This course provides a comprehensive overview of the development, implementation, and management of policies and procedures (P&P) within nutrition and foodservice settings. Learners will gain an understanding of the differences between policies and procedures, their importance in organizational success, and the practical steps required to create, communicate, and maintain effective P&P manuals. Through interactive scenarios, participants will explore foundational definitions, best practices for development, and strategies for successful staff training and ongoing evaluation.
Learning Objectives
- Distinguish between policies and procedures and explain their roles in nutrition and foodservice organizations.
- Describe the process for developing effective policies and procedures, including following organizational manuals and contingency planning.
- Demonstrate methods to communicate and implement policies and procedures among staff, including training, revision, and evaluation.
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 II continuing competence.
View continuing competence level descriptions here.