103 STAT. 888 PUBLIC LAW 101-147—NOV. 10, 1989 42 USC 1769b-l. "SEC 21. TRAINING, TECHNICAL ASSISTANCE. AND FOOD SERVICE MANAGEMENT INSTITUTE. "(a) GENERAL AUTHORITY.— The Secretary— "(1) from amounts appropriated pursuant to subsection (e)(D, shall conduct training activities and provide technical assist- ance to improve the sMlls of individuals employed in— "(A) food service programs carried out with assistance under this Act; "(B) school breakfast programs carried out with assist- ance under section 4 of the Child Nutrition Act of 1966; and "(C) as appropriate, other federally assisted feeding pro- grams; and "(2) from amounts appropriated pursuant to subsection (e)(2), is authorized to establish and maintain a food service manage- ment institute. "(b) MINIMUM REQUIREMENTS.—The activities conducted and assistance provided as required by subsection (a)(1) shall at least include activities and assistance with respect to— "(1) menu planning; "(2) implementation of regulations and appropriate guide- lines; and "(3) compliance with program requirements and accountabil- ity for program operations. "(c) DUTIES OF FOOD SERVICE MANAGEMENT INSTITUTE. — "(1) IN GENERAL.—Any food service management institute established as authorized by subsection (a)(2) shall carry out activities to improve the general operation and quality of— "(A) food service prc^rams assisted under this Act; "(B) school breakfast programs assisted under section 4 of the Child Nutrition Act of 1966; and "(C) as appropriate, other federally assisted feeding programs. "(2) libsQuiRED ACTIVITIES.— Activities carried out under para- graph (1) shall include— "(A) conducting research necessary to assist schools and other organizations that participate in such programs in providing high quality, nutritious, cost-effective meal serv- ice to the children served; "(B) providing training and technical assistance with re- spect to— '(i) efficient use of physical resources; '(ii) financial management; '(iii) efficient use of computers; '(iv) procurement; '(v) sanitation; '(vi) safety; ' (vii) food handling; '(viii) meal planning and related nutrition activities; and "(ix) other appropriate activities; "(C) establishing a national network of trained profes- sionals to present training programs and workshops for food service personnel; "(D) developing training materials for use in the pro- grams and workshops described in subparagraph (C); and
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