8. Identify common sources of sodium
  9. List ways to reduce sodium in school meals

Click HereClick here to login or register for this course.

 

The School Lunch Meal Pattern and Nutrition Standards course covers these topics:

School Lunch Meal Pattern
  1. State the component requirements for school lunch
  2. State the age/grade groups for lunch
  3. Describe allowable/unallowable items within each component
  4. Describe the vegetable subgroup requirements
  5. State the limits on offering juice
  6. Determine if the minimum weekly grain requirement is met
  7. State a waiver option related to whole grain-rich requirements
  8. Identify a resource for learning how to identify whole grain-rich items
  9. State the general requirements for Offer Vs. Serve in the National School Lunch Program
  10. Identify a resource for more detailed information about Offer Vs. Serve
  11. Identify the Nutrition Standards for school lunch
  12. Identify common sources of sodium
  13. List ways to reduce sodium in school meals

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The Smart Snacks in School course covers these topics:

Smart Snacks in School
  1. Describe the situations under which Smart Snacks regulations do and do not apply
  2. Define “school campus” and “school day”
  3. List the general standards and the nutrient standards for foods
  4. State the requirements for meeting general standards and nutrient standards
  5. Use Nutrition Facts labels to conduct calculations to determine if food items meet nutrient standards
  6. State exemptions to nutrient standards for foods
  7. Define entrée as it relates to Smart Snacks
  8. Identify a resource for determining if food items meet nutrient standards
  9. State the types of beverages that are allowable at each grade level
  10. State the allowable container sizes for beverages
  11. Describe how to assess if a beverage is compliant or not
  12. State the calorie limits for other beverages allowable in high schools
  13. Describe how to determine if a smoothie qualifies as a food or beverage
  14. Define “fundraiser”
  15. State the regulations for fundraisers that meet the Smart Snacks standards
  16. Define “exempt” fundraiser
  17. State the regulations for exempt fundraisers
  18. Describe the recordkeeping requirements related to Smart Snacks standards
  19. Describe who is responsible for recordkeeping related to Smart Snacks standards
  20. Describe how adherence to Smart Snacks standards will be monitored

Click HereClick here to login or register for this course.