SFSP Recordkeeping

The Summer Food Service Program (SFSP) Recordkeeping online training.

Course Description

This online training reviews the basic requirements of recordkeeping, including what administrative and operational records need to be maintained and for how long.

Course Number: 015
Training Length: 15 minutes
Certificate: Yes
Target Audience: Summer Meal Program Operators
Mandatory: No
Cost: Free
Date Recorded: January 2019

Online Course

Begin the SFSP Recordkeeping course.

Referenced Resources

The following resources are referred to throughout this online course:

U.S Department of Agriculture (USDA) 2016 SFSP Administration Guide (PDF)
USDA SFSP Sponsor Monitor’s Guide (PDF)
California Department of Education (CDE) Food Distribution Management Bulletins
Child Nutrition Information and Payment System (CNIPS) Splash Page

Crediting

Crediting: 0.25 hours
Key Area: Administration (3000)
- Training Topic: Program Management (3200)
  - Learning Objective: Oversee Standard Operation Procedures for routine operations (3220)

For more information on crediting, see the USDA web document Professional Standards Learning Objectives (PDF).

Additional Information

For more information regarding SFSP Recordkeeping, see the CDE SFSP Information web page.

Contact Us

If you have technical difficulties, please contact the Summer Meals Unit (SMU) by phone at 916-324-6153. For questions regarding the course content, contact the SMU by email at SFSP@cde.ca.gov.

Questions: Summer Meals Unit | SFSP@cde.ca.gov | 916-324-6153

Last Reviewed: Friday, March 5, 2021

This institution is an equal opportunity provider.
Esta institución es un proveedor que ofrece igualdad de oportunidades.

Share this Page

Share via Email

Related Content

Child Nutrition Programs Course Catalog
A catalog of online training courses for program operators participating in the Child Nutrition Programs.

Trending in Nutrition

Recently Posted in Nutrition

Procurement and Supply Chain Tip Sheets (added 22-Nov-2021)
The U.S. Department of Agriculture (USDA) Team Nutrition has developed Procurement and Supply Chain tip sheets that provide Summary of Flexibilities, Table of Flexibilities, Flexibilities in Practices, and School Meals Supply Chain Issues.
Part 4: Informal Procurement Methods (added 12-Nov-2021)
Part 4 in the Procurement Guidance Series online training.
Part 5: Meal Pattern Requirements for Vended Meals (added 12-Nov-2021)
The School Nutrition Programs Procurement Guidance Series online training.
Survey to Evaluate School Supply Chain Challenges (added 08-Nov-2021)
Upcoming Web Survey to Evaluate School Supply Chain Challenges.
SP 22-2021: Q&A #2 for CNP Reporting in SY 21-22 (added 08-Nov-2021)
Additional Questions and Answers about Child Nutrition Administrative Reporting Requirements in School Year 2021-22.

Webinar to Address School Labor Shortages (added 01-Nov-2021)
The U.S. Departments of Education and Treasury are hosting a two-part webinar series on Federal Supports to Address School Labor Shortages.
Team Nutrition (TN) Resource: Using OVS at Lunch (added 01-Nov-2021)
Information on using offer versus serve (OVS) when adding to student meals brought from home.
Proclamation for Counties Recovering from Fires (added 01-Nov-2021)
Governor Gavin Newsom issued an emergency proclamation on October 22, 2021, to support counties recovering from several wildfires.
Nutrition and Social Emotional Learning Webinar (added 29-Oct-2021)
The California Local School Wellness Policy Collaborative is hosting Winning at Wellness webinars every two months to provide an opportunity for schools to discuss updates in local school wellness policy requirements, best practices and resources.
Voluntary Recall of Select White and Yellow Onions (added 29-Oct-2021)
Potandon Produce Voluntarily Recalls Select White and Yellow Whole Onions.