11

Revised: 04/23/12

Zenia Ventura

Created by: Zenia Ventura, SNS2012-13 Professional Development Chair

2

33

44

Level 1 Level 2 Level 3Minimum Education requirement

HS Diploma or GED required HS diploma/

GEDSome college

Core Requirements

20 hours 10- Nutrition Ed

10 – Sanitation & Safety

20 hours 10- Nutrition Ed

10 – Sanitation & Safety

20 hours 10- Nutrition Ed

10 – Sanitation & Safety

Key Area Requirements None

20—Operations 20—Admin.

15—Nutrition

15--Com/Mark

35 Operations 35 Nutrition

45 Admin/Com/Mkg.

15 General Areas

Total Hours 20 90 150 or 9 college credits 55

130 Hours70 Hours

66

1 college credit = 15 Key Area Hours 2 college credits = 30 Key Area Hours 3 college credits = 45 Key Area Hours

Key Area Requirements Level 2Key Area Requirements Level 2

7

Key Area Approved Courses Organizations:

Dietary Management Association

Certification is an ANNUAL program.

Certification requires earning CEUs and you may be audited to prove you earned them.

CEUs must be from approved courses and earned within your annual certification period. CEUs cannot be carried forward from one year to the next.

Dues are paid with annual renewal fee. There is no grace period for renewal.

Reinstatements can be done within 90 days of expiring. See page 3 of the Certification Program Changes.

99

SNA will notify individuals who are selected for an audit of the CEUs they need to submit. Notification will be on your renewal form. Below is a list of the types of CEU documentation accepted by SNA:

•Certificates of Completion•Copies of Rosters•College/University Transcripts•Program Agendas•Program Books/Brochures•Registration Confirmation Letters•Badges•Payment Receipts

1010

Credentialing refers to a formalized process which includes a standardized examination designed to assess the competency of personnel against established standards.

Personnel who meet all prerequisites and pass the examination are awarded the designation - School Nutrition Specialist (SNS).

Credentialing is separate from Certification.Current test do not includes questions related to the New Meal Pattern Standards.

11

Must sit for the credentialing exam and pay $190.

Must complete 45 CEUs within a 3 year renewal period. Annual renewal fee for members will be $50.

CREDENTIALING CREDENTIALING REQUIREMENTSREQUIREMENTS

1212

1313

Easiest to certify at Level 1 – only takes 20 core hours - Recommend:

Nutrition 10 Core Hours:Florida Home Study Course:Dietary Guidelines 2010

Sanitation & Safety 10 Core Hours: Florida Home Study Course: Sanitation & Safety

Free Courses

1414

10 Key Area

Points in Area 1:

Operations

Free Course

Total 30 points

in year 1

1515

30 additional hours of Key Area RequirementsKey Area 1 – Operations: ServSafe® Essentials (National Restaurant Association)

Key Area 2 – Nutrition: Planning for Healthy Meals (test for course is USDA Menu Planner

shown on next slide)

Florida free home study course

Key Area 4 – Communication/Marketing: Promoting Your Program

Florida free Home study course

Total 30 points in year 2

1616

◦ FNS 303:    A Menu Planner

for Healthy School Meals:

http://teamnutrition.usda.gov/Resources/menuplanner.html

Link is also available on FSNA’s web site: www.floridaschoolnutrition.org

1717

30 additional hours of Key Area Requirements(current courses make it 35 points for this year)

Key Area 2 – Nutrition: 10 points Healthy Edge, Building Healthy School Meals, 10 points (SNA course)

Key Area 3 – Administration: 20 points Personnel Management,10 points (FSNA free course)Your FSNA Professional Development Committee is working onanother FREE course for you to complete the additional 10 pointsin Administration

Key Area 4 – Communications/Marketing: 5 points Customer Service, 5 points (FSNA free course)

Total 35 points in year 3

1818

What kind of program is the SNA certification program? What the requirements are for Level 1? How can you make the Nutrition requirements? How can you make the Food Safety Requirements? When the HS Diploma or GED requirement will be

implemented for Level 1? What additional requirements are for Level 2 than Level 1? What are CEUs? Do CEUs count before you become certified? Do CEUs need to be received within your certification

period?