This course guides new Contracting Entities operating the Summer Food Service Program (SFSP) through the stages of SFSP operations to promote program success. Information consists of program overview, operational review, administrative requirements, program reviews and keys to success.
AUDIENCE: All new CE applicants to the Summer Food Service Program including: school food authorities; private non-profits; governmental; military installations; and Indian tribes. Required participants include supervisors overseeing the food service of the SFSP. Suggested participants include the person(s) completing the application and budget, submitting the claims for reimbursement or the person who performs these tasks in their absence, and the person(s) who have overall responsibility of the SFSP. This course is MANDATORY for all new CEs.
EQUIPMENT/MATERIALS REQUIRED: Participants must bring their CE ID Numbers for training verification.
This institution is an equal opportunity provider.