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CMS Releases Memorandum
The Centers for Medicare & Medicaid Services released a memorandum on March 30, 2026, titled "Hospital Nutrition Service Obligations in Light of Updated Federal Nutrition Guidelines.”Read The Full Article -
ANFP to Celebrate 11th Annual Member Appreciation Week
St. Charles, IL – The Association of Nutrition & Foodservice Professionals (ANFP) will celebrate its 11th annual Member Appreciation Week from April 6-10, 2026.Read The Full Article -
NFEF Summer Grant Applications Now Open
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ANFP Announces New President & CEO
St. Charles, IL – Following an extensive national search, the Association of Nutrition & Foodservice Professionals (ANFP) today announced Brad Rysz, MBA, CAE, PCM, as the organization’s new President & CEO effective March 1, 2026.Read The Full Article -
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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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