Johnny Key

Commissioner of Education

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A Division of the Arkansas Department of Education


Professional Standards

Division of Elementary and Secondary Education (DESE) Rules Governing the Certification and Continuing Professional Development of Child Nutrition Directors, Managers and Workers (March 2005) (DOC)

Commissioners Memo IA-05-094 (March 2005)

Professional Standards for All School Nutrition Employees – Summary of the Final Rule Effective July 1, 2015 (PDF)

Food Service Assistants / Workers



Training from DESE, Child Nutrition

Online Training Modules are available at The topics include:
Production Records
Smart Snacks
Menu Planning
Meal Patterns
Labels & Product Information
Required Recordkeeping
Non-Program Foods
Kitchen Management
Civil Rights
Financial Management – Coming Soon

Training Available from the Institute of Child Nutrition (ICN)

Cashier’s Training focuses on recognizing a reimbursable meal at the point-of-service. It provides short skill-building activities for cashiers to recognize reimbursable meals. The Speed Round included in this training is a quick activity for individuals to determine if a series of meals meet the requirements of a reimbursable meal. The activity is designed to take less than two minutes to complete. The training can be taught in short intervals or as a 2-hour session. The resource includes a trainer's manual, participants' workbook, and PowerPoint presentation. Published 2014.
Meal Pattern Training for Breakfast and Lunch Training provides an overview of the Meal Pattern requirements for a reimbursable lunch and breakfast meal. The training includes an overview of the USDA Offer Versus Serve Guidance for the National School Lunch Program and the School Breakfast Program. Please review the USDA FNS policy memos and check with your State agency for specific requirements applicable to your program. The training includes an Instructor's Manual, Participant's Workbook, and PowerPoint presentation.
Food Safety Basics is a 4-hour training that has been developed for new school nutrition managers, employees, and substitute cooks to provide a basic understanding of food safety enabling them to begin the job using safe food handling practices. Published 2014.
Food Safety in Schools (formerly known as Serving It Safe, 4th Edition) is the updated version of Serving It Safe, 4th Edition which was renamed to clarify the target audience of the training. It is designed to provide school nutrition employees with up-to-date information on food safety. This training contains lessons and activities which allow participants to be actively involved in learning the food safety concepts needed to prepare and serve food safely and to keep school nutrition facilities safe and sanitary. The chapters cover topics such as: food safety, prevention of foodborne illness, basics of microorganisms, how to keep a clean and sanitary school nutrition facility, process for foodborne illness prevention, and food safety programs in schools. Published 2015.
ICN's Serving It Safe online course is a 12-hour course designed for child nutrition professionals. 
Food Defense: Developing a Biosecurity Management Plan serves as one tool in developing an overall emergency preparedness plan. Published 2005. ET56-04.  

Additional Resources  

Biosecurity Checklist for School Foodservice Programs - This interactive website allows you to customize the USDA Food and Nutrition Service's Biosecurity Checklist for School Foodservice Programs for your school foodservice program.  
Emergency Readiness Plan: Guide and Forms for the School Foodservice Operation - Provides recommendations for developing an emergency readiness plan, assessing the situation when a disruption occurs, and providing a designated relief shelter. Includes fill-in, printable forms and 15-minute When Disaster Strikes training video. Published 2003. ET43-03.  
Creating Your School Food Defense Plan (WORD) (PDF
Inventory Management and Tracking - The Inventory Management and Tracking Reference Guide presents information about inventory management and tracking that may be new to school nutrition operators and updates information about traditional inventory management in light of new traceability expectations. Published 2012.
Managing Food Allergies in School Nutrition Programs - The Managing Food Allergies in School Nutrition Programs training is for school nutrition professionals to learn how to accommodate students with food allergies. It includes an overview of food allergies, reading and managing food labels, accommodating students with food-related disabilities, avoiding cross contact, and promoting food allergy management in schools. Published 2014.  See also Managing Food Allergies in School - Video.
Norovirus Series Part 1 - What is Norovirus?.This 1-hour course covers Norovirus control in schools and Child Nutrition programs. 2012.
Norovirus Series Part 2 - Body Fluid Cleanup: Using a Body Fluid Cleanup Kit This 1-hour course covers the components and the safe usage of a body fluid cleanup kit. 2012. 
Norovirus Series Part 3 - Employee Exclusion and Restriction: Preventing. This 1-hour course covers the topic of employee exclusion and restriction in order to prevent foodborne illness. 2012.
Focus on the Customer - 2003 BLT – Breakfast Lunch Training (BLT) module designed for training school nutrition teams to focus on the customers' wants and needs to develop strategies for achieving satisfied customers and effective programs. Contains seven lessons averaging 75 minutes each, 25-minute video, participant handouts, transparency masters, and PowerPoint® presentation. Published 2003. ET44-03.
Receiving Affects Customer Satisfaction from the No Time to Train Series – Lesson plan also available. This - hour lesson focuses on one of the most important steps in the purchasing process – receiving.  
Food Safe Taste Testing - This 1-hour online course explains food-safe taste testing using the two-spoon method of food-safe taste testing. 
Responding to a Food Recall: Procedures for Recalls of USDA Foods – This 4-hour online course is designed to prepare school nutrition managers, directors, and members of the staff of State Distributing Agencies to handle and respond to a recall of USDA Foods.  

Additional Resources  

Procedures for Recalls of USDA Foods - An overview of the recall process for USDA Foods with a focus on school meals programs. Published 2014.
Conducting a Mock Recall of Produce in a School Nutrition Operation – This mock recall resource developed by the USDA provides instruction on how to practice conducting a school district-wide recall of fresh produce.

State Standards

Learn more about the standards that define the knowledge and skills Arkansas students should have in order to be ready for college and careers.

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Licensure & Certification

Find critical information about renewing Arkansas educator licenses, adding areas of licensure, licensing by reciprocity from other states, background checks and more.

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