2026 Program Accountability and Ethics

Description

CLASS INSTRUCTOR: Becky Landes

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