Protect food in all phases of preparation using HACCP Guidelines and Foodservice: Specify the standards and procedures for preparing food. Federal deficiency F812, the sanitation tag continues to be in the top five nationwide Nursing Facility tags. Motivating your team to do the right things all the time in your kitchen and dining rooms! Basic skills of safe food handling, cleanliness and pride in your jobs is what we need to instill in our dietary staff from back of the house to front of the house, OWN it!
Learning Objectives:
Knowledge of the regulations for safe food storage
Learn how to audit and train your staff on proper food storage
Define clean in relation to sanitary and safe food handling
Standards, policies, competencies become knowledgeable in the way to implement them
Learn how to create a Clean Culinary Culture in your dietary department.
Listen in on how to best avoid being cited for F812 the “garbage/trash” tag. To win the battle you need to first understand what is being asked via the CMS Food & Nutrition Regulations §483.60 come find out just what you are being surveyed after!
ANFP Approved Level II
Sanitation and Safety 1 Sanitation CE Learning objectives:
Learn what CMS T ag 812 is all about
Gain Knowledge of the CMS written rules of sanitation and food safety.
Manage personnel to ensure compliance with safety and sanitation regulations and Foodservice: Specify the standards and procedures for preparing food.
Learning Objectives:
Learn the importance of proper labeling
Learn how to be in compliance with labeling and dating
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Try out our New P2P Dietary Prep Exam Quiz!
Store, Prepare and Serve Food safety musts .Educate your employees on the proper skills, attitudes, and behaviors to serve safe food. This sanitation/food safety session will help you set the expectations for safe food handling from personnel to plates!
Learning Objectives:
Define sanitary and safe food handling best practices
Standards, policies, competencies become knowledgeable in the way to implement them
Learn how to promote storing, preparing and serving safe food standards
Practice to pass! Dietary manager online quiz tool.
P2P will help you be able to successfully earn the dietary managers certification credentials to add to your name! This quiz program is created to help your brain retain the information through repetitive learning!
2 purchase Options available that let you decide the duration of your study prep using this online tool
14 day subscription for $40
30 day subscription for $35
P2P tool subscription highlights:
Quiz questions randomized for unlimited attempts
Questions color coded to match the 5 Educational Domains from the ANFP Exam Blueprint
Analytics to share time taken/ % passed/ answers to incorrect items
Practice to pass is where it’s at to be able to successfully earn the dietary managers certification credentials to add to your name.
Please review the P2P ready set go playbook KEY & DEMO to get you on your way to exam success!
Supplementation vs. Fortification…each to its own! How to best choose for your residents needs and budgets… Fortified meals can aid in improving nutritional status, increasing the calories and protein while eating real food. Not everything out of a can brings joy to your diners!
Learning Objectives:
Understand the difference between fortification and supplementation
Learn how to manage your departments menus to enhance the food pr CMS Regulations
Gain knowledge of the various recipes available to help support food first
Do the initials behind your name tell your story and how many people understand the level of expertise you have chosen to be an effective yet creative Nutritional leader, your communities CDM! -Understand the changes of 2022 Updated CDM CFPP Scope of Practice & CMS LTC Regulations for the Director of Food & Nutrition Services
Understand how it creates opportunities for career growth -Understand what it takes to bring added value to your role as a Nutritional leader
Learn More with Webinars
SAN CDM/CFPP leaders the FDA Food Code is the foundation of our food safety and
sanitation competencies. This newly released full version 2022 warrants a review and
refresher to be sure that we are covering all the requirements, and to ensuring safe
food practices are happening in our Food and Nutrition Services.
Staff competencies are necessary to provide the level and types of care needed for the
residents and patients in your cares. How do we employ sufficient staff with the
appropriate competencies and skills sets to carry out the functions of the food and
nutrition service? Who’s Going with You? The journey can be more exciting and
rewarding if you’re with the right people. Use your influence and build relationships with
others as you foster teamwork and collaboration. Work to develop even better
communication skills and attract the right people to the team…people who want to go
with you!
The basics of using your hands/gloves is a needed training debunking all the bad habits
we have picked up on our food prep journey. This presentation will cover the hands’ role
in sanitation to be in compliance as well as create a clean culinary culture in your Food
& Nutrition Services Departments! Valuable audit tools and Food & Nutrition core
competencies will be provided in this session.
Motivating your team to do the right things all the time in your kitchen and dining rooms!
Basic skills of safe food handling, cleanliness and pride in your jobs is what we need to
instill in our dietary staff from back of the house to front of the house, OWN it!
CBDM has a formal policy, the Code of Ethics for Certified Dietary Managers,
and procedures which incorporate due process, for the discipline of certificate holders.
An Annual review of our code is necessary to stay abreast of all/any changes. Learn
what is needed on your part to comply with the Code of Ethics.