All Staff Trainings

July

• Foodborne Illnesses – An Introduction (:15)
• All You Ever Wanted to Know About Stress (:15)
• Why Food Safety is So Important (:15)
• Offer vs Serve (:15)

August

• Proper Handwashing (:15)
• Handling Food Safely (:15)
• Controlling Bacteria & FAT TOM (:15)
• Best Customer Service (:15)

September

• Knife & Safety Procedures: Preventing Cuts & Lacerations (:15)
• Civil Rights – Part 1 (:15)
• Civil Rights – Part 2 (:15)
• Civil Rights – Part 3 (:15)

October

• Nutrition 101 (:15)
• Helping Students Choose Healthier Options (:15)
• Difficult Dialogues (:15)
• Generational Diversity in the Workplace (:15)

November

• Is this Meal Reimbursable? (:15)
• Preventing Burn Injuries (:15)
• Change, Challenge, and Mental Health - 3450/4120/3430

December

• Smart Snacks in Schools – Part 1 (:15)
• Smart Snacks in Schools – Part 2 (:15)
• Nutrition & Healthfulness (:15)
• Motivation (:15)

January

• Preparing for Break – Closing the Kitchen Down (:15)
• Tackling Food Allergies as a Team (:15)
• Laying The Ground Work For Universal Feeding - 3110/3120/3130

February

• Making Tech Part Of The Team - 3430/4120/4140/4150
• Power Up With The Iron Lunch “Lady”- 4120/4130/4140/3450/3410

March

• Customer Service – Standards & Quality (:15)
• Food Allergen Awareness (:15)
• Reducing Sodium (:15)
• Chemical Handling & OSHA (:15)

April

• Ensure Proper Service Temperatures (:15)
• Purchase & Preparation by Weight (:15)
• Purchase & Preparation by Count (:15)
• Purchase & Preparation by Volume(:15)

May

• Rediscovering Your Power - 3440/3450/4130/4140
• Simple Solutions For Wellness In This Crazy World - 3440/3450/4130/4140