(2) REQUIREMENTS.

3. • (ii) Makes in-service training available to program personnel annually, based on local needs and consistent with requirements of Rule 160-3-3-.04 Professional Learning.
   • (iii) Requires all new employees to complete within the first full school year of employment training in program goals and philosophy, human relationships and service skills, safe and sanitary food handling, and first aid consistent with the department's curriculum or approved local alternate.
   • (iv) Facilitates 30 credit-hour training courses prescribed by the department through outline and/or curricula, sponsored by the local school system or postsecondary vocational school, and taught by school nutrition directors/managers or other qualified instructors.

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 Standard for organizations that certify individuals.

(2) REQUIREMENTS.

3. A job-related training program for school nutrition program personnel that when implemented:
   • (i) Adheres to the federal rules regarding Professional Standard for local school nutrition personnel.

Document provides information on training requirements for classified School Nutrition Program Managers as required by the State Board Rule of Education (SBOE) Rule 160-5-6-.01 Statewide School Nutrition Program.