Learn the keys to surviving during a disaster with this essential manual and self study course!
Every health care facility is susceptible to unexpected circumstances that can affect the health and safety of patients and staff. Emergencies and disasters can be natural (such as weather-related events) or man-made (such as terrorist events). The key to surviving during a disaster and moving forward 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. Food and nutrition services departments must be prepared to serve meals and provide fluids no matter what emergency situation is taking place. If evacuation is needed, food and water for travel will be necessary.
This manual provides registered dietitian nutritionists (RDNs), nutrition and dietetic technicians, registered (NTDRs), certified dietary managers (CDMs), directors of food and nutrition services, and other food and nutrition care professionals with 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, electronic test and 1 certificate with passing grade.
Note: The manual can also be purchased without the course.
Already have the book? Under “Product Options”, simply choose “CPE Test Only” to purchase the CPE self-study program.
After completion of this CPE program, participants will:
- Keep abreast of and comply with national, state and local legislation, regulations, and practice standards as they apply to emergency situations.
- Apply knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption during and following emergency situations.
- Develop, implement, and adhere to policies and procedures to optimize food and water safety during and after emergency situations.
- Develop and communicate disaster planning protocols and policies.
This course is intended for: RDNs, NDTRs, and CDMs
Emergency and Disaster Planning for Food and Nutrition Services: A Comprehensive Guide to Preparedness and Response Course awards 12 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Approval.
CDR Activity Number: 186529 Self Study Activity Type: 741 Enduring
CPE Course Level: II
Suggested CDR Performance Indicators:
- 1.2.2 Keeps abreast of and complies with national, state and local legislation, regulations, and practice standards.
- 8.2.1 Applies knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption.
- 8.2.5 Develops, implements, and adheres to policies and procedures to optimize food and water safety.
- 8.2.8 Develops and communicates disaster planning protocols and policies.
Note: Numerous other Performance Indicators may apply.
Certified Dietary Managers: Please see our Professional Approvals page for information on how to self-report your CE hours to the Certifying Board for Dietary Managers.
The answer to Test Your Knowledge is, “a. Add 1/8 teaspoon bleach per one gallon of water and mix well.”
This self-study course includes required reading, a downloadable course document and an online exam with multiple choice, case study based questions. Upon passing the test, the learner can download and print the certificate.
Author/Editor:
Becky Dorner, RDN, LD, FAND
Author/Editor: Becky Dorner, RDN, LD, FAND is Founder/President of Becky Dorner & Associates, Inc., which provides a broad library of credible continuing education (CE) programs and nutrition resources. She was also Founder/President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs/NDTRs served health care facilities in Ohio from 1983-2020.
Becky has published more than 300 health care articles, manuals and CE programs; presented and/or hosted more than 700 CE programs for national, international and state professional meetings in 5 countries and 50 states. Her free email magazine keeps 40,000 health care professionals up to date on the latest news in the field.
An active leader, she has held more than 20 board positions on national and state professional associations including the Academy of Nutrition and Dietetics (Academy), Academy Foundation and the National Pressure Injury Advisory Panel. Honors include Academy Medallion Award, Fellow of the Academy of Nutrition and Dietetics and the Academy Award of Excellence in Business and Consultation.
Contributing Editor:
Liz Friedrich, MPH, RD, CSG, LDN, FAND
Contributing Editor: Liz Friedrich, MPH, RD, CSG, LDN, FAND, NWCC is a Registered Dietitian Nutritionist and president of Friedrich Nutrition Consulting, which provides a variety of nutrition consulting services with a focus on gerontological nutrition. She has co-authored numerous articles in journals and magazines on nutrition and aging, wound healing, and end of life care.
Liz is an accomplished speaker on those topics and other subject areas relevant to older adults. Liz also serves as an expert witness in cases against long-term care facilities and registered dietitian nutritionists. Liz is Board Certified as a Specialist in Gerontological Nutrition and is Nutrition Wound Care Certified.
Liz has served as a volunteer for the North Carolina Dietetic Association (NCDA), the Nutrition Entrepreneurs Dietetic Practice Group (NE DPG), and Dietetics in Health Care Communities Dietetic Practice Group (DHCC) in many different board positions and is a Fellow of the Academy of Nutrition and Dietetics. She is the recipient of two North Carolina Dietetic Association awards, the Recognized Young Dietitian of the Year (1991) and the Member of the Year (2000). She was awarded the Distinguished Member of the Year Award from the Dietetics in Health Care Communities Dietetic Practice Group.
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