Welcome to Pennsylvania’s School Nutrition Toolbox site. Through this site, you can access a variety of on-line training modules related to operation of Child Nutrition Programs.
Register or return to a training module by selecting a training module link from the "Enroll in a Course" drop-down menu found in the top main menu, or by selecting a course from the "Training Modules | Links" sidebar found on the right side of this homepage.
These modules were developed byProject PA, a collaboration between the Pennsylvania Department of Education, Division of Food and Nutrition and Penn State University’s Department of Nutritional Sciences. Funding for development of these modules was provided by US Department of Agriculture Administrative Reviews and Training funds and Pennsylvania Department of Education State Administrative Expense funds.
SNP Annual Training 2015-16
Annual Training | Update
June 5, 2015 - The Required Annual Training for the 2015-16 school year is available. click here to enter.
Recent Happenings at SNT
Additional Training Module | New Courses
Civil Rights in the NSLP
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.
Mandatory Training Topics
Collection and Use of Data
Effective Public Notification Systems
Compliance Review Techniques
Requirements of Reasonable Accommodations of Persons with Disabilities
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..
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.
The Offer Versus Serve course covers these objectives:
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.
The Fresh Fruit and Vegetable course covers these objectives:
Background, Goals, and Selection Criteria
State the goals of the FFVP.
List the selection criteria and relate them to their own situation.
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.
The Overview of School Nutrition Programs course covers these topics:
In this course participants will discover the History of Child Nutrition Programs, Program Oversight & Child Nutrition Programs — Description, Purpose, and Requirements, Reimbursements & Program Integrity, and The Law-Making Process & Sponsoring a Child Nutrition Program: How to Get Started.
The Contracting with a Food Service Management Company (FSMC) course covers these objectives:
Child Nutrition Program sponsors that contract with a Food Service Management Company (FSMC), must follow specific procurement requirements. Beginning with contracts that are bid for the 2013-2014 school year, the School Food Authority (SFA) and vendor must demonstrate they have successfully completed the “Contracting with a Food Service Management Company” e-module. Both the SFA’s and awarded vendor’s certificate of completion must be submitted with the proposed contract.