8.

Program Accountability and Ethics (Virtual)
12:30 p.m. EST

Course Objectives:

• Explore the topic of accountability and define it in terms of best practices for a school nutrition department

• Understand ethics and the role it plays in school foodservice.

• Understand nepotism and how it can impact the foodservice program.

• Gain an overview level understanding of laws that pertain to privacy of information, including:
     - Freedom of Information Act. (what information is required to be shared and how to work within the district’s procedures when sharing);
     - Indiana Open Door Law
     - FERPA and how it is relevant

• Gain an understanding of how to prevent and manage fraudulent activity, such as:
     - Definition of common types of fraudulent activity (i.e. ghost employment, bid collusion, bogus billing, falsification of public records, work-related personal injury claims, monetary or other theft)
     - Identify how to spot behavior or practices that may be indicators of fraudulent activity
     - Know the steps required to investigate suspected fraud
     - Understand the legal duty and appropriate steps to pursue individuals suspected of fraudulent activities
     - Know the steps required to develop policies, practices, and procedures to reduce or eliminate fraud