ANFP Marketplace

More and more foodservice establishments are changing their food purchasing practices to include locally-sourced products. This course will help you define what local means and what food products are typically sourced locally. In addition, you will learn how “buying local” affects your food safety practices, what is allowed by the regulatory agencies if you want to buy local foods for your clientele, and what precautions you need to take to keep the food you serve safe.

Learning Objectives

Upon completion of this course, the successful learner will be able to:

• Define “local” purchasing and other food terms (such as organic, natural, sustainable, etc.)
• Identify basic regulations that govern facilities regarding local purchasing
• Develop policies and procedures for local purchasing within a participant’s foodservice operation and following local regulatory guidelines

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 III continuing competence.
To view continuing competence level descriptions, visit the ANFP website.