Education Sessions: Operations

Operations | Nutrition | Administration | Marketing & Communications | Roundtable Sessions

Meal Pattern and Smart Snacks Success
Come join this session to share the challenges and success stories of continuing compliance with the ever-changing meal pattern and implementation of the Smart Snacks standards. Discover how to successfully implement change and share best practices for menu planning; including pre-costing menus, forecasting and ways to increase participation.

Scratching Out Food Safety Risks
More and more schools are moving from using processed foods to doing more cooking from scratch. The food safety risks associated with scratch cooking—cross contamination, cooking and cooling—will be discussed along with ways to control these risks while maintaining food quality. Applications of scratch cooking will also be presented.

Food Allergies: Current Practices and Innovative Training
This session will address food allergies as part of a school’s comprehensive food safety program. The latest national findings about food allergy management practices, and the frequency and nature of food allergic reactions in schools will be discussed. New and innovative strategies for enhancing employee training, behaviors about food allergies and practical recommendations will also be provided.

Better Produce Specifications: Less Waste
Are you getting the right produce at the right price? What about local items? Learn how the right specifications will reduce waste. USDA staff will show you how to use clear, effective specification language so that bidders know what you want. Take home tips and hints to tailor specifications that target local products. Bring your questions and get answers from the experts!

USDA’s Redesigned Menu Planner Resource
Be one of the first to hear the latest about USDA’s new Menu Planner for Healthy School Meals to help meet the meal pattern guidance of the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). This indispensable resource has been totally redesigned to provide school nutrition staff with clear guidance, tips, tools, best practices and real world solutions.

HazCom, Pictograms, SDS, GHS— Oh My!
Follow the yellow brick road to find out about the new OSHA Hazard Communication Standard. Are you compliant as of June 1, 2015? What do you need to have in place by June 1, 2016? This session will take you through the requirements, provide an implementation toolkit to ensure your kitchens and employees are compliant and give you the courage of the lion to tackle this regulatory challenge.

What Could You Do with $500,000?
What would it be like to have more employees on the job, greater workplace satisfaction and an additional half a million dollars in your budget? Surprisingly, all of these can be obtained by simply up-grading your workplace safety program. Join us as we share our districts’ success story and shocking facts about how just a few easy steps can radically enhance employee safety.

Show Me The Money!
Did you know that Planned Assistance Level (PAL) and entitlement represents 20 percent of your menu costs? This session will explain all of the factors which affect your PAL during the year, and this knowledge will enable you to maximize the utilization of your PAL moving forward.

Processor Inventory Management—Truth or Consequences
Learn why properly managing your processor inventory is critical to your financial success. This session will not only teach you methods to properly manage your inventory, it will provide you with the needed resources and explain the consequences when your inventory is not properly managed.

Smart Snacks—From the Capitol to the Classroom
The Smart Snacks in school nutrition standards began in the 2014-15 school year nationwide. Join us as we take a look back and discuss challenges, successes, strategies and resources in an interactive talk show format.

The Registered Dietitian and the Chef
Come learn how a Registered Dietitian and a Chef can partner for success in school nutrition. Topics include goal planning, menu development, procurement, working with Industry to create new products, marketing and student nutrition education.

Procurement Ethics
Procurement for school foodservice is governed by very prescriptive regulations. Understanding the rules helps buyers avoid costly pitfalls. This interactive session reviews the regulations in a friendly, accessible way, with real world examples.

Farm to Fork: Food Safety Local Produce
USDA experts will teach you how to bring farm to fork with food safety in mind. Discover how good agricultural practices, good manufacturing practices and liability insurance apply to suppliers of fresh and fresh-cut produce, and determine which food safety requirements to include in procurement specifications.

Food Allergies: A Review of State and Federal Level Support
This training program will explore why collaboration and cooperation are key to managing food allergies in schools. Attendees will explore the resources available at the state and federal level, and leave with a better understanding of food allergies. Plus, you will gain more confidence in using the state and federal resources available to navigate the allergy challenge in your district.

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2900 S. Quincy Street, Suite 700
Arlington, VA 22206  

Tel (703) 824-3000
Fax (703) 824-3015

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