Food Protection Connection (Edge, July-August 2021)
1.00 Sanitation CE Credits
Management Connection (Edge, July-August 2021)
1.00 General CE Credits
Nutrition Connection (Edge, July-August 2021)
Culinary Connection (Edge, July/August 2021)
Ethics Connection (Edge Express, June 2021)
1.00 Ethics CE Credits
Culinary Connection (Nutrition & Foodservice Edge, May/June 2021)
Nutrition Connection (Nutrition & Foodservice Edge, May/June 2021)
Nutrition Connection (Edge Express, April 2021)
Food Protection Connection (Nutrition & Foodservice Edge, March/April 2021)
Culinary Connection (Nutrition & Foodservice Edge, March/April 2021)
Nutrition Connection (Nutrition & Foodservice Edge, March/April 2021)
Management Connection (Edge Express, February 2021)
Management Connection (Nutrition & Foodservice Edge, January/February 2021)
Nutrition Connection (Nutrition & Foodservice Edge, January/February 2021)
Culinary Connection (Edge Express, December 2020)
Food Protection Connection (Nutrition & Foodservice Edge, November/December 2020)
Nutrition Connection (Nutrition & Foodservice Edge, November/December 2020)
Management Connection (Nutrition & Foodservice Edge, November/December 2020)
Culinary Connection (Edge Express, October 2020)
Culinary Connection (Nutrition & Foodservice Edge, September/October 2020)
Ethics Connection (Nutrition & Foodservice Edge, September/October 2020)
Nutrition Connection (Nutrition & Foodservice Edge, September/October 2020)
Culinary Connection (Edge Express, August 2020)
Food Protection Connection (Nutrition & Foodservice Edge, July/August 2020)
Nutrition Connection (Nutrition & Foodservice Edge, July/August 2020)
Management Connection (Nutrition & Foodservice Edge, July/August 2020)
Management Connection (Edge Express, June 2020)
Management Connection (Nutrition & Foodservice Edge, May/June 2020)
Nutrition Connection (Nutrition & Foodservice Edge, May/June 2020)
Nutrition Connection (Edge Express, April 2020)
Management Connection (Member Appreciation Week, April 2020)
Culinary Connection (Nutrition & Foodservice Edge, March/April 2020)
Nutrition Connection (Nutrition & Foodservice Edge, March/April 2020)
Food Protection Connection (Nutrition & Foodservice Edge, March/April 2020)
Management Connection (Edge Express, February 2020)
Nutrition Connection (Nutrition & Foodservice Edge, January/February 2020)
Management Connection (Nutrition & Foodservice Edge, January/February 2020)
Food Protection Connection (Nutrition & Foodservice Edge, January/February 2020)
Culinary Connection (Edge Express, December 2019)
Food Protection Connection (Nutrition & Foodservice Edge, November/December 2019)
Management Connection (Nutrition & Foodservice Edge, November/December 2019)
Nutrition Connection (Nutrition & Foodservice Edge, November/December 2019)
Food Protection Connection (Edge Express, October 2019)
Culinary Connection (Nutrition & Foodservice Edge, September/October 2019)
Nutrition Connection (Nutrition & Foodservice Edge, September/October 2019)
Food Protection Connection (Nutrition & Foodservice Edge, September/October 2019)
Nutrition Connection (Edge Express, August 2019)
Management Connection (Nutrition & Foodservice Edge, July/August 2019)
Ethics Connection (Nutrition & Foodservice Edge, July/August 2019)
Culinary Connection (Nutrition & Foodservice Edge, July/August 2019
Food Protection Connection (Nutrition & Foodservice Edge, July/August 2019)
Nutrition Connection (Edge Express, June 2019)
Management Connection (Nutrition & Foodservice Edge, May/June 2019)
Nutrition Connection (Nutrition & Foodservice Edge, May/June 2019)
Food Protection Connection (Nutrition & Foodservice Edge, May/June 2019)
Food Protection Connection (Edge Express, April 2019)
Nutrition Connection (Nutrition & Foodservice Edge, March/April 2019)
Culinary Connection (Nutrition & Foodservice Edge, March/April 2019)
Food Protection Connection (Nutrition & Foodservice Edge, March/April 2019)
Culinary Connection (Edge Express, February 2019)
Nutrition Connection (Nutrition & Foodservice Edge, January/February 2019)
Culinary Connection (Nutrition & Foodservice Edge, January/February 2019)
Management Connection (Nutrition & Foodservice Edge, January/February 2019)
Management Connection (Edge Express, December 2018)
Nutrition Connection (Nutrition & Foodservice Edge, November/December 2018)
Management Connection (Nutrition & Foodservice Edge, November/December 2018)
Food Protection Connection (Nutrition & Foodservice Edge, November/December 2018)
Nutrition Connection (Edge Express, October 2018)
Food Protection Connection (Edge Express, October 2018)
Culinary Connection (Nutrition & Foodservice Edge, September/October 2018)
Nutrition Connection (Nutrition & Foodservice Edge, September/October 2018)
Food Protection Connection (Nutrition & Foodservice Edge, September/October 2018)
Culinary Connection (Edge Express, August 2018)
Nutrition Connection (Nutrition & Foodservice Edge, July/August 2018)
Management Connection (Nutrition & Foodservice Edge, July/August 2018)
Food Protection Connection (Nutrition & Foodservice Edge, July/August 2018)
Malnutrition in the geriatric individual can lead to significant negative outcomes, therefore accurate and timely identification of malnutrition is essential to resident success.
In this one-hour presentation, you will learn about managing foodservice storage areas, so they are survey ready.
CMS has changes set for the MDS October 1, 2019 which impact Nutrition cares and again in January 2020 PDPM-Patient Drive Payment Model takes the stage to set a new standard of cares for reimbursemenmore»
Food safety is a living, breathing entity and is always changing. With the recent 2017 FDA food code update, many additional items were added among other industry related challenges that we face. In more»
Through this interactive panel discussion, we will chat with panelists on the challenges most important to you. Uncover ideas to find solutions to those challenges through chatting with peers and themore»
Through this interactive panel discussion, communicate with our panelists on common staffing issues that face foodservice operators including staff recruitment, onboarding process and staff morale. Amore»
All CDM, CFPPs must maintain their credential with continuing education (CE) hours, however, continuing competence is an accrediting element of the CDM Certification Program. Showing competence in thmore»
0.75 General CE Credits
This session appreciates that every community is unique in physical layout, number of dining rooms, level of care, type of residents, leaders & staff, and overall culture. Also, that food is only noumore»
During this panel discussion, we will take a focused look at how the recent pandemic has affected acute care. This session will offer robust and focused content, highlighting the top concerns in acumore»
During this panel discussion, we will take a focused look at how the recent pandemic has affected our menus and other culinary concerns. This session will offer robust and focused content, highlightmore»
During this panel discussion, we will take a focused look at how the recent pandemic has affected LTCs and Assisted Living Communities. This session will offer robust and focused content, highlightimore»
During this panel discussion, we will take a focused look at regulations and review guidance during this pandemic. This session will offer robust and focused content, highlighting regulations relatemore»
This session will provide you with information on strategies and skills to help better manage your budget. We will discuss spend downs and PPDs, menu planning to manage budgets, auditing diets and sumore»
The Centers for Medicaid and Medicare Services (CMS) has a process and team in place: the MDS (Minimum Data Sets)/IDT (Interdisciplinary Team) to assess each resident’s cares from the start of their more»
Foodservice consultant Greg Gorgone takes you through the steps for improving the processes and culture of your foodservice operation.
1.50 General CE Credits
Learn the basic fundamentals to develop a culinary culture in your foodservice operations by viewing multiple cooking demonstrations on a wide range of topics.
As a leader, you will encounter situations or decisions that will involve legal and ethical considerations. These may relate to employee management and/or care to your clients. These decisions effectmore»
All aboard the onboarding express! Take a 90-day journey through the onboarding process for a foodservice team member. In this session, participants will review key concepts and rationale for new hirmore»
1.25 General CE Credits
Have you ever felt overwhelmed at work and like others could be doing more? You are not alone. Many supervisors have found themselves submerged in projects knowing others could be completing the taskmore»
This presentation provides the tools to make informed decisions that use best practices to ensure legal and ethical considerations. This session will bridge the gaps often formed between leadership lmore»
Learn best practices for keeping your kitchen inspection ready at all times, through best practices, audits, and tools. This session will help learners hardwire processes that ensure operations are kmore»
1.25 Sanitation CE Credits
Bring your greatest challenges to this interactive session. Work through your issues with peers to uncover solutions that will work for you. Share your successes to help and inspire others. Network amore»
CDM, CFPPs are experts at managing dietary operations. Earning the CDM, CFPP credential required meeting education and work experience requirements to take and pass the CDM Credentialing Exam. Meetinmore»
Professional Practice Standards serve as the basis for quality dietetic practice for dietary managers. In this webinar, understand the format of the ANFP Practice Standards and how to use them to evamore»
This webinar will review the different 2020-21 Centers for Medicare & Medicaid Services (CMS) survey protocols that drive the cares provided in a Long-Term Care Community. This webinar will focus on more»
0.50 Sanitation CE Credits
We've heard the headlines about the new regulations - but what do they really mean to you and your day-to-day responsibilities? We'll highlight best practices that you can implement to improve qualitmore»
This session reviews the concepts of stress, anxiety, depression, and compassion fatigue and outlines simple ways to combat the stress in our everyday lives.
During this one-hour webinar, listen to a panel of industry experts discuss their COVID-19 experience and answer questions from attendees regarding reopening of dining room to visitors, COVID-19 vaccmore»
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. Answmore»
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.
Hear from our expert panelists who will answer questions from participants regarding COVID-19 during this hour-long session.
Emergencies happen in facilities every single day. How often do you think about what could happen in your foodservice facility? This presentation will focus on the emergency planning process and how more»
Asset and risk - nothing could be truer than when we’re talking about employee illnesses in foodservice operations and the policies and procedures put in place for reporting, restricting and excludinmore»
No matter where you work in the field of nutrition and foodservice management, good leadership skills are applicable to every setting. But when multiple generations coexist in the workforce, effectivmore»
This session will explore the overarching guidelines for all ages. It will include practical recommendations and resources for implementation into your practice setting.
Through a panel discussion and breakouts, we will reflect on lessons learned from the past year and how we can apply new best practices into 2021 and beyond to best serve our residents and clients.
This is part one of two webinars on CMS Regulations Phase II. The Centers for Medicare and Medicaid Services (CMS) are re-defining the survey process beginning November 28, 2017, a new computer-basedmore»
Once again November 28, 2017 brings new rules to LTC facilities, an entirely new numbering system for Survey Deficiencies know as F-tags.
The LTC Survey Requirements for Participation were released 10/4/2016. Food, nutrition and dining are integral focus areas.
In this webinar discover options to make mealtime an enjoyable experience during this pandemic while following the guidelines and remaining in emergency planning compliance. Review dining and staffimore»
0.50 General CE Credits
During this time of a pandemic, we have all been called to be more creative. Same goes for our making-over our menus. In this webinar, discover ways to adjust your menus while meeting nutritional rmore»
In this webinar, review Standard Precautions designed to reduce the risk of transmission of microorganisms from both recognized and unrecognized sources of infection and how that impacts your food demore»
Prepare yourself and your staff for the survey process by understanding an overview of the CMS COVID-19 focused survey process. Through this webinar you will discover offsite and onsite survey activmore»
Now more than ever, you are called to be a leader for your team. In this webinar, discover how emotional intelligence can foster your leadership skills to build your team up during these challenging more»
Plant-based menu options are hot in healthcare dining! Join us to learn how to add inspired options to your menus at hospitals, senior dining facilities, health spas, other facilities that focus on wmore»
The CDC identifies five common factors that contribute to foodborne illness. These categories are termed by the FDA as "foodborne illness risk factors" and most foodborne illness can be attributed tomore»
Whether you are new to management or a seasoned leader, every supervisor has the tools he or she needs to effectively lead their team to success! This session identifies seven supervisory tools and imore»
Food has the power to connect human resources, marketing, public relations, and beyond. Bring social media into your kitchen with fundamentals, tools, and resources for food service professionals.
What is next for CMS in their efforts to continue to promote resident-centered cares? October 2018 has brought new MDS item changes and November 2018 will start the final Phase III of the LTC Mega Rumore»
Millions of Americans have Alzheimer’s or other dementias. As the size and proportion of the U.S. population age 65 and older continue to increase, the number of Americans with Alzheimer’s or other dmore»
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