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.
Learning Objectives:
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
All webinars are non-refundable. CE credit will be given upon successful completion of all required areas of the webinar including the quiz and evaluation form.
This course is a level I continuing competence.
View continuing competence level descriptions here.