SchCooksSt. Gregory’s hosted its second annual school nutrition program employee training at the school.

Under current state regulations, all food service personnel must have six hours of continuing education every year. Thirty-four people from 12 schools attended the seminar.

The program included knife skills training by Marci Behrens, Northwest Technical School, administrative review preparation by Amy Kelly, Mound City food service director, and food handler certification by Larry Wickersham, Nodaway County Health Department.

The program was organized by St. Gregory’s Food Service Director Charlotte Stiens.