Malnutrition in the geriatric individual can lead to significant negative outcomes, therefore accurate and timely identification of malnutrition is essential to resident success.
1.00 General CE Credits
In this one-hour presentation, you will learn about managing foodservice storage areas, so they are survey ready.
1.00 Sanitation CE Credits
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»
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»
1.50 General CE Credits
The International Dysphagia Diet Standardisation Initiative (IDDSI) is a global standard with terminology and definitions to describe texture modified foods and thickened liquids used for all individmore»
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.
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»
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.
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