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CSNA 58th Annual Conference
Jan 13 - 16, 2011
Pasadena, CA
Click here for more information

Exhibit Info Available:
Click here to download Prospectus
Click here to view spaces still available
Call for Session Proposals
Deadline August 10, 2010
 Click here to submit.
Mentor Application

Name: Chapter:
District: Email:
FAX: Phone:
Application Type:
Specific Areas of Expertise:
Recipes
Menu Ideas
Participation Builders
Special Occasion Meals
Other
If other, please explain:

Keys to Excellence in School Food and Nutrition Programs:
(Check all that apply in every subsection)
  1. Administration
    1. School Food and Nutrition Program Organization:
      Program mission/vision, goals and objectives consistent with district that will provide the basis for program planning
      Evaluating, developing, communicating, and implementing written policies and procedures
    2. Financial Management:
      Budget preparation and review process
      Internal Controls to assure financial accountability
      Review of financial and management practices
    3. Human Resources:
      Procedures for recruiting and hiring staff
      Training and staff development
      Performance standards and evaluation system
    4. District Organization:
      Meeting Child Nutrition Program regulations
      Planning for Coordinated Review Effort (CRE) and School Meals Initiative (SMI) review
      Developing the district Wellness Policy
      Gaining acceptance as partners in the education of children
      Providing consistent and reliable nutrition and nutrition education materials
      Facility design, meal schedules, and operational procedures planned to meet the food, nutrition, health, and social needs of students.
  2. Communications and Marketing
    1. Marketing:
      Developing a marketing plan to promote a positive image of school nutrition program
      Promoting reimbursable meals as the meal of choice
      Planning and promoting activities to enhance program image and participation
    2. Communications:
      Working with school community and allied organizations to promote nutrition food and nutrition education
      Developing partnership with industry, commercial and nonprofit food service to support and promote the program
      Advocating and developing policies to support nutrition integrity
  3. Nutrition and Nutrition Education
    1. Nutrition:
      Nutrient analysis of school meals and snacks to meet the nutritional needs of all students and contribute to healthy eating habits
      Identifying and addressing competitive food activities
      Developing nutrition standards for a la carte and vended food items
    2. Nutrition Education:
      Providing school nutrition personnel opportunities to reinforce classroom nutrition education
      Encouraging school nutrition personnel to participate in school wellness activities
  4. Operations
    1. Menu Planning:
      Planning to ensure a balance between optimal nutrition and student acceptance
      Recipe development and standardization including critical control points
      Determining usage, processing, handling, storage and costing of commodity foods for maximum utilization
      Using student advisory groups for menu planning, product evaluation and selection
      Selection of nutrient analysis software
    2. Procurement:
      Purchasing practices for food and beverages that reflect quality, safety, nutritional value, customer acceptance, and cost
      Developing written purchasing specifications and conditions for all purchasing
      Purchasing Code of Ethics
    3. Receiving and Storage:
      Evaluation of receiving and storage practices to ensure quality, quantity, and safety of all food and non-food products
      Written policies and procedures to ensure that products received meet specifications, cost, quantities, and delivery instructions
      Developing and implementing policies and procedures for accurate storage and inventory control
    4. Production and Service:
      Developing an on-going training program for nutrition staff in food production, service and safety
      Developing procedures to assure the production and service of high quality and safe foods to all students
      Utilizing work schedules, including cleaning schedules, developed, posted and implemented
      Developing and implementing long-range facility and equipment planning, including records of equipment repair
      Evaluation of dining and serving areas that are conducive to healthy eating habits and social interaction
      Providing customer service training to nutrition staff
    5. Safety and Security:
      Development and implementation of a written Hazard Analysis of Critical Control Points (HACCP) plan including appropriate documentation procedures.
      Planning a food safety training program for all nutrition personnel
      Developing, and maintaining a food borne illness outbreak crisis management plan
      Maintaining state and local regulations, health inspection reports and corrective actions on file
    6. Environmental Resources:
      Working cooperatively with the school community and industry to improve systems of waste management

Comments:
School Meals are Healthy Meals
CSNA Executive and Finance Committee (EFC) has taken action to renew contracts for both our Association Management Services and Legislative Advocate Services. 
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