Nutrition & Foodservice Edge Magazine - May/June 2022 - 38
Thank you for celebrating
Pride in Foodservice Week with us!
We appreciate everyone who shared their celebrations and would like to
congratulate the following recipients of the $50 Marketplace Credits:
Cassandra Allison, CDM, CFPP
Lisa Quested, CDM, CFPP
Frances Speer, CDM, CFPP
Michelle Taylor, CDM, CFPP
®
MAY CE MONTHLY SPECIALS
SAVE 15% ON THESE TWO CE PRODUCTS IN MAY
Special members-only pricing valid
through May 31, 2022
1 HR
CE
CBDM APPROVED
Plant-Based Chef Culinary
Demo
WEBINAR | 1 GEN CE HR.
Price: $10.80 (reg. $12)
Plant-based menu options are hot in
healthcare dining! This webinar teaches
how to add inspired options to your menus
at hospitals, senior dining facilities, and
other settings that focus on wellness. This
presentation highlights best practices and
craveable dishes that can be modified to
accommodate restricted or special diets
without sacrificing flavor.
1 ETH. HR
CE
CBDM APPROVED
ACE All-Year Long: Ethics 101
Discovering the CDM, CFPP
Code of Ethics
WEBINAR | 1 ETH CE HR.
Price: $10.80 (reg. $12)
As a leader, you will encounter situations and
decisions that will involve legal or ethical
considerations. These may relate to employee
management or client care. In today's litigious
society, it's important that practitioners
correctly utilize the CDM, CFPP Code of
Ethics for guidance and reference.
Order at: www.ANFPonline.org/CESpecial
38 NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022
http://www.ANFPonline.org/CESpecial
Nutrition & Foodservice Edge Magazine - May/June 2022
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - May/June 2022
Top 10 Food Safety Training Tips
Plant-Based Proteins for Nutrition & Operational Benefits
Childhood Nutrition: What Foodservice Professionals Need to Know
Common Cooking Myths Debunked
Control the Controllable: Take the Edge Off Supply and Labor Shortages
Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
What CDM, CFPP Means to Me
Sous Vide Cooking: Getting Started
My Recipe for Success
Meet Your Incoming 2022-23 Officers and Directors
Message From the Chair
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover1
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 1
Nutrition & Foodservice Edge Magazine - May/June 2022 - 2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 3
Nutrition & Foodservice Edge Magazine - May/June 2022 - 4
Nutrition & Foodservice Edge Magazine - May/June 2022 - Top 10 Food Safety Training Tips
Nutrition & Foodservice Edge Magazine - May/June 2022 - Plant-Based Proteins for Nutrition & Operational Benefits
Nutrition & Foodservice Edge Magazine - May/June 2022 - 7
Nutrition & Foodservice Edge Magazine - May/June 2022 - 8
Nutrition & Foodservice Edge Magazine - May/June 2022 - 9
Nutrition & Foodservice Edge Magazine - May/June 2022 - 10
Nutrition & Foodservice Edge Magazine - May/June 2022 - 11
Nutrition & Foodservice Edge Magazine - May/June 2022 - Childhood Nutrition: What Foodservice Professionals Need to Know
Nutrition & Foodservice Edge Magazine - May/June 2022 - 13
Nutrition & Foodservice Edge Magazine - May/June 2022 - 14
Nutrition & Foodservice Edge Magazine - May/June 2022 - 15
Nutrition & Foodservice Edge Magazine - May/June 2022 - 16
Nutrition & Foodservice Edge Magazine - May/June 2022 - 17
Nutrition & Foodservice Edge Magazine - May/June 2022 - Common Cooking Myths Debunked
Nutrition & Foodservice Edge Magazine - May/June 2022 - 19
Nutrition & Foodservice Edge Magazine - May/June 2022 - 20
Nutrition & Foodservice Edge Magazine - May/June 2022 - 21
Nutrition & Foodservice Edge Magazine - May/June 2022 - 22
Nutrition & Foodservice Edge Magazine - May/June 2022 - Control the Controllable: Take the Edge Off Supply and Labor Shortages
Nutrition & Foodservice Edge Magazine - May/June 2022 - 24
Nutrition & Foodservice Edge Magazine - May/June 2022 - 25
Nutrition & Foodservice Edge Magazine - May/June 2022 - Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
Nutrition & Foodservice Edge Magazine - May/June 2022 - 27
Nutrition & Foodservice Edge Magazine - May/June 2022 - 28
Nutrition & Foodservice Edge Magazine - May/June 2022 - 29
Nutrition & Foodservice Edge Magazine - May/June 2022 - 30
Nutrition & Foodservice Edge Magazine - May/June 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - May/June 2022 - Sous Vide Cooking: Getting Started
Nutrition & Foodservice Edge Magazine - May/June 2022 - 33
Nutrition & Foodservice Edge Magazine - May/June 2022 - 34
Nutrition & Foodservice Edge Magazine - May/June 2022 - 35
Nutrition & Foodservice Edge Magazine - May/June 2022 - 36
Nutrition & Foodservice Edge Magazine - May/June 2022 - 37
Nutrition & Foodservice Edge Magazine - May/June 2022 - 38
Nutrition & Foodservice Edge Magazine - May/June 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - May/June 2022 - Meet Your Incoming 2022-23 Officers and Directors
Nutrition & Foodservice Edge Magazine - May/June 2022 - 41
Nutrition & Foodservice Edge Magazine - May/June 2022 - 42
Nutrition & Foodservice Edge Magazine - May/June 2022 - 43
Nutrition & Foodservice Edge Magazine - May/June 2022 - Message From the Chair
Nutrition & Foodservice Edge Magazine - May/June 2022 - 45
Nutrition & Foodservice Edge Magazine - May/June 2022 - 46
Nutrition & Foodservice Edge Magazine - May/June 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - 48
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover3
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover4
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