Professional Standards for School Food Service

Legal References

SP 05-2020: Questions & Answers Regarding Professional Standards for State and Local School Nutrition Program Personnel.

This Q & A memorandum is designed to provide an overview of the policies related to the Professional Standards regulations for State and local school nutrition program personnel.

Minimum Education Standards for School Nutrition Program Directors

Minimum education standards are required at hire for new school nutrition program directors. Find the standard that matches your school administrative unit's student enrollment.

Minimum Education Standards for School Nutrition Program Directors

Minimum education standards are required at hire for new school nutrition program directors. Find the standard that matches your school administrative unit's student enrollment.

Minimum education standards for new school nutrition program directors, by student enrollment
Student Enrollment 2,499 or Less Student Enrollment 2,500–9,999 Student Enrollment 10,000 or More
Minimum Education Standards (required)

Bachelor's degree, or equivalent educational experience1, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

OR

Bachelor's degree in any academic major, and State-recognized certificate for school nutrition directors;

OR

Bachelor's degree in any academic major, and at least 1 year of relevant food service experience;

OR

Associate's degree, or equivalent educational experience1, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field, and at least 1 year of relevant food service experience;

OR

High school diploma (or GED) and 3 years of relevant food service experience.2, 3

Bachelor's degree, or equivalent educational experience1, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

OR

Bachelor's degree, or equivalent educational experience1, with any academic major or area of concentration, and a State-recognized certificate for school nutrition directors;

OR

Bachelor's degree in any academic major and at least 2 years of relevant school nutrition program experience;

OR

Associate's degree, or equivalent educational experience1, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field, and at least 2 years of relevant school nutrition program experience.4

Bachelor's degree, or equivalent educational experience1, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field;

OR

Bachelor's degree, or equivalent educational experience1, with any academic major or area of concentration, and a State-recognized certificate for school nutrition directors;

OR

Bachelor's degree in any major and at least 5 years of experience in management of school nutrition programs.4

USDA Resources

Summary of Professional Standards Flyer
Guide to Professional Standards for School Nutrition Professionals
Professional Standards Training Reward Badges Packet

Professional Standards Continuing Education Subject Areas

The new Professional standards considered training needs based on job description/ duties. We have complied two lists of duties a manager and a director may do based on the Federal research. A person may not do all of them but if they do some then they will be considered for training the highest position they are doing duties of. This may also mean more than one director or manager. Sample Manager / Sample Director

All training taken to comply with the Professional Standards Regulation must meet one or more of the training objectives listed below. The training is divided into four key areas: Nutrition, Operations, Administration and Communications/Marketing. Training is in 15 segments at a minimum.

STAFFING LEVEL Yearly Hours
Director 12
Manager 10
All Other Staff 6
Part Time Staff, Less than 20 hours a week 4
Acting Temp Personnel 4
Hours Must be meet each School Year  

Key Areas and Key Topics

Nutrition

  • Menu planning
  • Nutrition education
  • General nutrition

Operations

  • Food production
  • Serving food
  • Cashier and point of service
  • Purchasing/Procurement
  • Receiving and storage
  • Food safety and HACCP
  • CPR

Administration

  • Free and reduced price meal benefits
  • Program management
  • Financial management
  • Human resources and staff training
  • Facilities and equipment planning
  • Communications and marketing

USDA Professional Standards Training Tracker tool 
State Agency Approval for Hiring Flexibility

Maine Child Nutrition Professional Standards Training Tracking tool is available here: Maine Professional Standards Tracking Tool Excel

For additional information and training opportunities visit: https://professionalstandards.fns.usda.gov/

When entering data into the MEDMS system for Position Description held the following information will help with deciding what your position held is:

Position Description for MEDMS

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