School Food Handler Training Program Recommended Course Guide for School Year 2026–2027

July

• Food Allergen Awareness — 1160/2610/2620
• Cleaning and Sanitizing Basics — 2620/2630
• Customer Service: Standards & Quality — 2230/2240
• Nutrition 101 — 1310/2610/2620

August

• Controlling Bacteria & FAT TOM — 2610/2620/2630
• Common Foodborne Illnesses — 2620
• Ensuring Proper Service Temperatures — 2610/2620
• Foodborne Illnesses: An Introduction — 2620

September

• Civil Rights – Part 1 (Extended Version) — 3120/3420
• Civil Rights – Part 2 (Extended Version) — 3120/3420
• Civil Rights – Part 3 (Extended Version) — 3120/3420
• Civil Rights (Short Version) — 3120/3420

October

• Chemical Handling & OSHA — 2610/2630
• Fire Extinguisher Use & Safety — 2630
• Floor Safety: Preventing Slips and Falls — 2610/2640
• Handling Food Safely — 2610/2620/2640

November

• Developing School Lunch Menus — 1110/1150/1170
• Production Records — 1170/2110/2120
• Batch Cooking — 2110/2130/2230
• Healthy Classroom Celebrations — 1320

December

• The Art of Delegation and Employee Recognition — 3440/3450
• Tackling Food Allergies as a Team — 1160
• Farm to School — 2430
• Best Customer Service — 2230/2240/4130

January

• Macronutrients, Vitamins, and Minerals — 1170
• Reducing Sodium in School Meals — 1110
• Smart Snacks Part 1 — 1310/1320
• Smart Snacks Part 2 — 1310/1320

February

• Fresh Fruits and Vegetables Part 1 — 1170
• Fresh Fruits and Vegetables Part 2 — 1170
• Preparing Fruits and Vegetables — 2610/2620/2630/2640
• Is This Meal Reimbursable? — 2310

March

• Buy American Compliance: Documentation & Phase-In Requirements — 2130/2140/3110/3230
• Fundraisers and the Smart Snacks Standards — 1310/1320
• Determining Food to Purchase and Prepare: By Count — 2440
• Determining Food to Purchase and Prepare: By Volume — 2620

April

• ANAB (ANSI National Accreditation Board) Accredited Food Handler Program — 2610/2620/2630/2640
• Sanitizer Bucket Basics — 2620/2630
• Proper Mask Usage in Foodservice: Best Practices for Use, Hand Hygiene, and Key Considerations — 2620
• Proper Use of Foodservice Gloves — 2620/2630

May

• Food Production — 2610/2620/2640/3220
• Crunch Time: Creative Ways to Get Kids Eating Veggies — 1200
• Why Food Safety Is Important — 2610/2620/2630
• Efficient Breakfast Program Budgeting — 3300

June

• Summer Food Service Program Part I — 2120/2130/2440/2620/3110/3220
• Summer Food Service Program Part II — 2120/2130/2440/2610/2620/3110/3220
• Oven Cleaning — 2140
• Preparing for Break: Closing the Kitchen Down — 2640