The SNS Certification and Credentialing Exams, for which there are four levels, evaluate candidates’ knowledge and skills required to perform specific job activities related to managing or directing school nutrition programs.
The School Nutrition Association established the SNS Credentialing Program in 1997 to:
- Enhance the professional image of school nutrition professionals.
- Establish a foundation for professional standards in the industry.
- Enhance individual performance.
- Recognize achievement among school nutrition professionals.
The SNS Certification and Credentials are a mark of excellence and achievement reflecting the skills and knowledge needed to manage school nutrition programs in today’s challenging climate environment.
Study Guide
The Florida Department of Agriculture and Consumer Services (FDACS) has compiled the following online resources to help guide your study through the four key areas and nine knowledge/content areas in preparation for the SNS exam.
The Registered Dietitians within the FDACS Division of Food, Nutrition and Wellness created the following Key Area resources to help those seeking Level 1 SNS Certification Credentials meet the minimum required educational requirements. Staff successfully completing these four areas can record the time/hours toward the annual Professional Standards training hours in the year taken, and may continue to apply for and complete the Level 1 SNS Certification and Credentialing Exam.
Key Area 1: Nutrition
Menu and Nutrition Management (17% of Exam)
- 2020-2025 Dietary Guidelines for Americans [ Adobe PDF Document ]
- Child Care Meal Pattern (USDA)
- Energize Your Day with School Breakfast Tool Kit (USDA)
-
Final Rule — Nutrition Standards in the National School Lunch and School Breakfast Programs
[
367.1 kB
]
(USDA) - Food Allergy Fact Sheet
- Healthier Middle Schools: Everyone Can Help [ Adobe PDF Document ] (USDA)
- Meal Pattern Training Resources (Institute of Child Nutrition)
-
More Choices For You. More Options for Them
[
5.7 MB
]
(USDA Foods)
Key Area 2: Operations
Facilities, Technology and Equipment Management (5% of Exam)
-
Equipment Purchasing and Facility Design for School Nutrition Programs
[
2 MB
]
(National Food Service Management Institute)
-
Procurement in the 21st Century
[
916.1 kB
]
(National Food Service Management Institute)
Food Production and Operation Management (15% of Exam)
-
Basics at a Glance
[
217.2 kB
]
(National Food Service Management Institute)
-
Communications Skills for Managers (pdf)
[
128.5 kB
]
(National Food Service Management Institute)
-
Communications Skills for Managers (ppt)
[
445.5 kB
]
(National Food Service Management Institute) - Food Buying Guide for Child Nutrition Programs (USDA)
- USDA Foods Processing 101 (Institute of Child Nutrition)
Procurement and Inventory Management (5.5% of Exam)
-
Equipment Purchasing and Facility Design — Chapter 7
[
392.3 kB
]
(National Food Service Management Institute)
-
Inventory Management and Tracking Reference Guide
[
1.6 MB
]
(National Food Service Management Institute)
Food Security, Sanitation and Safety (14.5% of Exam)
-
Developing a Food Safety Program Participant Workbook
[
1.7 MB
]
(USDA)
-
Emergency Readiness Plan — A Guide for the School Foodservice Operation
[
402.2 kB
]
(USDA)
-
Employee Health and Personal Hygiene for School Nutrition Managers and Directors
[
2.3 MB
]
(USDA)
-
Everyone Plays a P.A.R.T. — Norovirus Control in Child Care Facilities
[
5.2 MB
]
(National Food Service Management Institute)
-
Using Equipment Safely and Efficiently
[
1.2 MB
]
Key Area 3: Administration
Financial Management (16% of Exam)
- Financial Management — A Course for School Nutrition Directors 2nd Edition (Institute of Child Nutrition)
-
Indirect Cost Guidance
[
989.6 kB
]
(USDA)
-
Paid Lunch Equity
[
144.5 kB
]
Human Resources Management (10% of Exam)
-
Competency-Based Performance Appraisals for School Nutrition Managers and Assistants or Technicians
[
1.1 MB
]
(National Food Service Management Institute)
-
Creating a Motivating Workplace
[
103.5 kB
]
(National Food Service Management Institute)
-
Dealing with Conflict in the Workplace
[
177.3 kB
]
(National Food Service Management Institute)
-
Professional Standards for State and Local School Nutrition Programs as Required by the HHFKA of 2010
[
314 kB
]
- U.S. Equal Employment Opportunity Commission
Program Management and Accountability (10% of Exam)
-
SP 60-2016 — Indirect Cost Guideline
[
56.8 kB
]
(USDA)
-
SP 11-2014 Effective Date of Free or Reduced Price Meal Eligibility
[
39.7 kB
]
-
Eligibility Manual for School Meals — Determining and Verifying Eligibility
[
925.1 kB
]
(USDA)
-
Fair Labor Standards of 1938, as Amended
[
13.7 MB
]
(U.S. Department of Labor)
- Federal Regulations 7 CFR Part 210 (USDA)
- Offer Versus Serve [ Adobe PDF Document ] (USDA)
- Orientation to School Nutrition Management (Institute of Child Nutrition)
- School Meal Policy Updates (USDA)
- School Meal Regulations (USDA)
-
Whole-Grain Resources for the National School Lunch Program and School Breakfast Program
[
4.9 MB
]
(USDA)
Key Area 4: Marketing and Communications (7% of Exam)
- About School Meals (School Nutrition Association)
- Norovirus for Schools (Institute of Child Nutrition)
-
Smarter Lunchrooms Self-Assessment
[
1.1 MB
]
-
Social School Lunch — A How-to Guide on Social Media for School Nutrition Programs
[
2.2 MB
]
(School Nutrition Association)
- USDA MyPlate