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Professional Resources |
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ANFP offers professional resources that include textbooks, webinars, materials for employee inservices, and convenient desk references. Continuing education (CE) hours are offered for some of these items. |
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2012 ANFP Salary and Benefits Survey Results - hard copy
ANFP’s 2012 Salary & Benefits survey provides critical benchmarking data for healthcare facilities on current salaries and benefits, staff size, facility size/demographics, foodservice budgets, meals per day/costs, daily census, and more.
A PDF download is available to ANFP members FREE in the Document Center in the Member Login section of the website!
$10.00 (members), $149.00 (non-members)
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Keeping It Safe the HACCP Way
This resource book includes the latest information from the 2009 FDA Food Code and walks you through HACCP implementation step by step. Included are guidelines for purchasing from local growers, employee illness reporting, bare-hand contact with RTE foods, handling fresh produce and the risks associated with serving susceptible populations, and food safety guidelines when offering buffet service and during catering functions. Receive tips for effective employee training and a sample lesson plan for teaching a HACCP concept. This step-by-step reference includes sample forms that are easy to adapt to your operation and updated reference documents such as food storage, and allergens. • 5 Sanitation CE
$50.00 (members), $60.00 (non-members)
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Managing Foodservice and Food Safety
This comprehensive desk reference covers six core units: Provide Foodservices; Hire & Supervise; Develop Personnel and Communications; Manage Supplies, Equipment Use, Sanitation & Safety; Manage Production; and Manage Business Operations. Content in the 28 chapters is concentrated on basic management principles while incorporating the impact of technology and sustainability throughout. Over 600 pages, copyright 2012.
Contents:
Chapter 1 Check Meal Service for Food Quality, Portion Size and Diet Accuracy
Chapter 2 Manage the Preparation and Service of Special Nourishments and Supplemental Feedings
Chapter 3 Implement Continuous Quality Improvement Procedures for Foodservice Department
Chapter 4 Evaluate Food Acceptance Survey
Chapter 5 Use Appropriate Resources to Modify Standard Menus to Suit Client Needs
Chapter 6 Develop and Maintain Employee Time Schedules and Assignments
Chapter 7 Define Personnel Needs and Job Functions
Chapter 8 Interview and Select Employees
Chapter 9 Manage Department Personnel
Chapter 10 Implement Required Changes in Foodservice Department
Chapter 11 Prepare, Plan, and Conduct Department Meetings
Chapter 12 Meet Department Goals by Presenting Work Procedures and Plans
Chapter 13 Teach Employees
Chapter 14 Justify Improvement in the Department Design and Layout
Chapter 15 Represent Department at External Meetings
Chapter 16 Purchase, Receive, Store, and Distribute Food Following Sanitation/Quality Standards
Chapter 17 Protect Food in All Phases of Preparation, Holding, Service, Cooking, and Transportation Using HACCP Guidelines
Chapter 18 Manage Physical Facilities to Ensure Compliance with Safety and Sanitation Regulations
Chapter 19 Conduct Routine Maintenance Inspection of Equipment
Chapter 20 Organize Work Flow and Use of Equipment
Chapter 21 Prepare Standardized Recipes for Food Production
Chapter 22 Specify Standards and Procedures for Preparing Food
Chapter 23 Supervise the Production and Distribution of Food
Chapter 24 Prepare Purchase Specifications and Supervise the Purchase of Food and Supplies
Chapter 25 Manage Revenue Generating Services
Chapter 26 Monitor/Review Cost of Menus Against Budget and Guidelines
Chapter 27 Administer Salary and Wage Adjustment for Employees
Chapter 28 Implement Cost-Effective Procedures
$95.00 (members), $115.00 (non-members)
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MDS 3.0 Bundle - Nutrition Documentation and Care Plans (10 hours CE)
Purchase as a bundle and save! Both booklets in the MDS 3.0 Bundle:
- Identify practice standards for CDMs
- Discuss the role of the CDM in Nutrition Care Process and other forms of nutrition documentation
- Describe the components of the MDS assessment with a nutrition component
- Discuss the process for linking the MDS 3.0 and the care plan (CAAs)
- Describe the Federal laws and regulations governing care plans
- Differentiate between traditional, interdisciplinary and resident directed care plans
- Discuss the role of the CDM in care planning and the Nutrition Care Process
- Customize care plans to reflect the desires of the resident that is consistent with the changing culture in long term care
$80.00 (members), $90.00 (non-members)
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MDS 3.0 Nutrition Care Plans (5 hours CE)
Concerned about writing quality care plans? Do your care plans reflect the desires of the resident or do they all sound alike? Are your care plans compliant with Federal laws and regulations? Cookie cutter care plans are not consistent with the changing culture in long term care facilities and often non-compliant with Federal laws and regulations. MDS 3.0 & Nutrition Care Plans will direct the experienced nutrition professional to transform your care planning mindset that is consistent with current regulations. CMS does not require a specific format or standardized language for care plans. Care plans can be flexible, simple and straightforward. However, CMS does require care plans to be ‘comprehensive’. The care plan must include measurable goals to meet the identified needs. Essential resource includes traditional, interdisciplinary and resident directed care plans. This book was designed for experienced CDMs who routinely assist in nutrition documentation.
$50.00 (members), $60.00 (non-members)
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MDS 3.0 Nutrition Documentation in LTC Compliance (5 hours CE)
Mystified by MDS 3.0, the CATs and the CAAs? Need a roadmap to direct your nutrition documentation? MDS 3.0 & Nutrition Documentation in LTC Compliance, will direct you to sections in the RAI Manual that pertain specifically to the Foodservices Department without searching through the entire manual. This essential resource includes simplified instructions on completing sections of the MDS specific to nutrition status and the location of the other sections where nutrition-related issues are woven into then nursing assessment. Learn the process for linking the MDS to the CATs and CAAs. Update your skills in practice standards, nutrition documentation, medical math and the role of the CDM in the Nutrition Care Process.
$50.00 (members), $60.00 (non-members)
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Menu Planning (5 hours CE)
This comprehensive resource, written exclusively for CDM, CFPPs, tackles menu basics, selective vs. non-selective menus, five-meal plans, room service, and standards to employ. Discover how to build, evaluate, and adapt menus for the healthcare environment, and how to handle holidays, menu substitutions, and much more!
$40.00 (members), $50.00 (non-members)
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Nutrition Concepts and Medical Nutrition Therapy
This textbook is an essential resource that contains six chapters of introductory nutrition concepts and then draws them into the real world of work in Medical Nutrition Therapy with nine chapters that cover how to gather, use and apply nutrition data. Three additional chapters cover the unique challenge of providing nutrition education and participating in regulatory agency surveys. Over 500 pages, copyright 2012
Contents:
Chapter 1 – Food Preferences and Customs
Chapter 2 – Use Basic Nutrition Principles
Chapter 3 – An Introduction to Nutrition Concepts
Chapter 4 – The Process of Digestion
Chapter 5 – An Introduction to Medical Nutrition Therapy
Chapter 6 - Complementary and Alternative Medicine
Chapter 7 – Document Nutritional Information in Medical Records
Chapter 8 – Interview Patients/Clients/Caregivers for Nutrition Related Data
Chapter 9 – Conduct Routine Nutrition Screening
Chapter 10 – Utilize Nutrient Intake, such as Calories and Sodium
Chapter 11 - Identify Nutrition Problems and Resident Rights
Chapter 12 - Implement Diet Plans or Menus Using Appropriate Modifications
Chapter 13 - Implement Physician's Dietary Orders
Chapter 14 - Apply Standard Nutrition Care Procedures
Chapter 15 - Review Effectiveness of Nutrition Care Plan
Chapter 16 - Help Clients Choose Foods from Selective Menus
Chapter 17 - Conduct Nutrition Education
Chapter 18 - Participate in Regulatory Agency Surveys
$90.00 (members), $110.00 (non-members)
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Subscription to Nutrition & Foodservice Edge Magazine
Nutrition & Foodservice Edge magazine is a valuable management and training tool for professionals in non-commercial food service. It is well-liked for its practical and informative articles. A one-year subscription is $40 (10 issues). Please Note:
If you are an ANFP member, your annual membership fee includes a complimentary subscription to Nutrition & Foodservice Edge magazine. ALSO NOTE: Monthly issues will be sent to you via U.S. Mail. Please allow two weeks for processing.
$40.00 (members), $40.00 (non-members)
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