Content Tagged: "delivery"

As a certified dietary manager, certified food protection professional you are a coach building a team-like atmosphere.

A food safety management system is more than just a set of policies, procedures, and processes. It is a culture of continual improvement and a commitment to putting food safety first.

BEHAVIORAL BIASES ARE SUBCONSCIOUS BELIEFS that affect your decision-making abilities. While often discussed in the context of investments, these biases can also impact management abilities – from hiring to menu decisions to leadership skills (and everything in-between). By understanding and acknowledging these biases, you can actively overcome them, leading to better decisions as a CDM, CFPP.

MALNUTRITION CONTINUES TO BE A CRITICAL PUBLIC HEALTH AND HEALTH EQUITY ISSUE with malnutrition and its risk affecting 20-50 percent of hospitalized patients. Social risk factors and existing chronic conditions increase malnutrition risk, overly burdening vulnerable populations.

HAVE YOU EVER SAID, “We can’t make this stuff up,” meaning you can’t believe what you’re witnessing when it comes to food safety? Since Certified Food Protection Professional (CFPP) is literally part of the credential after your name, you prioritize food safety. However, food protection and safety practices are not as innate for all people. Learn from the following food safety blunders while you brainstorm how you can prevent them, or unfortunately, handle them if they occur in your operation.

Training and developing teams consists of initial onboarding, on-the-job training, in-service/classroom education and continuous education, and follow-up.

Nutrition care plans are a vital part of the overall care plan for a resident or patient, and should function as a living document for members of the healthcare team to deliver person-centered “best practice” care.

The COVID-19 pandemic has had an impact on facilities across the country. ANFP surveyed members in September of 2021 to

This episode of ANFP Industry Insights reviews meal delivery, distribution and responsibilities in skilled nursing facilities. The data comes from the

Among many other aspects of life, the foodservice industry has had to adapt due to the COVID-19 pandemic.