1. Lyndsey Ruiz, BS, DTR Program Representative Center for Nutrition in Schools October 2015 PROFESSIONAL STANDARDS SUMMARY

2. FINAL RULE

3. INTRODUCTION Professional Standards for State and Local School Nutrition Program Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010 Referred to as “Professional Standards for School Nutrition Professionals” Agency: Food and Nutrition Service, USDA Federal Law School food authorities (SFAs) that operate the National School Lunch Program (NSLP) and/or School Breakfast Program (SBP) must establish and implement professional standards Effective July 1, 2015

4. PURPOSE Ensure that school nutrition professionals that manage and operate the NSLP and SBP have adequate knowledge and training to meet Program requirements

5. SOME THINGS TO KNOW… Requirements are defined based on local education agency (LEA) size Three LEA size categories: 1.2,499 students or less 2.2,500 – 9,999 students 3.10,000 or more students Education requirements apply to directors only There are continuing education/training requirements for all employees

6. DEFINITIONS School Nutrition Program Directors Individuals directly responsible for the management of the day-to-day operations of food service for all participating schools under the jurisdiction of the school food authority School Nutrition Program Managers Individuals directly responsible for the management of day- to-day operations of school food service for a participating school(s) School Nutrition Program Staff Individuals, without managerial responsibilities, involved in day-to-day operations of school food service for a participating school(s)

7. Prior experience is not required if the person has a Bachelor’s degree in a related field Related fields include: Incoming directors must have 8 hours of food safety training within the last 5 years Otherwise, must receive training within 30 days of start date Education requirements differ according to LEA size category EDUCATION Food and Nutrition Food Service Management Dietetics Family and Consumer Sciences Nutrition Education Culinary Arts Business

8. Taken from: http://healthymeals.nal.usda.gov/hsmrs/ProfStandards/profstandards_flyer.pdf

9. CONTINUING EDUCATION/TRAINING Annual required training hours will be phased in as follows: Taken from: http://healthymeals.nal.usda.gov/hsmrs/ProfStandards/Pro%20Standards%20FINAL_508.pdf

10. CONTINUING EDUCATION/TRAINING LOGISTICS Allowable use of the nonprofit school food service account if reasonable, allocable, and necessary Training received 3 months prior to July 1, 2015 may count toward the first year All employees hired January 1 or later only need to complete at least half of their required hours Trainers (directors and managers) may count part of the hours of training his or her staff toward his or her own requirement

11. TRACKING HOURS Hours can be tracked using the downloadable tool from the website and/or documentation, such as agendas or sign-in sheets, can be provided School program director is ultimately responsible for demonstrating that the SFA is in compliance for an Administrative Review Professional Standards Guide is being developed that will contain all the essential information for all levels of employees Records need to be retained for 3 years

12. PROFESSIONAL STANDARDS WEBSITE PROFESSIONALSTANDARDS.NAL.USDA.GOV

13. Source: http://professionalstandards.nal.usda.gov/

15. Source: http://professionalstandards.nal.usda.gov/content/professional-standards-information

19. Source: http://healthymeals.nal.usda.gov/hsmrs/ProfStandards/Pro%20Standards%20FINAL_508.pdf

21. Source: http://professionalstandards.nal.usda.gov/content/professional-standards-information

26. Source: http://professionalstandards.nal.usda.gov/advanced-search

27. SOURCES Federal Register, Professional Standards for State and Local School Nutrition Program Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010, Final Rule, http://www.gpo.gov/fdsys/pkg/FR-2015-03-02/pdf/2015-04234.pdf Professional Standards for School Nutrition Professional Website: http://professionalstandards.nal.usda.gov/content/professional-standards-information http://healthymeals.nal.usda.gov/hsmrs/ProfStandards/Pro%20Standards%20FINAL_508.pdf http://healthymeals.nal.usda.gov/hsmrs/ProfStandards/profstandards_flyer.pdf