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OC - Emergency Planning for the Foodservice Operation

OC - Emergency Planning for the Foodservice Operation


$50.00 - Member

$70.00 - Non-Member

5.00 Sanitation CE Credits

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Foodservice operations and their staff play a key role in emergency preparedness and response for all types of natural or man-made disasters, pandemic outbreaks, or weather-related disruptions. This course is intended to assist facilities with all aspects of emergency planning, including overview planning, staff training, and safe food handling.
Your individual course login is valid for six months. Please contact ANFP Headquarters to request a new login after expiration.

Learning Objectives:
  • Identify the different components of an emergency disaster plan
  • Develop and write standard operating procedures to provide safe food
  • Identify a chain of command for different individuals and their responsibilities
  • Assess the effectiveness of training staff on implementation of a disaster plan

Course login is valid for 1 year from date of purchase. No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.

This course is a level I continuing competence.
To view continuing competence level descriptions, visit the ANFP website.

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    © 2021 Association of Nutrition & Foodservice Professionals

    © 2021 Association of Nutrition & Foodservice Professionals