During this one hour webinar, listen to a panel of industry experts discuss pressing topics surrounding the COVID-19 pandemic and its impact on non-commercial foodservice and their communities. Answers to questions surrounding use of masks and PPE, communal dining, regulations, staff morale and food shortages will be addressed. Panelists include: Chef Rocky Dunnam, CEC, CDM, CFPP, Paula Bohlen, MS, RD, Omar Humes, CDM, CFPP, and Barbara Thomsen, CDM, CFPP
Upon completion of this course, the successful learner will be able to:
- Discover ideas to provide social distancing in a dignified manner
- Determine ways to avoid shortages of food and inventory
- Explore ways to keep up staff morale during these challenging times
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