SNA’s NEWCERTIFICATION &

Credentialing Programs

Revised: 06/23/11

Zenia Ventura 1

Presented by: Zenia Ventura, SNSProfessional Development Chair, 2011 – 2012

FSNA Leadership Training, Tampa FL

Credentialing and Certification Mission

To promote and assist in the advance of

school foodservice and nutrition programs through the

development and recognition of

trained and skilled school nutrition professionals.

Why Become Certified?• 1. Increase skills & knowledge in food safety and

nutrition to create a healthy school environment.• 2. Give professional recognition to personnel

from peers & supervisors.• 3. Enhance professional image with

parents, students, & school admin. • 4. Stay current on issues with school • nutrition initiatives.• 5. Show commitment to your profession.• 6. Provide a career ladder to help you • advance beyond current assignment.

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Certification Levels

Level 1 Level 2 Level 3 Trainer

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Level 1 Level 2 Level 3

Minimum Education requirement

None**HS Diploma or GED required in

July 1, 2012

HS diploma/ GED

Some college

Core Requirements

20 hours 10- Nutrition Ed 10 – Sanitation

& Safety

20 hours 10- Nutrition Ed10 – Sanitation

& Safety

20 hours 10- Nutrition Ed

10 – Sanitation & Safety

Key Area Requirements None 40H Op& Adm.

30hrs. N/C/M

35 Operations 35 Nutrition

45 Admin/Com/Mkg. 15 General Areas

Total Hours 20 90 150 or 9 college credits

CERTIFICATION REQUIREMENTS

130 Hours70 Hours

20 Hours of Core Requirements10 hours in Nutrition10 hours in Sanitation and Safety

70 hours of Key Area Requirements20 hours in Key Area 1 - Operations15 hours in Key Area 2 – Nutrition20 hours in Key Area 3 – Administration15 hours in Key Area 4 – Communication/Marketing

Total 90 Hours

INITIAL CERTIFICATION Core & Key Area Requirements for Level 2

Core & Key Area training must be within 5 years of applying for certification. There is no time limit on college courses.

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Conversion Chart for College Credits• 1 college credit = 15 Key Area Hours• 2 college credits = 30 Key Area Hours• 3 college credits = 45 Key Area Hours

• Must be SNA approved & within 5 years of applying for initial certification. May be earned by participating in programs/workshops that offer Key Area hours. At lease 2 hours (without warm ups, breaks, etc…)

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Key Area Approved Courses Organizations:School Nutrition AssociationFlorida School Nutrition AssociationUS Department of AgricultureNational Food Service Management InstituteRestaurant AssociationAmerican Dietetic AssociationDietary Management Association

INITIAL CERTIFICATION Core & Key Area Requirements for Level 3

20 Hours core Requirements + 130 Hours of Key Area Requirements

35 hours in Key Area 1 – Operations 35 hours in Key Area 2 – Nutrition 45 Hours in Key Area 3 – Administration AND Key Area 4 – Communication/Marketing 15 hours in General Electives in any Key Area

Total 150 Hours

OR 9 college credits:

3 in Key Area 1 – Operations such as Food Safety/Sanitation/ HACCP/Food Science

3 in Key Area 2 – Nutrition such as Nutrition/Feeding Children w. Special Needs/Community Nutrition

3 in Key Area 3 Administration such as Food Service Management, Leadership, Marketing, Accounting,

Technology AND Key Area 4 - Communication/Marketing, such as Customer Service, Promotion, Foreign Language, Public Speaking

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• 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. As of Aug. 1, 2011 you will be able to reinstate within 90 days of expiring. See page 3 of the Certification Program Changes.

• If your certification expires on or before Sept. 1, 2011, you may be on the old program and SNA will honor your current expiration date. You will follow the former renewal guidelines (15, 30, or 45 CEUs in 3 yrs) and pay the annual fee. You will be enrolled in the new program at the time of your renewal date.

Changes & Grandfathering

Examples of Ways To Earn CEUsCEU SUGGESTIONS CEUs

Earn a high school diploma or GED during your renewal period (before July 1, 2011)

5 CEUs-NOTE: there are scholarships for GED!

Attend Exhibits/Food Shows 1 CEU per yearTeach Classroom Nutrition Lesson 1 CEUParticipate in Back to School Workshops 1 CEU for each hour of instructional timeParticipate in Point of Sale Training 1 CEU for each hour of instructional timeAttend Blood Borne Pathogens Workshops 1 CEU for each hour of instructional timeParticipate in Civil Rights or Diversity Training 1 CEU for each hour of instructional timeParticipate in Meal Pattern/Production Training 1 CEU for each hour of instructional timeParticipate in Offer vs. Serve Training 1 CEU for each hour of instructional timeHold State Leadership Position 1 CEU per year of serviceHold Chapter Leadership Position 1 CEU per year of serviceHold National Leadership Position 1 CEU per year of servicePlanning or participating in Special Event Planning &

Implementation Workshops1 CEU per event

Participate in School Community Open House 1 CEU per eventParticipate in Technology Skill Development

Workshops1 CEU for each hour of instructional time

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CEU Documentation For Audits

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

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SNA Credentialing Program - SNS

• ***New guidelines starting July 10, 2011***

• 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.12

***New guidelines starting July 10, 2011***

Option 1 Minimum of Associates Degree (60 college credits). 1 year experience in school food service & nutrition within

the last 5 years. 30 college credits in any of the Key Areas or substitute

each additional year of work experience in school food service as 10 college credits (Must submit documentation)

Or Option 2• Bachelor’s Degree• 1 year experience in school food service & nutrition within

the last 5 years.

Credentialing Requirements

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***New guidelines starting July 10, 2011***

• 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 Requirements

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Florida’s Program for CERTIFICATION –

FREE Courses Available for Members

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Florida’s 3-Year Plan for CertificationLevel 2 - Year 1

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

Nutrition 10 Core Hours:Florida Home Study Course:Dietary Guidelines 2005

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

Free Courses

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To continue to Level 2 within 3 years, also complete in year 1:

10 Key Area

Points in Area 1:

Operations

Free Course

Total 30 points

in year 1

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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

Level 2 Certification – Year 2:

Total 30 points in year 2 18

• FNS 303:    A Menu Planner

for Healthy School Meals:

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

Additional Materials Needed for Nutrition Home Study Course:

Planning for Healthy Meals

Link is also available on FSNA’s web site: www.floridaschoolnutrition.org 19

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)

Level 2 Certification – Year 3:

Total 35 points in year 3

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