This session is the final part of the ICN/TDA
Introduction to School Nutrition Leadership Program and is intended for new and aspiring school
nutrition program managers and directors with five years or less experience.
For the Food Safety component, participants
will describe good personal hygiene practices that reduce the risk of foodborne
illness outbreaks, best practices for keeping food safe throughout the
foodservice process; appropriate methods for cleaning and sanitizing; and the
components of an effective food safety program. In Workplace Safety,
participants will identify principles of creating and maintaining a safe work
environment, and describe the role of the school nutrition program in emergency
preparedness. To wrap up, participants
will describe various methods of organizing responsibilities, time, personnel,
and resources; and reflect on the key concepts learned from each of the school
nutrition topics.