If you have questions regarding any of our trainings, please contact a member of the Child Nutrition staff.
Child Nutrition Updates & Reminders
- January 26, 2026 — Crediting Meal Components in NSLP & SBP
- December 15, 2025 — Overview of the After School Snack Program & CACFP At-Risk Afterschool Program
- November 24, 2025 — Train the Trainer
- October 27, 2025 — USDA Foods and Menu Planning
- September 29, 2025 — Top 10 Most Common Review Findings in NSLP
Child & Adult Care Food Program (CACFP)
- CACFP Claim Demo (60:00)
Additional Programs & Resources
Find information and webinars for CNPWeb on the Child Nutrition Claims page.
Find verification information and webinars on the Student Eligibility page.
Fall Info Meeting
Financial
Find information and webinars on financial reporting on the Financial page.
National School Lunch Program, New Director Bootcamp, ServSafe & Team Nutrition
- National School Lunch Program (NSLP)
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- Accountability
- Afterschool Snack Program
- Allowable Milk Substitutes in School Meals Programs
- Counting & Claiming Reimbursable Meals
- Crediting Meal Components
- Determining Student Eligibility
- Determining Student Eligibility (PDF)
- Dietary Accommodations
- Edit Checks
- Food Safety and Standard Operating Procedures
- Food Safety and Standard Operating Procedures (PDF)
- Informal Procurement
- Local Foods
- Meal or No Meal (PDF)
- Meal or No Meal Presentation
- National School Lunch Program Meal Pattern Information
- Offer Versus Serve in NSLP and SBP
- Onsite Monitoring Requirements
- Overview of School Nutrition
- Pre-K Meal Pattern
- Procurement Basics
- Production Records
- Production Records (PDF)
- Professional Standards
- Reducing Sodium in Meals
- Reducing Sugar Limits in Schools
- Resource Management
- School Breakfast Program Meal Pattern Requirements
- Smart Snacks
- Standardized Recipes Video
- Standardized Recipes (PDF)
- Triennial Assessment of the Local Wellness Policy
- Whole Grains
- New Director Bootcamp — SY2026
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Presentations
- Additional Requirements for School Nutrition Programs
- Civil Rights and Dietary Accommodations — Overview only; does not count as the required annual training. Find the required training on the Civil Rights page.
- Additional Requirements in the NSLP & SBP
- Meal Pattern and Crediting in the NSLP & SBP
- Offer Versus Serve in the NSLP & SBP
- Overview of School Nutrition Programs
- Production Records
- Civil Rights and Dietary Accommodations (2.20.2026)
- Methods of Determining Student Eligibility in the NSLP & SBP
- Counting and Claiming School Meals
- USDA Food Program
- Procurement 101
- CNPWeb User Access and Updates
- Resource Management
Handouts
- Annual Requirements
- Exhibit A Grain Requirements
- Key Terms and Definitions
- Lunch Menu Planning Form
- National School Lunch Program Quick Guide
- National School Lunch Program Meal Pattern
- Offer vs Serve Breakfast Tip Sheet
- Offer vs Serve Lunch Tip Sheet
- Production Record
- School Breakfast Program Quick Guide
- School Breakfast Program Meal Pattern
- Special Dietary Needs Quick Guide
- Vegetable Subgroup
- ServSafe
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These classes are for Maine School Food Service workers only.
For Maine Child Nutrition to travel to your SAU to present a ServSafe class, the following requirements must be met:
- A minimum of 15 students.
- Registrants from a minimum of 3 SAUs.
- A screen to project onto.
- The room is not a pass-through to someplace else.
- Signage on the doors: "Class in Session: Do Not Disturb."
- Room for individuals to separate during the exam (no sitting next to someone else).
The class and test will be over two days — either a full day with the test on the next day, or starting at noon on the first day and finishing in the morning on the second day.
The cost for a full class (including book and answer sheet) is $102. If a person has a current book and is retesting, the cost is $51.00 for an answer sheet.
Once a class is scheduled it will be posted to the Child Nutrition Thursday update and on the Events page. Registration ends two weeks before the class date; books are ordered the day after registration ends.
ServSafe.com also offers a class and online exam option. The device used must have a working camera and the person must be visible to the proctor.
ServSafe Posters
- Basic Food Safety Practices Checklist
- Food Safety Basics Comprehensive Chart
- Restaurant Manager's Guide to Passing a Health Inspection
- Self-Inspection Checklist
- Developing a Culture of Food Safety — Manager's Edition
- Culture of Food Safety Scorecard
- Developing a Culture of Food Safety
- Big 9 Allergens
- Team Nutrition Training Series — Updated Nutrition Standards
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Team Nutrition's training series, The Road to Successful Menu Planning for School Meals, helps schools plan and implement menus that support updates to the school nutrition standards. This series includes quarterly 1-hour live and recorded webinars co-hosted with the Institute of Child Nutrition, plus short on-demand trainings designed to provide quick tips and tools for meeting added sugars and sodium standards through School Year 2027–2028.
Live/Recorded Webinar
On-Demand Trainings (approx. 15 minutes each)
Training Resources
- Professional Standards & Hiring Requirements
- Maine DOE Professional Development Calendar — All DOE professional development hosted by the Department.
- Professional Standards Training Database — Lists more than 500 free or low-cost training opportunities for school nutrition professionals.