Implementing Professional Standards: Tips for Success Presented by: Sheldon Gordon, USDA Food and Nutrition Service Jeffrey Proulx, Washington County Public Schools Cheryl Johnson, Kansas State Department of Education Katie Mahoney, Southwest ISD Child Nutrition Monday, July 11, 2016 2:15 – 3:15 PM Key Area: Administration (3000)
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Implementing Professional Standards: Tips for Success
Presented by:Sheldon Gordon, USDA Food and Nutrition ServiceJeffrey Proulx, Washington County Public Schools
Cheryl Johnson, Kansas State Department of EducationKatie Mahoney, Southwest ISD Child Nutrition
Monday, July 11, 2016 2:15 – 3:15 PM
Key Area: Administration (3000)
ObjectivesFollowing this session you will be able to:
• Illustrate importance of Professional Standards
• Identify available resources from USDA
• Demo ‐ Professional Standards Tracking Tool 2.0
Why do we need professional standards for people working in school nutrition?
Final Rule• Published March 2, 2015
– Citation: 80 FR 11077
• Available at www. regulations.gov
• Implementation began July 1, 2015– School Year 2015/2016
• Establishes minimum requirements:– Hiring standards for NEW State/local directors– Annual training standards for ALL employees
Annual Training Standards for All SFA School Nutrition Personnel
• Rule identifies specific training topics
• Training topics apply based on an individual’s job
• The Secretary has discretion to require completion of specific training topics, as needed, to address critical Program issues
Key AreasAll training will fit into one of these categories:
Training Standards ‐ Flexibilities• An employee hired Jan. 1 or later must complete half of the required training hours
• At the State agency’s discretion, SFA training standards may completed over a period of two school years– Some training hours must be completed each SY– Documentation must be available for Administrative Review
Training Standards ‐ Flexibilities• Training is allowed in a variety of formats and from different sources– State agency– In‐house – Institute of Child Nutrition– SNA, and many more!– See: http://professionalstandards.nal.usda.gov
Record‐Keeping Requirements• SFAs are required to keep records of training• If SAs allow 2‐year period for SFAs to complete training:‐ Some training hours must be completed each year.
• Documentation of PS training is part of the Administrative Review– SFAs should also have records of individual staff members’ training.
– Retain records for 3 years, plus the current SY.
• Administration Re‐focused on Training 2014• Substitute Staff Training September 2014• New Employee Orientation January 2015• Leadership Training July 2015• Inventory Training August 2015• Production Record Training October 2015• Smarter Lunchrooms – November 2015• Culinary Cold and Hot Prep – May 2016
• Site Leader University• How to become a manager• Production Record• Inventory• Managing Staff• Inventory Collection• Marketing the program at the school level
• Diversity in the Workplace• New Launch of Food Safety Training
Professional Standards, Personnel Guidelines & Professional Development Professional Standards• Training Standards• Sample Job Descriptions• Guidelines for Employees• Essential Personal Characteristics • Effective Work Habits• Students Working in the Cafeteria• Assistance Network
Food Service Facts Chapter 23
• Professional Development• Kansas Certificate in Child Nutrition Management
• Non‐Interactive activities such as observing a product demonstration or visiting an industry exhibit room to count toward no more than two hours of annual training if documented.
• Flexibility for school nutrition program personnel to carry over excess annual training hours to an immediately previous or subsequent school year and demonstrate compliance with the training requirements over a period of two school years. Sponsors must ensure that some training hours are completed and documented each year (July 1 – June 30) and the total combined hours needed for 2 years are met.
• The State agency may approve the hiring of a director with a high school diploma but less than the required 3 years of experience for Sponsors with less than 500 students.
• A request form to seek KSDE approval must be completed.
KSDE’s Professional Recognition ProgramThe recognition received depends upon the number of training hours completed. • Bronze – 30 hours• Silver – 90 hours• Gold – 150 hours• Platinum – 250 hours• Diamond – 350 hours
Streamlining Your Documentation Tracking• Pre‐plan your training, when possible
• Keep track of the hours needed for each employee/position
• Use the online Professional Standards Training Tracker
• Add training codes to the top of training sign‐in sheets for documentation purposes
EMPLOYEES1. Jackie Fulghum, Mgr.2. Claudia Martinez, Asst. Mgr.3. Elizabeth Lopez4. Trisha Fox5. Maria M. Gonzalez6. Mary Duran 7. Otila Rodriguez8. Sally Garcia9. Debbie Castaneda
Professional Standards Training (Food Safety ‐ General, 2620, 60 min.) (OVS Training, 2220, 60 min.) (Menu & POS Training, 2320, 30 min.) (Allergy & Special Diets Training, 1160, 75 min.) Trainer: Katie Mahoney & Debbie Rice
District‐Mandated Trainings: Allergy Ready Training (60 min.)
9th Grade Annex 2015-2016Back to School Training ‐ August 20, 2015 ‐ 9th Grade Campus
SIGNATURE
Thank You!
Katie Mahoney, MS, RD/LDSouthwest ISD, San Antonio, [email protected]‐622‐4380 x3800
Visit our “Help Desk” to speak with subject matter experts
Come see us in the Exhibit Hall USDA Lane Booths #2047‐2053
Become a Team Nutrition School www.fns.usda.gov/tn/join‐team