2012 FSNA Annual Conference
April 26-28
Schedule—subject to change
Thursday, April 26
10:00 am – Noon
DIRECTORS ONLY SESSION
Farm to School Program and Open Discussion
Presented by: Robin Safley, Director, Food, Nutrition and Wellness, Florida Department of Agriculture
& Consumer Services
102 A, B, C
Discussion with Directors on a number of topics including Farm to School; Regulatory Issues; The New
Meal Patterns; Summer Food Programs; Statewide Promotion for Breakfast; Technology and more. This
is an interactive session and Robin wants to hear from you – your questions, comments, and feedback.
10:00 am – 4:30 pm
Exhibitor Registration & Setup
Exhibit Hall
10:00 am – 6:00 pm
Member Registration
West Concourse
1:00 pm – 1:30 pm
Foundation Board Meeting
(Incoming Board Members encouraged to attend)
104 A, B
1:30 pm – 3:15 pm
Executive Board Meeting
(Incoming Board Members encouraged to attend)
104 A, B
3:30 pm – 5:00 pm
BREAKOUT SESSIONS
When You’re Here, You’re on Happy Time
Presented by: Valerie Hansen, SNS, Coordinator, Point of Sale Operations, Volusia County Schools
203 A, B, C
On Monday mornings, do you scream “Woo-Hoo! Another great week!” or do you just scream?
Whatever your job role, you CAN be happy at work. Learn six happy actions that create a good
mood, the formula for finding happiness at work and why you should be happy when you’re
there.
Is your Membership In Jeopardy?
Membership in FSNA is a wonderful thing. Find out what your membership can do for you; get answers
to your questions and even win prizes in this fun, interactive session
Presented by: Pat Pell, FSNA Membership Chair
202 A, B, C
DIRECTORS ONLY SESSIONS
3:30 pm – 4:30 pm
Supper Program at School
Presented by: Cathy Reed, Nutrition Services Director, Leon County Schools
102 A, B, C
Cathy will fill you in on her experiences putting together the Supper Program at School. This is a
new program Cathy has been working on incorporating at some of her schools and she will
share the challenges and successes she has experienced, as well as answer your questions about
how to begin a program at your schools.
4:30 pm – 5:30 pm
Food Safety and The Questions You Should Be Asking Your Suppliers
Presented by: Susan Woods, Director of Quality and Product Development, County Pure Foods
102 A, B, C
This presentation will include information on Recent Food Safety Issues and Food Safety
Systems. Food Safety is a priority, so you don’t want to miss the important information that will
be shared at this session.
Free Evening
Friday, April 27
7:30 am – 9:30 am
Exhibitor Registration and Setup
Exhibit Hall
7:30 am – 9:30 am
Saddle-Up for Better Health Breakfast sponsored by Pepsi Co Foodservice and SFS Pac
104 A, B
(By invitation and ticket only for Local Presidents and President-Elects, Members of FSNA with
25 years or more work in SFS, Retirees, Region Directors, and Region Directors-Elect)
7:00 am – 6:00 pm
Member Registration
West Concourse
8:00 am – 4:15 pm
Chapter Sales Tables Open
South Concourse
8:00 am – 4:15 pm
Resource Room & Take a Chance Auction Open
101 A, B, C
8:30 am – 9:30 am
BREAKOUT SESSIONS
Culinary 101 – Knife Safety (limited to 40 participants)
Presented by: Ken Woodburn, AFM Director of School Food Service; AFM Chef John Miller CEC, CIA,
Senior Instructor – Johnson & Wales; AFM Chef Chris Pappas, Johnson & Wales; AFM Chef Arnie
Kleine CEC, Johnson & Wales
201 A, B
A complete and thorough professionally instructed Knife skills and Knife safety demonstration
designed for the novice as well as the intermediate kitchen manager providing proper knife
technique, cuts, safety, utilization and sanitation in a professionally instructed culinary environment.
Under the supervision of the culinary team, all participants will apply their learning techniques.
HealthierUS School Challenge (HUSSC) Application Process
Presented by: Abbey Stewart and Aimee Ashley, Florida Department of Agriculture & Consumer
Services
102 A, B, C
We will be providing an overview of the requirement and criteria needed to meet the different
award levels of the HUSSC. Included in the training, we will discuss the current and new HUSSC
requirements, but will focus on the new requirements. In addition, we will have a sample
completed and awarded application packet to show the audience what is expected. We will
provide blank HUSSC worksheets for the audience to practice. We encourage the participants to
bring any HUSSC related materials they might be working to this session, so we may assist them
if they have any questions.
Food Allergy Management: The Keys to Success
Presented by: Sherry Coleman Collins, MS, RD, LD, National Peanut Board
202 A, B, C
Knowing some key strategies for managing food allergies in schools makes all the difference in
having a successful program. Learn the facts about food allergies, best practices and expert
guidelines, and understand rules and laws related to this important aspect of school nutrition.
My Plate in the Cash Cab
Presented by: Richard Miles, MS RD, Coordinator of Special Programs, Seminole County Public Schools
203 A, B, C
Enjoy receiving the latest nutrition education information through an interactive discussion and a
virtual game show. This session describes the history and evolution of American nutrition icons and
their relationship to popular eating trends along with an overview of the newest nutrition symbol,
My Plate.
9:45 am – 10:45 am
BREAKOUT SESSIONS
HealthierUS School Challenge (HUSSC) Application Process
Presented by: Abbey Stewart and Aimee Ashley, Florida Department of Agriculture & Consumer
Services
102 A, B, C
We will be providing an overview of the requirement and criteria needed to meet the different
award levels of the HUSSC. Included in the training, we will discuss the current and new HUSSC
requirements, but will focus on the new requirements. In addition, we will have a sample
completed and awarded application packet to show the audience what is expected. We will
provide blank HUSSC worksheets for the audience to practice. We encourage the participants to
bring any HUSSC related materials they might be working to this session, so we may assist them
if they have any questions.
Successfully Working with the Media in a Crisis
Presented by: Ed George, Public Relations Consultant/CEO, The George Group
202 A, B, C
So often, a crisis boils over and those in the middle of it seem completely unraveled. It just goes
from bad to worse. Steps are eventually taken to calm the waters, but why weren’t those things
done at the beginning? Learn the fundamentals of communicating well with the news media
during a crisis . . . just in case. And mine that dark cloud for a silver lining. A well-handled
disaster can help build trust and enhance relationships with the media and even other
stakeholders.
Breakfast in the Classroom: Reframing the Administration Conversation (Invitation Only)
Presented by: The Dairy Council of Florida
Special guest Madeline Levin (Food Research and Action Center) will moderate a panel of school
administrators from across the state in this lively and informative invite-only session. Attendees
will learn how to convey the benefits of the Breakfast in the Classroom program to busy school
administration.
You Mean I Have to Lead? The Journey from Manager to Leader
Presented by: Monica Wofford, MBA, CSP, CEO, Contagious Companies, Inc.
203 A, B, C
Attendees will enjoy a humorous presentation that energizes and enhances their learning
process. After this session you will be motivated and inspired to take charge and lead.
9:45 am – 12:15 pm
Exhibit Hall Open to Administrators/Supervisors/Managers/Board Members Only
Exhibit Hall
11:00 am – Noon
BREAKOUT SESSIONS
Healthy Food Family Feud
Presented by: Kenny Altman and Linda Rutzebeck, Florida Department of Agriculture & Consumer
Services
102 A, B, C
Working a twist on the classic game show Family Feud, the Bureau of Food Distribution team
will involve the entire audience in an exciting session filled with questions, answers, and even a
few opinions on the handling, storage, ordering, and utilization of the over 180 healthy food
choices in the USDA Foods program in the School Food Service operations. Join in the Healthy
Food Family Feud for fun, prizes, and education galore!
The Fast Track to a Reimbursable Meal Vending Machine Program
Presented by: The Dairy Council of Florida
103 A, B, C
Vending Machines are most commonly associated with non-nutritious foods like chips and soda.
However, through the reimbursable meal vending machine grant program sponsored by the
Dairy Council of Florida, students can have an opportunity to purchase complete, healthy
reimbursable meals made fresh daily. Learn how to get started!
Taking Ownership in Your Career and Certification
Presented by: Zenia Ventura, SNS, FSNA Professional Development Chair
202 A, B, C
Continuous learning is NOT A CHOICE anymore... It's a requirement if determined to remain at
the top of the game in todays' child nutrition program challenges. Join us and learn the new
changes of the School Nutrition Association (SNA) Certification Program for school nutrition
professionals. Optimize your opportunities, expand your horizons, and be the best you can be
by TAKING OWNERSHIP OF YOUR CAREER through the SNA Certification and Credentialing
Program.
You Mean I Have to Lead? The Journey from Manager to Leader
Presented by: Monica Wofford, MBA, CSP, CEO, Contagious Companies, Inc.
203 A, B, C
Attendees will enjoy a humorous presentation that energizes and enhances their learning
process. After this session you will be motivated and inspired to take charge and lead.
12:15 pm
Ribbon Cutting Ceremony
Exhibit Hall
12:15 pm – 3:15 pm
Exhibitor Hall Open to Everyone
Exhibit Hall
3:30 pm – 5:00 pm
General Sessions and Awards sponsored by J&J Snack Foods
Ballroom A, B, C
Keynote: Don’t Just Strive…THRIVE! Invest in Yourself.
Keynote Speaker: Ilene Gershberg, Ilene on Health
Awards Recognitions & Presentations: FSNA S&A Committee
 FSNA Scholarships / Grant Awards Recognition
 100% Membership Recognition
 100% Certification Recognition
 25, 30, 35, 40, 45 Years of Service Awards
 President’s Bronze, Silver and Gold Winner Recognition
 President’s Award of Excellence
Membership Recruitment Raffle Drawing: ___
6:00 pm – 6:30 pm
Rehearsal for Banquet (Current Board Members) & Installation Ceremony (Incoming Elected Officers),
immediately following the General Session
Ballroom A, B, C
6:00 pm – 9:00 pm
Dinner on Your Own
9:00 pm – Midnight
Opening Party sponsored by M&B
Hilton Daytona Beach Oceanfront Resort, Coquina Ballroom
The party will have a western theme. Dress in your favorite western wear.
Saturday, April 28, 2012
7:00 am – 8:00 am
Health Walk on the Beach sponsored by 82Go Water
Lead by: Key Note Speaker – Ilene Gershberg, Ilene on Health
Outside at the Historic Clock Tower, behind the Hilton Daytona Beach Oceanfront Resort South Tower
on the Beach Level
Create a Team or attend solo. Just be sure to get moving and have some fun.
7:00 am – 9:00 am
Exhibitor Registration & Setup
Exhibit Hall
7:00 am – Noon
Member Registration
West Concourse
8:00 am – 9:00 am
BREAKOUT SESSIONS
Food Safety Risk, Response, and Resources: A School Food Service Action Guide.
Presented by: Martha Smith Patnoad, M.S., CP-FS, University of Rhode Island, in collaboration with
the USDA
102 A, B, C
USDA, Food and Nutrition Service, in collaboration with University of Rhode Island Cooperative
Extension, has created Food Safety Risk, Response, and Resources: A School Foodservice Action
Guide. Learn about the easy-to-use resources and communication strategies to improve
awareness of foodborne illness, food allergy, food defense, produce safety/farm to school, and
food safety plans based on HACCP.
The Fast Track to a Reimbursable Meal Vending Machine Program
Presented by: The Dairy Council of Florida
103 A, B, C
Vending Machines are most commonly associated with non-nutritious foods like chips and soda.
However, through the reimbursable meal vending machine grant program sponsored by the
Dairy Council of Florida, students can have an opportunity to purchase complete, healthy
reimbursable meals made fresh daily. Learn how to get started!
Food Allergy Management: The Keys to Success
Presented by: Sherry Coleman Collins, MS, RD, LD, National Peanut Board
202 A, B, C
Knowing some key strategies for managing food allergies in schools makes all the difference in
having a successful program. Learn the facts about food allergies, best practices and expert
guidelines, and understand rules and laws related to this important aspect of school nutrition.
Contracted Services
Presented: Jud Crane, Director of Purchasing, Santa Rosa County Schools
203 A, B, C
What to do when the Superintendent calls to tell you the district is considering contracting out
the food service operation.
8:00 am – 11:30 am
Take a Chance Auction and Resource Room Open
8:00 am – 1:00 pm
Chapter Sales Tables
9:15 am – 10:15 am
Exhibit Hall Open to Administrators/Supervisors/Managers/Board Members Only
9:15 am – 10:15 am
General Session: Meal Pattern Requirements & Dietary Guidelines
Presented by: Rick Parks, Program Specialist III, Program Reviews, Florida Department of Agriculture &
Consumer Services
Ballroom A, B, C
This session, presented by the Florida Department of Agriculture and Consumer Services, will
provide the most current information on the final rule guidance for implementing the new FoodBased Menu Planning approach for the school lunch and breakfast programs. Implementation
of the lunch requirements is effective July 1, 2012, so make plans to join us for this timely
session so you can learn about the new program requirements. Be “in the know” so you can
impress your friends around the “kitchen” water cooler!
10:30 am – 12:30 pm
Exhibit Hall Open to Everyone
12:40 pm – 1:30 pm
BREAKOUT SESSIONS
Successfully Working with the Media in a Crisis
Presented by: Ed George, Public Relations Consultant/CEO, The George Group
102 A, B, C
So often, a crisis boils over and those in the middle of it seem completely unraveled. It just goes
from bad to worse. Steps are eventually taken to calm the waters, but why weren’t those things
done at the beginning? Learn the fundamentals of communicating well with the news media
during a crisis . . . just in case. And mine that dark cloud for a silver lining. A well-handled
disaster can help build trust and enhance relationships with the media and even other
stakeholders.
Fully Fueled Funding Opportunities for School Wellness
Presented by: The Dairy Council of Florida
103 A, B, C
Tackle the task of learning how to successfully apply and receive funding for your school’s wellness
programs through the Fuel Up to Play 60 program sponsored by the Dairy Council of Florida. Gain
tips, tools and techniques necessary to score big.
Get-Up and Line Dance
Presented by: Jimmy Walker, Food & Nutrition Manager, Orange County Public Schools
_____
The Importance of HIPPA Compliance to Your Bottom Line
Presented by: TBA
203 A, B, C
12:45 pm – 1:00 pm
Registration for House of Delegates
Room: 201 A, B, C
1:00 pm – 2:30 pm
House of Delegates Meeting sponsored by Evergreen Packaging
Room: 201 A, B, C
1:40 pm – 2:30 pm
BREAKOUT SESSIONS
Recess Before Lunch: We Play, We Eat, We Learn
Presented by: The Dairy Council
102 A, B, C
Research has proven that a small change in the scheduling order of lunchtime and recess can
have tremendous positive impacts on student food and nutrient intakes, behavior issues, nurse
visits and classroom learning readiness. Hear how schools in four Florida districts made the easy
switch and how you can too.
Food Safety Risk, Response, and Resources: A School Food Service Action Guide.
Presented by: Martha Smith Patnoad, M.S., CP-FS, University of Rhode Island, in collaboration with
the USDA
103 A, B, C
USDA, Food and Nutrition Service, in collaboration with University of Rhode Island Cooperative
Extension, has created Food Safety Risk, Response, and Resources: A School Foodservice Action
Guide. Learn about the easy-to-use resources and communication strategies to improve
awareness of foodborne illness, food allergy, food defense, produce safety/farm to school, and
food safety plans based on HACCP.
Culinary 101 – Knife Safety (limited to 40 participants)
Presented by: Ken Woodburn, AFM Director of School Food Service; AFM Chef John Miller CEC, CIA,
Senior Instructor – Johnson & Wales; AFM Chef Chris Pappas, Johnson & Wales; AFM Chef Arnie
Kleine CEC, Johnson & Wales
104 A, B
A complete and thorough professionally instructed Knife skills and Knife safety demonstration
designed for the novice as well as the intermediate kitchen manager providing proper knife
technique, cuts, safety, utilization and sanitation in a professionally instructed culinary environment.
Under the supervision of the culinary team, all participants will apply their learning techniques.
The Importance of HIPPA Compliance to Your Bottom Line
Presented by: TBA
203 A, B, C
2:45 pm – 4:15 pm
General Session sponsored by Schwan’s Food Service
Ballroom A, B, C
Florida Department of Agriculture & Consumer Services Update:
Awards Presentation: FSNA S&A Committee
 Florida Smart Start Awards
 Nutrition Awards
 Smart Start Awards
 Student Wellness Advisory Council of the Year Award
 Super School Awards
 Leadership Award (FS E/M)
 Innovative Idea Award (FS E/M)
 Community Humanitarian
 Retiree of the Year Award
 Outstanding Manager of the Year
Membership Recruitment Raffle Drawing: ___
4:15 pm – 6:30 pm
Break On Your Own
6:30 pm
Chapter Presidents Line Up for Walk
Hilton Daytona Beach Oceanfront Resort, Coquina Ballroom
6:45 pm
Executive Board Members Line Up for Walk
Hilton Daytona Beach Oceanfront Resort, Coquina Ballroom
7:00 pm – 10:00 pm
Installation Banquet and Awards sponsored by M&B Products, Inc.
Hilton Daytona Beach Oceanfront Resort, Coquina Ballroom
Procession of Local Chapter Presidents
Procession of 2011-2012 FSNA Executive Board
Presentation of Colors
Invocation
Dinner
Chapter Sales Table Drawings
Awards Presentation: FSNA S&A Committee
 Thelma Flanagan Award
 Heart of the Program Award
 Louise Sublette Award for Excellence
Break out Session Evaluation Drawing
Saddle up for Better Health with Biggest Loser Winners: Candy Barber, 2011-2012 FSNA President
Installation for 2012-2013 Officers
Introduction of New Theme – Mary Jane Dunlop, 2012-2013 FSNA President