Child Nutrition Training

If you have questions regarding any of our trainings, please contact a member of the Child Nutrition staff.

Back to Basics Handbook (Updated 8/19/2024)

Child Nutrition Updates & Reminders

April 30, 2025
 

Child & Adult Food Care Program (CACFP)

• CACFP Claim Demo (60:00) 
  For additional CACFP training, please use this link to visit the CACFP pages.

CNPWeb

• Please use this link to find information and webinars for CNPWeb.

Community Eligibility Provision (CEP)

• Community Eligibility Provision (CEP) Webinar
• Community Eligibility Provision (CEP) Webinar Slides

Fall Info Meeting SY25

• Culinary Skills Presentation
• Local Procurement
• Maine DOE Child Nutrition Updates
• Rethinking the Daily Flow of Your Kitchens - Christie White's presentation from ANC 2024 Boston

Financial

Please use this link to find information and webinars on financial reporting.

• Know Your Numbers Webinar
• October Survey

National School Lunch Program (NSLP)

• A review of traditional NSLP (15:00) 
• A review of traditional NSLP (pdf)
• Accountability (30:00)
• Afterschool Snack Program (10:00)
• Allowable Milk Substitutes in School Meals Programs
• Counting & Claiming Reimbursable Meals (15:00) 
• Crediting Meal Components (30:00) 
• Dietary Accommodations (30:00) 
• Edit Checks
• Food Safety and HACCP Plans (30:00)
• Informal Procurement (30:00) 
• Local Foods (30:00)  
• National School Lunch Program Meal Pattern Information
• Offer Versus Serve in NSLP and SBP
• Onsite Monitoring Requirements (15:00) 
• Overview of School Nutrition
• Pre-K Meal Pattern (30:00)
• Procurement Basics (15:00) 
• Production Records (15:00) 
• Professional Standards (15:00)
• Reducing Sodium in Meals (25:00)
• Reducing Sugar Limits in Schools (20:00)
• Resource Management (15:00) 
• School Breakfast Program Meal Pattern Requirements
• Smart Snacks (15:00) 
• Standardized Recipes (15:00) 
• Triennial Assessment of the Local Wellness Policy (15:00)
• Whole Grains (10:00) 

New Director Bootcamp 

The following presentations are from the SY2025 New Director Bootcamp

• Additional Requirements
• Civil Rights and Dietary Accommodations
  • This is an overview of Civil Rights and does not count as the required annual training.
    You can find the training on the Civil Rights page of our website. 
• Crediting Meal Components
• Meal Counting and Claiming
• Meal Pattern Overview
• Navigating CNPweb
• Overview of School Nutrition Programs
• Procurement 101
• Professional Standards
• Resource Management
• Smart Snacks
• Standardized Recipes and Production Records
• USDA Foods 

Handouts

• Annual Requirements
• Exhibit A Grain Requirements
• Key Terms and Definitions
• Lunch Menu Planning Form
• National School Lunch Program Quick Guide
• National School Lunch Program Meal Pattern 
• Offer vs Serve Breakfast Tip Sheet
• Offer vs Serve Lunch Tip Sheet
• Production Record
• School Breakfast Program Quick Guide
• School Breakfast Program Meal Pattern
• Special Dietary Needs Quick Guide
• Vegetable Subgroup

ServSafe

These classes are for Maine School Food Service workers only

For Maine Child Nutrition to travel to your District to present a ServSafe class the following requirements must be meet:

• A minimum of 15 students
• Registrants from a minimum of 3 Districts
• A screen to project onto
• The room the training will be conducted in is not a pass through to someplace else.
• Signage on the doors “Class in Session: Do not Disturb”
• Room for individuals to separate during the exam. People cannot sit next to someone else. Think social distancing

The class and test will be over two (2) days, either:

• A full day with the test on the next day or,
• Start at noon on the first day and finish in the morning on the second day.

 

The cost for a full class, which includes the book and answer sheet, is $102.  If a person has a current book and is retesting, the cost is $51.00 for an answer sheet.

Once a class is scheduled, it will be posted to the Child Nutrition Thursday update and on the Events page of the Child Nutrition website.

Registration for the class ends two weeks before the day of the class.  Books will be ordered the day after registration ends.

ServSafe.com offers a class and the ability to take the exam online.  In order for the exam to be taken online the device used must have a working camera.  The person taking the exam must be visible to the proctor.

ServSafe Posters

• Basic Food Safety Practices Checklist
• Food Safety Basics Comprehensive Chart
• Restaurant Manager's Guide to Passing a Health Inspection
• Self-inspection Checklist
• Developing a Culture of Food Safety-Manager's Edition
• Culture of Food Safety Scorecard
• Developing a Culture of Food Safety
• Big 9 Allergens

Team Nutrition Training Series - Updated Nutrition Standards

Team Nutrition is pleased to announce a new training series, The Road to Successful Menu Planning for School Meals, to help schools plan and implement menus that support updates to the school nutrition standards. 

This training series includes quarterly 1-hour live (and recorded) webinars co-hosted with the Institute of Child Nutrition. It also includes short on-demand trainings. Both are designed to provide school nutrition professionals with quick tips, tools, and knowledge needed to meet the nutrition standards for added sugars and sodium and to help create a road map for successful school menu planning now through School Year 2027-2028.

Watch this recorded 1-hour webinar with the Institute of Child Nutrition:

• Creating Your Road Map to School Meal Planning Success!

Check out these short (about 15 minutes each), on-demand trainings:

• Defining Added Sugars and How to Find Them On a Nutrition Facts Label
• Choosing Yogurt That is Lower in Added Sugars for School Meals
• Choosing Breakfast Cereals That Are Lower in Added Sugars for School Meals
• Choosing Flavored Milk That is Lower in Added Sugars for School Meals

Verification

Please use this link to find Verification information and webinars