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Monday, July 17
Commodities
Beyond Basic Processing
This session will explore the different methods of
manufacturing, including substitution, Standard Yield, Guaranteed Return,
Guaranteed Minimum Return and the effects of the Single Inventory concept. Other
concepts, such as methods of delivery and pricing will be addressed and USDA
will share its plans to automate ordering processed end items online through
ECOS.
DOD and Farm to Table Programs Provide Fresh Produce for
School Meals
A team from the Department of Defense (DOD) and foodservice
directors will explain how federal dollars can be used to purchase quality
fruits and vegetables. The benefits of the Farm to Table program will be
discussed as an additional source of locally grown produce for use in school
meals.
ECOS for Processors and Distributors
This session will demonstrate how processors can get
hands-on experience exploring the wealth of information available to them via
the ECOS system.
ECOS: A New Platform for Commodity Ordering, Complaint
Management and More
This session will provide an overview of USDA’s Electronic
Commodity Ordering System (ECOS), its general structure and benefits to states,
recipients, processors and warehouses. Topics covered will include food orders,
requisition submission, building commodity orders, entitlement tracking, food
safety notifications and much more. (May be of special
interest to industry members)
Sharpen Your Commodity Ordering Skills
New USDA funding, ordering and entitlement policies and
technology allow more demand-driven and cost-effective food ordering. Find out
how schools can maximize the value of their commodity planned assistance levels.
Also, learn to order correctly and to resolve food ordering issues.
Streamlining the Ever-changing Commodity Processing Program
A team comprised of USDA, state agency and industry
personnel work together to deal with emerging issues regarding the commodity
processing program, in order to publish guidance for improvements. Come hear
about the most current issues, ongoing progress and activities that impact
processing.
Leadership
Become the Leader People Want to Follow
(See Sunday for description.)
The Only Person Who Likes Change Is a Baby with a Wet
Diaper
The theory of change management involves 3 steps: Endings,
the Neutral Zone and New Beginnings. Participants of this session will be
introduced to specific examples of change situations and common reactions to
each phase of change.
Leadership in School Nutrition
The winners of the Leadership in School Nutrition (LISN)
award will share success stories of their partnerships to make milk exciting to
school children through plastic packaging. Results include increases in meal
participation, milk volume, promotion activities and customer service.
Membership Mingo/Bingo
The highlight of this interactive presentation will focus
on membership and its benefits, and also will include discussion about
recruiting and retaining members.
Mentor a New Generation of School Nutrition Directors
Learn to foster the next generation of successful
foodservice directors by developing mentoring skills. Skills will be taught
through role-playing and through watching video clips of good and bad teaching.
This session also will include examples of effective internship projects and
curriculum.
The Honor System: Lessons in Leadership & Attitude
This fun, interactive and educational program is based on
the body of science known as “attitude enrichment.” Partici-pants will be
actively involved in activities and discussion that help develop vital issues of
leadership, attitude, vision and achieving your full potential. This powerful,
five-step program is appropriate for all skill levels.
Managing
Resources
Customer Service IS Your Business
Have your customer service techniques lost their luster?
Listen to this interactive presentation and learn the different factors that
affect customer service. You will develop creative strategies for handling
complaints and discuss how to regain trust when you lose a customer.
Direct Certification and Direct Verification
In this session, find out about changes made by the 2004
Reauthorization Act concerning certification and verification for
free/reduced-price school meals and the policies that have been issued prior to
the presentation. A Q&A opportunity will be included.
How Mobile Technology Can Boost Your Productivity and
Business
Discover how mobile wireless devices can benefit your
school foodservice operation. Learn about the advantages of various wireless
technologies and identify which device is best for you.
Industry Legislative Update
How do local school wellness policies affect the school
foodservice industry? Will the 2007 Farm Bill have any impact on the school
foodservice market? What child nutrition-related legislation and regulations are
under consideration? Come hear from a small panel about policy issues affecting
industry. (May be of special interest to industry
members)
USDA Child Nutrition Update
Get the latest updates on the status of regulations,
guidance and other materials resulting from the 2004 Reauthorization Act. Other
topics will include updates on recent Team Nutrition materials and the Healthier
School Challenge, school wellness, food safety inspections, HACCP
implementation, and the Fresh Fruit and Vegetable Program.
(May be of special interest to industry members)
What’s the Latest—Applied Research Soundbites
Ever wish you had the data to back up what you know in your
gut is true? Hear several researchers from around the country present their most
recent findings and discuss with other participants how you can use the facts to
strengthen and support your child nutrition program.
Marketing
Breakfast in the Classroom
Find out more about Oregon’s push for “Breakfast in the
Classroom,” which has seen skyrocketing breakfast participation. The session
will provide valuable information on how to proceed with implementation; include
menu ideas that meet nutrition goals and policies; and identify methods of
classroom delivery.
Made for Me by Two Chefs and a Food Scientist
Get ready to create some exciting and nutritious meals.
Culinary experts will demonstrate how to rejuvenate tired menus and add
creativity to the school foodservice cafeteria.
NSLW 2006—Vote for your Favorite School Lunch!
This year will be the best NSLW ever! Attend this session
and learn all about how to get students to vote online for their favorite lunch.
Session will review available resources, including toolkits, activity sheets and
ideas to encourage votes from around the nation. (May
be of special interest to industry members)
Safety and
Security
Emergency Preparedness
The goal of this session is to motivate participants to
complete Emergency Prepared-ness Plans for their schools, districts or state
agencies. The panel discussion will cover preparing for a disaster, strategies
for saving food supplies and disaster, menu planning and feeding.
(May be of special interest to industry members)
NFSMI Food Safety Research: What it Means for You!
Panelists will provide briefs on recent food safety
research completed by NFSMI. The audience will work in small groups to network
and identify how results can help guide their food safety efforts.
SNA’s HACCP Seminars: Guiding School Nutrition
Professionals in Implementing HACCP
SNA recognizes that successful development and
implementation of school food safety programs based on HACCP principles is a
multi-year process. As such, SNA is committed to providing support into the
future to meet the needs of SNA members. Come to this session to learn about
SNA’s HACCP training seminar and strategies for successfully implementing your
school food safety program.
Wellness
Happy Feet, Healthy Food: The Book, the Snacks and the
Happy Feet Lunches
The session will examine how Carol Goodrow’s Happy Feet,
Healthy Food book was used by children in her after school club and by the
children at home with their parents.
McComb’s Journey to Good Health
Come hear about a successfully coordinated school health
program in McComb, Mississippi, that was created with widespread community
support. Video and formal presentations will highlight the real and practical
techniques used. A Q&A opportunity will be included.
On Today's Menu: Food Allergy Management at School
Are food allergies a concern in your cafeteria? In this
session, you will learn how to implement FDA’s guidelines and policies and
involve the school community with a food allergy management and treatment plan
that will satisfy school employees, students and parents.
Stress for Success: Making Stress Work for You
This enlightening and empowering program will help you
develop an understanding of stress and the impact that it has on our lives.
Identify sources of stress and learn how to make it work for you by turning the
negative effects of stress into powerful life forces.
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