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Pre-service Requirement: None specified.
Professional Development Requirement: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: Act 1220 of 2003 and the resulting State Board of Education's Arkansas Department of Education Rules Governing Certification and Continuing Professional Development of Child Nutrition Directors, Managers, and Workers, codified as Code 20-7-134 and 20-7-135 requires that Directors (1) provide documentation of earning a high school diploma or GED, (2) provide documentation of successful completion of one or more of the required trainings (Manager Certification Training, Certification as a Dietetic Technician, Certified Dietary Manager, Registered Dietitian, Associates degree in Foods/Nutrition or Food Service Management) or that they hold a Bachelor’s degree in related field, (i.e. Family & Consumer Sciences, Food Service Management, Hotel / Restaurant Management, or Nutrition).
Managers must present documentation of earning a high school diploma or GED and provide the recommendation of their current employer.
Managers must successfully complete all course work for the Arkansas Department of Education, Child Nutrition Managers Certification Program, including recertification requirements, or submit current documentation of required continuing education for national certification or credential. They must successfully complete the two sessions and one year of on the job experience and have the recommendation for certification by their immediate supervisor.
Child nutrition workers are required to have 10 hours of professional development training per year (including basic sanitation, food safety, basic nutrition, food preparation, and nutrition and physical activity concepts for maintaining a healthy lifestyle).
Pre-service Requirement: Contact the local health department for requirements.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development Requirement: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: No specific policy; however Administrative Code 14:852 (2004) requires, Food service personnel use training and resource materials developed by the Department of Education and the United States Department of Agriculture to motivate children in selecting healthy diets".
Pre-service Requirement: No state policy.
Professional Development: No state policy.
Pre-service Requirement: Georgia Professional Standards Commission Rule 5-2-.203 (2004) outlines the requirements for School Nutrition Director.
State Board of Education Rule 160-5-6-.01 (2011) require all new employees to complete, within the first year of employment, an employment training program.
State Board of Education Rule 160-5-6-.01 (2011) requires each food service facilitiy to have at least one school nutrition employee on site to be certified as a food safety manager, who has successfully completed a state approved food safety training program and passed a professionally validated Certified Food Safety Manager (CFSM) examination accredited by a national agency.
Professional Development: State Board of Education Rule 160-5-6-.01 (2011) requires school districts to make in-services available annually for school food service personnel.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None.
Professional Development:
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: The minimum requirements for a person working in the school kitchen is completion of the beginning school food service personnel training course prescribed by the State Board for Elementary and Secondary Education and the issuance of a school food service employee certificate by the chief state school officer. Details of the requirement are found in State Board of Education Regulation 702 KAR 6:045 (1991). KRS 158.852 (2005) requires each school district to appoint a food service director. If their current director has 3 years of service has 3 years to obtain the school food service and nutrition specialist credential or the Level 2 certificate issued by the School Nutrition Association within 3 years.
Professional Development: State Board of Education Regulation 702 KAR 6:045 requires all certificate holds to complete 4 hours of in-service training for certification renewal. ). KRS 158.852 specifically requires school food service directors to complete 10 hours of continuing education to maintain the credential. Continuing education applies to both the credential and the certificate. Of the required continuing education, 8 hours of it has to be related to applied nutrition and healthy meal planning and preparation.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: No state policy.
Professional Development: No state policy.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: No state policy.
Professional Development: No state policy.
Pre-service Requirement: State Board of Education Rule 4626.2010 requires a certified food manager must be present in each school preparation kitchen. Certification requires the completion of an approved food manager course and passing an approved food manager exam administered by the Minnesota Department of Health.
Professional Development: State Board of Education Rule 4626.2015, four hours of continuing education are required every three years for re-certification.
Pre-service Requirement: No state policy.
Professional Development: No state policy.
Pre-service Requirement: The minimum requirements for candidacy as a building level food service manager is a high school diploma or equivalent as detailed in State Board of Education Policy EE-2 (1991).
Professional Development: State Board of Education Policy EE-2 requires managers to attend a 24 hour course during the first year of employment and complete an additional 24 hours every three years.
Code 37-13-137 (2010) requires the Office of Healthy Schools of the State Department of Education to provide comprehensive training for food service directors food service managers of local school districts on marketing healthy foods, creating a healthy cafeteria environment, effective and efficient food service operations, the standards and expectations of food service staff, and other topics as identified by the department.
Pre-service Requirement: None specified. However foodservice professionals are encouraged to be certified by the School Nutrition Association for their specific position. Foodservice professionals can find out information on certification at this link. While there are no state food safety training requirements, school foodservice managers/directors are strongly encouraged to take the National Restaurant Association’s ServSafe (8 hour course) upon hire and every five years to keep updated on food safety practices and as a first step to implementing the USDA meal regulation of implementing a HACCP plan.
Professional Development: None specified.
Pre-service Requirement: No state policy.
Professional Development: No state policy.
Pre-service Requirement: Code 15.1-35-07 (no date available) requires each individual managing the food service operation to undergo initial and continuing training regarding the safe handling, preparation, and service of food prescribed by the superintendent.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: State Board of Education Rule Ed 306.11 (2005) requires all food services personnel to obtain a certificate of completion for an approved sanitation course, within their first year of employment.
Pre-service Requirement: Requirements for food service personnel is handled by the NJ Department of Agriculture.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: The state does not have a requirement; however, New Mexico provides annual professional development for food service personnel in the state.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-Service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: None specified.
Professional Development: None specified.
Pre-service Requirement: Board Policy 4320 (2001) requires food service personnel to minimally have a high school diploma or a GED, or be enrolled in a GED program at the time of employment. Furthermore, county boards must provide approved competency tests for all new service personnel applicants. Statute 126-86-11 (2008) requires School Nutrition Service Directors to have an authorization endorsed by the West Virginia Department of Education. Candidates for an authorization must have a minimum of a bachelor's degree with a 2.5 GPA, at least 6 semester hours of course work in nutrition and/or food service management, and the recommendation of the county superintendant. The authorization is good for one year.
It is recommended that training in the use of standardized recipes, meal patterns, use of quantity equipment, food preparation skills, safety, and sanitation be given as pre-service training.
Professional Development: Board Policy 4320 requires food service personnel be trained so that they may develop an understanding of their responsibilities. Furthermore, as funds are made available by grants, training programs may be made available to food service personnel. Statute 126-86-11 (2008) requires School Nutrition Service Directors seeking to renew their authorizations to have completed 15 hours of staff development related to Child Nutrition Programs.
Pre-service Requirement: None specified.
Professional Development: None specified.
