School Food Handler Training Program Recommended Trainings For The School Year
All Staff Trainings
July
- Foodborne Illnesses – An Introduction – 2620
- Oven Cleaning – 2140
- Cleaning and Sanitizing Basics – 2620/2630
- Offer vs. Serve – 2220
August
- Civil Rights – Part 1 – 3120/3420 (Extended Version)
- Civil Rights – Part 2 – 3120/3420 (Extended Version)
- Civil Rights – Part 3 – 3120/3420 (Extended Version)
September
- Production Records – 1170/2110/2120
- The Confusing Challenge of Date Marking Foods! – 1100/1200
- Proper Hand Washing – 2620
- Batch Cooking – 2110/2130/2230
October
- Chemical Handling & OSHA – 2610/2630
- Nutrition & Healthfulness – 1310/1450
- Developing Menus – 1110/1150/1170
- Dysphagia Diets – 1160
November
- Knife & Safety Procedures: Preventing Cuts & Lacerations - 2130/2140/3450
- Norovirus - 2620/2630
- Bloodborne Pathogens - 2630/3450
- Buying “Homegrown” American Foods – 2430
December
- Motivation – 3450
- Difficult Dialogues – 4130/4140
- Generational Diversity in the Workplace – 3420/3450
- All You Ever Wanted To Know About Stress – 3450
January
- Best Customer Service – 2230/2240/4130
- Dealing With Difficult People – Part 1 – 4130
- Dealing With Difficult People – Part 2 – 4130
- Dealing With Difficult People – Part 3 – 4130
February
- Correct Cash Handling – 3330/3340
- Emergency Preparedness – Part 1 – 3450
- Emergency Preparedness – Part 2 – 3450
- Is This Meal Reimbursable? – 2310
March
- How to Handle Stress in Daily Life! – 3450
- Tackling Food Allergies as a Team – 1160
- Production Records – 1170/2110/2120
- Customer Service – Standards & Quality – 2230/2240
April
- Managing Conflict – Part 1 – 4130
- Managing Conflict – Part 2 – 4130
- Managing Conflict – Part 3 – 4130
- Promoting and Marketing Your Program – 4110/4120
May
- 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
- Representing Foodservice in the Media – 4150
- The Art of Organization and Time Management – 4130
June
- Menu and Budget Engineering Magic with MenuLogic – 1110/1150/1170
- Conquering Your Challenges – 3450/3430/4130/4150
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