Intricacies of USDA’s Commodity Programs
Speakers: Peggy Cantfil, Cathy McCullough and Sherry Thackeray, FNS/Food Distribution Division

This session will delve into commodity program dynamics, which can be leveraged to improve the bottom lines of foodservice operations. Participants will explore the variables affecting commodity purchases, review online tools to order commodities, track shipments and entitlement usage and learn about the many opportunities and possible pitfalls in commodity processing. Cost: $75; CEUs: 4
Audience: Director, State Agency

Marketing to Kids
Speakers: Tami Cline, SNS, Cline Consulting, and Sharon Olson, Y-Pulse

Join a panel of both industry professionals and school nutrition directors as they provide the latest research relating to marketing to kids, including studies conducted by Y-Pulse and SNA. Participants will leave this session armed with the comprehensive tools needed to improve marketing efforts. Cost: $75; CEUs: 4
Audience: Director, Industry, State Agency

8:00 am - 3:00 pm
Keys to Food Safety: Writing and Implementing an Effective School Food Safety Program Based on HACCP Principles
Speakers: Sean Leer, SFSPac Food Service Sanitation System, and Jeannie Sneed, PhD, RD, SNS, CSFP, Iowa State University

Most school districts have implemented a HACCP plan this year or made changes to an existing plan. But no plan is ever finished—school food-safety plans are working documents. SNA’s advanced, interactive HACCP seminar can take you through your plan with a new lens. Participants will leave with ideas to overcome financial obstacles, solve operational challenges and enhance employee training needs. SNA’s unique two-trainer approach brings expertise and perspective from both operations and industry. Cost: $85; CEUs: 6
Audience: Director, State Agency

8:00 am - 5:00 pm
Delivering Training
Speaker: Nancy Barlow-Alford, Texas Region IV Education Service Center

Turn training into learning. Discover how to create and deliver effective training by identifying outcomes, exploring hands-on activities, and applying effective presentation techniques. Explore learning styles and generational preferences to use in planning staff development. Participants will receive a step-by-step guide to tackle training challenges. Cost: $125; CEUs: 8
Audience: Manager, Director, State Agency

Nutrition Update
Speakers: Dorothy Caldwell, MS, RD, North Carolina Division of Public Health and Clare Miller, MS, RD USDA Food and Nutrition Service

Current, research-based and relevant nutrition and fitness information is the focus of this session. Participants will hear expert presenters discuss USDA nutrition initiatives, physical activity, the obesity crisis and behavioral changes that lead to healthy lifestyles. Resource materials will be provided to participants. Cost: $125; CEUs: 8
Audience: Manager, Director, Industry, State Agency

Special Needs Resources for Child Nutrition Programs
Speakers: Ensley Howell, National Food Service Management Institute University of Mississippi, and Harriet Cloud, Nutrition Matters

This session will provide in-depth information on selected special diets featured in the 2006 Breakfast Lunch Training (BLT) manual from the National Food Service Management Institute. Participants also will learn about federal laws, modification of menus and the importance of communicating with the school team. Cost: $125; CEUs: 8
Audience: Employee, Manager, Director, Industry, State Agency

1:00 - 5:00 pm
Child Nutrition Programs 101
Speakers: Gary Vessels and William Wagoner, USDA Food and Nutrition Service

CN 101 is an orientation to the federal child nutrition programs centered on National School Lunch Program regulations. Through interactive exercises, participants will be trained in the core requirements of the regulations, including nutrition standards; issues relating to confidentiality; certification and verification processes; and Provisions 2 & 3. Cost: $75; CEUs: 4
Audience: Employee, Manager

Culinary School
Speaker: Cyndie Story, Culinary Solution Centers, LLC

This presentation will highlight culinary techniques used to enhance the flavor and eye appeal of foods through new recipes, vegetable and fruit preparation, fabrication techniques and tricks of the trade. Small equipment will be demonstrated throughout the presentation and large equipment will be presented when appropriate. Cost: $75; CEUs: 4
Audience: Employee, Manager, Director, State Agency

Five Essential Steps to Effective Training
Speaker: Susan Brooks, Pajaro Valley Unified School District

Participants will be able to identify and describe five elements of the training process and will plan, model and critique a sample training session. Cost: $75; CEUs: 4 Audience: Manager, Director, Industry, State Agency

Child Nutrition: A Primer for Industry (Industry Only)
Speaker: Tami Cline, SNS, Cline Consulting

Designed for industry, this workshop provides an overview of the multi-billion-dollar school foodservice market. Arm your sales and marketing staff with the information and resources to match your company’s strengths with growing opportunities. Cost: $199; CEUs: 4
Audience: Industry

Saturday, July 14
7:30 am - 5:30 pm
Sunday, July 15
8:00 am - 12:00 pm

ServSafe Essentials
Speaker: Mary Claya, SNS, Oakland Schools

Discover the principles of food safety from a veteran trainer, using coursework established by National Restaurant Association Education Foundation. Participants will leave this training session with the knowledge needed to take the final exam that will lead to ServSafe certification. All participants will have the opportunity to take the exam on Sunday, 10:00 am - 12:00 pm. Cost: $200; CEUs: 10
Audience: Employee, Manager, Director, Industry, State Agency

Saturday, July 14
8:00 am - 5:00 pm
Sunday, July 15
8:00 am - 12:00 pm

Healthy Edge Trainer Certification Workshop
Speaker: Linda Godfrey, SNS, Consultant

Attendance at this workshop is required for anyone wishing to become certified as a Healthy Edge Trainer. Even those who have taught previous versions of the Healthy Edge curriculum, or who have been certified as a Healthy Edge trainer in the past, must complete one of these workshops. This trainer certification will be the new standard for all upcoming SNA programs and represents an improvement in SNA Certification and Credentialing programs. Note: You must be approved to take this pre-conference session. For more information and an application, please contact Bethany Hanna at bhanna@schoolnutrition.org. Cost: $200; CEUs: 10
Audience: Director, State Agency, Educator