COVID-19 SFSP Training Resources
- Please have a member of your school complete a review of your SFSP operation using this review form within four weeks of transitioning to the SFSP for meal service. Please retain a copy of the form with your other SFSP records and submit a copy to NDE Nutrition Services only upon request
Participating in the Summer Food Service Program COVID Waiver #56 PowerPoint – Resource related to the operation of the Summer Food Service Program in lieu of the NSLP and SBP
SFSP School Closure Training PowerPoint – Please review this training resource for information on program requirements and guidance on recordkeeping as schools experience COVID-19 closures
- Attendance (ADA) = Total of daily SFSP meal counts ÷ number of SFSP operating days
SFSP Meal Pattern Chart – Schools can choose to continue the NSLP meal pattern but have the option to use the SFSP meal pattern; all non-school sponsors must follow the SFSP meal pattern
SFSP Production Record – Schools may continue using the NSLP production records but this is available as an alternate option
SFSP Daily Meal Count – Open Sites that meet the 50% F/R eligibility requirement are allowed to use a daily meal count tally sheet; participant names do not need to be collected
Closed enrolled sites that do not meet the 50% F/R eligibility requirement must maintain daily meal count records using a roster of children who receive meals
SFSP Permanent Agreement – New SFSP sponsors that have not previously participated must sign and upload the SFSP Permanent Agreement in the Checklist Summary of the online application
NEW SFSP Daily Meal Count Form – This form should be used during unanticipated school closure due to COVID-19.
SFSP Meal Service – Learn more about supporting your community with meal service throughout the summer months
Food Safety Training for Summer Food Service
Food Safety in Summer Food Service offers a short online course on important food safety practices that help keep food safe for the children being fed at Summer Food Service Program (SFSP) sites. It contains three lessons that promote key food safety practices essential to a successful SFSP site.
- Practicing good personal hygiene
- Checking and recording food temperatures
- Proper cleaning and sanitizing
ICN eLearning Courses: Courses include SFSP Hygiene Best Practices and SFSP Cleaning and Sanitizing Best Practices
View the Supplementary Training Modules on the rules and requirements of the SFSP.
If any participants require a sign language interpreter, alternate formats of print materials or wheelchair accessibility, please notify our office at least two weeks prior to the workshop date at (402) 471-2488 or (800) 731-2233.