Dietary

Best Practices with Food Safety

Best Practices with Food Safety

Speaker: Barb Thomsen
CEUs approved for: D, ADM, ALMC

Motivating your team to do the right things all the time in your kitchen and dining rooms is an ongoing priority! Basic skills of safe food handling, cleanliness and pride in your jobs are what we need to instill in our dietary staff from back of the house to front of the house. This training will review what is routine versus deep cleanliness, what the CMS food safety regulation expectations are, and how to incorporate clean competencies in your team’s kitchen culture.

Chef, Please Take Me Away

Chef, Please Take Me Away
Speaker: Doug Voss

Do you need a break from all things related to COVID-19? Join us on this interactive cooking demonstration as we depart from the pandemic and visit regions across the globe. Chef Doug will prepare four courses featuring flavors from around the world, inviting you to prepare with him! This will inspire participants to create a culture open to trying new flavors through a fun and exciting experience. You will learn ways to incorporate global cuisine dishes into your menu planning and to appreciate the importance of honoring preferences in senior living communities.

Did You Know I Can Say No!

Did You Know I Can Say No!
Speaker: Barb Thomsen
CEUs approved for: D, ADM, ALMC

Providing food choice is very important in the aged care sector, where quality of life is paramount. Food choices vary with individuals and include unconscious and conscious decisions made by an elderly person before or at the point of food consumption. This training program will review a resident’s rights in choosing the foods they would like to eat and the facility’s responsibility in making sure a resident’s nutritional needs are being met.

Dining Leadership in the New Normal

Dining Leadership in the New Normal
Speaker: Julie Halfpop, Mary Sells
CEUs approved for: D, ADM, ALMC

Planning for and during times of crisis is critical – but what happens when a crisis comes sooner and larger than you can possibly plan for? With the ever-changing social dynamics we find ourselves in, it can be easy for our leadership styles to become paralyzed. Learn how to effectively lead a successful dining program by identifying a method for building flexibility into your disaster planning, being flexible in your day-to-day operations, and by finding new ways of communicating with your team.

Panel Discussion: Lessons Learned and New Innovations Learned During the Pandemic
Panel Discussion: Lessons Learned and New Innovations Learned During the Pandemic
CEUs approved for: D, ADM, ALMC

How do you plan for the unknown? With COVID-19, there were so many unknowns. Senior living communities shifted quickly to provide meals and basic care to residents given a multitude of challenges. Hear perspectives from a panel of food service industry professionals who share their real-life stories in battling this pandemic and insights and advice on lessons learned. Panel members include Terri Murray of Care Initiatives, Kathleen Niedert of Western Home Communities, and Chelsi Ingles and Tammy Harms of Linn Manor.

QAPI in the Kitchen: Creating Measurable Goals
QAPI in the Kitchen: Creating Measurable Goals
Speaker: Barb Thomsen
CEUs approved for: D, ADM, ALMC

What is the CMS Quality Assurance and Performance Improvement (QAPI) process, and how should you as the dietary leader include your staff and systems into a solid written plan that meets your facility’s QAPI committee’s goals? CMS Phases II and III now require your community have a QAPI program in place with an active food and nutrition services representative. This training will provide an overview of the CMS QAPI process and Mega Rules Phase III expectations, as well as a discussion on what dietary systems would be QAPI appropriate and ways to educate and engage the plan with your team.

Also see 2020 Convention Topics for All Disciplines.