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PLEASE NOTE: Once CE hours have been earned for a specific program, it cannot be resubmitted for credit again, regardless of whether it is in a new certification period. Credit can only be earned once for any given program. Merchandise and Publication orders placed are non-refundable and may not be exchanged. Any shippable items returned to sender are subject to a non-refundable 10% handling fee.

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OC - Food Safety and Technology

One of the most important parts of food service is learning to serve guests safely and effectively. This course provides the standards and common industry practices on how to serve our guests safely more»
5.00 Sanitation CE Credits

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$32.00 Member, $50.00 Non-Member
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OC - Transition from Team Member to Leader

Managing your foodservice department and staff requires essential leadership skills. In this course, we will identify tips to develop your leadership skills as you move from team member to leader.
5.00 General CE Credits

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$40.00 Member, $50.00 Non-Member
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Webinar - New CMS Regs Part II, New F-tags Deficiencies Scope & Severity

Once again Nov. 28, 2017 brings new rules to LTC facilities, an entirely new numbering system for Survey Deficiencies known as F-tags.
1.50 General CE Credits

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$0.00 Member, $18.00 Non-Member
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OC - Cracking the 2013 FDA Food Code

Learners will review the history of the FDA Food Code and its implementation. You will use flash cards, word searches, video clips, and other interactive media to evaluate the 2013 FDA Food Code org more»
15.00 Sanitation CE Credits

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$115.00 Member, $145.00 Non-Member
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OC - You'll Never Know if You Don't Ask - Getting Project Approval

What kinds of ideas might you be seeking approval for? Are you looking for approval for a kitchen remodel or redesign project to ultimately improve efficiencies and workflow? Or, are you wanting ad more»
5.00 General CE Credits

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$40.00 Member, $50.00 Non-Member
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Salary and Benefits Survey Results - hard copy

ANFP’s 2015 Salary & Benefits survey provides critical benchmarking data for healthcare facilities on current salaries and benefits, staff size, facility size/demographics, foodservice budgets, meals more»


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