Policy & Procedure Manual: Food and Nutrition Services in Healthcare Facilities, 2026 Course

Upon successful completion of this CPE program, the individual will be able to:

1. Align work in the department of food and nutrition with organizations policies, strategic plans, mission statements, and visions.
2. Develop, implement, and adhere to policies and procedures to optimize food and water safety in health care communities and acute care settings.
3. Use valid quality management tools to analyze data and inform decisions on quality, safe, meal service and delivery.
4. Utilize policies and processes to manage food and nutrition services employees in health care settings.

This course is intended for: RDNs, NDTRs and CDMs

CDR Activity Number: 192525   Self Study Activity Type: 741 Enduring
CPE Level: 2

Suggested CDR Performance Indicators:

• 1.4 Aligns work with organizational policies, strategic plans, mission statements, and visions.
• 2.5 Develops, implements, and adheres to policies and procedures to optimize food and water safety.
• 4.1 Utilizes valid quality management tools to track and analyze data and to inform decisions.
• 4.1 Utilizes policies and processes to manage workforce.

Note: Numerous other CDR 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.

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.

Manual Author/Editor: 

Becky Dorner, RDN, LD, FAND is President of Becky Dorner & Associates, Inc. (BDA), which provides a broad library of credible continuing professional education (CPE) programs and nutrition resources. She was President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs served health care facilities in Ohio from 1983-2020.

Becky is an extensively published author and speaker who published more than 300 health care articles, manuals, and CPE programs; presented/hosted more than 700 CE programs for national, international, and state professional meetings in 5 countries and 50 states. BDA’s complimentary e-newsletter reaches an engaged audience of 40,000 health care professionals.

An active leader, Becky 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 the Academy Medallion Award, Fellow of the Academy of Nutrition and Dietetics, and the Academy Award of Excellence in Business and Consultation.

Co-Editors: 

Liz Friedrich, MPH, RD, CSG, LDN, FAND, NWCC is a registered dietitian and president of Friedrich Nutrition Consulting in Salisbury, NC which provides a variety of nutrition consulting services with a focus on gerontological nutrition. Liz is Board Certified as a Specialist in Gerontological Nutrition and is Nutrition Wound Care Certified. She has authored and co-authored numerous articles and chapters in journals, magazines and textbooks, and has served as an evidence analyst for the Academy Evidence Analysis Library.

Liz is an accomplished speaker on topics related to both older adults and wound healing. She has held numerous national and state positions for the Academy, Nutrition Entrepreneurs Dietetic Practice Group, and the North Carolina Academy of Nutrition and Dietetics (NCAND). She is the recipient of two NCAND awards, the Recognized Young Dietitian of the Year and the Member of the Year.

Caryn Heller, RDN, LD is a registered dietitian nutritionist and professional chef who has worked with BD&A since 2014. Her extensive background includes food systems management and chef at upscale restaurants, country clubs, residential communities, assisted living and long term care facilities, food service vending operations, and food distribution centers. Caryn serves as adjunct faculty for Stark State College’s Dietary Manager and Dietetic Technician Programs. She is a ServSafe Certified Instructor and Proctor for the state of Ohio, and a nutrition consultant to group homes and correctional facilities throughout the state. Her knowledge of food service, food quality, and safety have been invaluable in keeping this manual up to date.