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ANFP to Host 2024 Spring Regional Meeting in Cleveland
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) will host its 2024 Spring Regional Meeting later this week in Cleveland, OH.Read The Full Article -
ANFP Celebrated Ninth Annual Member Appreciation Week
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) celebrated its ninth annual Member Appreciation Week from April 1-5, 2024.Read The Full Article -
NFEF Summer Grant Applications Now Open
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NFEF ACE Grant Now Open
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ANFP to Celebrate 33rd Annual “Pride in Foodservice Week”
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) will celebrate its 33rd annual “Pride in Foodservice Week” February 5-9, 2024.Read The Full Article -
Members of the Jobs and Careers Coalition support H.R. 6655, A Stronger Workforce for America Act
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ANFP Launches New CDM, CFPP Recognition Feature
St. Charles, IL – Beginning January 2024, ANFP will be featuring a brand new recognition feature titled, “Early Career CDM, CFPP.”Read The Full Article -
NFEF Spring Regional Meeting Grant Now Open
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Inaugural National CDM, CFPP Day of the Year Acknowledged in Congressional Record
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NFEF Spring 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