ACCESSING THE TRAINING
To access the trainings by ICN, you will need an account on iLearn.
If you do not have an account follow the instructions.
COMPLETING THE TRAINING & RECEIVING CREDIT
After you successfully complete a course, you will receive a certificate of completion credit.
Complete or work with your manager to complete professional standards tracker and upload your certificate of completion to your respective school's folder.
*Reminder - you will need the certification of completion to receive credit for the course.
COURSES
Hidden in Plain Sight
Navigating Food Allergens, Intolerance, & Labeling Practices. The Produce Safety University (PSU) Continuing Education Series presents a session on navigating food allergens, intolerances, and labeling practices, focusing on allergens beyond the Top 9 that impact both children and adults. The course will also address challenges from the inclusion of sesame in new foods.
Approx. 1 Hour 30 Mins | Key Area: Operations
Serving Safe Foods
Gain valuable insights into safe food handling practices, from when food is received until it is served. Explore strategies implemented by school nutrition operators to maintain the highest food safety standards in the school kitchen.
Approx. 1 Hour | Key Area: Operations
Time & Temperature Control
This course explains best practices in time and temperature control following the entire flow of food from receiving deliveries to serving food.
Approx. 15 Mins | Key Area: Operations
Culinary Training - Knife Cuts for Fruits & Vegetables
This course will demonstrate culinary techniques that can be used to prepare a wide variety of fruits and vegetables.
Approx. 30 Mins | Key Areas: Nutrition & Operations
Strategies for Maintaining Accurate Inventory & Cost Control
This course will highlight effective strategies for managing inventory tracking, streamlining cost control measures, and accurate forecasting of products. The session will also cover forecasting techniques for ensuring timely cost-effective procurement of food and supplies.
Approx. 1 Hour | Key Area: Operations
Tips for Increasing Employee Retention
Explore practical tips to enhance employee satisfaction and retain valuable food service staff. This course will provide tips to foster employee engagement, improve workplace morale, and build a loyal and dedicated team.
Approx. 1 Hour | Key Area: Administration
Personal Hygiene
This course explains best practices in personal hygiene including proper handwashing, preventing bare hand contact with ready-to-eat foods, and no working sick.
Approx. 25 Mins. | Key Area: Operations
Cleaning & Sanitizing
This course explains best practices in cleaning and sanitizing in regards to Summer Food Service Program (SFSP) sites. This includes cleaning and sanitizing surfaces, equipment, and utensils.
Approx. 15 Mins | Key Area: Operations