The Board of Education recognizes the importance of effective staff development for food service employees in order to enhance student nutrition, protect students' health and safety, to encourage student participation and to operate a fiscally responsible program. Therefore; a minimum of eighteen (18) hours staff development is required annually. At least twelve (12) of the eighteen (18) hours must be scheduled prior to January 1st. Exceptions to the schedule may be granted by the County Superintendent for innovative programs.

Although the Hampshire County Service Personnel Staff Development Council has final authority, staff development for food service personnel requires training in many areas of nutrition and food service and program management. These include: knowledge of current nutrition standards and recommendations, United States Department of Agriculture (USDA) regulations and West Virginia Department of Education policies, including required meal patterns; use of standardized recipes; procurement procedures; operation of institutional food service equipment; use of USDA publications, such as the Buying Guide for Quantity Foods; financial management; food sanitation and safety; and food preparation skills.

It is required that preservice training for new food service employees be provided. Preservice training minimally should include: use of standardized recipes; meal patterns; use of quality equipment; food preparation skills; safety; and sanitation.

WV State Department of Education Policies 4320, 4321.1, 5500.02

Revised 12/1/08