Welcome to the SFS Resource Hub

Glad you’re here - Below you will find the SFS resources library. Bookmark now! Need more guidance? Ask your SFS Client Manager.

Food Handler and Manager Training

All staff who handle or serve food will need at least a food handlers certification. If you do not have a Food Handlers Card, or if your card is about to expire, please complete it before the start of school.

Each SFA will need at least one certified Food Manager, this is usually completed by the food service director. We have linked our preferred course and exam below. This can take up to a week or longer to complete and schedule the test, so start early.

Food Handlers Card

Food Managers Class

NSLP Food Service Essentials Training

It’s time to be back to basics and back to normal. Whether you are brand new or just a little rusty, this course will provide the basics to get you serving compliant meals on the first day of school.

Bonus - If you would like more information on OVS, meal patterns, and reimbursable meals. Watch this!

Offer v Serve and Meal Pattern Training

Fruit, vegetable, or both? You’ll know what to serve and when to serve it after this training. We cover the basic terminology, the USDA meal pattern, and Offer v Serve best practices. Pay attention, there’s a quiz too.

Production Records Training

Paperwork! It goes by many names: DVR, Transit Logs, Production Sheets, MPR, Daily Meal Records. There is no option to not complete it (blame the USDA), but it doesn’t need to be a daily struggle. This quick course will give you the basics of what to document daily. Be sure to check with your vendor as well because their templates may be slightly different.

Kitchen Safety Trainings

As you can tell from the title, this section is important! There are three video classes below. Please watch the first two videos all the way through. Hand washing and Temperature taking are always mandatory. Sadly, these are not high-budget productions, but the information is sound.

This third video is a general overview of food safety basics. If you are new to your school’s child nutrition program, We recommend watching it in its entirety.

Bonus - you can find endless information on the ICN website. Review as much as you want, these can count to additional professional standard hours.

Adding Breakfast (Optional)

If you an in CA, you now must offer both a free breakfast and lunch. Many other states may follow, so adding breakfast to your meal service is a great idea. You can serve berfore school, after the bell, traditionally in the cafeteria, or in a grab and go bag. Don’t let the logistics scare you, you can do this!

Do you want to go a little deeper? Then watch this 45 minute video for lots of breakfast options.

Point of Serve System (Mealtime POS)

If you use Mealtime, we have linked a quick refresh and a detailed training below.

No matter which POS you use, remember:

All point-of-service systems must be located at the end of the line
Students must self-identify (Name, PIN, Barcode) Start getting your barcode ready now
You can never back-in meal counts (ie: use attendance records)
Always check your meal counts against your production records after every service for accuracy, if the meals don’t make it into the computer, they won’t be reimbursed.
Keep a paper backup roster by the POS just in case.

This year there is no option to use paper meal count sheet, you must use your POS starting on the first day of school.

Bonus - Dive deeper into how to best use the Mealtime POS. For new clients, please reach out to schedule an individual live POS training with us.