AllerTrain® is an ANSI accredited, manager level, gluten-free and food allergy training course, available in both English and Spanish. The food allergy course teaches food service professionals: top foods causing food allergies, proper protocol for preparing food to avoid cross-contact, how to better serve dinners with special dietary needs, recommendations for policy implementation, and information on current and pending legislation. AllerTrain® Lite teaches employees how to safely interact with and serve dinners who have special dietary needs. Dietary concerns we cover are food allergies, intolerances and Celiac disease.

• Languages: English
• Objective: 4000 Communication and Marketing
• Audience:
• Hours: 3
• Online Availability: No
• In Person Availability: No

The basic compliance training course reviews school meal program regulations and requirements. This basic training course is broken down into understandable and interactive modules. The course covers the basics of school meal compliance from processing Free and Reduced-Price Meal Applications to filing a reimbursement claim. Upon completion of this course, the participant will be able to analyze menus, identify and count reimbursable meals while implementing Offer vs Serve, serve food portions to meet USDA requirements, apply measures to prevent overt identification and more.

• Languages: English
• Objective: 3000 Administration
• Audience:
• Hours: 5
• Online Availability: No
• In Person Availability: No

This course provides guidance from creating a Food Service Management Contract Request for Proposal, evaluating vendor proposals, scoring proposals, and monitoring vendors. With step by step instructions, you will be up and contracting before you know it!

• Languages: English
• Objective: 2000 Operations
• Audience:
• Hours: 2
• Online Availability: No
• In Person Availability: No

The goal of this course is to provide participants with clear direction and tools to safely follow CDC, state, and local guidance or operational steps during a pandemic.

• Languages: English
• Objective: 2000 Operations
• Audience:
• Hours: undefined
• Online Availability: No
• In Person Availability: No

Emergency plans are not just for hurricanes! Are you prepared for an emergency? Does your staff know your plan and what they should do when it is initiated? This class will help you develop, evaluate, and/or improve your emergency readiness plan.

• Languages: English
• Objective: 3000 Administration
• Audience:
• Hours: 3
• Online Availability: No
• In Person Availability: No

This course is food safety and meal planning all in one.Participants will learn about pre-cooking foods for the next day’s meals, proper thawing techniques, cross-contamination, and cleaning cutting boards, utensils, and countertops between uses.

• Languages: English
• Objective: 2000 Operations
• Audience:
• Hours: 3
• Online Availability: No
• In Person Availability: No

Mary Miscisin’s Personality Lingo is an interactive and fun-filled workshop. Whether you are new to personality training or intimately familiar with a favorite system-the benefits of knowing your personality is undeniable. Our personality affects everything we do-from how we take in and process information to our personal preferences and life decisions. Want to understand why some staff “click” and others do not? This course is a great resource for assisting your staff and team to work together better, understanding each other’s strengths and weaknesses better.

• Languages: English
• Objective: 2000 Operations
• Audience:
• Hours: undefined
• Online Availability: No
• In Person Availability: No

Provide information on the correct, efficient process to standardize recipes to achieve and maintain compliance with current guidance for the USDA meal patterns, dietary standards, program operating costs, and student acceptance.

• Languages: English
• Objective: 2000 Operations
• Audience:
• Hours: 3
• Online Availability: No
• In Person Availability: No