COVID-19 TRAINING AND EDUCATIONAL RESOURCES FOR AGRICULTURE

on Friday, 18 September 2020. Posted in Blog & News

The Washington State Department of Labor and Industries has COVID-19 training and educational resources available via internet:
*  Agricultural COVID-19 Requirements and Training, including COVID-19 Response Plan Template (English and Spanish) https://lni.wa.gov/safety-health/safety-training-materials/training-kits#AgCOVID19
*  Coronavirus (COVID-19) Prevention in Agriculture and Related Industries https://lni.wa.gov/forms-publications/F414-165-000.pdf
*    Which Mask for Which Task? COVID-19 Prevention at Work: When to Use Face Coverings and Respirators https://lni.wa.gov/forms-publications/F414-168-000.pdf

The Washington Farm Bureau has educational video discussions available for farmers and farm workers, also via internet:
*  COVID-19 Safety Measures for Farm Employers https://www.youtube.com/watch?v=uQv_vG_p3xo
*  COVID-19 How Agricultural Employees Can Protect Themselves Safely,                                         English  https://www.youtube.com/watch?v=ISZ4XW88C_Q
and Spanish https://www.youtube.com/watch?v=2TEgoKpu1HI

All employee training should be documented with the course title, employee’s name, signature, and date.

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Encouraging school foodservice operators to use more poatoes

Encouraging school foodservice operators to use more poatoes

As America’s Favorite Vegetable, potatoes can help provide students with the nutrients and energy they need to do their best during the school day. That’s why it’s important to remind school foodservice operators that potatoes are not only delicious, but also cost-effective and a nutritious addition to the school menu. In partnership with the School Nutrition Association (SNA), two webinars featured potatoes.  The first webinar, “Maximize Your Menus and Minimize Labor Constraints with Potatoes”, showcased potatoes through on-trend, student-friendly menu innovations and solutions to ease labor strains. The second webinar, “Fun Summer Feeding with Potatoes”, showcased how putting potatoes at the center of the plate can enhance summer feeding programs in fresh and fun ways. Both webinars included a live cooking demonstration with Potatoes USA Culinary Director Chef RJ Harvey, RD and Award-Winning Author Dayle Hayes, MS, RD. The demonstrations were pre-recorded in the Potatoes USA Spud Lab and were a big hit with the participants. Webinars Key Takeaways: Nutritional benefits of potatoes at an affordable price How potatoes can limit food waste Ways potatoes can take over as the center of the plate How serving potatoes to children over the summer can be fun Upon webinar completion, attendees were able to earn continuing education credits. All recipes and resources utilized in the webinar are available on the SNA website for future download. Following are some quotes from the operators who were very engaged in the webinar chat. “My favorite Webinar I’ve seen so far this year. VERY helpful and insightful. Well Done!”  “Love Dayle and RJ as a team. Can they please start a cooking youtube series? ‘Dayle and RJ: Potatoes for All!’” “Great webinar, gained new ideas for using potatoes. Thank you!” SNA is recognized as the authority on school nutrition and utilizes weekly webinars to educate their 50,000+ members. For more information on K-12 School Foodservice marketing activities, email potatoesraisethebar@potatoesusa.com.

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