Content Tagged: "emergency"

This webinar was co-hosted with Performance Foodservice and was recorded live on May 9, 2024.  ANFP members can earn 1.0 GEN CE f

In whatever area of nutrition and food service you work, you must have a good understanding of our digestive system: how absorption works, which organs are affected by diseases, and foods and diets that are necessary to treat those diseases. Let’s do a deep dive into the top diseases and how they affect the digestive system, and hopefully have a little fun while we travel through the gastrointestinal (GI) tract. 

IN THE EVENT OF NATURAL OR MAN-MADE DISASTERS, it is crucial for foodservice operations to respond in a well-organized and efficient manner, maintain safety for both employees and customers, and continue to provide essential services. 

Congratulations, Dori Weber! Dori Weber wears many hats. She recently moved into the dietary manager position after having been a school bus driver

2,400 MINUTES — that’s what you’ll find in a 40-hour work week to accomplish every task on your plate. That might sound like a lot, but you know that those minutes fly by faster than a hot knife through butter. Between managing staff, ensuring food quality, and administrative struggles, time always seems in short supply, and unfortunately there’s no way to increase this precious commodity. All is not lost, though. Luckily, there are many tips that can help you make the most of each minute!