Ga. Comp. R. & Regs. R. 160-5-6-.01 - Statewide School Nutrition Program
(1)
DEFINITIONS.
(a)
Certified Food Safety
Manager - a school nutrition employee who holds a food safety
certificate from an accredited program as defined in the Georgia Rules and
Regulations for Food Service Chapter 511-6-1.
(b)
Certified School Nutrition Program
Director - an individual who holds a school nutrition director service
certificate issued by the Georgia Professional Standards Commission (PSC) and
meets the requirements of director as specified in State Board of Education
(SBOE) Rule
160-5-1-.22 Personnel
Required.
(c)
Classified
School Nutrition Employee - an individual who meets the following
conditions:
1. Is employed in a school or
school district;
2. Works more than
20 hours per week; and
3. Completes
the state required Orientation for Nutrition Employees (O.N.E.) course within
the first full school year of employment.
(d)
Classified School Nutrition
Manager - an individual who meets the requirements of the Classified
School Nutrition Employee and meets one of the following conditions:
1.
Manager Trainee - holds a
minimum of a high-school diploma or state approved high school equivalency
(HSE) and meets one of the following conditions:
(i) if hired after July 1, 2022, must
complete the Manager and Culinary Pathway courses for Managers within five (5)
years of date of hire; or
(ii) if
hired prior to July 1, 2022, must have completed a combination of the
state-approved pathway courses for Managers and the core Training in Depth
(TID) coursework within 5 years;
2.
Manager I - holds a minimum
of a high school diploma or HSE and has completed the Manager and Culinary
Pathway courses for Managers or has previously completed the previous core TID
coursework;
3.
Manager
II - holds an associate or more advanced degree; and has completed the
Manager and Culinary Pathway courses for Managers or has completed the previous
core TID coursework; or
4.
Manager/Supervisor - was employed as Manager/Supervisor prior to July 1,
2015, or meets one of the following conditions:
(i) holds an associate degree in a specific
major (food and nutrition, food service management, dietetics, family and
consumer sciences, nutrition education, culinary arts, business, or a related
field) with two years of relevant school nutrition programs experience,
or
(ii) holds a bachelor's degree
in any academic major with two years of relevant school nutrition programs
experience, or
(iii) holds a
bachelor's degree with any academic major and a school nutrition director
service certificate issued by the PSC, or
(iv) holds a bachelor's degree with an
academic major in food and nutrition, food service management, dietetics,
family and consumer sciences, nutrition education, culinary arts, business, or
a related field.
All Manager/Supervisors hired after July 1, 2022 must complete the Manager and Culinary Pathway courses within five (5) years of date of hire and meet the requirements of director as specified in paragraph (2)(a)(5)(ii) of SBOE Rule 160-5-1-.22 Personnel Required.
(e)
Competitive Foods - foods
defined by Title 7 of the Code of Federal Regulations (CFR) in Sections 210.11
and 220.12 as any food item that is sold to children other than foods sold or
served as part of the National School Lunch (NSLP) and Breakfast (NSBP)
Programs on the school campus during the school day or Smart Snacks, as defined
by USDA regulations.
(f)
Core
TID Courses - Courses authorized by state law and SBOE rule for
Classified School Nutrition Managers hired prior to July 1, 2022 and
constituting the 150 credit hours that must be earned within the first five
years employed as a Classified School Nutrition Manager. As of
July 1, 2022, the Georgia Department of Education (GaDOE) has replaced the Core
TID Courses with the Manager Pathway and Culinary Pathway courses.
(g)
Georgia Professional Standards
Commission (PSC) - the state agency created by O.C.G.A. §
20-2-983 and authorized to assume
full responsibility for the certification, preparation, and conduct of
certified, licensed, or permitted personnel employed in Georgia.
(h)
Local Board of Education
(LBOE) - a county or independent board of education exercising control
and management of a local school system pursuant to Article VIII, Section V,
Paragraph II of the Georgia Constitution.
(i)
Manager Pathway and Culinary
Pathway Courses - a series of online, self-paced courses focused on the
key knowledge and skills required to operate a school nutrition program. As of
July 1, 2022, GaDOE has replaced the Core TID Courses with the Manager Pathway
and Culinary Pathway courses.
(j)
Primary responsibilities related to meal accountability functions
- prepayment and collection of cash and counting meals at point-of-service
except in kindergarten and special entities, including, but not limited to,
special education, alternative schools, in-school suspension, and special
events; counting cash for deposit; final and official approval and verification
of free and reduced-price meal applications; oversight of the process for
assuring accuracy and completeness of related regulatory functions; and
maintenance of an official master list of eligible students.
(k)
School Campus - all areas of
the property under the jurisdiction of the school that are accessible to
students during the school day.
(l)
School Day - the period from 12:00 a.m. until 30 minutes after the
official end of the school day.
(m)
School Food (SFA) - the governing body that is responsible for the
administration of one or more schools and has the legal authority to operate
the program therein or be otherwise approved by the USDA Food and Nutrition
Service (FNS) to operate the program.
(n)
School nutrition program
personnel - those program personnel whose job responsibility relates to
the planning, purchasing, preparing, service, accounting required by the
program and whose wages are eligible for payment from school nutrition program
funds.
(o)
Smart Snacks
- science-based nutrition standards for snack foods and beverages sold
to children at school during the school day.
(p)
State-approved nutrition
program - a federal lunch program which operates in every school and is
available to every enrolled student in attendance during the period of 10 a.m.
to 2 p.m. and a breakfast program as required by O.C.G.A. §
20-2-66, including notification in
the dominant languages to parents and students of the availability of the
school breakfast program in all participating schools.
(q)
State performance standard -
the standard used to allot state school lunch appropriations that prescribes a
minimum of 85 lunches to be produced during eight hours of work by a full-time
equivalent school nutrition position.
(2)
REQUIREMENTS.
(a) Each SFA shall through policy or
administrative procedure maximize student participation and quality meals in
the school nutrition program by providing the following:
1. Participation by all schools in a
state-approved nutrition program.
2. A policy regarding the sale of competitive
foods which includes the following, at a minimum:
(i) Adherence to Public Law 11-296, The
Healthy, Hunger-free Kids Act of 2010 regarding exempt fundraisers;
and
(ii) Prohibitions from the sale
of foods that do not meet the federal criteria during the school day and on the
school campus.
3. A
job-related training program for school nutrition program personnel that when
implemented:
(i) Adheres to the federal and
state rules regarding professional standards for local school nutrition
personnel.
(ii) Makes in-service
training available to program personnel annually, based on local needs and
consistent with requirements of SBOE Rule
160-3-3-.04 Professional Learning.
(iii) Requires all new employees
to complete within the first full school year of employment O.N.E. training or
a GaDOE-approved local alternate.
4. Requires each food service facility to
have at least one school nutrition employee on site to be certified as a food
safety manager, designated for that one site, who has successfully completed a
state-approved food safety training program and passed a professionally
validated Certified Food Safety Manager (CFSM) examination that is accredited
by the Conference for Food Protection or other accrediting agency as conforming
to national standards for organizations that certify individuals.
5. Assignment of primary responsibilities
related to meal accountability functions to school nutrition
personnel.
6. In base-size school
systems, system-level supervisory school nutrition personnel employed in
addition to those required by paragraph (2)(a)(5) of SBOE Rule
160-5-1-.22 Personnel Required and
assigned to manage or supervise or train multiple school sites shall minimally
meet requirements of a classified school nutrition manager/supervisor or school
nutrition program director trainee.
7. A locally established salary schedule and
number of full-time equivalent positions which meet or exceed the minimum state
performance standard.
Notes
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