Updates to childhood nutrition policies, such as school meal standards, have not changed significantly in over 15 years.  New research has proven that human nutrition has changed and that more nutritious meals can be served to promote overall better health to children.  The new meal patterns and dietary specifications were set in place when President Obama signed the Healthy, Hunger-Free Kids Act of 2010 (HHFKA).

After reading this in-service, the participant will be able to:
• Name three key changes to the new NSLP regulations
• Name three grade groups that are identified in the NSLP
• Identify which components must be selected in a offer versus serve lunch in order to comply with the NSLP regulation 
 

Proper cleaning, sanitizing and storing of utensils is the first step to ensuring your facility is participating in the most up-to-date food safety guidelines. Some utensils are used in every part of the food preparation process, so ensuring proper cleaning, sanitizing and storing is very important. There are two methods used by food operations to wash utensils: mechanical dishwashing and manual dishwashing.

After reading this in-service, the participant will be able to:
• Explain the difference between mechanical and manual utensil washing
• Describe the proper set-up for a three-compartment sink
• Explain the proper way to store cleaned and sanitized utensils
 

Individuals who handle or work near food have the potential for contaminating food causing foodborne illness.  It is important to report illness, practice personal hygiene and avoid bare hand contact with ready to eat foods because failing to do so can cause other individuals to become ill. 

After reading this in-service, the participant will be able to:
• Name specific signs and symptoms of illness that would exclude a foodservice employee from working
• List different personal hygiene practices to follow on a regular daily basis
• Describe the proper procedures to hand washing and applying single use gloves

The presence of whole grain food items is becoming increasingly popular within grocery stores, homes, and school nutrition programs. Whole grain food items contain the bran, germ and endosperm of an intact grain. Whole grain rich food items contain at least 50% of flour content from whole grains.

After reading this in-service, the participant will be able to:
• Define the term whole grain
• Name three examples of whole grain foods
• Explain how much whole grain is recommended in an individual’s diet
• Identify whole grain rich documentation

Ergonomics is the science of physically fitting the job to the worker. This includes adjusting the work environment and enforcing work practices that will prevent injuries. Injuries can result in temporary or permanent work loss.

The participant will be able to:
1. Define ergonomics. 
2. Describe the ideal ergonomic setting for a foodservice workstation.
3. Demonstrate  how to perform stretches that can help to prevent injury.

A foodborne illness is a disease caused by microorganisms that are transmitted to people through food. While many microorganisms do not cause foodborne illnesses, there are several microorganisms, called pathogens that are involved with foodborne illness outbreaks. Participants that participate in this in-service will be able to:

• Define the term "foodborne illness."
• Name and describe the four types of microrganisms that can contaminate food.
• Give examples of each of the four types of microorganisms. 

Reinhart FoodService has selected twelve diets that are of major concern to healthcare facilities and established them as the RFS DietCare Twelve Standard Diets. After completition of this in-service, the participants will be able to:

• Define what a diet is
• Name the THM twelve standard diets
• State the characteristics of each of the twelve standard diets.

USDA’s MyPlate is a simple icon of a plate divided into sections that can be used for menu planning. MyPlate is a part of a larger plan based on the USDA 2010 Dietary Guidelines to help Americans eat healthier and increase physical activity in order to improve health. After completing this in-service, participants will be able to:

• Explain the components of MyPlate
• Locate educational resources on the ChooseMyPlate.gov website
• Identify foods to consume more often and those to limit
 

Standardized recipes play a critical role in operating a successful foodservice establishment. A standardized recipe is one that specifies the exact amount of ingredients, equipment, and preparation method needed. After completing this in-service, participants will be able to:

• Define "standardized recipe"
• State the benefits of using standardized recipes
• List important components of standardized recipes 

A seasoning is an ingredient that is added during food preparation to bring out and add flavor to food. Seasonings are usefuly for enticing a customer to want to eat a particular food, but they do not add any nutritive value to the foods prepared. After completion of this in-service, the participants will be able to:

• Define what herbs and spices are and where they come from.
• Describe the appropriate use of seasonings in food preparation
• State the proper storage and handling practices of seasonings. 

The dietary department of a medical institution is responsible for preparing meals for patients/residents on many different diets. While most patients/residents will be on a General/Regular diet, some will be on a modified diet such as Carbohydrate Controlled, Heart Healthy, Renal, Small Portions, Texture Modifications, etc. Accuracy of the diet is an important factor for the foodservice operation so that patients/residents receive the nourishment that they need to address their medical condition. After completing this in-service, the participants will be able to:

• List two reasons tray accuracy and portion control are important for patient/resident satisfaction.
• List two reasons tray accuracy and portion control are important for the foodservice operation.
• Demonstrate ability to correctly measure portion sizes. 

Many of us think that we are too busy and the demands of our job are too difficult. These feelings can cause stress and irritability. For many, simply being more organized and better at managing time can make the day run more smoothly and reduce job-induced stress. After completing this in-service, the participants will be able to:

• List three myths about stress and time managment.
• Identify three ways time can be wasted each day.
• Demonstrate the proper way to make a "to-do" list. 

Aesthetics is the concept of what is attractive and pleasing to the senses. Presenting attractive, delicious tasting foods is the best marketing tool a foodservice facility can utilize. Often, the quality of food being served is judged based on the way it looks. Poorly presented foods tell customers that their enjoyment is not the main priority of the foodservice establishment. Offering attractive meals not only shows creativity and skill in the kitchen, but also makes customers feel good about their meal. After completion of this in-service, the participants will be able to:

• Discuss why plate presentation is important.
• Describe the characteristics involved in attractive plate presentation.

Foodservice employees are exposed to many job related duties that make them more susceptible to injuries and accidents. Kitchens are filled with many physical hazards, such as chemicals, heavy equipment, slippery floors, and poor lighting. However, work related accidents and human injury can be avoided when workers use proper body mechanics. After completing this in-service, participants will be able to:

• Demonstrate proper lifting techniques
• Identify characteristics of proper posture
• Name the body parts involved in lifting, bending, and reaching 

Material Safety Data Sheets (MSDS) are used to provide data on a particular substance to ensure chemical safety in the workplace. If there is a spill or accidents, these sheets will inform the employee, employer, or emergency personnel how to handle that particular situation. After completing this in-service, the participants will be able to:

• Explain the purpose of MSDS
• Name the categories included in the MSDS
• State characteristics of each category of MSDS 

Can ice cause a foodborne illness? Yes! A major reason ice can cause illness is that many people, including foodservice employees, forget to consider ice a food. They assume because ice is frozen it cannot contain or be contaminated with harmful bacteria, so they do not relate it to making people sick. After completing this inservice, participants will effectively be able to:

• Explain how ice can cause a foodborne illness.
• List ways to keep ice used in the establishment safe.
• Differentiate between proper and improper ice handling procedures. 

Handwashing is one of the most important factors for reducing the spread of illness. This is true because poor personal hygiene (poor handwashing) is the second leading cause of foodborne illness outbreaks, second only to viral agents. Most foodservice workers know they should wash their hands, but many fail to wash their hands properly or as often as needed and may need better, sometimes overlooked, training on this subject. After completing this inservice, participants will be able to:

• Explain why proper handwashing is important.
• List the proper steps in handwashing. 

Hazard Analysis Critical Control Points (HACCP) is a food safety system that can identify and prevent food safety hazards (physical, chemical, and biological). These hazards, if not identified and controlled or eliminated, could put consumers at risk for foodborne illness. After completeing this in-service, participants will be able to:

• State what HACCP means
• Identify the seven principles of HACCP
• Identify appropriate temperatures to prevent bacterial growth in potentially hazardous foods. 

Accidents are defined as any suddenly occuring, unintentional event that cuases injury or personal damange. Unfortunately, most accidents are the result of human error. This is especially true when it comes to knife safety. After completion of this in-service, the participants will be able to:

• Identify commonly used kitchen knives and their purpose.
• Avoid potentially hazardous situations with a knife.
• Identify where the first aid kit is located in case of emergency. 

Gluten is the protein found in wheat, rye, and barley. It is the component that gives bread its elasticity and chewy texture. It is also used as an additive and acts as a stabilizing agent in foods like ice cream and ketchup. It can be hidden in foods like soy sauce, malted milk, and deli meats. After completing this in-service, participants will be able to:

• Differentiate between a gluten sensitivity and a wheat allergy
• List the common symptoms associated with each
• Identify at least five foods that contain gluten 

Nearly everyone has some direct contact with customer service on a daily basis at their job. Pleasing the customer is a vital skill for any provider in any field to try to master. Customers of all types of businessed expect to be treated kindly, have their needs met, and receive a consistent product. After completing this in-service, participants will be able to :

• Explain the importance of good customer service
• Give examples of how to make a positive first impression on a customer
• Identify non-verbal complaints from customers
   

Do nursing homes have customers? Yes! The customer is a resident of the nursing home. Why? A customer is defined as "someone who pays for goods or services." The residents of your facility and their families have the ability to choose where they will live (goods) and what type of care they will receive (services). This is why it is very important for employees to understand this concept. After completing this inservice, partcipants will be able to:

• Explain why a resident is a customer.
• Give examples of good customer service. 

Understanding food allergies, knowing their consequences, and how to prevent circumstances that could cause an allergic reaction are important things to have everyone on the foodservice staff aware of. It is the food service facility and their employees’ responsibility to serve food that is safe for all their customers.  At the end of this in-service participants will be able to:

• Name the Eight Common Food Allergens
• Recognize the Signs of an Allergic Reaction
• Safely Prepare Food that is Allergen-Free

Documenting and monitoring eating trends of long-term care residents is crucial. A food intake record, like a chart or history, is a tool that can be used to assess a resident's physical and emotional health. After completion of this in-service, the participants will be able to:

• Explain why it is important to have a consisten food intake recording system.
• State when food records should be taken
• Define the items that need to be included in the food intake records.
• Identify the percentage of food items consumed by the residents. 

Fire is very dangerous; if left uncontrolled, it could endanger the facility and those within. A fire is the result of a chemical reaction between three elements: heat, oxygen, and fuel. To put out a fire, one or more of these elements must be eliminated. After completing this in-service, participants will be able to:

• Identify the different types of fire
• Describe the different types of fire extinguishers
• Demonstrate what to do if there is a fire and how to use a fire extinguisher.  

Dysphagia is defined as any chewing or swallowing disorder. It is not a disease, but is usually a complication from conditions such as Alzheimer’s, Muscular Dystrophy, or Parkinson’s. After completion of this inservice, the participant will be able to:

• Define dysphagia.
• Recognize the signs and symptoms of dysphagia.
• Explain why it is crucial to provide properly thickened liquids and foods to dysphagic individuals.
• Better understand diets used at each level of dysphagia per the National Dysphagia Diet.
• Identify and/or prepare properly thickened liquids. 

One common form of food preservation that manufacturers used is the canning of foods to enhance a product's stability and elongate shelf life. Accordining to the USDA, if canned food is prepared by proper heat treatment and sealed, the food is considered safe for 6 months to 5 years depending on the type of food and storage conditions. Although canned food is usually safe, it may carry a threat of foodborne illness if poorly handled or prepared; or if the container is damaged. After the completition of this in-service, the participants will be able to:

• Evaluate dented cans to determine acceptability
• Explain why damaged cans may pose a risk for foodborne illness 

Choking occurs when a foreign object gets caught in the trachea or windpipe, causing necessary airflow to be blocked. Choking is an issue for people of all ages, however, older adults are at a greater risk. After completing this in-service, participants will be able to:

• List the signs of choking
• Differentiate between a full and partial obstruction
• Discuss what to do if someone starts to choke. 

Alzheimer's Disease, the most common form of demential, is a preogressive disorder that leads to a progressive decline or mental functioning. Alzheimer's Disease destroys a person's memory and their ability to learn, reason, make judgements, communicate, and carry out daily activities. While there is currently no cure for Alzheimer's disease, there are ways the dietary staff can provide dietary intervention for the common ailments of Alzheimer's Disease. After completion of this in-service, the participants will be able to:

• Define what Alzheimer's Disease is and what it entails
• Provide dietary intervention for the common characteristics of Alzheimer's patients.
• Explain the health risks associated with improper feeding of Alzheimer's patients. 

A burn is damage to the skin and underlying tissue caused by heat, chemicals, or electrcity. Burn injuries are more common among foodservice employees than cuts or falls. After completion of this in-service, the participants will be able to:

• Identify the three different types of burns
• Demonstrate ways to prevent and protect themselves from burns and fires
• Provide first aid in an emergency situation