CSDE Training Program: Complying with Healthy Food Certification
The CSDE's Complying with Healthy Food Certification training program is a series of recorded modules that provide guidance on how to meet the requirements for Healthy Food Certification (HFC) under Section 10-215f of the Connecticut General Statutes and the related state laws for competitive foods in schools.
Target audience: This training program is intended for the district’s designated HFC contact person and individuals who coordinate sales of competitive foods to students on school premises. Examples include school food service staff and coordinators of food and beverage sales such as fundraiser coordinators, school store operators, vending machine operators, teachers and other school staff, athletic directors, and leaders of student organizations and parent groups.
Knowledge check and score: After viewing each module, participants will complete a brief knowledge check that will display a score after all questions are complete. Participants may print their knowledge check score to document participation in these training modules.
Accessing the videos: The training module videos are housed in Qualtrics. To view the videos, click on the module, then enter the required contact information (name and title, email, school/district, city/town, and state).
Module 1: Introduction to Training and HFC (length: 24:14)
Introduces the training modules, provides an overview of HFC and the Connecticut Nutrition Standards (CNS), and highlights key resources for more information.
Module 2: HFC Requirements (length: 54:05)
Reviews the HFC requirements including when the CNS applies to different sources of food sales and the exemption criteria for noncompliant foods, and includes a quiz about when the CNS applies to different sources of foods available in schools.
Before beginning this module, download and print the Module 2 worksheet.
Module 3: Connecticut Nutrition Standards (CNS) (length: 1:03:48)
Reviews the Connecticut Nutrition Standards for the six food categories including the CNS general nutrition standards, nutrient standards, and prohibited ingredients, and includes knowledge checks about the CNS entree definition and the food group general standard.
Before beginning this module, download and print the Module 3 worksheets.
Module 4: Evaluating Foods for CNS Compliance (length: 23:54)
Explains how to evaluate foods for compliance with the CNS, including commercial products and foods made from scratch.
Module 5: Laws for Foods and Beverages in HFC Schools (length: 1:02:02)
Reviews the federal and state laws that apply to foods and beverages in HFC schools, including the USDA’s Smart Snacks beverage standards, the state beverage statute, the state statute requiring nutritious and low-fat foods, and the state competitive foods regulations.
Before beginning this module, download and print the Module 5 worksheet.
Module 6: Fundraisers (length: 1:09:47 )
Addresses the requirements for foods and beverages sold from fundraisers, provides guidance on how different types of fundraisers can comply with these requirements, and includes a knowledge check about allowable fundraisers.
Before beginning this module, download and print the Module 6 worksheet.
- Adult Education Programs
- Allowable Beverages for Connecticut Public Schools (CSDE)
- Beverage Requirements (CSDE webpage)
- Overview (six slides per page): Beverage Requirements for Connecticut Public Schools (CSDE)
- Presentation: Beverage Requirements for Connecticut Public Schools (CSDE)
- Competitive Foods in Schools
- Competitive Food in Schools (CSDE webpage)
- Connecticut Competitive Foods Regulations
- CSDE Operational Memorandum No. 1-18: Accrual of Income from Sales of Competitive Foods in Schools
- Overview of Connecticut Competitive Foods Regulations (CSDE)
- Regulations of Connecticut State Agencies (Sections 10-215b-1 and 10-215b-23)
- Connecticut Nutrition Standards
- Connecticut Nutrition Standards (CSDE webpage)
- Evaluating Foods for Compliance "How To" section of CSDE's CNS webpage)
- Guidance on Evaluating Recipes for Compliance with the CNS (CSDE)
- How to Evaluate Foods Made from Scratch for Compliance with the CNS (CSDE)
- How to Evaluate Purchased Foods for Compliance with the CNS (CSDE)
- Culinary Programs
- CSDE Operational Memorandum No. 31-14: Federal and State Requirements for Culinary Education Programs: Smart Snacks versus Connecticut Nutrition Standards
- Requirements for Foods and Beverages in Culinary Programs in HFC Public Schools (CSDE)
- HFC Requirements
- Ensuring District Compliance with HFC (CSDE)
- Guide to Competitive Foods in HFC Public School (CSDE)
- Q&A on Connecticut Statutes for School Foods and Beverages (CSDE)
- Requirements for Competitive Foods in HFC Public Schools (CSDE)
- Responsibilities of District Contact Person for HFC (CSDE)
- Summary Chart: Federal and State Requirements for Competitive Foods in HFC Public Schools (CSDE)
- List of Acceptable Foods and Beverages
- School Stores
- Vending Machines
- CSDE Operational Memorandum No. 01-18: Accrual of Income from Sales of Competitive Foods in Schools
- Requirements for Foods and Beverages in Vending Machines in HFC Public Schools (CSDE)