Nutrition & Foodservice Edge Magazine - March/April 2022 - 48

SPOTLIGHTS
CDM, CFPP
CDM, CFPP Urges Others to Connect with ANFP and
Stay Positive
GERRIE-ANN PERRY, CDM,
CFPP is the CDM, CFPP, CFM,
LTC-FSM at Healthcare Services Group
in Springfield, Vt. She has been at the
facility for 25 years and has been a CDM,
CFPP since 2021.
Perry decided to become a CDM, CFPP
while she was working in a long-term
care/rehabilitation, memory care facility.
" I wanted to learn more about how to
bring nutrition and health into [people's
lives] as people age, " she said.
In her role, Perry is responsible for several
tasks in her department. " Some include
balancing and running a kitchen with
the residents' needs and wants, attending
care plans, following up on diet orders,
supervising my staff, and filling shifts if
needed, " she said. " I also attend QAPI
and safety meetings. "
With her experience in food service, Perry
envisions changes in dining rooms and
schedules in the next few years.
" 'Tray line' is a thing of the past, and
pretty soon set mealtimes will be a thing
of the past too, " Perry said. " Residents
will be able to order when they are
hungry. "
To prepare for these changes and to stay
on top of the latest trends, Perry uses her
ANFP resources for continued education.
" I love to learn; I read articles from
[ANFP] and attend the educational
seminars when I can, " she said.
struggle. " I like a challenge. Every day is
a different day and working with some
of the best people out there is a real
pleasure. "
For those just getting started with their
foodservice careers, Perry advises, " Get
involved with ANFP. Support other
managers and encourage them to get their
CDM, CFPP credential. Asking for help
is the key to not getting burned out in
the career. Stay positive. The rewards are
worth it! "
GET INVOLVED WITH ANFP.
Support other managers
and encourage them to get
their CDM, CFPP credential.
Asking for help is the key to
not getting burned out in the
career.
Perry has experienced some staffing
challenges recently in her role. " When
you find good people and get them
trained, it's hard to lose them when they
want to move. I would never hold anyone
back from following their dreams. "
Despite the industry's staffing shortages,
Perry is resilient and embraces the
48 NUTRITION & FOODSERVICE EDGE | March-April 2022
To recommend an ANFP
member for a CDM,
CFPP Spotlight, contact
Mackenzi Butson at
mbutson@ANFPonline.org

Nutrition & Foodservice Edge Magazine - March/April 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2022

My Recipe for Success
Foodborne Illness - Revisiting the Basics
Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Are You Ready for Your Inspection?
ACE Preview
The Value of Multiple Certifications
What CDM, CFPP Means to Me
I Was in Jail Last Week: A Look at Correctional Food Service
Top 10 Tips for Effective Team Meetings & Huddles
Versatility: Making Ingredients Work for You
The Challenge of Managing Paid Time Off
Handling a Complaint or Grievance: Simple Steps to Success
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 1
Nutrition & Foodservice Edge Magazine - March/April 2022 - 2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 3
Nutrition & Foodservice Edge Magazine - March/April 2022 - 4
Nutrition & Foodservice Edge Magazine - March/April 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - Foodborne Illness - Revisiting the Basics
Nutrition & Foodservice Edge Magazine - March/April 2022 - 7
Nutrition & Foodservice Edge Magazine - March/April 2022 - 8
Nutrition & Foodservice Edge Magazine - March/April 2022 - 9
Nutrition & Foodservice Edge Magazine - March/April 2022 - Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Nutrition & Foodservice Edge Magazine - March/April 2022 - 11
Nutrition & Foodservice Edge Magazine - March/April 2022 - 12
Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
Nutrition & Foodservice Edge Magazine - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Nutrition & Foodservice Edge Magazine - March/April 2022 - 15
Nutrition & Foodservice Edge Magazine - March/April 2022 - 16
Nutrition & Foodservice Edge Magazine - March/April 2022 - 17
Nutrition & Foodservice Edge Magazine - March/April 2022 - 18
Nutrition & Foodservice Edge Magazine - March/April 2022 - 19
Nutrition & Foodservice Edge Magazine - March/April 2022 - Are You Ready for Your Inspection?
Nutrition & Foodservice Edge Magazine - March/April 2022 - 21
Nutrition & Foodservice Edge Magazine - March/April 2022 - 22
Nutrition & Foodservice Edge Magazine - March/April 2022 - 23
Nutrition & Foodservice Edge Magazine - March/April 2022 - ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2022 - 25
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Value of Multiple Certifications
Nutrition & Foodservice Edge Magazine - March/April 2022 - 27
Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Nutrition & Foodservice Edge Magazine - March/April 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2022 - I Was in Jail Last Week: A Look at Correctional Food Service
Nutrition & Foodservice Edge Magazine - March/April 2022 - 31
Nutrition & Foodservice Edge Magazine - March/April 2022 - 32
Nutrition & Foodservice Edge Magazine - March/April 2022 - Top 10 Tips for Effective Team Meetings & Huddles
Nutrition & Foodservice Edge Magazine - March/April 2022 - Versatility: Making Ingredients Work for You
Nutrition & Foodservice Edge Magazine - March/April 2022 - 35
Nutrition & Foodservice Edge Magazine - March/April 2022 - 36
Nutrition & Foodservice Edge Magazine - March/April 2022 - 37
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Challenge of Managing Paid Time Off
Nutrition & Foodservice Edge Magazine - March/April 2022 - 39
Nutrition & Foodservice Edge Magazine - March/April 2022 - 40
Nutrition & Foodservice Edge Magazine - March/April 2022 - 41
Nutrition & Foodservice Edge Magazine - March/April 2022 - Handling a Complaint or Grievance: Simple Steps to Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - 43
Nutrition & Foodservice Edge Magazine - March/April 2022 - 44
Nutrition & Foodservice Edge Magazine - March/April 2022 - 45
Nutrition & Foodservice Edge Magazine - March/April 2022 - 46
Nutrition & Foodservice Edge Magazine - March/April 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - 48
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover4
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