Child Nutrition Program (CNP) Course Catalog
Course Description
This online training reviews the basic requirements for complying with the California Retail Food Code, what is needed when working with local environmental health departments, and basic food safety steps.
- Course Number: 016
- Training Length: 30 minutes
- Certificate: Yes
- Target Audience: Summer Meal Program Operators
- Mandatory: No
- Cost: Free
- Date Recorded: January 2019
Online Course
Begin the SFSP Food Safety course.
Referenced Resources
The following resources are referred to throughout this online course
- U.S. Department of Agriculture (USDA) 2016 SFSP Administration Guide
- USDA 2018 SFSP Nutrition Guide
(PDF; 18.5MB)
- USDA Food Safety Inspection Service Check Your Steps web page
- California Department of Education (CDE) Management Bulletin (MB) NSD-SFSP-01-2008: Temperature Controls of Potentially Hazardous Food
- CDE MB CNP-03-2018: The Use of Share Tables
- CDE MB CNP-02-2018: Guidance on Donation of Leftover Food in Child Nutrition Programs
- US Department of Health & Human Services Food Safety website
- California Health and Safety Code (Part 7: California Retail Food Code)
(PDF; 1MB)
- USDA Kitchen Thermometer fact sheet (including “How to Calibrate Your Thermometer”)
Crediting
- Crediting: 0.5 hours
- Key Area: Operations (2000)
- Training Topic: Food Safety and Hazard Analysis and Critical Control Point (2600)
- Learning Objective: Food Safety- General (2620)
- Training Topic: Food Safety and Hazard Analysis and Critical Control Point (2600)
For more information on crediting, see the USDA web document Professional Standards Learning Objectives
Additional Information
For more information contact your agencies County Environmental Health Department for health and safety guidelines or, see the California Department of Education SFSP Information web page.
Contact Us
If you have technical difficulties or questions regarding the course content, contact the Summer Meals Unit by email at SFSP@cde.ca.gov.