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Professional Standards

Includes an overview, definitions, trainings, resources, food safety, compliance, policy guidance, FAQs, and contact information to assist School Nutrition Programs personnel in implementing the professional standards requirements.

Overview

The U.S. Department of Agriculture (USDA) established professional standards with minimum requirements for hiring and annual training hours for School Nutrition Programs (SNP) personnel. The standards apply to all school food authority (SFA) personnel who manage or work in the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) in public, charter, and private schools; residential child care institutions (RCCI); and food service management companies (FSMC) that have a contract with SFAs.

The professional standards:

  • Ensure that SNP personnel have the knowledge, training, and tools they need to plan and purchase healthy products to create nutritious, safe, and enjoyable school meals.
     
  • Assist SFAs in recruiting, hiring, training, and retaining qualified school nutrition employees.

  • Enhance the image of school nutrition professionals and their influence in the community.

  • Build skills and empower staff to lead and efficiently operate SNPs.

This web page was updated as of October 2023.

Definitions

There are definitions for job categories based on the employee’s role. To determine which job category applies, focus on the individual’s role, rather than the title as follows:

  • Director: Manages day-to-day operations of the school food service for all participating schools under the jurisdiction of the SFA. Refer to U.S. Department of Agriculture (USDA) Policy Memo SP 05-2020 Frequently Asked Questions (FAQ) External link opens in new window or tab. (PDF) Frequently Asked Questions (FAQ) numbers 5 and 6 for clarification (unique situations and examples.)

  • Manager: Manages day-to-day operations of the school food service for one or more participating schools, but not all of the participating schools under the jurisdiction of the SFA.

  • Staff: Has a nonmanagerial role in day-to-day operations of the school food service.
There are definitions for minimum education and work experience requirements:

  • Equivalent educational experience: Refers to college credits completed by an individual who does not meet all the requirements for a bachelor’s or an associate’s degree. Refer to USDA Policy Memo SP 05-2020 External link opens in new window or tab. (PDF) FAQ 10 for more information (unique circumstances.)

  • Specific majors or areas of concentration: Refers to major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.

  • Major in a related field: Refers to other college majors that would provide an applicant specific knowledge and skills that are relevant for an SNP Director. Possible majors would include, but are not limited to, Food Science, Community Nutrition and Marketing, and Hospitality Management.

  • Relevant SNP experience: Refers to previous work experience in the NSLP and SBP, as well as experience in other Child Nutrition Programs (the Child and Adult Care Food Program or the Summer Food Service Program) if the latter experience is gained from working in a school. The intent of the professional standards regulations is to ensure that new SNP Directors have the knowledge and skills to manage the program as required. At the discretion of the state agency, experience gained from working in a school food service operation outside of the USDA’s SNP could count. The rationale for hiring decisions must be well supported and documented.

  • Relevant food service experience: Refers to work in the food service industry, including, but not limited to: hospitals, healthcare facilities, nursing homes, restaurants, cafeterias, free meal centers, and university dining services. Examples of skills employees would obtain in the food service industry include food handling and preparation, food ordering, nutrition education, financial management, and customer service. The State agencies have the flexibility to define "relevant food service experience”.

 

Questions:   Nutrition Services Division | ProfessionalStandards@cde.ca.gov
Last Reviewed: Tuesday, October 17, 2023
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