This live, online course covers essential financial management principles, procurement procedures, and guidelines on allowable costs.  Participants will learn to identify, document, and justify program expenditures, ensuring compliance with USDA regulations and fostering effective financial oversight.  

Target Audience:

• Food Program Directors or employees responsible for large-scale administration, including program implementation, financial managemennt, and personnel management.  Ex: Nutrition Program Director
• Food Program Managers or employees responsible for managing the day-to-day operations, including program and personnel management.  Ex: Kitchen Manager 

Learning Objectives: 

• Explain the importance of procurement procedures and code of conduct
• Distinguish between the methods of proper procurement 
• Distinguish between allowable and unallowable costs