Healthy Food Certification (HFC)

HFC Training Program

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 and federal 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.

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).

Navigating the modules: The videos include a toolbar that can be used to pause, rewind, and resume the video, adjust the sound, turn on closed captioning, and search for topics. The chapters feature (the icon with three dots and three lines on the far right of the toolbar) allows easy navigation to each topic. To access the toolbar during the video, move the mouse to the green bar at the bottom of the video.

Knowledge check and training documentation: After viewing each module, participants will complete a brief knowledge check. The score will display after all questions are complete. Participants may print their knowledge check score to document participation in each module. Note: Scores below 80 percent indicate that certain topics require additional review. Participants should review the relevant materials and retake the assessments. Maintain these documents on file with other HFC documentation for the CSDE's annual HFC documentation review.

Professional development training hours: School nutrition personnel in HFC public schools may use this training program to count toward the annual training hours required by the USDA’s Professional Standards for School Nutrition Program Professionals. For more information, refer to the CSDE’s Professional Standards Topics and Training Hours for the Complying with Healthy Food Certification Training Modules.

1: Introduction to Training and HFC  |   2: HFC Requirements
3: CNS  |   4: Evaluating Foods for CNS Compliance
5: Laws for Foods and Beverages in HFC Schools  |   6: Fundraisers

Module 1: Introduction to Training and HFC (length 27:37)

This module introduces the training modules, provides an overview of HFC and the Connecticut Nutrition Standards (CNS), and highlights key resources for more information.

• Handout of Slides for Module 1: Introduction to Training and HFC
• Resource List for Module 1: Introduction to Training and HFC

Module 2: HFC Requirements (length 42:38)

This module reviews when the HFC requirements and the Connecticut Nutrition Standards apply to different sources of competitive foods in schools. This module also reviews the exemption criteria for selling noncompliant foods to students. 

• Handout of Slides for Module 2: HFC Requirements
• Resource List for Module 2: HFC Requirements
• Knowledge Check for Module 2: HFC Requirements, Test Your HFC IQ (length 14:58)
  This module tests participants’ knowledge about when the CNS applies to different sources of foods available in HFC schools.
  • Handout of Slides for Knowledge Check for  Module 2: HFC Requirements, Test Your HFC IQ
  • Worksheet  for Knowledge Check for Module 2: HFC Requirements, Test Your HFC IQ 
  • Answer Key for Worksheet  for Knowledge Check for Module 2: HFC Requirements, Your HFC IQ

Module 3: Connecticut Nutrition Standards (CNS) (length 59:25)

This module reviews the Connecticut Nutrition Standards for the six food categories including the CNS general nutrition standards, the nutrient standards, and prohibited ingredients. This module also includes knowledge checks about the CNS entree definition and the food group general standard.

• Handout of Slides for Module 3: CNS
• Resource List for Module 3: CNS
• Module 3 Worksheet: Entree Definition      
  • Answer Key for Module 3 Worksheet: Entree Definition
• Module 3 Worksheet: Food Group General Standard 
  • Answer Key for Module 3 Worksheet: Food Group General Standard

Module 4: Evaluating Foods for CNS Compliance (length 46:18)

This module explains how to evaluate commercial products and foods made from scratch to determine if they meet the Connecticut Nutrition Standards and identifies strategies to prevent noncompliance issues. 

• Handout of Slides for Module 4: Evaluating Foods for CNS Compliance
• Resource List for Module 4: Evaluating Foods for CNS Compliance

Module 5: Laws for Foods and Beverages in HFC Schools (length 50:54)

This module 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. 

• Handout of Slides for Module 5: Laws for Foods and Beverages in HFC Schools
• Resource List for Module 5: Laws for Foods and Beverages in HFC Schools
• Knowledge Check for Module 5: Laws for Foods and Beverages in HFC Schools, What State Laws Apply to HFC Schools (length 16:10)
  This module tests participants’ knowledge about when the state laws for competitive foods apply to different sources of food and beverage sales to students in HFC schools.
  • Handout of Slides for Knowledge Check for Module 5: Laws for Foods and Beverages in HFC Schools, What State Laws Apply to HFC Schools
  • Worksheet for Knowledge Check for Module 5: Laws for Foods and Beverages in HFC Schools, What State Laws Apply to HFC Schools
  • Answer Key for Worksheet for Knowledge Check for Module 5: Laws for Foods and Beverages in HFC Schools, What State Laws Apply to HFC Schools

Module 6: Fundraisers (length 1:08:04)

This module addresses the three categories of allowable fundraisers that may sell foods and beverages to students on school premises, identifies the requirements for different types of fundraisers and provides guidance on how they can comply with these requirements, and describes compliance strategies districts can use to ensure that all fundraisers meet the state and federal laws for HFC schools.

• Handout of Slides for Module 6: Fundraisers
• Resource List for Module 6: Fundraisers
• Knowledge Check for Module 6: Fundraisers (length 16:10)
  This module tests participants’ knowledge about allowable fundraisers in HFC schools
  • Handout of Slides for Worksheet for Knowledge Check for Module 6: Fundraisers
  • Worksheet for Knowledge Check for Module 6: Fundraisers
  • Answer Key for Worksheet for Knowledge Check for Module 6: Fundraisers