May 19, 2021In this session, CDC and USDA speakers provide an overview of best practices for COVID-19 mitigation and school-reopening. USDA representatives will provide an overview of the USDA’s most recent waivers and discuss food safety best practices for all service models for back to school planning. Finally, a CDC representative will provide an overview of current COVID-19 safety guidance in school food service and serving meals in schools. Speakers will share and discuss materials containing actionable information on best practices for COVID-19 prevention and re-opening schools.
- Describe current CDC-recommended COVID-19 prevention strategies in K-12 schools
- Describe and apply current CDC best practices for serving school meals safely
- Plan food safety practices for back-to-school service models
- Utilize current USDA school foodservice waivers
- Apply lessons learned from the CDC Foundation’s evaluation to improve and sustain COVID-19 prevention strategies
SNA CEUs: 1.0
Key Area 2: Operations
Key Topic 2600: Food Safety & HACCP
Sub Topic 2620: Food Safety
CPEUs for RDNs and NDTRs
Activity Number: 163504
Suggested Performance Indicators
4.1.1 Demonstrates effective problem solving and professional judgment to address a need.
4.1.2 Interprets and integrates evidence-based research and literature in decision making.
7.1.1 Advocates for, interprets and adheres to workplace safety legislation, regulations and organization policies.
7.1.3 Investigates and analyzes work environment to identify safety issues and risks to self, staff, customers, public and organization.
Suggested Learning Need Codes
- 8110: School foodservice
CPE Level: 1, 2
SNA CDR Provider Number: AM007
Please note that you have the option to submit an evaluation of the quality of this conference directly to the Commission of Dietetic Registration. Email contact: email@example.com
SNA CEUs and CPEUs are awarded after the successful completion of the post-webinar quiz.