Compilation of Rules and Regulations of the State of Georgia › Department 160 - RULES OF GEORGIA DEPARTMENT OF EDUCATION › Chapter 160-5 › Subject 160-5-6 - SCHOOL NUTRITION PROGRAM › Rule 160-5-6-.01 - Statewide School Nutrition Program

Current through Rules and Regulations filed through June 27, 2024
(1)
DEFINITIONS
.
(a)
Certified Food Safety
				Manager
- a school nutrition employee who holds a food safety
				certificate from an accredited program as defined in the Georgia Rules and
				Regulations for Food Service Chapter 511-6-1.
(b)
Certified School Nutrition Program
				Director
- an individual who holds a school nutrition director service
				certificate issued by the Georgia Professional Standards Commission (PSC) and
				meets the requirements of director as specified in State Board of Education
				(SBOE) Rule
				160-5-1-.22 Personnel
				Required.
(c)
Classified
				School Nutrition Employee
- an individual who meets the following
				conditions:
1. Is employed in a school or
				school district;
2. Works more than
				20 hours per week; and
3. Completes
				the state required Orientation for Nutrition Employees (O.N.E.) course within
				the first full school year of employment.
(d)
Classified School Nutrition
				Manager
- an individual who meets the requirements of the Classified
				School Nutrition Employee and meets one of the following conditions:
1.
Manager Trainee
- holds a
				minimum of a high-school diploma or state approved high school equivalency
				(HSE) and meets one of the following conditions:
(i) if hired after July 1, 2022, must
				complete the Manager and Culinary Pathway courses for Managers within five (5)
				years of date of hire; or
(ii) if
				hired prior to July 1, 2022, must have completed a combination of the
				state-approved pathway courses for Managers and the core Training in Depth
				(TID) coursework within 5 years;
2.
Manager I
- holds a minimum
				of a high school diploma or HSE and has completed the Manager and Culinary
				Pathway courses for Managers or has previously completed the previous core TID
				coursework;
3.
Manager
				II
- holds an associate or more advanced degree; and has completed the
				Manager and Culinary Pathway courses for Managers or has completed the previous
				core TID coursework; or
4.
Manager/Supervisor
- was employed as Manager/Supervisor prior to July 1,
				2015, or meets one of the following conditions:
(i) holds an associate degree in a specific
				major (food and nutrition, food service management, dietetics, family and
				consumer sciences, nutrition education, culinary arts, business, or a related
				field) with two years of relevant school nutrition programs experience,
				or
(ii) holds a bachelor's degree
				in any academic major with two years of relevant school nutrition programs
				experience, or
(iii) holds a
				bachelor's degree with any academic major and a school nutrition director
				service certificate issued by the PSC, or
(iv) holds a bachelor's degree with an
				academic major in food and nutrition, food service management, dietetics,
				family and consumer sciences, nutrition education, culinary arts, business, or
				a related field.
All Manager/Supervisors hired after July 1, 2022 must
				  complete the Manager and Culinary Pathway courses within five (5) years of date
				  of hire and meet the requirements of director as specified in paragraph
				  (2)(a)(5)(ii) of SBOE Rule
				  160-5-1-.22 Personnel
				  Required.
(e)
Competitive Foods -
foods
				defined by Title 7 of the Code of Federal Regulations (CFR) in Sections 210.11
				and 220.12 as any food item that is sold to children other than foods sold or
				served as part of the National School Lunch (NSLP) and Breakfast (NSBP)
				Programs on the school campus during the school day or Smart Snacks, as defined
				by USDA regulations.
(f)
Core
				TID Courses -
Courses authorized by state law and SBOE rule for
				Classified School Nutrition Managers hired prior to July 1, 2022 and
				constituting the 150 credit hours that must be earned within the first five
				years employed as a Classified School Nutrition Manager
.
As of
				July 1, 2022, the Georgia Department of Education (GaDOE) has replaced the Core
				TID Courses with the Manager Pathway and Culinary Pathway courses.
(g)
Georgia Professional Standards
				Commission (PSC)
- the state agency created by O.C.G.A. §
										20-2-983 and authorized to assume
				full responsibility for the certification, preparation, and conduct of
				certified, licensed, or permitted personnel employed in Georgia.
(h)
Local Board of Education
				(LBOE)
- a county or independent board of education exercising control
				and management of a local school system pursuant to Article VIII, Section V,
				Paragraph II of the Georgia Constitution.
(i)
Manager Pathway and Culinary
				Pathway Courses
- a series of online, self-paced courses focused on the
				key knowledge and skills required to operate a school nutrition program. As of
				July 1, 2022, GaDOE has replaced the Core TID Courses with the Manager Pathway
				and Culinary Pathway courses.
(j)
Primary responsibilities related to meal accountability functions
- prepayment and collection of cash and counting meals at point-of-service
				except in kindergarten and special entities, including, but not limited to,
				special education, alternative schools, in-school suspension, and special
				events; counting cash for deposit; final and official approval and verification
				of free and reduced-price meal applications; oversight of the process for
				assuring accuracy and completeness of related regulatory functions; and
				maintenance of an official master list of eligible students.
(k)
School Campus -
all areas of
				the property under the jurisdiction of the school that are accessible to
				students during the school day.
(l)
School Day
- the period from 12:00 a.m. until 30 minutes after the
				official end of the school day.
(m)
School Food (SFA)
- the governing body that is responsible for the
				administration of one or more schools and has the legal authority to operate
				the program therein or be otherwise approved by the USDA Food and Nutrition
				Service (FNS) to operate the program.
(n)
School nutrition program
				personnel
- those program personnel whose job responsibility relates to
				the planning, purchasing, preparing, service, accounting required by the
				program and whose wages are eligible for payment from school nutrition program
				funds.
(o)
Smart Snacks
				-
science-based nutrition standards for snack foods and beverages sold
				to children at school during the school day.
(p)
State-approved nutrition
				program
- a federal lunch program which operates in every school and is
				available to every enrolled student in attendance during the period of 10 a.m.
				to 2 p.m. and a breakfast program as required by O.C.G.A. §
										20-2-66, including notification in
				the dominant languages to parents and students of the availability of the
				school breakfast program in all participating schools.
(q)
State performance standard
-
				the standard used to allot state school lunch appropriations that prescribes a
				minimum of 85 lunches to be produced during eight hours of work by a full-time
				equivalent school nutrition position.