SFSP Annual Training for Approved Sponsors

SFSP program operators are required to complete the SFSP training each year.  Depending upon the role you play in the operation of the SFSP, program staff are required to pick at least one topic from either the Administrative or Food Service Training Groups.  After completing training(s) for this program year, you must complete this SFSP Training Certification Form. The Certification form should be emailed to  Training should be completed, documented, and emailed to NDDPI prior to program operations.

SFSP Required Annual Training Playlist.

Select which training(s) will help you in your role in the SFSP based on the descriptions below.  

Administrative Training Modules and Descriptions

(Administrators, Record Keepers, Claims Administrators, Financial Managers, Food Service Directors)

  • AT1 Sponsor Responsibilities and Record-Keeping
    • Sponsors are required to conduct activities to ensure administrative capability, financial viability, and program accountability.  This training will outline all of the required activities of the sponsor, including determining site eligibility, completing the renewal/application process in NDFoods, training and self-monitoring requirements, civil rights compliance, how to prepare for a state program review, recordkeeping practices and oversight of food service operations.
  • AT2 Current Updates to USDA Regulations
    • Learn about new program changes from USDA, including waiver information, regulations changes or new program requirements.  This training is updated each year to reflect the most current program requirements for the SFSP.
  • AT3 Meal Reimbursement and Claiming Meals
    • The SFSP is a meal reimbursement program, and sponsors must know how to record daily meals for reimbursement. This training will describe the tools that can be used to track daily meal counts, how to complete and submit a claim for reimbursement in NDFoods and provide information about allowable expenses under SFSP.
  • AT4 Procurement
    • Procurement of goods and services is an activity that is required for all USDA child nutrition programs. This training will explain the federal and state rules regarding procurement.

Food Service Training Modules and Descriptions

(Lead Food Service Workers, Food Service Workers, and Anyone Involved In The Meal Service)

  • FST1 Meal Pattern Requirements and Reimbursable Meals
    • Food service staff must know what foods and serving sizes are allowable and what constitutes a reimbursable meal in the SFSP. This training will break down the SFSP meal pattern and provide food service staff examples of creditable and non-creditable food items to help build a summer meal menu.
  • FST2 Approved Meals Services
    • Under the SFSP, only specific meal services and distribution methods are allowed. This training will cover allowable meal service options, meal service times, site classifications to help determine meal services, and meal service distribution types like congregate and non-congregate meals.
  • FST3 Daily Meal Count Documentation and Tracking
    • Tracking daily meals is important; documentation must be complete and retained like other program documents. This training will help food service staff determine the best meal-tracking method to use for their program and explain why meal count documentation is important to the program.
  • FST4 Production Records and CN labeling
    • As food service staff prepare meals for the SFSP, it is important to document each meal and ensure that each food item is credible. This training will explain how to complete production records for SFSP and how to determine if a food is creditable based on CN labels.

Additional SFSP Training

Training quick tips: