1. SNA’s NEW CERTIFICATION & Credentialing Programs Revised: 06/23/11 Zenia Ventura 1 Presented by: Zenia Ventura, SNS Professional Development Chair, 2011 – 2012 FSNA Leadership Training, Tampa FL

2. Credentialing and Certification Mission To promote and assist in the advance of school foodservice and nutrition programs through the development and recognition of trained and skilled school nutrition professionals.

3. Why Become Certified? 1. Increase skills & knowledge in food safety and nutrition to create a healthy school environment. 2. Give professional recognition to personnel from peers & supervisors. 3. Enhance professional image with parents, students, & school admin. 4. Stay current on issues with school nutrition initiatives. 5. Show commitment to your profession. 6. Provide a career ladder to help you advance beyond current assignment. 3

4. Certification Levels Certification Levels Level 1 Level 2 Level 3 Trainer 4

5. Level 1Level 2Level 3 Minimum Education requirement None* *HS Diploma or GED required in July 1, 2012 HS diploma/ GED Some college Core Requirements 20 hours 10- Nutrition Ed 10 – Sanitation & Safety 20 hours 10- Nutrition Ed 10 – Sanitation & Safety 20 hours 10- Nutrition Ed 10 – Sanitation & Safety Key Area Requirements None 40H Op& Adm. 30hrs. N/C/M 35 Operations 35 Nutrition 45 Admin/Com/Mkg. 15 General Areas Total Hours2090 150 or 9 college credits CERTIFICATION REQUIREMENTS 130 Hours 70 Hours

6. 20 Hours of Core Requirements 10 hours in Nutrition 10 hours in Sanitation and Safety 70 hours of Key Area Requirements 20 hours in Key Area 1 - Operations 15 hours in Key Area 2 – Nutrition 20 hours in Key Area 3 – Administration 15 hours in Key Area 4 – Communication/Marketing Total 90 Hours INITIAL CERTIFICATION Core & Key Area Requirements for Level 2 Core & Key Area training must be within 5 years of applying for certification. There is no time limit on college courses. 6

7. Conversion Chart for College Credits 1 college credit = 15 Key Area Hours 2 college credits = 30 Key Area Hours 3 college credits = 45 Key Area Hours Must be SNA approved & within 5 years of applying for initial certification. May be earned by participating in programs/workshops that offer Key Area hours. At lease 2 hours (without warm ups, breaks, etc…) 7 Key Area Approved Courses Organizations: School Nutrition Association Florida School Nutrition Association US Department of Agriculture National Food Service Management Institute Restaurant Association American Dietetic Association Dietary Management Association

8. INITIAL CERTIFICATION Core & Key Area Requirements for Level 3 20 Hours core Requirements + 130 Hours of Key Area Requirements 35 hours in Key Area 1 – Operations 35 hours in Key Area 2 – Nutrition 45 Hours in Key Area 3 – Administration AND Key Area 4 – Communication/Marketing 15 hours in General Electives in any Key Area Total 150 Hours OR 9 college credits: 3 in Key Area 1 – Operations such as Food Safety/Sanitation/ HACCP/Food Science 3 in Key Area 2 – Nutrition such as Nutrition/Feeding Children w. Special Needs/Community Nutrition 3 in Key Area 3 Administration such as Food Service Management, Leadership, Marketing, Accounting, Technology AND Key Area 4 - Communication/Marketing, such as Customer Service, Promotion, Foreign Language, Public Speaking 8 8

9. Certification is an ANNUAL program. Certification requires earning CEUs and you may be audited to prove you earned them. CEUs must be from approved courses and earned within your annual certification period. CEUs cannot be carried forward from one year to the next. Dues are paid with annual renewal fee. There is no grace period for renewal. As of Aug. 1, 2011 you will be able to reinstate within 90 days of expiring. See page 3 of the Certification Program Changes. If your certification expires on or before Sept. 1, 2011, you may be on the old program and SNA will honor your current expiration date. You will follow the former renewal guidelines (15, 30, or 45 CEUs in 3 yrs) and pay the annual fee. You will be enrolled in the new program at the time of your renewal date. Changes & Grandfathering

10. Examples of Ways To Earn CEUs CEU SUGGESTIONS CEUs Earn a high school diploma or GED during your renewal period (before July 1, 2011) 5 CEUs-NOTE: there are scholarships for GED! Attend Exhibits/Food Shows1 CEU per year Teach Classroom Nutrition Lesson1 CEU Participate in Back to School Workshops1 CEU for each hour of instructional time Participate in Point of Sale Training1 CEU for each hour of instructional time Attend Blood Borne Pathogens Workshops1 CEU for each hour of instructional time Participate in Civil Rights or Diversity Training1 CEU for each hour of instructional time Participate in Meal Pattern/Production Training1 CEU for each hour of instructional time Participate in Offer vs. Serve Training1 CEU for each hour of instructional time Hold State Leadership Position1 CEU per year of service Hold Chapter Leadership Position1 CEU per year of service Hold National Leadership Position1 CEU per year of service Planning or participating in Special Event Planning & Implementation Workshops 1 CEU per event Participate in School Community Open House1 CEU per event Participate in Technology Skill Development Workshops 1 CEU for each hour of instructional time 10

11. CEU Documentation For Audits SNA will notify individuals who are selected for an audit of the CEUs they need to submit. Notification will be on your renewal form. Below is a list of the types of CEU documentation accepted by SNA : Certificates of Completion Copies of Rosters College/University Transcripts Program Agendas Program Books/Brochures Registration Confirmation Letters Badges Payment Receipts 11

12. SNA Credentialing Program - SNS ***New guidelines starting July 10, 2011*** Credentialing refers to a formalized process which includes a standardized examination designed to assess the competency of personnel against established standards. Personnel who meet all prerequisites and pass the examination are awarded the designation - School Nutrition Specialist (SNS). Credentialing is separate from Certification. 12

13. ***New guidelines starting July 10, 2011*** Option 1  Minimum of Associates Degree (60 college credits).  1 year experience in school food service & nutrition within the last 5 years.  30 college credits in any of the Key Areas or substitute each additional year of work experience in school food service as 10 college credits (Must submit documentation) Or Option 2 Bachelor’s Degree 1 year experience in school food service & nutrition within the last 5 years. Credentialing Requirements 13

14. ***New guidelines starting July 10, 2011*** Must sit for the credentialing exam and pay $190. Must complete 45 CEUs within a 3 year renewal period. Annual renewal fee for members will be $50. Credentialing Requirements 14

15. Florida’s Program for CERTIFICATION – FREE Courses Available for Members 15

16. Florida’s 3-Year Plan for Certification Level 2 - Year 1 Easiest to certify at Level 1 – only takes 20 core hours - Recommend: Nutrition 10 Core Hours: Florida Home Study Course: Dietary Guidelines 2005 Sanitation & Safety 10 Core Hours: Florida Home Study Course: Sanitation & Safety Free Courses 16

17. To continue to Level 2 within 3 years, also complete in year 1: 10 Key Area Points in Area 1: Operations Free Course Total 30 points in year 1 17

18. 30 additional hours of Key Area Requirements Key Area 1 – Operations: ServSafe ® Essentials (National Restaurant Association) Key Area 2 – Nutrition: Planning for Healthy Meals (test for course is USDA Menu Planner shown on next slide) Florida free home study course Key Area 4 – Communication/Marketing: Promoting Your Program Florida free Home study course Level 2 Certification – Year 2: Level 2 Certification – Year 2: Total 30 points in year 2 18

19. FNS 303: A Menu Planner for Healthy School Meals: http://teamnutrition.usda. gov/Resources/ menuplanner.html Additional Materials Needed for Nutrition Home Study Course: Planning for Healthy Meals Additional Materials Needed for Nutrition Home Study Course: Planning for Healthy Meals Link is also available on FSNA’s web site: www.floridaschoolnutrition.org 19

20. 30 additional hours of Key Area Requirements (current courses make it 35 points for this year) Key Area 2 – Nutrition: 10 points Healthy Edge, Building Healthy School Meals, 10 points (SNA course) Key Area 3 – Administration: 20 points P ersonnel Management,10 points (FSNA free course) Your FSNA Professional Development Committee is working on another FREE course for you to complete the additional 10 points in Administration Key Area 4 – Communications/Marketing: 5 points Customer Service, 5 points (FSNA free course) Level 2 Certification – Year 3: Total 35 points in year 3 20

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