Montana School Nutrition Association

Interested in bringing the Fresh Fruit and Vegetable Program (FFVP) to your school? Join the FFVP Manager for this informative session to learn about the application process and the essential steps for running a successful program. Bring a laptop and receive assistance with your FFVP application in MAPS.

Let’s work together to perfect your menu to ensure it meets all meal pattern requirements. We will discuss ideas for creating a monthly menu, ways to evaluate it to ensure it meets the daily & weekly requirements, and tips for being more efficient when filling out daily production records. Part of this class will be hands-on, trying to get you prepared for your first month back at school. If possible, please bring a computer or copies of production records you prefer to use.

HACCP (Hazard Analysis of Critical Control Points) which is a preventive food safety program designed to control food safety hazards as food flows through a food service operation from receiving to serving. School districts are required to have a written School Food Safety/HACCP Plan. This session will provide a template and instruction for developing your School Food Safety Program including standard operating procedures for employees to follow and provide guidance on record documentation and monitoring.