1. D irector. I nformation. S hare. H ub. April Data Reporting Level One Course Certification Katie Embree-Cleveland, April 2014 Kentucky Department of Education Division of School and Community Nutrition

2. This month we will take a look at: 1. How to report your April Data in CNIPS; 2. An overview of the updated Level One Certification Course.

4. April Reporting  April reporting is required for all districts.  April reporting is required by FNS to establish eligibility for participation in the Community Eligibility Provision.  Data must be collected on or before (if in the case of spring break) April 1. All data must be reflective of your district as of April 1.  Reporting must be completed within CNIPS by April 15 th.

5. April Reporting Check ListCNIPS

6. April Reporting SCN Resources  1. See email for correspondence from Sue Bartenfield on March 11 on April Reporting.  See CNIPS quick reference guide: School Nutrition Program April DC Data

8. Train the Trainer Dates  SCN Training will be held on the following dates for district trainers from 12:30 to 4:00:  April 21, April 28, May 5, and May 12.  This training session is limited to one person per district.  If the trainer is someone other than the FSD, email the name of training candidate to myself or Valerie Crouch for registration.

9. Why is Level One Certification Required?  Level One Course Certification is required by 702 KAR 6:045.  702 KAR 6:045 requires:  all new food service personnel to complete the course within the first 40 days of employment;  after initial course completion, food service personnel are required to earn recertification hours annually.

10. What is the purpose of Level One Certification?  This course is designed to teach fundamental skills to new employees that will:  Enable employees to perform their job duties satisfactorily, efficiently and effectively;  Create employee confidence in their work output;  Educate employees on the rules and regulations of School Meal Programs.

11. A Quick Overview of the Course Process

13. Documentation and Procedures: Course Trainer The Course Trainer - Each district will have a certified trainer that will provide the Level One Course for new staff. - At least one of the following requirements must be met for an individual to qualify to take the Train the Trainer Course: - Be a district level classified school food service director; - Be a private sponsor administrator; - Be a certified teacher; - Have a minimum of four year post-secondary training skills essential to food management operations; - Have written permission/authorization from school food service director, private sponsor administrator or local school board. - The individual must complete the Train the Trainer Course as provided by SCN. - Upon completion of the course, the District will submit the SFA Level 1 Certification Certified Trainer Submission Form to SCN. - This form will be kept on file at SCN. It is the district’s responsibility to update this form for new trainers.

14. Documentation and Procedures: New Staff New Staff - New staff must complete the Level One course within their first 40 days of hire. - New staff must pass the Level One assessment with at least an 80%. - District must submit the SFS Level One Certification SCN Submission Form by October 1 st to SCN. - SCN will provide a certificate of completion to district.

15. Documentation and Procedures: Annual Recertification Annual Recertification Hours - Each year all staff are required to receive 4 additional hours of training. - These training hours will be referred to as Annual Recertification Hours. - The District will track these hours using the following form and keep on file in the district.

16. Documentation and Procedures: Substitutes  Substitutes are required to complete the Level One Certification Course, but in a modified version.  1. Substitutes only need to complete Areas 2 and 3 of the course and assessment.  2. Substitutes only need to complete 2 hours of annual recertification. All documentation and record- keeping requirements are the same.

18. Course Materials: Manuals  The course contains two manuals:  Instructor Manual  Includes teaching tips, course requirements, etc.  Participant Manual  Includes all activities, additional educational information on presentations

19. Course Materials: Assessment  The assessment is multiple choice.  The assessment grading key is also provided.

20. Course Materials: Website  All Level One Certification Course materials will be located on the SCN website.  This course is designed to be updated frequently due to the ever-changing environment of the USDA’s School Meal Programs.

22. Content Areas and Suggested Activities  There are Five Areas in the Level One Certification Course.  Area One: School Food Service Rules and Regulations  Area Two: Sanitation, Safety and First Aid, Equipment Use and Care  Area Three: Food Preparation and Merchandising  Area Four: Efficient Use of Resources  Area Five: Nutrition Education

23. Questions? Please feel free to contact me if you have any questions. Kathryn.Embree-Cleveland@education.ky.gov Thank you!