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This form searches all CBDM Prior Approved Programs and all ANFP Products.

Refer to the CBDM Guide to Maintaining Your CDM, CFPP Credential for documentation required for reporting prior approved programs.

To identify education to meet your continued competence needs, you can search by CE type, competency level, and competency topics. Learn more about competency levels and topics here.

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Association of Nutrition & Foodservice Professionals

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Nutrition - Gather Nutritional Data
Nutrition: Gather Data - Interview for nutrition related information
Nutrition: Gather Data - Obtain routine nutrition screening data
Nutrition: Gather Data - Identify nutrition problems and client rights
Nutrition: Apply Data - Modify diet plans
Nutrition: Apply Data - Implement the written diet orders
Nutrition - Apply Nutrition Data
Nutrition: Apply Data - Review effectiveness of nutrition care
Nutrition: Apply Data - Manage special nourishments and supplemental feedings according to the written diet order
Nutrition - Provide Nutrition Education
Nutrition: Provide Education - Use nutrition education materials
Foodservice - Ensure Effectiveness of Standardized Recipes
Foodservice - Specify standards and procedures for preparation and production of food
Foodservice - Manage the preparation, production, and distribution of food
Foodservice - Monitor meal service
Foodservice - Establish Continuous Quality Improvement Procedures for Foodservice Department
Foodservice - Develop standardized menus
Personnel and Communication - Define and develop personnel needs and job functions
Personnel and Communication - Interview, select, and onboard of employees
Personnel and Communication - Provide ongoing education
Personnel and Communication - Develop and maintain employee time schedules and assignments
Personnel and Communication - Manage goals and priorities for department
Personnel and Communication - Manage department personnel
Personnel and Communication - Manage professional interactions and development
Personnel and Communication - Implement departmental changes
Sanitation and Safety - Manage personnel to ensure compliance with safety and sanitation regulations
Sanitation and Safety - Manage purchasing, receiving, storage, and distribution of food and supplies following established sanitation and quality standard
Sanitation and Safety - Protect Food in all phases of preparation using HACCP Guidelines
Sanitation and Safety - Manage physical facilities to ensure compliance with safety and sanitation guidelines
Business Operations - Research, develop, and manage an operating budget
Business Operations - Research, develop, and manage a capital budget
Business Operations - Plan and budget for improvements in the department design and layout
Business Operations -Manage the purchasing process
Business Operations - Manage revenue generating services
Business Operations - Implement cost effective policies and procedures