Montana School Nutrition Association

The world expressed collective shock back in 2005 when researcher Richard Louv revealed that today's children can recognize thousands of corporate logos without being able to identify a single plant. In a world where an entire childhood may pass without any muddy hands, wildflower bouquets, or sun-warmed skin, we must help children and families reconnect with the natural world by building relationships with the plants and wildlife all around us. Join Linda and Luke Black Elk as they lead you on a native plant walk and provide strategies for relationship-building in a world that has, in many cases, forgotten their non-human relatives. 

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.

In this session, participants will explore the requirements and best practices for Accommodating School Meals for Disabilities (Allergies). The class covers topics such as the medical statement requirements and template, implementing safe meal preparation techniques, and ensuring full compliance with USDA regulations. You will leave with the tools and knowledge to safely and effectively meet the needs of all students that may have allergies in your cafeteria.

Join us to learn more about how your menu credits! The session will focus on how to accurately credit food components, using the Food Buying Guide effectively, and more. Bring your menu and associated recipes to receive 1-on-1 assistance with crediting! Make sure your recipe includes the number of servings and serving size for us to be able to provide assistance.