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Expanding Breakfast Online (Key Area 1 or 3)
This course teaches school nutrition professionals how to Expand Breakfast outside the cafeteria and increase participation in your breakfast program.
It illustrates the many benefits of eating breakfast, helps determine which Expanding Breakfast serving option would work best in your operation, assists
in examining the financial impact and takes students step-by-step in developing an implementation and communication plan.
Upon completion of the course the student will receive a completion certificate which must be turned into the School Nutrition Association to receive 2 CEUs.
Healthy Edge Training Modules (Key Area 2)
This course teaches school nutrition professionals how to Expand Breakfast outside the cafeteria and increase participation in your breakfast program.
It illustrates the many benefits of eating breakfast, helps determine which Expanding Breakfast serving option would work best in your operation, assists
in examining the financial impact and takes students step-by-step in developing an implementation and communication plan.
Upon completion of this entire course and passing all quizzes with a 70% or higher, the student will receive a completion certificate which must be
turned into the School Nutrition Association to receive 10 CEUs. If you have any questions about your continuing education units please contact the School
Nutrition Association.
The New Look of School Milk (Key Area 4)
This course discusses student nutrition and the role that the New Look of School Milk can play in raising milk’s popularity among students.
Prime Purchasing Practices (Key Area 1)
This course teaches basic concepts and best practices in purchasing to school nutrition program directors and managers. The course includes five sequential modules:
- Prime Purchasing Practices Module 1: Purchasing Basics
- Prime Purchasing Practices Module 2: Preparing to Purchase
- Prime Purchasing Practices Module 3: Inventory, Ordering, and Forecasting
- Prime Purchasing Practices Module 4: Receiving and Storage
- Prime Purchasing Practices Module 5: Current Trends in Purchasing
Food Safety
SNA offers several food safety courses developed by our online education partner, 360 Communications. These courses are based on the most current
versions of the FDA Food Code and cover the scope of knowledge needed for food handler training through manager level food safety certification.
Because food safety is regulated at the state and local level, it is essential to take courses that meet any local or state requirements. As a result,
after selecting the course catalog for food safety, a map will prompt the student to select a state before providing a menu of courses. Each food safety
course may be applied to SNA certification under Key Area 1: General operations. The courses currently available include:
- NEHA Food Safety Management Principles Certification Training Course(10 hours)
- Florida Food Handler Training Program (4 hours)
- HACCP: The State-of-the-Art Approach to Food Safety(5 hours)
- Food Handler's Safety (3 hours)
- Texas Food Safety Manager Certification Prep Course(8 hours) + Examination (10 hours)
Upon completing of the course, the student will receive a completion certificate with must be turned into the School Nutrition Association to receive the appropriate number of CEUs. If you have any questions about your continuing education units please contact the School Nutrition Association.
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