Risky Business - CDC Risk Factor Alert
1 SAN CE This webinar is free to members through February 9, 2017.
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 to at least one of them. Health department officials focus on these risk factors when conducting inspections or surveys so it is important that the foodservice practices in your operation are designed to minimize or eliminate risk.
- Identify the foods most often associated with foodborne illness.
- Identify the five risk factors that most often contribute to foodborne illness.
- Evaluate these risk factors in terms of your operation.
- Identify ways to minimize food safety risk factors in your operation.
- Evaluate the need for ongoing food safety training in your operation.
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CMS Final Rule - What does it mean for ME?
1.5 General CE This webinar is free to members through February 20, 2017.
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 quality of care and assure you are meeting regulations. Join expert speakers from Dietetics in Healthcare Communities and Association for Nutrition and Foodservice Professionals for this enlightening session.
- Discuss the current changes in the Requirements of Participation for LTC for Food, Nutrition, and Dining.
- Implement the new requirements into daily operations for survey readiness.
- Understand the pathways to certification for the Food Service Director position.
Brenda Richardson, MA, RDN, LD, CD, FAND
LTC Nutrition Expert, President-Brenda Richardson, LLC.
Past Chair, DHCC DPG Academy of Nutrition and Dietetics
Dana Fillmore, RDN
Gordon Food Service Healthcare Marketing Manager
Chair, DHCC DPG Academy of Nutrition and Dietetics
Barbara Thomsen CDM, CFPP /RAC-CT
ANFP Certifying Board/ANFP Legislative Chair
Iowa ANFP Spokesperson
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