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ANFP to Celebrate 35th Annual Pride in Foodservice Week
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) will celebrate its 35th annual “Pride in Foodservice Week” February 2-6, 2026.Read The Full Article -
NFEF Annual Conference & Expo (ACE) Grant Application Now Open
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2025 National CDM, CFPP Day of the Year Acknowledged in Congress
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NFEF Spring Grant Applications Now Open
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CBDM Releases Updated CDM, CFPP Practice Standards
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ANFP to Celebrate Volunteer Appreciation Week
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) will celebrate Volunteer Appreciation Week, October 6-10, 2025.Read The Full Article -
ANFP's 2025 Fall Regional Meeting Features Allergy Awareness, CDM, CFPP Practice Standards, and Leadership Tips
St. Charles, IL – ANFP’s 2025 Fall Regional Meeting in Hot Springs, AR will take place October 9-10, 2025, and will be hosted at the Hot Springs Convention Center & Bank of the Ozarks Arena.Read The Full Article -
Access the FY25 ANFP Annual Report
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Access the FY25 NFEF Annual Report
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NFEF Winter Grant Applications Now Open
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ANFP & Performance Foodservice Co-Sponsored Webinar: Ensuring Food Safety Through Receiving and Storing Leftovers Properly
August 16, 2023
August 16, 2023 | 10:00 a.m.
1.0 SAN CE
Sanitation & Safety | Competency Level II
Foodborne illness is a common and expensive public health problem caused by consuming contaminated foods or beverages. In fact, according to the Centers for Disease Control and Prevention (CDC), an estimated one out of six people get sick in the United States daily leading to a significant economic burden of over $17 billion attributed to the top 15 prevalent foodborne pathogens. The good news is that by following basic food safety practices, foodborne illness is preventable.
Speaker:
Jessy Sadler, MS, SNS
Save My Spot
1.0 SAN CE
Sanitation & Safety | Competency Level II
Foodborne illness is a common and expensive public health problem caused by consuming contaminated foods or beverages. In fact, according to the Centers for Disease Control and Prevention (CDC), an estimated one out of six people get sick in the United States daily leading to a significant economic burden of over $17 billion attributed to the top 15 prevalent foodborne pathogens. The good news is that by following basic food safety practices, foodborne illness is preventable.
Speaker:
Jessy Sadler, MS, SNS
Save My Spot