CKC Good Food hosts both a one-day training session and a ServSafe certification class for school food service personnel, preparing them for a successful school meal program next fall.
General Manager Laurie Yohn, SNS explains the USDA nutritional guidelines relative to field trip/bag lunches provided by NSLP food service programs.
The USDA issued a final rule on flexibilities granted to the nutritional guidelines governing child nutrition programs, including the National School Lunch Program. Basically, the provisions granted on a temporary basis in 2017 have now become permanent.
CKC Good Food CEO, Founder and Executive Chef Nancy Close was honored to collaborate with two school nutrition professionals from Twin Cities school districts, and chefs from Land O'Lakes and General Mills on the development of tasty new USDA-compliant, scratch-made recipes.