Emergency/Disaster Plan for Food and Dining Services, 2018 Course

Credits: 14 CPEs for CDR, and 19 General CE and 5 Sanitation CE for CBDM
Course Expiration: July 22, 2021
Professional Approvals: CDR, CBDM
Product Samples:
Availability:Currently Available
Become a Member

The key to surviving during and after a disaster is advance planning. Providing a safe food and water supply is vitally important to facility operations in the event of any type of emergency. 

Every health care facility is susceptible to unexpected circumstances that can affect the safety of patients/residents and staff. Emergencies and disasters can be natural (such as weather-related events) or man-made (such as terrorist events). Food and nutrition services departments must be prepared to serve meals and provide fluids no matter what. If evacuation is needed, food and water for travel will be necessary.

This manual provides detailed information on planning for emergencies, providing safe food and water supplies, and preparing meals during a variety of emergency situations.

Course includes hard copy book and 1 certificate. Note: The manual can also be purchased without the course – refer to the Books & Manuals tab on this website.

Already have the book? Under “Product Options”, simply choose “Additional Certificate” to purchase the CPE self-study program.

"A comprehensive addition to diabetes-related CPE programs, highlighting the integral role of the nutrition professional."
- Amy Lynn (Hess) Fischl, MS, RDN, LDN, BC-ADM, CDE
AADE Quick Guide to Medications for Diabetes Course

After completing this continuing education course, the learner should be able to:

  1. Understand CMS and OSHA regulations as they pertain to emergency situations.
  2. Use CMS regulations as a guide for disaster planning in a skilled nursing facility.
  3. Create or update a disaster preparedness plan for the food and nutrition services department.
  4. Be prepared to deliver staff training program on disaster preparedness.
  5. Plan for emergency food and water supplies.
  6. Plan for food and water needs in case of evacuation.
  7. Determine safety of foods during a power outage.
  8. Explain how to purify water in an emergency situation.
  9. Describe the order in which to use perishable and non-perishable foods during a disaster.
  10. Understand how to prepare meals in the event of loss of utilities.

This course is intended for: RDNs, NDTRs, and CBDMs

CDR Activity Number: 142453     Self Study Activity Type: 720 Printed
CPE Level: 2

Suggested CDR Learning Needs Codes:

  • 7180 Strategic Planning
  • 7060 Emergency and Disaster Management
  • 7190 Supervision, Crisis Management
  • 8000 Food Service Systems and Culinary Arts

Additional Learning Needs Codes may apply including (but not limited to): 7000, 8040, 8050, 8070, 8090

Suggested CDR Performance Indicators:

  • 4.2.8 Identifies and implements a plan to address the problem, issue or challenge.
  • 7.1.4 Takes action on identified risk to self, staff, customer, public and organization.
  • 7.2.9 Develops and communicates awareness of disaster planning and food and water safety.
  • 8.4.3 Uses a variety of cooking techniques, food preparation practices and causes of foodborne illness in food preparation.

Additional Performance Indicators may apply including:
2.2.1, 4.1.1, 4.1.5, 4.2.1, 4.2.9, 7.1.1, 7.1.2, 7.1.5, 7.2.1, 7.2.4, 7.2.5, 7.2.7, 7.2.10, 8.4.1, 13.2.4, 14.1.8, 14.4.3

Note: Numerous other CDR Learning Needs Codes and Performance Indicators may apply.


This course is also approved by the Certifying Board of Dietary Managers (CDBM): 10/1/18-12/31/21

Hours: 19 General CE and 5 Sanitation CE

Approval Number: 163917

Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org. CDMs are to retain a copy of the certificate of completion in the event they are audited.

From CBDM: “All CBDM Prior Approved programs are subjected to the CE hour limitations for a program type as defined by CBDM policy. For more information, please refer to The CBDM Guide to Maintaining your Credential”.

This self-study course includes required reading, a downloadable course document and an online exam with multiple choice, case study based questions. This course exam includes 70 questions. Upon passing the test, the learner can download and print the certificate.

Becky Dorner, RDN, LD, FAND is widely-known as one of the nation’s leading experts on nutrition, aging, and long-term care. An experienced speaker and extensively published author, Becky is the Founder/President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs and NDTRs have served health care facilities since 1983; and Becky Dorner & Associates, Inc., which offers a broad library of resources and continuing professional education programs. Her free email magazine keeps 35,000 health care professionals up to date on the latest news in the field.

Contributing Editor:
Liz Friedrich, MPH, RD, CSG, LDN, FAND is a Registered Dietitian and president of Friedrich Nutrition Consulting in Salisbury, NC. The company provides a variety of nutrition consulting services with a focus on gerontological nutrition. She has co-authored numerous articles in journals and magazines. Liz was also the Associate Director of Nutrition411.com, a respected website for dietitians, and is an evidence analyst for the Academy of Nutrition and Dietetics’ Evidence Analysis Library. In 2009 Liz became Board Certified as a Specialist in Gerontological Nutrition.


There are no reviews yet.

Be the first to review “Emergency/Disaster Plan for Food and Dining Services, 2018 Course”

Your email address will not be published. Required fields are marked *

Popular Products: