Full course description
Welcome to O.N.E. Quality School Meals! The purpose of this course is to help participants understand how safe practices, intentional preparation, and efficient service all come together to deliver quality school meals to students. Participants will learn about food safety, food quality, meal service, and kitchen safety, each a vital part of daily operations.
After completion of this course, the participants will be able to:
Module 1: Food Safety
- Recall the primary causes of foodborne illness
- Identify the importance of food, personal hygiene, and employee health
- Define poor food handling practices to prevent foodborne illness
- Describe acceptable ways to store food and chemicals
Module 2: Kitchen Safety
- Explain the importance of employee safety
- Review potential hazards in the kitchen and how to prevent them
- Identify situations that require medical attention and what to do
- Review the different emergency situations that may occur and how to respond
Module 3: Food Quality
- Relate USDA meal pattern requirements to food quality, consistency, and student satisfaction
- Review GaDOE School Nutrition Division kitchen efficiency tools, including work schedules, workstations, and standardized recipes to maintain food quality
- Prepare menu items using standardized recipes to deliver consistent quality
- Use batch cooking practices and basic culinary techniques to produce quality school meals
Module 4: Meal Service
- Identify best practices for portioning and serving reimbursable meals
- Review the principles of Offer vs. Serve (OVS)
- Identify best practices for serving lines and cafeteria efficiency
- Recognize the Point-of-Sale requirements
June 2026