Newly Revised Course for our 2023 Edition Policy & Procedure Manual!
Thorough in its design, this self-study course will expand your knowledge of policies and procedures related to clinical documentation, menus, food production and safety, personnel training, sanitation, infection control, disaster planning, quality assurance/performance improvement, regulatory guidelines and more! Includes step by step guidelines to ensure that regulatory, nutritional and dietary needs are met for optimal health of the individuals in your care. Includes policies and procedures for the food and nutrition services department covering regulatory compliance, the U.S. Food Code, food safety/sanitation, menus, emergency/disaster planning, infection control, food production, nutrition care, clinical documentation, quality assurance performance improvement (QAPI), and more!
2023 Manual Revisions:
All chapters have been revised. Major revisions include updates on the new 2022 Food Code; revisions from recent changes to the Center for Medicare & Medicaid Services (CMS) Appendix PP State Operations Manual for Nursing Homes, and updates to the CMS MDS 3.0; additional information on the CMS patient driven payment model; more in depth information on the International Dysphagia Diet Standardisation Initiative (IDDSI), as well as edits and updates throughout the entire manual. This best-selling manual covers a wide range of topics. See “Sample Pages” above for the full Table of Content
Need to purchase more than 10 copies, or use it on your corporate intranet? Contact us.
Purchasing Options: This course is available as an eDocument + CPE Test or as a Hard Copy Manual + CPE Test. When purchasing, be sure to select the appropriate option of your choice.
Already have the book? Under “Product Options”, simply choose “2023 CPE Test Only” to purchase the CPE self-study program.
After completing this continuing education course, the learner should be able to:
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- Align work in the department of food and nutrition with organizations policies, strategic plans, mission statements, and visions.
- Develop, implement, and adhere to policies and procedures to optimize food and water safety in health care communities and acute care settings.
- Use valid quality management tools to analyze data and inform decisions on quality, safe, meal service and delivery.
- 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: 178377 Self Study Activity Type: 720 Printed
CPE Level: 2
Suggested CDR Performance Indicators:
- 4.1.4 Aligns work with organizational policies, strategic plans, mission statements, and visions.
- 7.2.5 Develops, implements, and adheres to policies and procedures to optimize food and water safety.
- 7.4.1 Uses valid quality management tools to track and analyze data and to inform decisions.
- 14.4.1 Utilizes policies and processes to manage workforce.
Note: Numerous other CDR Performance Indicators may apply.
CBDM
This course is approved by the Certifying Board of Dietary Managers (CBDM) as follows (be sure to choose the appropriate option when you purchase):
- Hours for Online Course ONLY: 20 General CE and 5 Sanitation CE. Approval Number: 167932.
- Hours for Hard Copy ONLY: 4 General CE and 2 Sanitation CE. Approval Number: 167933.
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 97 questions. Upon passing the test, the learner can download and print the certificate.
Author/Editor:
Becky Dorner, RDN, LD, FAND is widely known as one of the nation’s leading experts on nutrition, aging and long-term health care. An extensively published author and experienced speaker, Becky 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 30,000 health care professionals up to date on the latest news in the field.
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.
Editor:
Liz Friedrich, MPH, RD, CSG, LDN, FAND, NWCC 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.
Liz is Board Certified as a Specialist in Gerontological Nutrition and is Nutrition Wound Care Certified. She has authored and co-authored numerous articles in journals and magazines and textbook chapters and has served as an evidence analyst for the Academy of Nutrition and Dietetics (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.
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