Content Tagged: "health"

MOVE OVER, MILLENNIALS. There’s a new generation entering the workforce, and that’s Gen Z. Every new generation brings fresh challenges in attracting and managing employees, but you can implement forward-thinking strategies to position yourself for success with your Gen Z staff.

THE FOOD SYSTEM IS COMPLEX; not only does it affect the well-being of people’s lives, but also the organization itself. It encompasses the entire food chain—from operation management and personnel, to food production and consumption.

The following tips serve as a reminder that—just like the weather—food safety demands continuous adjustments to ensure a delicious experience rather than stomach-churning illnesses.

Get to know ANFP Corporate Partner, Lyons Magnus! Hear from Nancy Barwick, Director of Healthcare, Central Region, as she shares her insights on industry trends, and learn how Lyons Magnus makes the most of their partnership with ANFP! 

Healthy People 2030 is an initiative by the U.S. Department of Health and Human Services (HHS) that includes 359 measurable, evidence-based health objectives for Americans (Healthy People 2030, 2023). Understanding the history and purpose of the Healthy People initiative can set the stage for the policy and programs you manage to keep your clients healthy.

Food can bring strong emotions and pleasure. How can we mimic these pleasant experiences for our clients? Can simply discussing comfort foods with clients provide a meaningful experience and be a part of our nutrition services and therapy? You may also be curious about the brain science surrounding this phenomenon. First, I invite you to ponder the question, What is one food or beverage that creates positive emotions for you?

AS A FOODSERVICE MANAGER, you’ll likely need to plan group trainings on topics like allergy awareness and nutrition guidelines. These workshops enhance knowledge and skills of employees (Grappasonni et al., 2018), positively impacting habits. Several studies have linked higher knowledge levels in nutrition, allergies, and food safety to better practices in the kitchen (Bean et al., 2019, Jianu & Goleţ, 2019, Young & Thaivalappil, 2018).

Healthcare facilities with effective nutritional programs and positive outcomes integrate practice around basic principles. This article highlights two principles to help healthcare facilities improve nutritional care and services for successful outcomes.

IT’S NO SECRET THAT STAFFING is one of the biggest challenges facing foodservice managers. From recruitment to retention, it can be difficult to find and keep good employees at your facility. By using strategic methods, though, you can navigate the turbulent waters of labor challenges and sail your way to better staffing.

This webinar was recorded live on November 28, 2023. In this one-hour webinar, we will review how the CDM, CFPP credential meets qualifica

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.

According to HealthLeaders Magazine, the toll on front-line health-care workers is at an all time high. This is causing great concern for patient's receiving access to the care they need. Our panelists across many facility types address the concerns we are all facing. Identify strategies to overcome these challenges so you can continue to provide top quality and safe food for all those you serve.

This webinar was recorded live on October 23, 2023.  Season's Greetings and Happy Hollandaise! Hear from the American Culinary Federation

In the next few sections, we will explore the various aspects of food safety in schools—from the importance of proper handling to the role of regulations and the responsibility of stakeholders. Children are particularly vulnerable to foodborne pathogens, and an outbreak can have severe consequences. Ensuring food safety in schools is not merely a matter of providing healthy meals; it is about safeguarding the health of students and preventing foodborne illnesses.

Nutrition plays an essential role in meeting the complex physiological demands of wound healing. As a CDM, CFPP, you’re entrusted with nourishing patients through the food you provide, and thus can play a vital role on the treatment team.

Before you set this article aside because you think the information doesn’t apply to your current position of employment, I have some news to share. We all are at risk for metabolic syndrome! Whether you work in schools, corrections, long-term care, acute care, or in a completely unrelated field, there should be at least a few tidbits of information that are helpful in practice or your personal life in this article.

This article presents general background information with some specific food and nutrition-related areas included in Immediate Jeopardy determination. Examples of specific IJ food and nutrition citations are provided.

This episode features Ben McCullough, CDM, CFPP. Ben has been a member of ANFP and a CDM, CFPP since 2000. In this episode, Ben shares his foodservice

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.

This webinar was recorded live on August 16, 2023.  Foodborne illness is a common and expensive public heal

CASEY SMILED AS HE READ THROUGH the animated comments on the forms. The tasting panel comments included: “Yuck—I would never drink this,” “It’s like heaven in a cup,” and “Absolutely delicious. I would drink this every day if I could.” 

ARTHRITIS IS A COMMON CHRONIC CONDITION that affects millions of people worldwide. But is there a secret to quelling its relentless grip? While no one food or diet cures arthritis, there are some nutrition interventions that may help alleviate symptoms, improve functioning, and support overall health.

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, Helene Bertazzo, CDM, CFPP! Helene Bertazzo, CDM, CFPP, works for Unidine as the Director of Dining Services at Teresian House in