School Nutrition Association



SNA Internship Program

Host Site Application Handbook

Revised: August 2013

School Nutrition Association

120 Waterfront Street, Suite 300, National Harbor, MD 20745

Phone: (301) 686-3100 or (800) 877-8822

Fax: (301) 686-3115

Website:

TABLE OF CONTENTS

SNA Internship Program Introduction 3

Why SNA’s Internship Program 3

Goals and Objectives 3

Who Can Be an Internship Host Site 3

Host Site Options 3

Host Site Selection Process 4

How to Submit the Host Site Application 4

SNA’s Roles and Responsibilities 5

Host Site Responsibilities 5

Internship Program Director Requirements 5

Intern Requirements 5

Host Site Requirements 5

Local Education Authority 6

State Department 8

Institution of Higher Learning 10

Industry Partner 12

Internship Host Site Application Form Part A 14

Internship Host Site Application Checklist Part A - I 16

Resources: Learning Experiences and Rotation Schedule Guidelines 18

SNS Exam Content/Knowledge Areas 21

Sample Rotation Schedules 29

Additional Resources 30

© Copyright 2008-2013 by the School Nutrition Association. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means without prior written permission by the publisher.

SNA’s INTERNSHIP PROGRAM

The goal of SNA’s Internship is to provide students with the training and opportunities to pursue a career in the dynamic field of School Nutrition. The Internship Program is based on knowledge, skills, and competencies necessary to provide school nutrition services as outlined in the Keys to Excellence Program. There are two tiers to the SNA Internship Program, Option I and Option II.

WHY SNA’s INTERNSHIP PROGRAM?

School Nutrition Association (SNA) research indicates that a shortage of qualified School Nutrition directors is expected in the very near future. SNA’s Internship Program, the first of its kind in the field, has been created to take a proactive approach and encourage the best and brightest to pursue a school nutrition career and to also make internships available to students who have an Associate’s Degree or Bachelor’s degree in a related field (i.e. dietetics, hospitality, food service management, etc.).

GOALS AND OBJECTIVES

1. Prepare interns to assume district level/supervisory positions in school nutrition.

2. Prepare interns who can understand and assess the nutritional needs of diverse populations, especially of school-aged children at risk and of limited income.

3. Provide an environment in which interns can appreciate and perform the variety of tasks required for operating successful school foodservice programs.

4. Prepare interns to communicate effectively in interactions with other professionals and stakeholders.

5. Provide interns the comprehensive experience to sit for the SNS Credentialing Exam.

WHO CAN BE AN INTERNSHIP HOST SITE?

• Local Education Authority (LEA)

• State Department (State Department of Education or Agriculture)

• Industry Partner (Working in K-12 arena)

• Institution of Higher Learning (College/University/Technical or Culinary Institution)

HOST SITE OPTIONS

There are two options for the internship program host sites. To view the full breakdown of requirements, please review the “Host Site Requirements” on pages 5-13 of this handbook.

HOST SITE SELECTION PROCESS

The Internship Host Site Selection Committee comprised of SNA members, educators, industry leaders and professionals will review this application. Consideration will be given to:

▪ Detail and breadth of submitted program of on the job learning experiences and rotations.

▪ Host site resources available to internship program.

▪ Qualifications of the Internship Program Director.

▪ Ability to attract interns to program.

▪ Extent of mentor network available to interns.

▪ Meeting the Local Education Authority (LEA) Standard Requirement.

▪ Human and financial resources.

During the course of the selection process and/or during the program, the Internship Program Director or designee may be contacted via electronic mail or phone. In addition, the Internship Host Site Selection Committee also reserves the right to send a designated SNA representative to the host site at any time, with adequate notice in writing via US mail or via electronic communication.

HOW TO SUBMIT THE HOST SITE APPLICATION

No part of this application may be handwritten. All documents must be submitted in at least 12 point font.

• Faxed with all required attachments (Part’s A – I) and credit card payment submitted at the same time to:

Attn: SNA Internship Fax: (301) 686-3115

• Hard copy with all required attachments (Part’s A – I) and check payable to SNA or credit card payment submitted at the same time. Documents should be paper clipped together, no staples or binders and sent to:

School Nutrition Association

Attn: SNA Internship

120 Waterfront Street, Suite 300

National Harbor, MD 20745

SNA’s ROLES AND RESPONSIBILITIES

• Act as a technical resource for host sites during host site program development and throughout the internship program as needed.

• Provide the host site with SNS review materials for intern use.

• Provide the intern with membership in SNA during the term of the internship and access to local, state and national SNA activities and meetings.

• Periodically report to SNA membership and the child nutrition community on a local, state and national level about the internship program, its progress and success.

• Work closely with internship host sites to effectively and appropriately recognize their commitment to educating the next generation of school nutrition professionals.

• Provide evaluation materials to the host site to assess the internship throughout the program period and at the end of each internship program. SNA will work with the host site to develop a set of evaluation forms that correspond with the curriculum and ensure that all core competencies are met.

• Act as a resource to the host site in the compilation of reference materials for use during the internship.

HOST SITE RESPONSIBILITIES

• Designate an Internship Program Director who is a member in good standing of SNA and is responsible for the program and intern.

• Develop a dynamic program of on the job learning experiences and rotations that meet the Internship Program Goals & Objectives.

• Have the financial and human resources to fully support the Internship Program.

• Provide students with a minimum of 900 operating hours of on the job work/study at a Local Education Authority that meets the LEA Requirements.

INTERNSHIP PROGRAM DIRECTOR REQUIREMENTS

The host site must have a designated Internship Program Director who is responsible for implementing the internship. The Internship Program Director and mentors who assist and direct interns play a critical as they assume a significant amount of additional responsibilities, especially supervisory duties. At the onset of the internship, the Intern and Internship Program Director will discuss and agree on a rotation schedule and the Program Director should plan to spend two to four hours per week in direct contact with the intern(s).

INTERN REQUIREMENTS

The host site will have the final selection in choosing its intern(s). All verification requirements for the intern to fully participate in the internship program at the host site will be the responsibility of the host site. Interns must complete 900 rotation hours and planned experiences for successful completion of the program. (NOTE: Completing the 900 rotation hours meets the 1 year Work Experience Requirement to sit for the SNS Credentialing Exam.). Approved Host Sites will receive the Student Application from SNA. Students will complete the application and submit it directly to the host site for review/selection.

HOST SITE REQUIREMENTS

• Approved host site applications enable the host site to be a designated Internship site for five (5) years.

• Host sites may decline to participate as a host site in any given year after the first year; pending timely notification of SNA in writing delivered by US Mail.

• The host site will be required to sign a Memorandum of Understanding, upon acceptance as a host site, to be kept on file with SNA and will be reviewed and updated every year the host site participates in the program.

|LOCAL EDUCATION AUTHORITY PAGES 6-7 |

|OPTION I |Met? (()|

| |Internship Host Site Application Form Part A | |

| | | |

|Please review the Application Checklist | | |

|on Page 15 to ensure that all required | | |

|materials for Part A - Part I are submitted. | | |

| |LEA Documentation, Program Director Documentation, Intern | |

| |Documentation Part B | |

| |Organization Chart Part C | |

| |Approved Budget Part D | |

| |Contingency Plan Part E | |

| |Program Planning Process Part F | |

| |Evaluation Process, Schedule and Intern Evaluation Form Part G | |

| |Program Controls Part H | |

| |Learning Experiences & Intern Rotation Requirement Schedule Part| |

| |I | |

|STATE DEPARTMENT PAGES 8-9 |

|OPTION I |Met? (() | |OPTION II |Met? (()|

| | | | | |

|Who can apply? |State |

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| |Internship Host Site Application Form Part A | |

| | | |

|Please review the Application Checklist | | |

|on Page 15 to ensure that all required | | |

|materials for Part A - Part I are submitted. | | |

| |Proof of Accreditation Status, LEA Documentation, Program | |

| |Director Documentation, Intern Documentation Part B | |

| |Organization Chart Part C | |

| |Approved Budget Part D | |

| |Contingency Plan Part E | |

| |Program Planning Process Part F | |

| |Evaluation Process, Schedule and Intern Evaluation Form Part G | |

| |Program Controls Part H | |

| |Learning Experiences & Intern Rotation Requirement Schedule Part| |

| |I | |

|INDUSTRY PARTNER PAGES 10-11 |

|OPTION I |Met? (() | |OPTION II |Met? (()|

| | | | | |

|Who can apply? |Corporat|

|Accreditation Status |ion must|

| |be |

| |publicly|

| |held. |

| |Submit |

| |Corporat|

| |e Fact |

| |Sheet |

| |Internship Host Site Application Form Part A | |

| | | |

|Please review the Application Checklist | | |

|on Page 15 to ensure that all required | | |

|materials for Part A - Part I are submitted. | | |

| |Proof of Accreditation Status, LEA Documentation, Program | |

| |Director Documentation, Intern Documentation Part B | |

| |Organization Chart Part C | |

| |Approved Budget Part D | |

| |Contingency Plan Part E | |

| |Program Planning Process Part F | |

| |Evaluation Process, Schedule and Intern Evaluation Form Part G | |

| |Program Controls Part H | |

| |Learning Experiences & Intern Rotation Requirement Schedule Part| |

| |I | |

|INSTITUTION OF HIGHER LEARNING PAGES 12-13 |

|OPTION I |Met? (() | |OPTION II |Met? (()|

| | | | | |

|Who can apply? |A U.S. |

|Accreditation Status |regional|

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| |ties). |

| |Internship Host Site Application Form Part A | |

| | | |

|Please review the Application Checklist | | |

|on Page 15 to ensure that all required | | |

|materials for Part A - Part I are submitted. | | |

| |Proof of Accreditation Status, LEA Documentation, Program | |

| |Director Documentation, Intern Documentation Part B | |

| |Organization Chart Part C | |

| |Approved Budget Part D | |

| |Contingency Plan Part E | |

| |Program Planning Process Part F | |

| |Evaluation Process, Schedule and Intern Evaluation Form Part G | |

| |Program Controls Part H | |

| |Learning Experiences & Intern Rotation Requirement Schedule Part| |

| |I | |

Part I – Host Site Information

1. Select Host Site Option: Option I Option II

2. Host Site’s Name:      

3. Host Site’s Address:      

4. Host Site’s City, State, Zip:      

5. Host Site Type: Local Education Authority State Department

Institution of Higher Learning Industry Partner

6. If the Host Site is a State Department, Institution of Higher Learning or Industry Partner, please provide the name of the Local Education Authority (LEA) where the 900 rotation hours will take place:      

Part II – Program Director’s Information

7. Program Director’s Name:      

8. Title:      

9. SNA ID Number:      

10. SNS Credentialed? Yes No

11. Preferred Method of Contact: Email Phone Fax

12. Program Director’s Address:      

13. Program Director’s City, State, Zip:      

14. Email:      

15. Website:      

16. Phone:      

17. Fax:      

Part III – Payment: $50.00

If paying by check: Mail the application, documentation and payment to:

School Nutrition Association

Attn: SNA Internship

120 Waterfront Street, Suite 300

National Harbor, MD 20745

Check Money Order

If paying by credit card: Fax your application, documentation and payment to: (301) 686-3115

Visa MasterCard American Express Discover

Card Holder’s Name:      

Credit Card Number:      

Expiration Date:      

I certify that all information on this application is true and complete to the best of my knowledge. I hereby authorize the School Nutrition Association to utilize information about and from my application for public relations purposes or publicity related to SNA’s Internship Program, and to verify correctness of statements to appraise this application.

Program Director’s Signature: Date:

INTERNSHIP HOST SITE APPLICATION CHECKLIST (Part A – I)

All attachments, descriptions, charts, schedules, evaluation forms requested below must be submitted for consideration by the Internship Host Site Selection Committee:

( Part A – Application Form

• Submit completed and signed application form with payment on page 14.

( Part B

• If a Local Education Authority, submit LEA Documentation, Program Director Documentation, Intern Documentation as listed on pages 6 – 7.

• If a State Department, submit State Department Licensure, LEA Documentation, Program Director Documentation, Intern Documentation as listed on pages 8 – 9.

• If an Institution of Higher Learning, submit Accreditation Status, LEA Documentation, Program Director Documentation, Intern Documentation as listed on pages 10 – 11.

• If an Industry Partner, submit Corporate Fact Sheet, LEA Documentation, Program Director Documentation, Intern Documentation as listed on pages 12 – 13.

( Part C – Organizational Chart

• Provide an organizational chart that demonstrates how the Internship Program is integrated within the host site administrative structure.

• Provide a description of the relationship of the internship program to other programs/services.

( Part D - Approved Budget

• Provide an approved budget sheet that supports the Internship Program.

• Provide an overview pertaining to the program revenue sources and expenses.

( Part E – Contingency Plan

• Provide an overview demonstrating how adequate staff/management controls exist to select and supervise the intern(s).

• Provide an overview that ensures a positive experience for the intern, staff and host site.

• Provide an overview that ensures internship program continuity if staffing changes occur during the internship and have the resources to ensure the safety of both the intern and host institution and related parties during the internship.

( Part F – Program Planning Process

• Provide an overview of how staff/supervisors are involved in Internship Program planning process, process for briefing all staff on the requirements and necessary human and financial resources required for a successful experience for both the host site and intern.

• Provide a list of learning resources available (accessibility of research materials, equipment, computers, labs, classroom space, etc.)

• Identify methods used to publicize and attract students to internship program (for example: listing on host website, job fairs, announcement in newsletter, etc.)

• Provide a description of the host site hiring practices and discrimination disclaimer. Pattern admission requirements and procedures of the Internship Program that comply with host institution equal opportunity guidelines. At a minimum, these guidelines should state that no person be discriminated against on the basis of sex, creed, national origin or color. Admit individuals who are able to show proof of eligibility to work in the United States.

• Demonstrates how the on the job learning experiences and rotations will fully integrate with the goals and measurable outcomes for the internship program.

• Provide an overview of the program completion requirements, including guidelines ensuring that all students completing requirements as established by the program receive verification statements.

• Provide an assessment of prior learning and credit toward program requirements (coursework and/or experiential).

( Part G – Evaluation (Data collected from all sources are reviewed on a continuing basis to further the goals of the program)

• Provide an overview of how Internship Program Director will evaluate on the job training learning experiences and rotations.

• Provide a sample intern evaluation form(s) by Internship Program Director and/or rotation leaders.

• Provide an evaluation schedule for the intern.

• Provide an internal and external program evaluation schedule.

• Formal assessment of student learning and regular reports of performance and progress at specified intervals throughout the program, such as within and at the conclusion of any given course, unit, segment, or rotation of a planned learning experience.

( Part H – Program Controls

• Provide an overview of the host site’s record keeping guidelines.

• Provide a description of resolving intern complaints and resolutions.

• Provide a statement of protecting private information.

• Provide the disciplinary/termination and leave of absence procedures.

( Part I – Learning Experiences & Rotation Schedule

• Provide a schedule of supervised on the job learning experiences and rotations in a full or part time combination (900 operational hours) that cover the concepts and best practices outlined in the Keys to Excellence (1. Operations, 2. Nutrition, Nutrition Education & Physical Activity, 3. Administration, 4. Marketing & Communications) (Review page 18)

• Provide a listing of rotation leaders known at the time of application and their resumes.

• Description of the program, including goals and measurable outcomes.

• Provide an Internship program calendar, including vacation and holidays.

• Demonstrate how the curriculum includes both didactic and practice-related learning experiences.

• Provide a summary of how and where the learning experiences and/or rotations will occur (Practicum hours must take place at a LEA)

• Provide method of correspondence between the host site and the LEA.

• Overview of how the host site will manage the on the job learning experiences at the School District. Including a breakdown of how much time the intern will spend on each section of the Keys to Excellence.

• Provide a list of expectations from the LEA.

• Provide a list of objectives for the intern.

RESOURCES

LEARNING EXPERIENCES AND ROTATION SCHEDULE GUIDELINES

(Items in bold meet or exceed Keys to Excellence.)

|1. OPERATIONS - Interns will have knowledge of: |

|Check (() if | |Check (() if | |

|met | |met | |

|( |Bidding |( |Operational planning |

|( |Customer service |( |Procurement |

|( |Ethics |( |Production and service |

|( |Food safety and health regulations |( |Proper food handling techniques |

|( |Inventory tracking |( |Purchasing |

|( |Latest trends in design of dining & serving areas |( |Recipe modification |

|( |Menu planning |( |Waste management and energy conservation |

Other Suggested Learning Outcomes:

← Accident prevention

← Analysis of a la carte prices

← Cooking techniques

← Diversity issues

← Facility and equipment maintenance

← Facility management

← Food production systems

← Information management

← Inventory

← Inventory management

← Materials management

← Menu pricing

← Point of sale procedures

← Product forecasting

← Program planning, monitoring, and evaluation

← Proper techniques of cleaning/sanitizing equipment and work areas

← Quality control procedures

← Quality improvement

← Recipe conversion

← Recipe modifications

← Recipe yield

← Risk management

← Special functions

← Standardized recipes

← Strategic management

← USDA requirements for food production sheets

Interns will have demonstrated the ability to:

✓ Determine costs of services/operation

✓ Develop daily operational work flow and flow of food

✓ Develop purchasing guidelines and specifications

✓ Implement and monitor safety and health regulations

✓ Implement, monitor and standardize procedures for food preparation and handling

|2. NUTRITION, NUTRITION EDUCATION & PHYSICAL ACTIVITY- Interns will have knowledge of: |

|Check (() if | |Check (() if | |

|met | |met | |

|( |a la carte |( |Nutrition Standards |

|( |Dietary Guidelines for Americans |( |Teaching techniques and classroom activities |

|( |Food and nutrition laws/regulations/policies |( |Wellness policy development and implementation |

|( |Menu design to meet nutritional needs of all students | |

Other Suggested Learning Outcomes:

← Applied sensory evaluation of food

← Availability of food and nutrition programs in the community

← Culinary techniques

← Environmental issues related to food

← Feeding children with disabilities or life threatening conditions

← Food and non-food procurement

← Food availability and access for the individual, family, and community

← Food delivery systems

← Food production systems

← Food safety and sanitation

← Food technology

← Local, state, and national food security policy

← Menu modification

← Nutritional data sheets and labels (e.g. CN labels)

← Nutritional/eating disorders

← Program laws and regulations

← Promotion of pleasurable eating

← Role of food in promotion of a healthy lifestyle

← Serving utensil sizes and capacities

← Socio-cultural and ethnic food consumption issues and trends

← Student and adult nutrition advisory councils

← USDA requirements for analysis

← USDA-approved computer software

Interns will have demonstrated the ability to:

✓ Apply food science knowledge to functions of ingredients in food

✓ Calculate and interpret nutrient composition of foods

✓ Demonstrate basic food preparation and presentation skills

✓ Determine recipe/formula proportions and modifications for volume food production

✓ Develop a nutrition education display

|3. ADMINISTRATION – Interns will have knowledge of: |

|Check (() if | |Check (() if | |

|met | |met | |

|( |Budget development & monitoring |( |Internal controls |

|( |Communication methods |( |Professional education resources and development |

|( |Ethics |( |Use of technology |

|( |Financial management, including | |

| |accounting principles | |

Other Suggested Learning Outcomes:

← Bids and specifications

← CNP Participation Agreement

← Conflict resolution/problem-solving

← Cooperative purchasing

← Economics and nutrition

← Employee contract negotiations

← Free/reduced lunch application procedures

← Inventory methods

← Motivational techniques

← Organizational planning and regulations

← Procedures for staff recruitment, hiring and training

← Productivity rates

← Sound business practices

← Training techniques and programs

Interns will have demonstrated the ability to:

✓ Conduct performance reviews and evaluations

✓ Develop and communication policies and procedures

✓ Develop short & long term goals and periodic evaluation of those goals

✓ Develop training and orientation programs

✓ Interpret financial data

✓ Prepare a budget

✓ Prepare a staffing plan

|4. MARKETING & COMMUNICATIONS - Interns will have knowledge of: |

|Check (() if | |Check (() if | |

|met | |met | |

|( |Advocacy |( |Evaluate & synthesize food and nutritional needs of school |

| | | |and community |

|( |Building partnerships & coalitions |( |Methods to promote and education constituencies about |

| | | |nutritious food and nutrition education |

|( |Cafeteria promotions |( |New program development |

|( |Current trends |( |Public relations/community and school awareness |

Other Suggested Learning Outcomes:

← Branding

← Educational materials development

← Marketing plan development

← Media presentations

← Menu design

← Methods of evaluation customer preference and satisfaction

← New product/menu development

← Point-of-sale merchandising

Interns will have demonstrated the ability to:

✓ Document appropriately a variety of activities

✓ Explain a public policy position regarding school nutrition

✓ Use current information technologies

✓ Use oral and written communications in presenting an educational session for a group

✓ Work effectively as a team member

SNS EXAM CONTENT/KNOWLEDGE AREAS

I: Facilities, Technology and Equipment Management

A. Provides leadership in designing and planning facilities that support the operational goals of the school nutrition program.

1. Utilizes a team approach to develop a needs assessment and for planning new construction and/or renovation projects.

2. Seeks input from school nutrition staff for design enhancements to improve workflow and service systems.

3. Creates a profile describing the school nutrition program to guide the planning team in designing an effective and efficient operation.

B. Develops guidelines for selecting and maintaining equipment to accomplish the operational goals of the school nutrition program.

1. Ensures that equipment selected is appropriate for facility and operational needs to meet short and long-term goals of the school nutrition program.

2. Creates procedures for the proper care, preventive maintenance, and repair of equipment.

3. Seeks information from manufacturers’ representatives and/or input from foodservice consultant (if applicable) to identify equipment best suited for facility and operational needs.

4. Evaluates school nutrition managers’ requests and recommendations for new equipment.

5. Creates a strategic plan describing the short and long-term equipment needs at each school nutrition site.

C. Establishes an environmentally responsible school nutrition program.

1. Develops procedures and monitors implementation of initiatives that promote an environmentally responsible school nutrition program.

2. Provides leadership for developing school nutrition environmental management policies that are responsible and enforceable.

3. Utilizes technology and information systems to effectively manage the program.

4. Analyzes cost-effectiveness of initiatives that promote an environmentally responsible school nutrition program (e.g., energy conservation, recycling, waste disposal).

II: Financial Management

A. Develops financial management guidelines that support school nutrition program operational goals and comply with regulations.

1. Establishes a pricing structure for meals and food items that follows federal, state, and local guidelines.

2. Prepares budgets that appropriately reflect financial goals.

3. Collaborates with appropriate district administrators to identify the desired school nutrition program financial outcomes.

4. Establishes and/or implements written procedures for collecting, reconciling, depositing, and disbursing funds.

5. Analyzes financial statements regularly to make informed financial decisions.

6. Reconciles projected annual budget with revenue and expenditure performance routinely and provides documentation to justify variances.

7. Evaluates financial performance of individual school nutrition sites and makes adjustments, as necessary.

8. Provides budget status to other district administrators, following local guidelines.

9. Establishes a system for archiving financial records following federal, state, and local regulations.

10. Uses financial management information system software to enhance financial reporting and accountability.

11. Shares financial information with school nutrition managers and develops strategies for addressing issues.

12. Monitors the appropriate use of external funding, when applicable.

B. Establishes cost control goals to effectively manage the school nutrition program.

1. Controls food cost by implementing standard procedures (e.g., appropriate product ingredients, standardized recipes, accurate portion sizes).

2. Controls labor cost by assessing meals served, labor hours, and school nutrition staff benefits.

3. Maximizes the use of United States Department of Agriculture (USDA) foods to assist in controlling food cost.

4. Establishes benchmarks for food and labor cost percentages.

5. Identifies costs associated with maintaining a comprehensive technology infrastructure.

III: Food Production and Operation Management

A. Develops a management system to ensure high standards for quality food production.

1. Establishes procedures to maintain required daily food production records at each school nutrition site.

2. Develops food production planning procedures including, but not limited to, forecasting, production schedules, standardized recipes, and portion control.

3. Develops guidelines for recipe modification to meet nutrition objectives and increase customer acceptability.

4. Trains managers in food production and forecasting procedures.

5. Selects the most effective food production system for school nutrition sites.

6. Develops food quality standards to assist school nutrition staff in evaluating menu items prior to service.

7. Maintains current training materials for use by school nutrition managers to train staff on food production techniques.

8. Coordinates training for school nutrition staff to enhance their culinary and/or catering skills.

B. Establishes operational systems for managing food production and service.

1. Develops contingency plans for use in the event of hardware and/or software failure, such as performing backup of information periodically.

2. Encourages school nutrition managers and staff to produce and serve meals in a customer-friendly environment.

3. Establishes and communicates quality customer service standards to the school nutrition staff.

4. Ensures a dining environment that promotes good nutrition and healthy eating behaviors.

5. Demonstrates ability to utilize customer feedback in improving production and service.

6. Establishes an effective food distribution system for all school nutrition sites.

7. Develops safe and efficient work methods to maximize staff productivity.

8. Develops guidelines for work schedules that effectively and efficiently meet operational goals.

9. Develops procedures for measuring and evaluating delivery systems, appearance and efficiency of serving area, and serving techniques.

IV: Food Security, Sanitation, and Safety

A. Establishes policies and procedures to ensure food is prepared and served in a sanitary and safe environment.

1. Develops and monitors a HACCP-based food safety and sanitation program that meets federal, state, and local regulations.

2. Ensures that all food safety inspection deficiencies are addressed competently and in a timely manner.

3. Develops a sanitation training program for school nutrition staff.

4. Develops emergency procedures and practices for food recalls and foodborne illnesses.

5. Establishes communication procedures within the school district regarding food safety issues.

6. Conducts routine food safety and sanitation inspections at each school nutrition site and develops corrective action plans, as needed.

7. Develops procedures and trains school nutrition staff on proper use, cleaning, and sanitizing of foodservice equipment.

8. Develops safe, effective methods for prevention and control of insects, rodents, and other pest infestations.

B. Provides leadership in creating a safe work environment for school nutrition operations.

1. Encourages school nutrition staff participation in creating a safe work environment.

2. Ensures that the Material Safety Data Sheets for chemical products are up-to-date and accessible to school nutrition staff.

3. Establishes policies for posting workplace safety information.

4. Ensures school nutrition staff training on the proper use of fire extinguishers.

5. Ensures compliance with health and safety regulations established by federal (OSHA), state, and local agencies.

6. Documents safety training following district guidelines.

7. Develops safety requirements and standards for selection and use of chemicals, hazardous materials, and equipment.

8. Develops training procedures and safety guidelines for workplace injury prevention and injury response reporting.

9. Initiates and/or maintains a needs-based safety training program.

C. Develops a systematic approach to address emergency and disaster situations.

1. Establishes and communicates a basic plan for dealing with an emergency/disaster situation to school nutrition staff and appropriate school/district staff.

2. Establishes a school nutrition crisis management team to develop a plan outlining the functions of school nutrition staff in the event of a crisis.

3. Determines the food and supply items to be available for use at each school nutrition site in case of an emergency.

4. Ensures first aid training programs are provided to school nutrition staff.

5. Develops an emergency feeding plan and trains school nutrition staff on appropriate implementation.

6. Develops a plan for communicating with appropriate federal, state, and/or local officials concerning the use of USDA foods for disaster relief.

7. Develops a plan to secure food, equipment, and supplies from outside organizations in case of emergencies.

8. Verifies with district administration that the school nutrition program emergency/disaster plan is aligned with the district plan.

9. Communicates with appropriate state and/or federal officials concerning the use of USDA foods for disaster relief.

V: Human Resource Management

A. Establishes a human resource infrastructure for the school nutrition program that complies with school district policies as well as federal, state, and local regulations.

1. Interprets and communicates human resource management policies and procedures to school nutrition managers and provides guidance, as needed.

2. Interprets and disseminates the school district’s human resource policies and procedures to school nutrition staff.

3. Maintains accurate school nutrition staff records and other pertinent human resource documentation.

4. Reviews and recommends wages, salaries, and fringe benefits that are equitable and competitive.

5. Verifies that human resource decisions follow due process established by the school district.

6. Monitors and tracks incidence of on-the-job injuries and related liabilities.

7. Develops and maintains a school nutrition staff handbook with current organizational chart and information on school nutrition program and district regulations, policies, and procedures.

B. Develops and implements a process for recruiting, hiring, retaining, and promoting qualified school nutrition staff in compliance with the school district’s written procedures and labor laws.

1. Develops a staffing plan based on school nutrition delivery systems, student participation, facilities, and services provided.

2. Develops job descriptions and job specifications.

3. Determines minimum skills and characteristics required for an effective school nutrition staff member.

4. Utilizes interviewing techniques and hiring procedures that comply with federal, state, and local guidelines.

5. Designs an effective orientation program that introduces new school nutrition staff to the school nutrition program mission, requirements, and goals.

6. Establishes a process for conducting performance appraisals that follow district timetables and guidelines.

7. Utilizes competency-based performance appraisals to identify school nutrition managers’ areas of strength and develop plans for improvement to address weaknesses.

8. Trains school nutrition managers to effectively conduct competency-based performance appraisals of school nutrition staff.

9. Applies conflict resolution, negotiation, and problem-solving techniques when dealing with school nutrition staff issues.

10. Develops and implements a procedure for school nutrition staff to provide feedback for improving productivity and morale.

11. Develops contingency staffing plans to operate effectively when positions are vacant.

12. Develops and implements a school nutrition staff recognition program, as appropriate.

13. Provides school nutrition staff information regarding professional organizations and opportunities for personal and professional development.

C. Designs a comprehensive needs-based training infrastructure that enhances learning and improves job skills.

1. Ensures that school nutrition staffs have access to training opportunities for acquiring certification, as appropriate.

2. Seeks resources for technical information and educational materials appropriate for school nutrition staff training.

VI: Marketing and Communication

A. Develops a systematic approach for marketing the school nutrition program.

1. Leads the development of a marketing plan that integrates marketing objectives, strategies, implementation, and evaluation.

2. Aligns the school nutrition marketing plan with district marketing initiatives.

3. Designs and implements an effective public relations program to maintain a positive image for the school nutrition program.

4. Responds appropriately to school nutrition program publicity generated by the media.

5. Networks with school nutrition professionals to share best practices in marketing.

6. Evaluates the school nutrition marketing plan and promotional campaigns periodically and modifies ineffective initiatives.

7. Evaluates the feasibility of providing additional services to increase participation and meet nutrient needs of children (e.g., breakfast options, grab and go meals, vended reimbursable meals).

B. Develops a customer service infrastructure to promote the school nutrition program.

1. Trains school nutrition managers and staff to enhance customer service systems.

2. Develops procedures to maintain the aesthetic qualities of menu items and service area throughout the meal period.

3. Empowers school nutrition managers to address and resolve customer service issues.

4. Develops procedures for collecting, analyzing, and addressing customer feedback.

C. Establishes a communication infrastructure with stakeholders to promote the school nutrition program.

1. Communicates the relationship between nutrition adequacy and educational performance of children, using research findings when applicable.

2. Coordinates the use of multiple approaches for informing stakeholders of menu, nutrition information, policy changes, and other services available (e.g., web site, social media, newsletter, printed menus).

3. Encourages school nutrition staff to support and participate in school district nutrition/wellness initiatives.

4. Represents the school nutrition program publicly and gives presentations on school nutrition initiatives, program best practices, challenges, and innovations, as requested.

5. Coordinates with the school district public relations liaison or spokesperson to prepare program information and press releases for stakeholders and media.

6. Encourages school nutrition managers to integrate themselves into the school community.

VII: Menu and Nutrition Management

A. Develops guidelines for planning menus that comply with nutrition objectives and support operational goals of the school nutrition program.

1. Plans nutritionally sound menus that comply with federal, state, and local regulations.

2. Develops and implements a menu system to maximize use of USDA foods.

3. Develops an effective system for menu planning that includes, but is not limited to, costing, forecasting, nutrient analysis, variety, and customer preferences.

4. Collaborates with school staff, parents, physicians, and other health professionals to meet the special food and/or nutrition needs of children, as mandated.

5. Ensures all menu items served are consistent with nutrition objectives and contribute to the development of healthy eating habits.

6. Develops procedures for collecting customer feedback that may include, but is not limited to, surveys, taste panels, and menu committees.

7. Plans menus to incorporate cultural preferences and introduce students to a variety of foods.

B. Provides leadership to support the nutrition and wellness initiatives within the school district.

1. Promotes healthy eating habits and provides guidelines for selecting healthful meals and snacks through nutrition education and appropriate marketing in the school cafeteria.

2. Utilizes appropriate nutrition education and promotional materials to encourage healthy eating behaviors.

3. Supports nutrition education programs for students, school nutrition staff, administrators, teachers, and other school district staff.

4. Promotes activities to increase wellness and nutrition awareness among students, administrators, teachers, and other school district staff.

5. Forms partnerships with parents, students, and the education community to support an integrated approach to nutrition education.

6. Evaluates the effectiveness of nutrition education programs initiated by the school nutrition program.

VIII: Procurement and Inventory Management

A. Develops procurement guidelines that comply with established regulations and support operational goals of the school nutrition program.

1. Develops and monitors procurement procedures for school nutrition sites to order, receive, and store products.

2. Evaluates current purchasing practices to determine effectiveness and compliance.

3. Develops appropriate bid documents that include product specifications, usages, and special instructions/conditions following federal, state, and local regulations.

4. Evaluates bids/quotes and makes purchase recommendations following federal, state, and local regulations.

5. Analyzes technical support, training availability, maintenance service availability, and cost of upgrades when considering new purchases.

6. Utilizes appropriate resources to gather information on potential purchases.

7. Evaluates purchasing methods (e.g., bid buying, prime vendors, group purchasing) and selects most appropriate method for the school nutrition program.

8. Develops product specifications that ensure broad customer acceptability and nutrition integrity utilizing pre-bid conferences, product testing/screening, and product comparison.

9. Monitors current market conditions that influence procurement decisions (e.g., price, supply, demand).

10. Updates product knowledge by communicating with industry and other foodservice professionals.

B. Establishes operational procedures to effectively manage receiving and inventory systems.

1. Develops delivery requirements that address product quality indicators (e.g., temperature upon delivery and receipt, packaging), time, and quantity.

2. Develops and communicates receiving procedures to ensure that products received match delivery requirements.

3. Develops and communicates procedures for returning and crediting unacceptable merchandise and ensuring that only authorized substitutions are accepted.

4. Develops procedures for inventory control that address the delivery date, storage, and turnover rate of food products and supplies.

5. Develops inventory procedures to keep operating costs at a realistic minimum.

6. Develops and updates systems for tracking inventory.

7. Creates an effective food and supply distribution system to all school nutrition sites, when appropriate.

IX: Program Management and Accountability

A. Establishes a system to ensure nutritional, financial, and regulatory accountability of the school nutrition program.

1. Ensures all applications for meal benefits are correctly approved and verified according to USDA regulations.

2. Ensures the counting and claiming system used in the school nutrition program is reliable and provides accurate data in a timely manner.

3. Develops and implements procedures to maintain accurate and appropriate records that comply with federal, state, and local regulations (e.g., CRE, SMI).

4. Establishes an effective system for preparing and submitting reports according to federal, state, and local regulations.

5. Performs internal reviews/audits on all aspects of the program to identify and control problem areas, including site monitoring, civil rights compliance.

6. Complies with federal, state, and local regulations concerning the sale of competitive food items.

7. Develops policies and procedures to accommodate children with special food and/or nutrition needs.

8. Develops guidelines for implementing the components of the local wellness policy that are pertinent to the school nutrition program.

B. Provides leadership to position the school nutrition program as an integral component of the school district.

1. Conducts regular meetings with school nutrition managers to evaluate program performance, facilitate problem solving, and encourage information sharing.

2. Follows the district reporting structure when creating and/or implementing policies and procedures.

3. Interprets district policies and procedures for school nutrition staff.

4. Seeks district administration input on continuous quality improvement activities for the school nutrition program, as appropriate.

SAMPLE ROTATION SCHEDULES

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Framingham State College and the John C. Stalker Institute of Food and Nutrition in partnership with

Massachusetts Department of Elementary and Secondary Education, Office of Nutrition, Health and Safety

|Week |General Objective Categories |Administration |Communications and |Nutrition and |Operations |Projects |

| | | |Marketing |Nutrition | | |

| | | | |Education | | |

|Fall 1 |Orientation | | | | |(Orientation not credited|

| |8 internship hours | | | | |in Keys categories) |

|Fall 2 |CNP Participation Agreement, |24 hours | |8 hours | | |

| |F/R meals, food availability | | | | | |

|Fall 3 |Menu Planning and Design, | |8 hours |16 hours |8 hours |Menu to meet nutritional |

| |nutrition regulatory | | | | |needs; menu |

| |standards, special needs, | | | | |modifications, nutrient |

| |eating disorder, nutrient | | | | |analysis |

| |analysis | | | | | |

|Fall 4 |Menu Planning, Design, | |24 hours | |8 hours |Customer Satisfaction |

| |Customer Service | | | | |Survey |

| |Customer Satisfaction | | | | | |

|Fall 5 |Procurement (food and |8 hours | |8 hours |16 hours |Procurement project |

| |non-food, CN labeling) | | | | |including forecasting |

|Fall 6 |Procurement (laws/regulations)|24 hours | |8 hours | | |

ADDITIONAL RESOURCES

▪ Keys to Excellence Program



▪ SNS Credentialing Exam Handbook contains the Exam Application, Exam Content/Knowledge Areas, and Resource List



▪ School Nutrition Association



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INTERNSHIP HOST SITE APPLICATION FORM - PART A

No part of this application may be handwritten. All documents must be submitted in at least 12 point font.

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