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What Health Departments Are Looking For
Food service is challenging. Not only do we have to please our customers, pay our vendors, and have staff show up for work, we also have to follow specific guidelines to ensure what we are serving will be safe to eat. We must be in compliance with our regulatory agencies, most specifically our Health Department, to maintain our reputation and for us to stay in business. This presentation carves out the biggest current issues, addresses what to pay attention to, and provides tips on how to solve these issues and show the surveyor what you are doing to “stay ahead of the curve.”
To receive CE credit, click HERE to purchase the webinar in the ANFP Marketplace and complete the quiz.
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Meet a Member: Timothy Schoonmaker, MBA, CEC, CCA, CDM, CFPP
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Career Reflections: Chef Robert McKeon, CDM, CFPP
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Board Bites: Jeffrey Wuollet, CDM, CFPP
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Meet a Member: Sarah Winchell, CDM, CFPP
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Career Reflections: Rosalind Davis, CDM, CFPP
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Top 10 Food Safety Training Tips
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Board Bites: Richard Hoelzel, CDM, CFPP, FMP
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Career Reflections: Kristi Salisbury, RD, CDM, CFPP
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Meet a Member: Caryn Elam, CDM, CFPP
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Labor Survey – Labor Trends Data
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Board Bites: Ken Hanson, CPM, CDM, CFPP
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ChefsForum: Top Tips for Boosting Flavor Through Sensory Analysis
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Median Food, Supplement, and Supply Costs
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How to Recruit and Retain Foodservice Employees
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Scaling a Recipe
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What it Means to be a CDM, CFPP
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Ideal Body Weight
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ANFP Professional Practice Standards Webinar
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About the CE Audit
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How to Pay Your Membership Dues
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Understanding Healthcare Foodservice: Skilled Care
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What it Means to Volunteer with ANFP
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Culinary Boot Camp: Cooking Tools and Fundamentals
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Raw Food Cost Per Patient Day