The Smart Assign feature in your training dashboard makes assigning the right courses to your team faster and easier. Instead of searching through hundreds of options, Smart Assign provides pre-built course recommendations based on staff role and training needs.

Below is a guide to the suggested courses for each staff category. You can use these as a starting point, then adjust to fit your team’s specific requirements.

All Staff – Back to School

Recommended for all food service employees to refresh essential skills at the start of the school year.

• Civil Rights Parts 1–3 – 3120/3420

• Offer vs. Serve – 2220

• Is This Meal Reimbursable? – 2310

• Production Records – 1170/2110/2120

• Why Food Safety Is So Important – 2610/2620/2630

• Proper Handwashing – 2620

• Cleaning and Sanitizing Basics – 2620/2630

• Food Allergen Awareness – 1160/2610/2620

• Best Customer Service – 2230/2240/4130

• Receiving a Delivery Properly – 2520

• Using Foodservice Gloves – 2610/2620/2630

• Safe Lifting in a Kitchen – 3450

Managers

Designed for food service managers to develop leadership, compliance, and operational skills.

• Civil Rights Parts 1–3 – 3120/3420

• Production Records – 1170/2210/2120

• Generational Diversity in the Workplace – 3420/3450

• Introduction to Food Safety (Manager Edition) – 2620/2640

• Helping Students Choose Healthier Options – 1320

• Best Customer Service – 2230/2240/4130

• Preparing for Break: Closing the Kitchen Down – 2640

• Manager Certification Course

• Correct Cash Handling – 3330/3340

• How to Hire Great Staff and Evaluate Them – 3410/3420/3440

• All You Ever Wanted to Know about Stress – 3450

• Motivation – 3450

• Promoting and Marketing Your Program – 4110/4120

• Difficult Dialogues – 4130/4140

• Managing Conflict Parts 1–3 – 4130

Supervisors / Administration

Focuses on leadership, program management, and specialized program knowledge.

• Civil Rights Parts 1–3 – 3120/3420

• Developing Menus – 1110/1150/1170

• Healthy Classroom Catering – 1320

• Farm to School – 2430

• FFVP Parts 1–2 – 1170

• Emergency Preparedness Parts 1–3 – 3450

• Determining Eligibility – 3110/3130

• Foodservice Applications – 3110

• How to Hire Great Staff and Evaluate Them – 3410/3420/3440

• All You Ever Wanted to Know about Stress – 3450

• Motivation – 3450

• Promoting and Marketing Your Program – 4110/4120

• Workplace Harassment – 3450

• Difficult Dialogues – 4130/4140

New Hires

Ensures new staff are trained on safety, compliance, and daily operations from day one.

• Civil Rights Parts 1–3 – 3120/3420

• Offer vs. Serve – 2220

• Is This Meal Reimbursable? – 2310

• Production Records – 1170/2110/2120

• Why Food Safety Is So Important – 2610/2620/2630

• Foodborne Illnesses – An Introduction – 2620

• Food Allergen Awareness – 1160/2610/2620

• Proper Handwashing – 2620

• Floor Safety: Preventing Slips and Falls – 2610/2640

• Best Customer Service – 2230/2240/4130

• Cleaning and Sanitizing Basics – 2620/2630

• Receiving a Delivery Properly – 2520

• Thermometer Calibration – 2610/2620/2630

• Using Foodservice Gloves – 2610/2620/2630

• Knife and Safety Procedures – 2130/2140/3450

• Safe Lifting in a Kitchen – 3450

Cooks

For kitchen staff responsible for food preparation, safety, and production.

• Proper Handwashing – 2620

• Using Foodservice Gloves – 2610/2620/2630

• Safe Food Taste Testing – 2610/2620/2640

• Reducing Sodium – 1110

• Scratch Cooking – 1110/1120/1130/2610/2620

• The Confusing Challenge of Date Marking Foods – 1100/1200

• Batch Cooking – 2110/2130/2230

• Food Production – 2610/2620/2640/3220

• Production Records – 1170/2110/2120

• Controlling Bacteria & FAT TOM – 2610/2620/2630

• Determining Food to Purchase & Prepare (By Count, Volume, Weight) – 2440, 2620

• Ensure Proper Service Temperatures – 2610/2620

• Oven Cleaning – 2140

• Standardized Recipes – 2110/2310

• Thermometer Calibration – 2610/2620/2630

• Fats, Oils, Grease – 3200

• Knife & Safety Procedures – 2130/2140/3450

• Best Customer Service – 2230/2240/4130

Warehouse / Delivery Drivers

Focused on safe transport, handling, and storage of food.

• Receiving a Delivery Properly – 2520

• Safe Lifting in a Kitchen – 3450

• Transporting Food to Remote Sites – 2620/2640

• Proper Handwashing – 2620

• Food Storage – 2620/2640

• Why Food Safety Is So Important – 2610/2620/2630

SFSP Staff

For Summer Food Service Program operations.

• Summer Foodservice Program Parts 1 – 2120/2130/2440/2620/3110/3220

• Summer Foodservice Program Parts 2 – 2120/2130/2440/2610/2620/3110/3220

✅ Tip: These guides are meant to save you time and ensure compliance with Professional Standards – Continuing Education requirements. You can always add extra courses to meet unique site needs.