Newsletters, Webinars & Workshops

 

Newsletters

• Food and Nutrition Services Newsletters
• Commodity Shelf Newsletters

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MSNA Presentations

• Midwest Dairy Council - From Hungry to Healthy 

• What to Expect During Your Administrative Review?

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Webinars

• Introduction to USDA Foods

• Verification Report 2014

• Direct Certification MOSIS Submission

• What to Expect during Your Administrative Review

• USDA Professional Standards Proposed Rule

• New Meal Pattern Requirements
  • USDA School Meal Pattern Requirements and USDA Foods

• Wellness Inventory
  • School Wellness Inventory Tool

• Fresh Fruit and Vegetable Program (FFVP)

• Smart Snacks - Nutrition Standards for All Food Sold in School

• Seamless Summer Option

 

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Workshops

2016 Summer Workshop Presentations

• Administrative Review
• Afterschool Meals: A Win-Win for your School and Students 
• A Safe Salad Bar: Preparation and Service
• Community Eligibility Provision (CEP)
• Kitchen Records
• Menu Planning: Calculating Meats and Grains
• Professional Standards 
• Records 1 & 2
• Records 3
• Records 4
• School Breakfast: Boost Participation through Best Practices
• Serving School Garden Produce

2015 Summer Workshop Presentations

• Kitchen Records
• Local Wellness Policy
• Menu Planning: Calculating Meats and Grains
• Procurement
• Professional Standards
• Records
• Smarter Lunchroom Solutions
• Smart Snacks in School: USDA's "All Foods Sold in School" Standards
• Team Nutrition: Projects Promoting Missouri School Meals
• What is Farm to School

 

2014 Summer Workshop Presentations and Handouts

• After School Snack Program
• Community Eligibility Provision
• Donated Foods Processing 101
• Donated Foods Processing Tips
• HACCP and Food Safety
• Keys to Excellence: Kitchen Records
• Local Wellness Policy
• Meal Pattern and Offer vs. Serve
• Records Class
• Smart Snacks

2013 Summer Workshop Presentations and Handouts

• Compliance with Meat/Meat Alternate and Grains
• New School Breakfast Program Meal Pattern
• Norovirus Post Quiz
• Offer Versus Serve
• Produce Safety
• Records
• Using a Body Fluid Cleanup Kit
• Verification
• What to Expect During Your Administrative Review

2012 Summer Workshop Presentations and Handouts

• Certification of Compliance (6 Cent Rule) Presentation
• New Food Based Menu Planning Presentation
  • Food Based Menu Planning Component
  • HUSSC Comparison Chart
  • Menu Checklist
  • New Breakfast Meal Pattern
  • New Food Based Menu Planning Template
  • New Lunch Meal Pattern
  • New Meal Pattern Implementation Timeline
  • Offer vs. Serve
  • Parent Letter about the New Meal Pattern - SAMPLE
  • Production Record
  • Qualifying Beans and Peas
  • SP-30-2012
  • USDA Foods 
  • What are Grains?
  • What are Vegetables?

2011 Summer Workshop Presentations

• Child Nutrition Reauthorization: Putting the Act into Action
• Farm to School: Nuts, Bolts and Resources

2009 Summer Workshop Presentations

• Expanding Breakfast Participation in your School
• Food Based Menu Planning
• Food Buying Guide
• HealthierUS School Challenge

2008 Summer Workshop Presentations

• Civil Rights
• Missouri Eat Smart Guideline
• Math in the Kitchen
• What You Need to Know About Commodities