GREAT Schools, Colleges and Camps is for foodservice directors, dining managers, chefs, registered dietitians and camp directors. This program teaches dining service personnel the essentials of preparing and serving gluten-free meals for students and staff with gluten-related disorders. It addresses every step from sourcing ingredients to avoiding cross-contact.
On February 27, 2015, the U.S. Department of Agriculture (USDA) released new regulations on the professional standards needed to hire school foodservice personnel. Part of these new rules include mandatory continuing education credits for all foodservice staff. These regulations are part of the Healthy, Hunger-Free Kids Act of 2010.
This course includes a 90-page manual to use for training staff and reviewing course content. A certificate of completion is awarded to those receiving 80% or above on the exam that follows the course.
GREAT Schools, Colleges and Camps provides comprehensive gluten-free education to enable you and your team to develop and implement a gluten-free program.
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The information found on this website is not intended to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical condition. We urge you to always seek the advice of your physician. There is no replacement for personal medical treatment and advice from your personal physician.