Education Sessions: Operations

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

Battling the Stomach Bug: Food Safety is Your Friend
Foodborne illnesses in school settings are most often associated with norovirus—a very contagious stomach illness. Understand your important role and responsibilities in preventing and controlling norovirus outbreaks.

Beyond Food Safety Training: Changing Behavior
Once employees attend food safety training, measurable behavior change is required. Join food safety experts to hear practical recommendations and ideas to encourage behavior change among employees.

Beyond Local: Making Ethical Purchasing Decisions
Hear about a unique partnership between two large urban school districts and The Center for Good Food Purchasing (CGFP) to guide and evaluate procurement changes based on local economies, environmental sustainability, valued workforce, animal welfare and nutrition. Learn from their experiences as you consider ways to incorporate similar strategies.

CACFP ABC's-After School @ Risk
Learn the ins and outs of running a successful CACFP – After School at Risk (ASAR) program. We will address frequently asked questions such as forecasting techniques, paperwork requirements and operational questions.

Deal or No Deal! Are USDA Foods Right for me?
Discover the most effective way to evaluate use of USDA Foods for menus in a fun game show format. Make the right deal to give your district the most bang for your buck!

Developing Effective and Efficient Bids
Learn techniques and strategies that can be used to create successful bids for individual districts, as well as purchasing groups, from the coordinator of a large student purchasing cooperative. See examples of proven effective bid documents to identify ways to improve your bidding process.

Extreme Makeover: Updating Pre-Plated Meals
Pre-plating got you down? Learn from Chicago Public Schools’ innovative approaches to provide fresher and higher quality meals, despite the limitations of offsite preparation.

Getting the New Products You Want: A Collaborative Model
Learn how to leverage your program’s purchasing power by understanding how a collaborative partnership with other districts—without being in a formal cooperative—can influence manufacturers to create the products you want and need.

How to Get the Bid Responses You Want
Having a tough time getting bids that provide the food you need at a competitive price? Gain industry insight and resources to improve your bid by including forecasting and strategic practices to incorporate into your business e-model.

Improving Procurement, One Conversation at a Time
Join us to discuss best practices and challenges associated with procurement, including bidding, forecasting and more. Topics will include optimizing communication with vendors during the procurement process and beyond.

Managing Processor Inventory: Truth or Consequences
Properly managing your processor inventory is critical to financial success. Take away ideas and resources for successful implementation in your district.

Managing USDA Foods: Partnering with Brokers and Distributors
This session, moderated by USDA Foods staff, will explore how USDA Foods value pass methods work and how brokers and distributors can help states and school districts effectively move USDA Foods inventory. A panel of experts will share their experiences managing USDA Foods in ways that can benefit school districts.

Mobile Serving 2.0: Beyond the Cafeteria
Discover ways to select equipment that can be used for multiple services and learn from schools that have implemented out-of-the box solutions to meet reimbursable meal requirements outside their main cafeteria.

Offer vs. Serve: The Game Show
Join us for a refresher on offer vs. serve rules, then practice your knowledge in our game show! This session will make mastering offer vs. serve as fun as it can be!

Promoting Healthy School Meals: Best Practices
Join leaders from the Kids’ Safe and Healthful Foods Project as they discuss findings from their recent trends study. The session will focus on challenges and solutions related to current meal and snack requirements.

Purchasing Equipment: As Easy as 1-2-3 and Do-Re-Mi
School foodservice equipment has a long-term impact on your program so purchasing decisions have important consequences. Using simple procurement steps, learn how to bid, purchase, receive and evaluate new equipment with ease.

The “View” on Vending
Make a positive impact on students, employees and schools by implementing a successful vending program. As an added benefit, watch your revenue soar!

Tips from Produce Safety University
Produce Safety University graduates will discuss how to reduce the cost of produce, improve variety and work with local farmers and school gardens to serve fresh fruits and veggies that students will love.

Unscrambling Offer vs. Serve
Confused about Offer vs. Serve? Attend this interactive session to identify food components that must be offered and selected for meals to count as reimbursable. As a bonus, learn techniques to encourage children to select healthy foods and increase the number of reimbursable meals.

What’s New with USDA Foods?
Learn what’s new with the USDA Foods Program including new foods, changes in specifications and nutrition, allergen and ingredient information for the upcoming school year.

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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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