Level One Certification Course

Published: 7/9/2015 2:47 PM

​Level One Certification

 
Welcome to the Division of School and Community Nutrition’s Level One Certification Course.  This course is designed to educate and inform food service staff regarding the rules and regulations as they work in the National School Lunch Program.  Per 702 KAR 6:045 all beginning Kentucky school nutrition employees must complete the following training.  All current Kentucky school nutrition employees must renew their certificate annually. 

Participant Manual 

This is the course manual.  It contains all information as well as activity and assessment information.  

Instructor Manual

This manual includes information for certification, record keeping, and evaluation.    

Forms 

 Instructions for these forms will be found in the Instructor Manual.
 
  

Course Presentations

 

Level One Certification Training for Full Time Employees Only

Area One:  School Food Service Rules and Administrative Regulations
 
 Area Two:  Sanitation, Safety and First Aid, Equipment Use and Care 
              
 
Area Three:  Food Preparation and Merchandising 
 
 
Area Four:  Efficient Use of Resources 
 
 
Area Five:  Nutrition Education 
 

Level One Certification Training for Substitutes Only  

 
Below is the Level One Certification Course presentations for Area 2 and Area 3.  Successful completion of both of these areas are required for employees who substitute in food service.
 
  
Area Two:  Sanitation, Safety and First Aid, Equipment Use and Care 
 
 
Area Three:  Food Preparation and Merchandising 
 
 
 
 

Assessment Materials  

 

All assessement materials are provided directly to certified trainers.

 

   Annual Recertification Training Materials 

 
 Each year, current food service staff is required to complete a minimum of four hours of in-service training.  Below are suggested trainings to satisfy this completion. 
 
 ​Area Two: Sanitation, Safety and First Aid, Equipment Use and Care    
 
 

Area Three: Food Preparation and Merchandising 

 
 Area Five: Nutrition Education
 
 

Training Best Practices