School Food Handler Training Program Recommended Trainings For The School Year
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
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