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.