Professional Standards

Definitions

When determining Professional Standards requirements, SNP employees, and, if applicable, FSMC personnel, are categorized as either director, manager, staff, or intern. To determine which 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 LEA. Refer to USDA’s policy memo SP 05-2020, Questions & Answers (Q&A) Regarding Professional Standards for State and Local School Nutrition Program Personnel Questions 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/Intern: Has a nonmanagerial role in day-to-day operations of the school food service.

• 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 (PDF) Q&A 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 include, but are not limited to, food science, community nutrition and marketing, hospitality management. USDA Policy Memo SP 05-2020 (PDF) Q&A 11
  
  
• Relevant School Nutrition Program 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, California Department of Education (CDE) has the discretion to consider experience 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. USDA Policy Memo SP 05-2020 (PDF) Q&A 12
  
  
• 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”. USDA Policy Memo SP 05-2020 (PDF) Q&A 13

Professional Standards (PS) in California

In addition to Management Bulletin SNP-12-2025, the California Department of Education (CDE) has developed reference materials pertaining to state specific standards.

• California Professional Standards by Position
  This reference chart summarizes professional hiring and annual training standards and policies for SNP employees by position.
  
  
• California Minimum Requirements for Hiring a New SNP Director
  This reference document summarizes the minimum education and experience requirements for hiring a new SNP Director. Access a PDF copy of this document in the Child Nutrition Information Payment System Download Forms Section, form PS 001 - California Hiring Requirements for New School Nutrition Program Directors.

Trainings

Online Training about Professional Standards
Online Training Databases for Annual Training
In-Person Training

LEAs may choose to demonstrate compliance with the training standards across two school years, provided that some training hours are completed in each school year. (7 Code of Federal Regulations [CFR] Section 210.30[f])

Online Training about Professional Standards

This table includes online courses that assist SNP employees in implementing the professional standards requirements. SNP employees may count these trainings towards the training hours required in the school year.

See also the Resources and Food Safety tabs of this web page for additional information.

Course Number	Course Name	Training Topic	Target Audience
411 California Department of Education (CDE) course	SNP Professional Standards: Job Categories	Human Resources and Staff Training	SNP Directors
USDA (External Source)	Master the Professional Standards Training Tracker Tool	Human Resources and Staff Training	SNP Directors

Online Training Databases for Annual Training

This list provides sources of SNP job-related online trainings that will help SNP personnel meet or exceed their annual training requirement

• The Nutrition Service Division’s (NSD) Learning Management System (LMS) is a site that contains a library of training courses for program operators participating in the SNPs, NSLP After School Snack Program, Food Distribution Program, and Summer Food Service Program to assist with Professional Standards requirements, professional development, and compliance needs. The NSD Learning Site is available to Child Nutrition Program (CNP) Operators, including  directors, managers, and both full and part-time staff along with Food Service Management Company (FSMC) staff under a current contract with an LEA.
  
  
  • For more information on how to set up an account, reference the Child Nutrition Information and Payment System (CNIPS) download form LMS 001 - Learning Management System Account Setup Job Aid.
    
    
• The CDE Child Nutrition Programs Course Catalog is a listing of online training courses for program operators participating in the SNP, NSLP After School Snack Program, Food Distribution Program, and Summer Food Service Program to assist with professional standards requirements, professional development, and compliance needs. The online courses are grouped by program and organized by the key areas of nutrition, operations, administration, and communication and marketing.
  
  
• The USDA Professional Standards Training Database web page is searchable by the following key areas: (1) nutrition, (2) operations, (3) administration, and (4) communications and marketing. Each training listed includes the source, format, learning objectives, date, and a web link to access the training.
  
  
• The Institute of Child Nutrition's eLearning Portal Courses and Learning Plans web page includes a multitude of applicable trainings that can be accessed by searching School Nutrition. Find free online trainings for SNP directors, managers, and staff.
  
  

In-person Training

For in-person trainings, please refer to the training tab of the Nutrition What’s New web page, Town Hall announcements, and the LMS.

Resources

The table below provides resources to support implementation of the Professional Standards training requirements in the SNP; refer also to the Training and Food Safety tabs of this web page for additional supports.

Resource	Description
California Minimum Requirements for Hiring a New SNP Director	This resource is located in the Child Nutrition Information and Payment System Download Forms Section, form PS 001 - California Hiring Requirements for New SNP Directors.
USDA Professional Standards Learning Objectives & Training Topics web page	This webpage lists training topics in the four key areas of nutrition, operations, administration, and communications and marketing. Each key area has several training topics and specific learning objectives that will assist those who are planning or taking training. These same categories are used in the USDA’s online database of trainings as well as in the optional USDA Professional Standards Training Tracker Tool.
USDA Professional Standards Training Tracking Tool	This web-based tracking tool is provided by the USDA for SNP operators for tracking training attendance as SNP employees work towards meeting the annual training requirement. This is an optional tool.
Institute of Child Nutrition Job Description Template for Child Nutrition Program Director/Supervisor/Administrator	A research-based job description template, including the general function and scope of responsibilities as described in the 14 functional areas for the District SNP Director/Supervisor position
The USDA School Meals Professional Standards web page	This webpage contains links to key information on Professional Standards regulations, training, and technical assistance and guidance materials.
The USDA Professional Standards Resource web page	This webpage contains resources that provide school nutrition professionals with the knowledge and tools to implement and meet the Professional Standards requirements within their programs.

Food Safety Trainings and Resources

Per the Professional Standards for hiring and training, food safety training is required for all SNP Directors. Additionally, per the California Health and Safety Code (HSC), at least one employee at each food facility or site must be food safety certified (HSC Section 113947.1).

Below are online courses and supporting resources that can help SNP personnel meet these requirements. Food safety training is strongly recommended for all other food service positions, including managers and full-time and part-time staff. All positions can use the online courses to meet their annual continuing education/training needs.

Online Trainings
Additional Online Training Databases
Resources
Additional Resource Databases

Online Food Safety Trainings

Source	Course Name	Description	Description
Institute of Child Nutrition (ICN) (External Resource)	Food Safety in Schools (formerly Serving it Safe)	A complete food safety training curriculum; ICN instructors can be requested to present.	A complete food safety training curriculum; ICN instructors can be requested to present.
U.S. Department of Agriculture (USDA) (External Resource)	Video: Food Safety Flashes	Each food safety flash is 2-4 minutes long and is available in both English and Spanish.	Food Safety

Additional Online Training Databases

• The ICN Food Safety web page has a wide range of online courses on the food safety and food allergy topics including cooling food, employee health and personal hygiene, food safety basics, food safety in schools, and many more.

Resources

Below are resources to support food safety in the SNP.

Resource	Description
USDA Food Safe Schools Action Guide (PDF)	A guide for school nutrition staff working to create an environment of best practices in food safety.
The NEA Health Information Network Food Allergy Book (PDF)	This booklet explains what the school employees need to know about food allergies and allergic reactions.
University of California at Davis Food Safety for Child Nutrition Programs (CNP)s Curriculum	This curriculum provides an instructors' guide for teaching food safety, participant manual, PowerPoint slides, and Food Safety Jeopardy.

Additional Resource Databases

Resource	Description
The USDA Food Safety web page	Provides science-based food safety education, instruction, and technical assistance resources to support program operators.
The California Department of Education Food Safety web page	Provides information and links about food safety during food preparation and transfer, and California Uniform Retail Food Facility Law requirements.
The ICN Food Safety web page	Provides fact sheets, mini-posters, instructors’ manuals, guides, assessments, and more.

Compliance

The California Department of Education (CDE) monitors compliance with the Professional Standards requirements during the administrative review (AR). Currently, the CDE has a waiver through June 30, 2028, to review schools every five years. The CDE provides technical assistance and requires corrective action when the standards are not met. There will be an off-site assessment and an on-site review. Please see the following AR guidance:

• Administrative Review Off-site Assessment Tool Guidance: Prior to the on-site AR, SNP Operators are required to complete the Off-site Assessment Tool (OAT). The off-site Professional Standards questions are numbered 1200–1209. The OAT guidance is available in the Child Nutrition Information and Payment System (CNIPS) under SNP > Applications > Download Forms > Form ID SNP 58 AR; refer to the Professional Standards questions onpages 22–24, Questions 1200–1209.
  
  
• U.S. Department of Agriculture Administrative Review Manual: The USDA provides guidance to state agencies on the areas of review. The AR Manual is available in CNIPS in the SNP Download Forms >Manual AR, refer to the General Area–Professional Standards module.
  
  
• On-Site Administrative Review Checklist: The CDE reviewer conducts the on-site review to validate the information submitted in the OAT and observe the program operations at the LEA and in selected schools. Prior to the on-site AR, the state reviewer sends the On-site AR Toolbox to the SNP Operators to prepare all the documents for the AR. The on-site Professional Standards questions in CNIPS are numbered 1210–1219. The On-Site Toolbox is available in CNIPS in the SNP Download Forms, Form ID SNP 60.

Requirements for Documenting Hiring Standards

LEAs must keep documentation supporting compliance with Professional Standards, including any hiring flexibilities applied, and make it available to the CDE during the AR, as well as upon request by the CDE.

Acceptable documentation of education includes a degree or diploma noting the education level conferred. When a degree is incomplete, college transcripts are acceptable documentation to validate equivalent educational experience.

Acceptable documentation of relevant work experience includes the duration of employment and description work performed. For LEAs with 2,499 or fewer students considering a candidate with unpaid food service work, a letter stating the nature and timeframe of the volunteer work completed is acceptable documentation.

LEAs are encouraged to use the optional SNP Director Qualifications Assessment Tool (Professional Standards 002) available in the Download Forms section of CNIPS.

Professional Standards for hiring also require that SNP Directors complete food safety training. A certificate of completion or training sign-in sheet that shows the date of food safety training and the training agenda that includes the title, topic(s) covered, and the instruction time is acceptable documentation.

Requirements for Tracking and Documenting Training

Title 7, Code of Federal Regulations, Section 210.30(h), states that SNP Program Operators must track and document completion of the minimum required hours of job-related training annually by each SNP and, if applicable, food service management contract employees to demonstrate compliance with the Professional Standards training requirements for all SNP personnel. Supporting documentation, must be maintained for completed training. Acceptable documentation for completed training and planned or scheduled training includes the following:

• Certificates of completion
• Training sign-in sheets and training agenda
• Training handouts and notes
• Registration for planned or scheduled training

For tracking completing training, use either the web-based USDA Professional Standards Trainings and Tracker Tool or an alternate method.

Any alternate method of tracking training must include:

• Trainee’s first and last name
• Job category (director, manager, full-time staff, or part-time staff)
• Title of the training
• Date training completed
• Credited training hours
• Professional Standards Learning Objective (LO) code, as listed on the USDA Professional Standards Learning Objectives & Training Topics web page .

Note: Key area and training topic are optional as they can be inferred from the LO code.

SNP Program Operators must keep training records for three years, plus the current school year, unless under audit.

Information

For more information regarding an AR, visit the CDE SNP AR web page.

Policy Guidance

Regulations

The USDA established minimum professional standards requirements for SNP personnel who manage and operate the NSLP and SBP.

Resource	Description
Final Rule for Child Nutrition Programs: Meal Patterns Consistent with the 2020–2025 Dietary Guidelines for Americans	This final rule for Child Nutrition Programs: Meal Patterns Consistent with the 2020–2025 Dietary Guidelines for Americans offers additional flexibilities for hiring new SNP Directors of medium or large LEAs with a student enrollment greater than or equal to 2,500.
Final Rule: Hiring Flexibility Under Professional Standards	This final rule adds four flexibilities to the hiring standards for new SNP Directors in small LEAs and new SNP state directors under the Professional Standards regulations for the NSLP and SBP.
Correction to Final Rule (PDF)	The Food and Nutrition Service published final rule 80 FR 11077 on March 2, 2015, to establish Professional Standards for state and local SNP personnel. The final rule omitted part of a criterion from the hiring standards established in Title 7, Code of Federal Regulations (7 CFR), Section 210.30(b) for LEAs with 2,499 or fewer enrolled students. This document corrects the oversight.
Final Rule: Professional Standards for SNP Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010	The final rule institutes hiring standards for the selection of State and local SNP Directors and requires all personnel in the SNP to complete annual continuing education/training. These regulations are expected to result in consistent, national professional standards that strengthen the ability of school nutrition professionals and staff to perform their duties effectively and efficiently.

Policy Memoranda

The USDA and California Department of Education (CDE) have issued the following policy memoranda related to the professional standards. When merited, the CDE will release a subsequent management bulletin (MB) to include state specific policy guidance and further explain or clarify the topic.

Release Date	Issued by	Subject	Reference Number
November 2025	CDE	Professional Standards in the SNPs Management Bulletin	SNP-12-2025
January 2020	USDA	Questions & Answers (Q&A)s Regarding Professional Standards for State and Local School Nutrition Program Personnel	SP-05-2020

Frequently Asked Questions (FAQ)

U.S. Department of Agriculture's Frequently Asked Questions

The USDA provides extensive questions and answers in SP-05-2020.

California Department of Education's Frequently Asked Questions

The California Department of Education (CDE) has created these questions and answers as a supplement to USDA's Frequently Asked Questions (Q&As).

General

1. I am a new supervisor at my school site. I need help with understanding the professional standards for the SNPs. What do we have to do to comply with the requirements?

   Here are the recommended action steps and resources to implement the professional standards:
   
   

   • Learn about the new standards. See information available under the Policy tab.
     
     
   • Inform your district’s leadership, the human resources department, and the employee union about the new standards.
     
     
   • Assess if the person who performs the role of the SNP Director meets the hiring standards. Refer to the California Minimum Requirements for Hiring a New Director web page. Maintain supporting documentation to confirm compliance with the hiring standards during an administrative review (AR). Check if the job description of the SNP Director is consistent with the minimum hiring requirements of the professional standards. The Job Description Template for Child Nutrition Program Director/Supervisor/Administrator is available on the Institute of Child Nutrition (ICN) Job Description Template web page .
     
     
   • If the LEA has a contract with a Food Service Management Company (FSMC), make sure that the contract reflects the requirement of compliance with the professional standards.
     
     
   • Identify the minimum hours of training required annually for each employee who has a role in the SNP. Refer to the California Professional Standards by Position web page.
     
     
   • Assess learning objectives of the SNP employees and make a training plan to meet the annual training requirements. See Resources tab.
     
     
   • Find resources to meet your employees’ training needs. Visit the Trainings tab.
     
     
   • Find food safety training and resources on the Food Safety tab.
     
     
   • Select a tool to track progress in completing the annual training requirements. Either use the optional web-based USDA Professional Standards Training Tracking Tool 2.0 or use an alternate method that includes the required fields as mentioned in the Compliance tab.
     
     
   • Start tracking completed trainings and saving documentation to demonstrate compliance with training standards. For each training completed, keep the certificate of completion or agenda and a sign-in sheet.

2. What resources are available to find training opportunities to meet the professional standards?

   Visit the Trainings tab to learn about training opportunities and resources.

3. Do the hiring and training requirements apply to private schools, charter schools, and RCCIs?

   Yes, all agencies participating in the NSLP and SBP are required to comply with the professional standards.

4. Are membership dues for the School Nutrition Association (SNA) an allowable expense?

   Yes, Title 2, Code of Federal Regulations, Section 200.454 states in part: "...costs of the nonfederal entity's membership in business, technical, and professional organizations are allowable."

Definitions

1. Where do I find the definitions for managers and directors?

   Title 7, Code of Federal Regulations (7 CFR), Section 210.2, defines director, manager, and staff by their role in the operation and management of food services. Refer to USDA Q&As 5, 6, and 25 for examples.
   

   • Director: Directly manages the day-to-day operations of school food service for all participating schools under the jurisdiction of the SFA.
     
     
   • Manager: Directly manages the day-to-day operations of school food service for some of the participating school(s), but not all of the participating schools under the jurisdiction of the SFA.
     
     
   • Staff: Functions in a nonmanagerial role in the day-to-day operations of the school food service for the participating school(s) under the jurisdiction of the SFA.

2. If you only have one site in your district, are you a director or manager?

   If your role is to manage the day-to-day operations of this site, then you are responsible for complying with the Professional Standards for the SNP Director. For more information, refer to USDA Q&As 5 and 6. See a sample job description for an SNP Director on the Institute of Child Nutrition Job Description Template web page .

Hiring Standards

1. Are managers required to have a certain degree of experience?

   No. Minimum education and relevant experience requirements are only for new SNP Directors who are hired on or after July 1, 2015. However, review the responsibilities or duties of this person, not the title, to ensure that you are following the definitions established by the USDA.

2. If districts have outdated job descriptions, are they required to update their descriptions?

   LEAs are strongly encouraged to update job descriptions to reflect the minimum education and relevant job experience requirements for SNP Directors as stated in the hiring standards outlined in the USDA final rule.

3. We are a very small school and serve about 100 meals per day. We use an FSMC that does all the menu planning and food preparation while we are only the point of delivery. Do the professional standards apply to our agency? Can we use an entry-level staff member to serve the meals and ensure student tracking is handled correctly?

   The LEA must maintain oversight and responsibility for planning, administering, implementing, monitoring, and evaluating the school meal programs; therefore, the role of SNP Director must remain with the LEA.  The permanent agreement names the individual considered the SNP Director or contact. This is the person who must meet the hiring standards for SNP Directors. Thus, in some cases, both the LEA contact and FSMC staff person must meet the hiring standards, depending on the duties of these individuals. With regard to training, both individuals would be responsible for meeting the training standards for program directors because they share director responsibilities. See USDA Q&As 55, for additional information. Refer to USDA Q&As 5 and 6 for typical responsibilities of an SNP Director.
   
   You may use an entry-level staff member to serve the meals and ensure student tracking is handled correctly. You must ensure that this individual receives job-related training to meet the minimum annual training requirements. The SFA must also ensure that FSMC personnel comply with the training standards. Refer to USDA Q&As 53–55 for more information.

Paying for Training

1. Is the SFA's nutrition services department required to provide all training hours to nutrition services employees? Can the SFA's nutrition services department provide partial professional development hours and require the nutrition services employee to seek the remaining hours on their own time and pay out of pocket (if needed)?

   It is not appropriate to require employees to meet the training requirements using their own time or money. It is the SFA’s responsibility to ensure that all SNP personnel who operate or manage the food service program complete the required number of hours of job-related training annually. SFAs may pay for staff training from the cafeteria fund. For training resources, refer to the Trainings tab.

Who Must Comply with Training Standards

1. Do training standards apply to RCCI's? If yes, does this mean that every year I have to train all of our 100 plus staff (since all have the potential to serve meals) for the hours stated in this final ruling instead of just providing short civil rights training and the short claiming training? That would be a huge expense for our facility and would affect our budget greatly.

   Yes, the professional standards apply to all agencies that participate in the NSLP or SBP. This includes RCCIs. Staff are required to complete 4–6 hours of job-related training annually, depending on the number of hours they work per week in the SNP. See USDA Q&As 21–49 regarding training standards. Refer to the Training tab for resources.

2. Are acting, temporary, or substitute workers, and volunteers required to meet professional standards for training?

   No, in California there is no minimum annual training requirement for acting, temporary, or substitute workers, and volunteers. The CDE strongly encourages SFAs to provide job-related food safety training to all individuals who handle food. SFAs are not required to maintain records and documentation for any training that acting, temporary, or substitute workers, and volunteers complete. Refer to USDA Q&As 39.

3. Do these regulations include office staff, such as secretaries, accountants, warehouse staff, and maintenance employees who are fully supported by the cafeteria fund?

   Yes, the training standards apply to all employees with a specific role in food service operations. If a person provides support to the operation of the SNP, but is not specifically involved in it, such as a custodian, then compliance with training standards is not required (even if they are paid from the cafeteria fund).
   
   The SNP Director or manager must examine the job duties of program staff to determine who has a specific role in food service operations and what job-specific training they need to perform their jobs effectively and in compliance with program regulations. Individuals such as cooks, cashiers, and others who are involved in the preparation and service of school meals; secretaries and accountants involved in eligibility determination or meal counting and claiming, etc.; and warehouse or food delivery staff who may have an effect on food safety are required to meet the training standards. Refer to USDA Q&As 30–34, 40, 45, and 53 for examples.

4. How do you make the employees come to training if it does not fall within their work day?

   You may use different training formats such as online, self-paced, staff meetings for training time, training in 5-minute increments, and collaboration with neighboring SFAs for group training. Some SFAs provide an in-service day. Work with your human resources department to determine the best strategy for implementing the professional standards. Refer to USDA Q&As 50 and 52.

5. If part-time staff refuse to attend the training, what should I do?

   Before implementing the new professional standards, first contact your human resources department to find out what actions you may take if staff refuse to attend training. Consider a training survey to determine the training needs of staff and offer different training options to meet those needs. If staff still refuse to attend training, follow the established personnel procedures in consultation with your human resources department. Refer to USDA Q&As 52.

6. Are there any unique training requirements or exemptions for charter schools using vendors (i.e., we manage the day-to-day tasks of the program, but not the menu planning, meal preparation, etc.)?

   Training standards do not apply to the staff of vendors that prepare and provide meals. Charter schools must comply with the annual training requirements. SNP staff in charter schools should receive job-related training, e.g., eligibility, verification, point-of-service meal count, food safety when serving the meal, etc. The charter school still maintains oversight and responsibility to administer the program and over contractual agreements. Refer to USDA Q&As 40.

Training Topics

1. What kind of training topics can qualify for SFA staff training?

   Training must be based on the individual’s learning needs and should be relevant to their job duties. SFAs are not required to provide a specific number of training hours in each of the four key areas. You should determine the best training for your operations.

   To assess staff training needs and select training topics, refer to the Learning Objectives and Training Topics Handouts on the USDA School Meals Professional Standards web page . Also refer to USDA Q&As 23, 35, 36, 37, and 44.

2. At the beginning of every school year, I conduct a training with all staff that includes blood borne pathogens, antibullying law, sexual harassment, and civil rights. Would this be an acceptable training?

   Yes, these are appropriate training topics and they align with the USDA Learning Objectives and Training Topics Handouts on the USDA School Meals Professional Standards web page . Also refer to USDA Q&As 23, 35, 36, 37, and 44.

3. Does ServSafe count toward the training requirement?

   Yes, when counting creditable training hours, SFAs may include the time it takes to complete the ServSafe course and exam.

4. What are key areas, key topics, learning topics, and learning objectives?

   The USDA training database and the training tracker tool refer to key areas, which are nutrition, operations, administration, and communications and marketing. Within each key area, there are training topics. Each training topic has learning objectives. The USDA has developed a four digit code number to organize this information. For example, professional standards training fits under key area Administration (3000), training topic Human Resources and Staff Training (3400), and learning objectives Policies and Procedures (3420) and Training Plans and Tracking (3430). Refer to the Professional Standards Trainings and Tracker Tool for more information.

Crediting for Professional Standards

1. How do I count training hours?

   In trainings or meetings, the time spent on discussing or learning about subjects that align with the Training Topics and Learning Objectives located on the USDA School Meals Professional Standards web page counts toward the annual training standards. This also applies to the business meeting segment of California School Nutrition Association chapter meetings. The time allocated for opening remarks, introductions, lunch, breaks, networking, and advocacy activities does not count toward annual training.

2. Are conferences for SNP Directors allowed as part of the required hours?

   Yes, any time spent learning about training topics in the key areas is creditable. Time spent on noninteractive activities, such as exhibits where information, materials, or equipment relative to the learning objectives are provided or displayed, may count toward a maximum of two hours of annual training. Refer to USDA Q&As 41, 42, and 44.

In-house Training by Local Educational Agencies

1. The final rule states that a director or manager who is providing training to staff may count that training time toward "part" of their annual training. Is there a limit on the number of hours a director or manager can use toward their own training requirement?

   An SNP Director or manager may count the time it takes to deliver training to their staff toward part of their own annual training requirement. The time spent preparing to provide the training does not count. There is no limit on the number of hours earned in this manner. However, SNP Directors and managers should assess their own personal training needs on an annual basis and ensure that adequate hours are devoted to meeting those needs. This will ensure that the knowledge you impart to SFA personnel is accurate, reflects advances in nutrition science, and incorporates any new program requirements. Refer to USDA Q&As 47.

2. Are there any requirements for the individual(s) providing training to staff?

   No.

3. How does the SFA certify their in-house training?

   There is no requirement for the SFA to certify their in-house training. SFAs are required to maintain records of the training event.

4. We have safety talks each week for about 5-10 minutes - do these talks count as training?

   Yes, your training must be at least 5 minutes long to count toward the professional standards training requirement. SFAs may count and track training in 5-minute increments. Be sure to have a sign-in sheet for backup documentation of informal trainings as well.

5. How would you convert 1.5 continuing education units (CEU) into hours?

   You would count 1.5 CEUs as equal to 1.5 hours of credit toward the professional standards.

6. If we want to train staff internally for them to receive the hours necessary to meet the CEU requirement, do we need to have our agenda approved by the CDE for the hours to count?

   No, you do not need to request the CDE’s prior approval for your staff training agenda. Remember, the training should be pertinent to the employee’s job expectations. Please keep a copy of the agenda and sign-in sheet for backup documentation.

7. Does any training that I do with my staff through the ICN count toward the requirements for staff and myself as the trainer?

   Yes. Training that you or staff complete through the Institute of Child Nutrition (ICN) counts toward the training requirement. The SNP Director or manager providing training can count the time it takes to deliver the training toward their own training requirement. You will need to maintain documentation of all training and keep this material available for evaluation during your administrative review (AR).

Recordkeeping: Tracking and Documenting

1. What records or documentation of training are SFAs in California required to maintain?

   Program operators must track and document completion of the minimum required hours of job-related training annually by each SNP employee. They may either use the USDA Professional Standards Trainings and Tracker Tool or an alternate method. See the Resources tab for more information.

   An alternate method of tracking must include: trainee’s first and last name, job category (director, manager, part-time staff, or full-time staff), training title, date training completed, credited training hours, and professional standards learning objective code.

   Please note that key area and training topics are optional because they can be inferred from the learning objective code. For example, learning objective code 3430 indicates that key area code is 3000 and the training topic or learning objective code is 3400.

   Program operators must maintain supporting documentation, such as the agenda and sign-in sheet or certificate of completion, for completed training. SFAs must save records and documentation for the three school years plus the current school year that coincides with the time period specified for their next AR. Refer to USDA Q&As 43.

2. How should I keep the training records?

   Each SFA needs to decide on a method to track the training completed by each person. Before selecting a tracking method, LEAs should try the Professional Standards Trainings and Tracker Tool . This tool is free and has many attractive features such as: directors or managers can enter training for multiple employees; school contact information auto-populates; and it provides a list of trainings from the USDA training database and tracks them. When training is selected, course information and training hours auto-populate. It also allows you to upload supporting documents for multiple employees at once. Reports generated by this tool are acceptable documentation to demonstrate compliance.
   
   If you are using an alternate method for tracking training, please make sure that it includes the required information as referenced in question 1 above. Remember to save supporting documentation for each training completed.

Contacts

If you have any questions regarding this subject, please contact the Education and Nutrition Policy Unit by phone at 916-445-9127 or by email at ProfessionalStandards@cde.ca.gov.