CKC's annual summer training day, to be held Friday, August 16 (9 a.m.-4:15 p.m.), will help you get the 2019-2020 school year off to a great start. Don't miss it! It is mandatory for all CKC food service staff and is open to our clients' food service professionals as well.

What can you expect to learn?

  • CKC's daily, weekly and monthly operating procedures, all of which help kitchens run smoothly and safely
  • How to safely prepare, heat and serve school meals according to schools' Hazard Analysis Critical Control Point (HACCP) plan
  • Elements of the perfect service - menus, ordering, documentation and Offer vs. Serve procedures
  • Federally required civil rights and professional standards
  • Health and wellness tips to be the best you
  • Proper lifting techniques, first aid and measures to prevent slips, trips and falls

At this session, CKC CEO and Founder Nancy Close and General Manager Laurie Yohn, SNS, DTR will cover important procedures related to food safety, kitchen skills, offer versus serve, meal pattern requirements, USDA Administrative Reviews and working with CKC. Everyone who attends will receive CKC's policy and procedure manual - your go-to guide for running a smooth and compliant food service program on a daily basis.

We're also pleased to have guest speaker Brian Plautz, of Associated Benefits and Risk Consulting, join us to address safety risks in the workplace and how to prevent injuries and accidents.

The training day will meet the required professional standards for school nutrition personnel under the Healthy, Hunger-Free Kids Act and satisfy the annual requirements for the Minnesota Department of Education. Our training logs are kept on file and submitted to Minnesota Department of Education as part of your SFA Administrative Review process. 

The session will be held at CKC Good Food, 1185 N. Concord Street, South Saint Paul, MN 55075. CKC will provide lunch free of charge to all attendees.

Questions? Contact Laurie.

To register, contact Steve.


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