October 28, 2025 | 3:00 p.m. CT
1.0 GEN CE 

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Persistent labor shortages in healthcare dietary departments create significant risks to food safety, sanitation, compliance, staff well-being, and patient care. Without an emergency plan, shortages can lead to improper warewashing, unsafe food storage, allergen errors, and staff burnout — all of which compromise both client safety and regulatory compliance. By developing a written, tiered emergency plan, Foodservice Directors can clearly define thresholds for action, outline safety priorities, and communicate realistic service limitations to administration. This proactive approach not only protects patients and staff, but also reduces liability, strengthens compliance, and demonstrates the essential role foodservice plays in healthcare.

Bottom line: An emergency plan transforms a labor shortage from a crisis into a managed risk, ensuring that safety, quality, and compliance are maintained even under challenging circumstances.

Speaker: Deana Rodriguez, RDN, CFNC, FNLP

Deana Rodriguez, RDN, CFNC, FNLP, is a nationally recognized Registered Dietitian Nutritionist and expert in functional and integrative nutrition. With over two decades of experience, she specializes in medical nutrition therapy for gut health, autoimmune conditions, bariatrics, and chronic disease management. Deana is the founder of Your Food Nutrition Coach, LLC, where she provides personalized care through insurance-based and telehealth services, and consults for healthcare organizations across the country. She brings a strong background in interdisciplinary collaboration, menu development, and culturally responsive nutrition practices to her work in adult day care, assisted living, and clinical settings providing assessments, menu planning, and food safety oversight.  In addition to her clinical work, Deana is a passionate educator and public speaker. She teaches the ANFP Certified Dietary Management Program at Passaic County Community College, teaches and proctors ServSafe certification courses, and has developed curriculum and training for both providers and patients. Her credentials include certifications in functional nutrition, holistic health, Functional Lifestyle Practitioner, dietary management, and she is licensed to practice in several states. Known for her engaging and practical approach, Deana empowers both professionals and patients to integrate root-cause nutrition strategies into daily practice.  Deana combines clinical skill with a commitment to patient-centered, functional care.

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