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Nutrition & Foodservice Edge | March 2015 1

®P U B L I S H E D B Y

CONTENTS FEATURES

16 HowtoEndanEmployment Relationship by Michael Scott, MPA

Breaking up is hard to do, but sometimes it’s necessary. When an employee’s performance or behavior does not align with job expectations, take the 10 actions outlined here when parting ways.

22 FoodPresentation:TipsforMaking MealsLookTheirBest by Shawn Bucher, MBA, CEC, CCE, CCP, CDM, CFPP

Presenting food in an appealing way is both an art and a science. Here are some universal principles for making your plates attractive and appetizing.

26 Fail-SafeStrategiesforDealingWith DifficultPeople by Wolf Rinke, PhD, RDN, CSP

Are you dealing with employees who have challenging personalities? Implement the 10 strategies outlined here to ease some of the stress they’re causing you.

30 It’sNationalNutritionMonthThe Academy of Nutrition and Dietetics encourages people to “Bite into a Healthy Lifestyle” with informed food choices during National Nutrition Month and beyond.

4 Food File

7 Leaders & Luminaries

10 Food Protection Connection

34 Message From the Chair

39 Meet a Member

Nutrition &FoodserviceEdge

DE PA RTMENTS

16

22

26

10

March 2015 / Volume 24 / Issue No. 3

1 HOUR SAN

Nutrition & Foodservice Edge | March 20152

ANFPMemberPlacesSecond

inInternationalCatering

Competition

Nutrition & Foodservice Edge®isthepremier

resourcefornutritionandfoodservice

professionalsandthoseaspiringtocareers

inthisindustry.Itispublishedbythe

AssociationofNutrition&FoodserviceProfessionals.

Editor . . . . . . . . . . . . . . . . . . . . . . . Diane J. Everett

[email protected]

Senior Writer . . . . . . . . . . . . . . . .Laura E. Vasilion

[email protected]

Advertising Sales . . . . . . . . . . . . . . . . . Paula Fauth

[email protected]

Design . . . . . . . . . . . . . . . . . . . . . . . . . Mercy Ehrler

[email protected]

Nutrition & Foodservice Edge® (ISSN 21649669)

is published monthly except combined issues

in July/August and November/December.

©2015 by the Association of Nutrition &

Foodservice Professionals, 406 Surrey

Woods Drive, St. Charles, IL 60174.

Phone: (630) 587-6336. Fax: (630) 587-6308.

Web site: www.ANFPonline.org

Periodicals postage paid at St. Charles, IL and

additional mailing offices. POSTMASTER:

Send address changes to Nutrition & Foodservice Edge®, 406 Surrey Woods Drive,

St. Charles, IL 60174.

SubscriptionRatesEdge subscription rate for ANFP members is $15,

which is included with annual membership dues.

Subscriptions are available to other interested

parties for $40/year or $5/issue. Outside U.S.,

contact ANFP for pricing.

EditorialPolicyReaders are invited to submit manuscripts for

publication consideration. Please contact the

editor for specific publishing guidelines. Views

expressed by contributors do not necessarily

reflect the opinion of the association.

Printed in the U.S.A.

LynneEddy,MS, RD,

FAND, CHEAssociate Professor, Business Management, The Culinary Institute

of America,

Hyde Park, NY

RichardHynes

Director, Consultant Services, Hobart Corp.,

Franklin, MA

KevinLoughran

Director of Support Services for Food and Dining, Healthcare

Services Group,

Bensalem, PA

RubyPuckett, MA, FFCSI

Director, Dietary Manager Training, University of Florida Div

of Continuing Ed.,

Gainesville, FL

MartyRothschildPresident, Aladdin Temp-Rite,

Hendersonville, TN

BobSala

Founder and Director at Large, Distribution Market

Advantage,

Hoffman Estates, IL

ReneeZonka, CEC, RD,

MBA, CHE

Dean, School of Culinary Arts, Kendall College,

Chicago, IL

E D ITORIA L A DVISORY BOA RD

®

ALSO

I N

OUR

PAGE S

3 32

More ANFP news, inspiration, and education at www.ANFPonline.org

E DITOR ’S NOTEBOOK Nutrition &FoodserviceEdge

March 2015 / Volume 24 / Issue No. 3

Thisquote,frombusinessmanandauthorMarcBenioff,resonated

withmeandseemedlikeagoodfittodescribethemessageinour

coverstory.Whetheryouarepresentingamealtoacustomer,or

deliveringin-servicetrainingtoyourstaff,presentationskillsgoa

longwayinenhancingyourproductormessageforyouraudience.

Yourchefandfoodserviceteamcanmakeorbreakaclient’sdining

experience.Poorlycookedorpresentedmealscanimpactaperson’s

perceptionsaboutquality.Looktopage22forarefreshercoursein

foodpresentationprinciples.Althoughpersonalpreferenceplaysa

roleinmealappeal,certainpractices—outlinedhere—areguaranteed

toelevatethecustomer’sexperience.

Overtheholidayseason,mediaoutletsreportedthatcaramel

apples—ofallthings—wereimplicatedinadeadlylisteriaoutbreak.I

contactedMelissaVaccaro,MS,CHO,whoisourresidentfoodsafety

expertandauthorofFoodProtectionConnection,andaskedherto

writeaboutoutbreaksinfoodsthatarenotcommonlyassociated

withillness.We’veallheardaboutthepotentialdangersofground

beef,lunchmeats,eggs,sprouts,andthelike…butapples?Theydon’t

typicallycometomindwhendiscussingfoodrecalls.Seepage10

andlearnaboutotherfoodsrecentlyrecalledthatdon’tfittheprofile

oftheusualsuspects.

Breakingupishardtodo,butsometimesit’sforthebest.Usingtact

andcompassionwhenseveringtieswithemployeesisimportant,but

soisfollowingproperprotocol,saysMichaelScott,MPA.Hispage

16articleoffersstrategiesforpartingwaysinthebestpossibleway.

Considerhisadviceifyou’reheadedforasplit.

Isoneormoreofyourcoworkersdifficulttoworkwith?Thenour

page26featuremayhelp.Easesomeoftheanxietyadifficultwork

relationshipcantriggerbyfollowingtheadviceofferedhere.You’ll

sleepbetterforit.

Diane Everett, Editor [email protected]

“Presentation skills are key. People who work for you

represent your brand. You want them to present them-

selves—and represent you—in a certain way.”

ImportantNewPolicies

ImpactingtheCDM

Credential

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ImportantNewPoliciesImpacting the CDM Credential

CDMsarerequiredtoearn45continuingeducationhours—in-

cludingfivehoursofsanitation&foodsafetyCE—byMay31

everythreeyearsinordertomaintaintheircredential.Failure

todosowillautomatically place the CDM into the audit process.

TheCertifyingBoardwantstobesureallCDMsareawareof

howthenewauditprocessworks,sopleasereadtheimpor-

tantinformationthatfollows.

BACKGROUND

CDMsarenowresponsiblefortrackingtheirownCEhours

andsubmittingthemattheendoftheirthree-yearcycle.Each

yearsomeCDMswillbeselectedforaudit,eitherrandomlyor

duetoinsufficientCEhours.Ifselectedforaudit,here’swhat

toexpect.

CE AUDIT PROCEDURE

• CDMsbeingauditedmustsubmitrequiredCEdocumenta-

tiontotheCertifyingBoardbyJune15.

• CDMswhomeetauditrequirementswillgoontoanew

three-yearcycle.

• CDMswhodonotmeetauditrequirementswillgeta90-

dayextensiontoearntherequiredhours.(Thisincludes

allhoursthatweremissingasofMay31,plusanything

thatmaybelostasaresultoftheaudit—suchasduplicate

hours,programsthatdonotqualifyforCE,etc.)Anyone

who does not meet the 45 hours requirement after the ex-

tension will lose their CDM certification and must retest.

Theymayretestimmediately.

CDMsarecredentialedprofessionalsthathaveworkedhard

toearnandmaintaintheircertification.ThesenewCBDM

policiesandproceduresaredesignedtoupholdtheintegrity

ofthecredential,andhelpCDMsgainaprofessionaledgewith

continuingeducationthatmeetsdefinedstandards.

Lastspring,allCDMsweremailedtheCBDM Guide to Main-

taining Your CDM, CFPP Credential,whichcontainsstep-by-

stepinstructionsforself-reportingandCEdocumentation

requirements.It’salsoavailabletodownloadat

www.ANFPonline.org.

ContactANFPProfessionalDevelopmentServicesat(800)

323-1908withanyquestionsregardingCEhoursortheaudit-

ingprocess.

Because the CDM credential is so valuable to credential holders, the following information summarizes important new CBDM policies or policy changes that may affect certification.

Need CE hours? Make them audit proof with these online

resources. Purchase your online CE products in the

ANFP Marketplace, and your completed hours will be

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Order at www.ANFPonline.org/market

45 CE Hours—Bundle PackIncludesthefollowing:HRToolkitforManagersOnline

Course(20CEHrs);ProfessionalEthicsOnlineCourse

(20CEHrs);KeepingitSafetheHACCPWayBook(5

SANCEHrs)

30 CE Hours—Certificates of Advanced Learning

(Online Courses)• BuildingonMNTBasics(30CEHrs)

• HealthcareFoodserviceFinance—BeyondtheBasics

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15-25 CE Hours—Online Courses• ModifiedDiets&ConceptsinMNT(25CEHrs)

• MedicalTerminology&DrugNutrientInteraction

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• HRToolkitforManagers(20CEHrs)

• ProfessionalEthics(20CEHrs)

• Crackingthe2013FDAFoodCode(15SANCEHrs)

5 CE Hours—Online Courses• FoodAllergies(5SANCEHrs)

• ComfortFoods&ComfortCare(5CEHrs)

• Fortificationvs.Supplementation(5CEHrs)

• FoodbornePathogens(5SANCEHrs)

• AndManyMore…

5 CE Hours—Books• KeepingitSafetheHACCPWay(5SANCEHrs)

• MDS3.0andNutritionCarePlans(5CEHrs)

• MDS3.0NutritionDocumentationinLTC

Compliance(5CEHrs)

• MenuPlanning(5CEHrs)

3 CE Hours (GEN & SAN)—Master Tracks (Available as Books or Downloadable PDFs)

MasterTrackscoversubjectssuchasFoodSafety&

Sanitation,Leadership,HumanResources,Manage-

ment,andNutrition

1.5-2 CE Hours (GEN & SAN)—Online WebinarsMorethan20differentonlinewebinarsareavailable

1 CE Hour (GEN & SAN)—Edge Magazine ArticlesEarnhoursforreadingCEarticlesinANFP’sEdge

magazine.GototheMarketplaceandanswerCE

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FOOD F ILE

F AChicago Teens Get HealthyThroughAfter-SchoolCulinaryArts

FOR MOST AMERICANS, eating

healthytopsthelistofNewYear’sresolu-

tionseachyear(USA.gov).AtTheBridge

TeenCenterinOrlandPark,Ill.,however,

anestimatedhalftheirstudentpartici-

pantshavenoexperienceinthekitchen,

abarriertohealthyeatinggoals.

TheBridgeTeenCenter,anonprofit

communitycenterthatprovidessafe,

supportiveandfreeafter-schoolpro-

gramsforteensin7ththrough12th

grade,hassetouttoremedythis

dilemmawiththeirfree,after-school

HealthyLivingprograms.Themostsuc-

cessfulHealthyLivingprogramsaretheir

culinaryartsclasses.

Intheseclasses,studentslearnhowto

preparenutritioussnacksandmeals—

andmanyofthemtakethesenew-found

skillshomeandsharethemwiththeir

families.

Todate,morethan2,500studentshave

beenservedthroughTheBridge,which

hasbeennationallyrecognizedonmul-

tipleoccasionsasaleaderandinnovator

inthefieldofyouthdevelopment.

In2013,TheBridgereceiveda$15,000

grantfortheirHealthyLivingprograms

fromWheatRidgeMinistries,which

providessupportforinspiredleaders

startingnewhealthandhumancaremin-

istries. E

Tolearnmore,visitthebridgeteencenter.org or www.wheatridge.org


Nutrition & FoodserviceProfessional Training Program

• Enroll anytime, online or by mail• RD preceptor available (online)• Excellent ANFP exam pass rates• Spanish translation now available

1.800.CALL.UND dietarymanagers.UND.edu

“UND’s NFP program provides the knowledge to successfully operate a health care foodservice department and a network of professional colleagues I call upon to this day.”- Jeremy Manners, CDM, CFPP, FMP, Culinary & Nutrition Director, West Haven Manor & UND Graduate

A NNuts, Seeds, Beans...GoodStepsTowardaPlant-BasedDiet

NorthwesternUniversityAthleticsHasPeanut/Tree Nut Program

A PLANT-BASED DIET richinfruits,

vegetables,wholegrains,andhealthy

plantoilscanhelpmenstayhealthyand

wardoffheartdisease,stroke,diabetes,

cancer,andotherchronicconditions.

Addingfreshfruitsandvegetablesisa

no-brainerforadoptingaplant-based

diet,butdon’tneglectnutsandseeds

alongwithbeansandotherlegumes,

recommendstheDecember2014Har-

vard Men’s Health Watch.

Choosingtherightportionsisimportant,

too.Nutsandseedsarerichinvegetable

oils,whichpackninecaloriespergram.

Thatmeanseatingtoomanynutsand

seedscandeliveranoverloadofcalories.

Butitdoesn’tpaytoobsessoverexact

portions.Ahandfulofnutscanbea

healthy“dose”onamorningbowlofce-

real,yogurt,oroatmeal,asisaheaping

tablespoonofsunflowerorchiaseeds.

Ahandfulofcookedbeansonasaladis

alsoahealthymeal-enhancer.

Addnuts,seeds,beansandotherle-

gumesgraduallywhilemovingtoward

amoreplant-baseddietarypattern,

recommendsregistereddietitianKathy

McManus,directoroftheDepartmentof

NutritionatHarvard-affiliatedBrigham

andWomen’sHospital.Onewayis

toaddthemintofoodsormealsyou

alreadyenjoyandknowhowtocook.To

getthefullbenefitofaplant-baseddiet,

substituteplant-basedproteinsforred

andprocessedmeat.

Readthefull-lengtharticle:“Plant-based

diets:Nuts,seeds,andlegumescanhelp

getyouthere.” E

NORTHWESTERN UNIVERSITY ATHLETICS, inanewuniversityinitia-

tive,tookspecialmeasurestowelcome

familiesmanagingpeanutandtreenut

allergiesinthefall.Northwestern’sPea-

nut/TreeNut(PTN)Programincludes

theWildcats’firstthreehomefootball

games,10homemen’sbasketballgames,

sixhomewomen’sbasketballcontests,

all18homevolleyballmatches,andthree

homewrestlingmatches.

Duringthese40events,noproducts

containingpeanutsortreenutsaresold

atRyanFieldorWelsh-RyanArena.Both

venuesundergoextensivecleaningto

ensurethatnopeanutortreenutmateri-

alsremainanywhereinthefacility. E

Forinformation,visit

www.foodallergy.org or

www.nusports.com

Continued on page 6

Visitwww.health.harvard.edu/mens


Continued from page 5

HHAVE YOU EVER WONDERED howyourhealthandnutritionstackup

againstyourfriends,family,andneigh-

bors—orhowcertaintraitsmakethem

morelikelytotakehealthfulactions?If

youreatingandhealthbehaviorswere

partofaTVrealityshow,whatkindof

contestantwouldyoube:anAmerican

HealthIdol,aHealthApprentice,ora

What’sYourHealth Reality?

HealthSurvivor?Andifyouwantedto

stepupyourhealthgame,whatactions

wouldyoutake?

AccordingtotheInternationalFood

InformationCouncil(IFIC)Foundation’s

2014FoodandHealthSurvey,consum-

erscanbecategorizedintothreemain

groups—eachwithdistinctdemographic,

behavioral,andattitudinalprofiles—ac-

cordingtotheirprogresstowardbehav-

iorchange.

1 . H E A LT H S U RV I VO R S :

Thosewhodidnotreportmakingany

dietarychanges,butmaybethinking

aboutit.

• Althoughasmallfractionofconsumers

(7percent)werenotengagedinanyof

thebehaviorsaddressedinthesurvey,

manyofthemreportedthinkingatleast

alittleaboutthehealthfulnessofthe

foodsandbeveragestheyconsume.

• Consumersinthisgroupareyounger

onaverageandtheleastlikelytobe

doinganythingregardingtheirweight

orplanaheadformeals.

2 . H E A LT H A P P R E N TI C E S :

Thosestartingtomakeatleastone

dietarychangeintheirliveswithinthe

pastyear.

• At57percent,theApprenticescom-

prisedthelargestgroup.

• Americanswhoareactivelymak-

ingchangesarethemostlikelytobe

tryingtoloseweightandbelievean

advertisedhealthbenefit.

3 . A M E R I C A N H E A LT H I D O L S :

Thosewhohavemaintaineddietary

changesformorethanayear.

• Morethanathird(36percent)of

AmericansfallintotheIdolsgroup.

• Idolsareolderonaverage,highlyinflu-

encedbythehealthfulnessoftheirfood,

usenutritioninformationwheneating

out,andmostlikelytodescribetheir

healthasexcellentorverygood. E

Tolearnmore,visit

www.foodinsight.org

Consulting Dietitians, Menu & Meal Card Programs,

and Support for Dining Services in Long Term Care

www.ht-ss.com

SurveyPaintsVaryingPortraitsofConsumersonthePathtoDietaryBehaviorChange


LEADERS & LUMINARIES

ElaineSikorski

by Laura Vasilion

COOKI N G

TO THE

IMAGE

Elaine Sikorski, CEC, CCE, is a chef instructor in the Kendall College School of Culinary Arts in Chicago, and the author of Cooking to the Image: A Plating Handbook (Wiley, 2012). Chef Sikorski is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.

Her first chef position was at the Courier Café in Urbana, Ill. After holding the position of chef for two years, she went to the Culinary Institute of America in Hyde Park, N.Y. Fol-lowing graduation, she spent six years cooking in France. In addition, she holds a Bachelor of Science degree in Foods and Nutrition from Dominican University. After 20 years in the restaurant industry, she turned to teaching.

Continued on page 8


QWhy did you switch to

teaching?

To start a family. The hours in the industry were too crazy for doing that. My husband is a chef, too.

QWhat do you teach?

I have taught many different classes over the years including Advanced Fish Cooking and Sauce, Meat and Sauce, and American Cuisine. I also chair the culinary curriculum com-mittee. I think that is my most im-portant contribution to the school. It’s necessary to have the classes all fall in line together, like a perfectly aligned game of dominoes.

QAnd you’ve written a book?

Yes. My book, Cooking to the Image, is a textbook but not in the tradi-tional sense of this is how to plate. The thrust of it designed more like a visual art history book—a culinary art history book. I took a whole bunch of plating styles, archetypes of how people plate, and created this art history book for plating.

QHow long did it take you to

write the book?

About 18 months, but I had been researching the book for about six years prior to that. I was collect-ing and collecting all these bits of information and photos that seemed to be the same and then they coalesced into this idea—and eventually the book.

QHow did plating evolve into the

art form you talk about in your book?

When I first started in the industry, we were just transitioning over to every-thing coming out of the kitchen plated. Previously, the waiters did a lot of that. Things went out in coppers and carts, and then the waiters plated at the table.

In the ’80s we transitioned into nou-velle cuisine. Cooks started getting a name for themselves about that time. They came out into the dining room and introduced themselves to the cus-tomers. The meals they created came out of the kitchen plated.

That is when plating really began in this country.

QHow has that transition

impacted the way chefs cook and

plate today?

Cooks today approach plating much more visually. They’re creating a look. Never before have we been so visually creative. Although food has always been embellished, it was mostly show-pieces and buffet displays. Now, when

chefs think about what they make, they’re seeing the picture of it in their minds. They visualize it almost before they’re tasting it in their men-tal flavor banks.

I don’t think this was true until we transitioned to the chef as a brand and plating in the kitchen. Artistry (in cooking) is no longer about repeating tried and true in a new form. You can compare it to the way a designer builds a chair. Rather than just design a new chair, you design a new experience for sitting.

We’re moving away from the tradi-tional sense of chefs being skilled culinary craftsmen and more toward the modern sense of being culinary designers.

Q So, as a culinary designer,

what do you always have in your

fridge?

Well, I don’t cook as much as I used to because my husband is a chef and we have very different schedules. I would say that I always have yogurt, carrots, onions, and celery on hand.

This book offers readers a fascinating perspective of a culinary art that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the professional kitchen.



Q What would we never find in

your fridge?

Margarine.

QHow did you decide to be a

chef?

That’s hard to say. I started out as a dishwasher in 1974. Most of us were there out of necessity, rather than choice. I had to go to work when I was 14 years old. That is where I could get a job.

QWho inspires you now?

My husband. He is a large source of inspiration for me. I am always interested in what he is doing at the restaurant. And Chef Roland Henin, who is the corporate chef and chief culinary ambassador for the Dela-ware North Companies. I met him at the CIA. He is a certified master chef. Cooking is all about details. That is what I learned from him.

QWhat, in your opinion, are the

challenges your students will face

as chefs?

In comparison to the 1970s, what is available to the average person at the grocery store is staggering. The bar has risen so high. To do profes-sional food is very challenging. In addition, they have to worry about so many more issues of sustain-ability, as more of our food chains become tighter and tighter. Prices are rising. There are also the issues of GMO and non-GMO. Does it make a difference, should it make a difference?

I think nutrition is going to become an issue for people in the industry. We are going to have to look more closely at how a nutritionist looks at food and how a professional cook looks at food, because we have very different lenses. And because we can’t bring those lenses together, it is very difficult for either group to benefit from the other. E

Laura VasilionisaseniorwriterforNu-

trition & Foodservice Edgemagazine.

Up close and personal with

Chef Elaine Sikorski, CEC, CCE

New ANFP Online Course

Start today at www.ANFPonline.org/market

Preparing great soups begins with the basic principles of stocks and sauces. Learn how to make delicious soups with help from ANFP’s newest online course. Bring kudos to your foodservice department and earn 20 CE hours by completing this course.

Culinary Solutions: Basic Principles of Soups & Sauces

20CEhours($7.50perCEhour)$150ANFPMembers|$170Non-Members


FOOD PROTECT ION CO NNEC T ION

Food Recalls

by Melissa Vaccaro, MS, CHO

Every year in the news we hear about food recalls or foodborne outbreaks. Every now and then one catches our eye because we would not suspect a food of that type to cause illness or death. Although probably the best in the world, our food supply is not perfect. Bacteria, good and bad, are everywhere. Even the most surprising food prod-ucts can become contaminated with pathogenic bacteria. Unsanitary conditions, cross-contamination, mishandling, temperature abuse, and employee hygiene are all potential reasons for any food product to become contaminated.

A foodborne outbreak occurs when two or more people get the same illness from the same contaminated food or drink. Our food supply is complex from farm to table. Any-where along this path food may become contaminated—production, manufacturing, warehousing, distribution, or preparation to a ready-to-eat product.

The goal would be for food to never become contaminated or for no one to ever have a foodborne illness. We will never eliminate this altogether, but we can reduce it. Being proactive and catching contamination or possible contami-

1 HOUR SAN

Some Products Might Surprise You


possible or identified pathogens issued over the last few months there are some interesting products. Products you may not expect.

nation before a foodborne outbreak or illness ever occurs. Recall any product before it gets to the consumer. This requires internal product testing. If illness occurs, conduct a foodborne illness investigation; learn from the investi-gation and educate producers and consumers on how to prevent illness in the future.

Throughout the year many food recalls are issued. Recalls may be issued by the federal government, either the FDA or USDA. They may also be issued by state/local regulatory agencies. When you look at FDA food recalls issued due to Continued on page 12

FDA Recalled Products Dec. 2014 - Jan. 2015 (Pathogen/Product)

www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/default.htm

Listeria monocytogenes

• Cheeses

• Icecream

• Caramelapples

• Icecreamsandwiches

• Rawmilkcheddar

• Icecream,gelato,custard,andsorbet

• Applepistachiosalad

• Freshcutredapples

Salmonella

• Choppedwalnutsandpecancookiepieces

• Peanutbutterandcranberrycrunchnutritionbars

• Brownriceflour

• Macadamianuts

• Serranochilipeppers

Staphylococcus

• Premiumproteinpowder

Clostridium botulinum

• Redthreadfish

Would you suspect that these products could be con-taminated with pathogens? Keep in mind, some of these recalls did not necessarily come about because someone got ill or died. Instead, they were in many cases proactive recalls, which means the products were recalled before any illness happened. Unfortunately, however, when the product makes it to the consumer, illness may occur.

According to the CDC, about 1 in 6 (48 million) people get sick each year from contaminated food, with 128,000 hospitalizations, and 3,000 deaths annually. FoodNet has been tracking trends in the most common infections transmitted through food since 1996. It reports on the

OUTBREAKS ARE

N OT A LWAYS

CAUSED BY THE

FOODS MOST

ASSOCIATED

WI TH ILLNESS



number of people in the US sickened with foodborne illness infections that have been confirmed by laboratory testing. Unfortunately, not all outbreak investigations get solved and we are left with only suspicions after the inves-tigation concludes.

So you may ask yourself, why apples? Or peppers? Or nuts? Because all foods can possibly get contaminated. With each outbreak we learn. A few years ago “cut leafy greens” were a hot topic. Why did we have so many cut leafy greens associated with outbreaks? Risk assessments that followed the outbreaks found that more product control was needed all the way back to the farm. This led to stricter produce control measures and cut leafy greens being defined as a potentially hazardous food.

Apples are a very popular food in the US, but apple con-tamination is rare. Don’t stop eating your apples. They have a hard skin surface that does not allow bacteria to

enter the fruit very easily. Why would Listeria monocy-togenes be found on apples? In this recent case Lm was found in the firm’s apple packing facility. Listeria can still grow in cool temperatures. We don’t cook apples in many cases. There was no step to kill the bacteria. This outbreak is still being studied to determine the exact source of the contamination.

How in the world did Salmonella get into peanut butter? There is no definitive conclusion, but in one outbreak, feces from some animals are a possibility. The roof had a leak. The water from the roof had salmonella in it that might have been from birds that hung around the peanut processing plant. Roasting peanuts will kill Salmonella, however, if contamination occurs after the roasting process, all bets are off. Salmonella will survive for many months in peanut butter.

PRODUCTION

01

PROCESSING

PREPARATION

02

04

DISTRIBUTION/WAREHOUSING

03

DEFINITION: Growing the plants we harvest or raising the

animals we use for food.

EXAMPLES OF CONTAMINATION: If fields are sprayed

with contaminated water, fruits and vegetables can be

contaminated before harvest.

DEFINITION: Changing plants or animals into what we

recognize and buy as food.

DEFINITION: Moving

food from farm or

production plants to

the consumer or a

kitchen.

EXAMPLES OF CONTAMINATION: If contaminated water

or ice is used to wash, pack, or chill fruits or vegetables,

the contamination can spread to those items.

DEFINITION: Getting the food ready-to-eat. This may

occur in the kitchen or a restaurant, institution, or home.

EXAMPLES OF CONTAMINATION: If a cook uses a knife

to cut raw chicken and then uses the same knife without

washing it to slice tomatoes, the tomatoes can be

contaminated by pathogens from the chicken.

EXAMPLES OF CONTAMINATION:

If refrigerated food is left on a

loading dock for a long time in warm

weather, it could reach temperatures

that allow bacteria to grow.

P OT E N TI A L CO N TA M I N ATI O N O F FO O D S U P P LY C H A I N

Our food supply is complex from farm to table. Anywhere

along this path food may become con-

taminated—produc-tion, manufacturing, warehousing, distri-

bution or prepara-tion to a ready-to-

eat product.

Source: http://www.foodsafety.gov/poisoning/responds/index.html


CDC List of Selected Foodborne Outbreaks in 2014 (Pathogen/Product)

www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html

Listeria monocytogenes• Commerciallyproduced,prepackaged

caramelapples

• Wholesomesoyproductssprouts

• OasisBrands®cheese

• RoosFoods®dairyproducts

Escherichia coli0157:H7• Groundbeef

Escherichia coli0121• Rawcloversprouts

Salmonella Enteritidis• Beansprouts

Salmonella Braenderup• Nutbutter

Salmonella Heidelberg• Tyson®chicken

Salmonella Stanley• Rawcashewcheese

Salmonella Newport, Salmonella Hartford, and Salmonella Oranienburg• Organicsproutedchiapowder

Cyclospora Infections in Texas• Cilantro

What about nuts? In 2014, cashews. In 2011, pine nuts. In 2008, peanut butter. In 2003, almonds. The recent outbreaks have prompted the FDA to issue a request for information that it could use to compile a risk assessment of Salmonella in Tree Nuts. This risk assessment can then be used to create policy and advise producers of nuts and nut products in addition to consumers.

Production processes and/or hygiene practices can break down. We do not have a perfect food supply, especially with the globalization of our food supply. Prevention of mi-crobial adulteration for many of these foods lies in the use of good agricultural, manufacturing, and storage practices together with a hazard analysis and critical control points (HACCP) system that encompass all stages of production, processing, and distribution. This then must be accompa-nied by consumer awareness and good home food safety practices.

The Food Safety Modernization Act (FSMA) will pro-duce multiple food safety regulations and substantially strengthen the FDA’s food inspection capabilities in the US and overseas. FSMA will fundamentally change the FDA’s approach to food safety oversight from reacting to prob-lems to preventing them in the first place. Not only will industry be more accountable for food safety, but so will the government.

Keep in mind, not all outbreaks are associated with food production facilities or distribution centers. Frequently, people make themselves sick. Many outbreaks trace back to events, community functions, fundraisers, and similar. This begs the question: does the consumer understand food safety? Generally the consumer is getting smarter and understanding food safety better than in the past, but they have much more to learn. They may hear and know that they should use a thermometer or wash their hands for 20 seconds, but do they really follow through or do they take shortcuts?

Retail facilities such as grocery stores, restaurants, and in-stitutions must also do their part to prevent foodborne ill-ness. The FDA Food Code provides a risk-based approach to food safety. These food safety techniques must be used every day, not just when the inspector is there. Managers of retail facilities must hold employees accountable and have active managerial control over their facilities.

The CDC reports that in 2013, very little to no change was seen in the incidence of foodborne illness. 2014 assess-ments are yet to be reported. Only when everyone does

their part will foodborne illness be significantly reduced. Never underestimate the power of a pathogen—they can contaminate almost any food or drink. E

Melissa Vaccaro, MS, CHOisa

FoodProgramSpecialistforthe

PADepartmentofAgriculture

andanExecutiveBoardMember

fortheCentralAtlanticStates

AssociationofFoodandDrug

Officials(CASA).Sheisco-author

oftheSURE™CompleteHACCP

FoodSafetySeries.

[email protected]


1. Anoutbreakisdefinedas

A. Whentwoormorefamiliesgetthesameillnessfrom

eatingthesamecontaminatedfood

B.Whentwoormorepeoplegetthesameillnessfrom

eatingthesamecontaminatedfood

C.Whentwoormoreunrelatedfamiliesgetthesame

illnessfromeatingthesamecontaminatedfood

2. WhichisaProcessingstepthatcouldcontaminatefood?

A. Contaminatedwaterusedtowashfruits

B. Refrigeratedfoodleftontheloadingdockfor

severalhours

C. Usingaknifetocutchickenandthenusingthesame

knifetocutlettuce,withoutcleaninginbetweenuse

3. WhichisaPreparationstepthatcouldcontaminatefood?

A. Contaminatedwaterusedtowashfruits

B. Refrigeratedfoodleftontheloadingdockfor

severalhours

C. Usingaknifetocutchickenandthenusingthesame

knifetocutlettuce,withoutcleaninginbetweenuse

4. Recallscanbeissuedby

A. FDA

B. USDA

C. BothAandB

ReadingFood Recalls—Some Products Might Surprise You andsuccessfullycompleting

thesequestionsonlinehasbeenapprovedfor1hourofsanitationCEforCDM,CFPPs.CE

creditisavailableONLINEONLY.Toearn1SanCEhour,purchasetheonlineCEquizinthe

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FOOD PROTECTION CONNECTIONReview Questions

1 HOUR SAN

5. Recallscanoccurwhen

A. Foodissuspectedtobecontaminated

B. Foodiscontaminated

C. Foodissuspectedofbeingcontaminatedoris

contaminated

6. Anoutbreakcanoccurwhen

A. Productionprocessesand/orhygienepractices

breakdown

B. Whenfoodishandledinahygienicfashion

C. WhenprocessesarevalidatedwithaHACCPplan

7. The________willproducemultiplefoodsafety

regulationsandsubstantiallystrengthentheFDA’sfood

inspectioncapabilitiesintheUSandoverseas.

A. FoodSafetyAct(FSA)

B. FoodSafetyModernizationAct(FSMA)

C. FoodSecurityAct(FSA)

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Employment

LEADERSHIP CONNECT ION

There are many aspects of my work in the human resources field that I loved. Like seeing our workforce light up whenever we enacted across-the-board wage increases. And of course the fancy events where we recognized staff commitment to service excellence. Even those opportuni-ties to celebrate birthdays, weddings, births, and other milestones in the lives of our staff were moments to be savored.

Sadly, I discovered over the years that the HR world wasn’t always filled with chocolate covered strawberries. For like

you, the thing that I dreaded most was having to bid farewell to those employees whose performance or behavior was misaligned with the expectations set for them on the job.

I believe that every human being has the right to be treat-ed with dignity. It’s for this reason that I always attempted to end all employment relationships in as humanistic of a manner as possible, irrespective of why the person was be-ing terminated. That being said, these “moment of truth” decisions are never easy, for at the end of the day they can have a profound impact on the lives of all affected.

How to an

Relationshipby Michael Scott, MPA

End


Contrary to prevailing belief, you are not required to docu-ment anything prior to a termination, even though it’s a good practice for keeping your facts straight. To this point, one tool that you’ll want to consider using is a calendar book exclusively for documenting employee performance/behavior (dates/times). Keep in mind, though, that this calendar is for your eyes only for it technically could be subpoenaed if a legal action arises down the road.

1 2 MUST-

HAVE S WHEN

E N DI NG AN

E MP LOYMENT

RE LAT IONSHIP

Dovetailing off my extensive experience in tactfully tran-sitioning staff out of organizations (with NO lawsuits filed in the 11 years I was in HR leadership roles), I thought I’d devote this column to offering a few savvy strategies for ensuring that these encounters go smoothly for you. One caveat though—while what you’ll be reading reflects some sound advice I’ve honed over the years, it shouldn’t replace the wise counsel of an attorney.

OK, now that we’ve gotten that out of the way, here are 12 “You Gottas “ for ending an employment relationship. Continued on page 18

Document,Document,Document

IssueaDecision-MakingLeave

KnowWhatAt-WillReallyMeans

PayAttentiontoLanguage

1

3

2

4

It means that either party (the employee or the employer) has the right to end the employment relationship at any time and for any reason (outside of a discriminatory one on the part of an employer) with or without notice. That’s right...either party can say hasta la vista whenever they darn well please. And as an employer this can occur without having gone through any or all of the progressive disciplinary steps.

Otherwise known as a “suspension,” a decision-making leave can be an important final step for assessing whether to immediately terminate an employee or extend the employment relationship one last time. I’ve seen many situations where after this leave period is up, the employee comes to the conclusion that they no longer wish to con-tinue their employment. Darn!

To lighten the impact a bit in your correspondence or ter-mination discussion, it’s better to use the phrase “we are ending your employment relationship effective xxx date” versus “you’re fired, discharged or terminated.” And for



In legal parlance, due process means offering the affected employee a fair procedural process before they are termi-nated. However the word “fair” is very nebulous and gray. Therefore, in addition to engaging in some form of pro-gressive corrective action prior to the termination, make sure to allow ample time for the employee being terminat-ed to share their thoughts about the action taken against them in the dismissal meeting. No need to respond. Just listen and document with a witness in the room.

I have had great luck with this over the years. Simply out-line the corrective action steps you have taken to address the situation and then conclude with something to the effect of “Given the fact that we have seen no significant progress from you in correcting these deficiencies, at this point we have no other choice than to ask for your resigna-tion.” When they say yes, which they’ll do approximately 80 percent of the time, allow them to write out a simple resignation letter by hand, replete with their signature and date. And if they say no, issue a decision-making leave so that you can determine whether to just end it. Note: While

Yep, I’ve seen situations where a manager neglected to retrieve the keys and access codes from an employee prior to terminating them. And trying to backtrack and get the employee to return them after the fact....Can you say, awk-ward? Your best bet may be to just get the locks changed and be done with it. One other piece of advice: Be sure to escort them back to their work station to gather any and all personal belongings they may have brought to work. If you discover later that they neglected to grab something, box or package it up and agree to either send it to them or meet you for it at the front door.

EndureDueProcess

ConsiderAskingforaResignation

RecoverKeysandSecurityAccessAssessTimingoftheDismissal

IssueaFinalPaycheck

AlertSecurity

5

7

96

8

10

your own sanity, keep the discussion short. This is not the time to recite the unabridged version of “War and Peace.”

If you can help it, it’s generally a good practice to avoid letting someone go on their birthday or the day before a significant holiday like Christmas. I once had a situation where the husband of an employee we were going to fire for embezzlement died in a construction accident the day before we were going to meet with her. We decided to issue an indefinite leave to the employee and deal with it when the waters settled (she eventually resigned).

Issuing the final paycheck to the departing employee at the time of termination is the law in many states. Regard-less, it’s a good practice to have the check in hand as an affirmative gesture so that the employee has less reason to feel like they’re being slighted.

There is always the potential for an employee who is being let go to get out of hand. If you sense that the potential is there for a dicey situation, alert security at your organiza-tion. If this is not present on-site, then alert a fellow em-ployee to remain available in the event that law enforce-ment needs to be contacted. Or as a last resort, discreetly

asking for a resignation borders on what is known in legal circles as a “constructive discharge,” you are generally in good legal standing here unless it’s proven that you co-erced or forced the affected employee into resigning (i.e. openly saying that “if you don’t resign right now, we are going to fire you,” is not a good idea).


ask the “biggest, baddest” employee at your organization if they would be kind enough to be on-call.

Michael Scott, MPAisaDenver-based

organizationaldevelopmentstrate-

gistwithextensiveexperienceinthe

healthcarefield.Hehasalonghistory

asaspeakerandwriterforANFP.

[email protected]

A common question among employees that have been terminated is what will HR say when a new potential em-ployer contacts them. As a rule, your organization should only give out three pieces of information: Name, Position, and Dates of Employment. Period! And if asked whether the former employee is eligible for rehire, your response should be “It’s against the general policy of our organiza-tion to answer that question.”

AddressFutureEmploymentConcerns

UpdateRemainingEmployees

11

12

When asked “What happened to Otis?” your response should be something on the order of “He is no longer em-ployed with us. That’s all I can share with you.”

Keep these dozen tips in mind when terminating an em-ployee. Severing ties is rarely easy, so make sure you follow a standard protocol. Your HR department can supply ad-ditional information, and can provide policies and proce-dures specific to your facility. E

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1. Animortantphilosophytokeepinmindwhenterminatinganemployeeis:

A. Thatanemployeeismorelikelytosueifyouofferawritten reasonwhytheyarebeingdismissed

B.Employmentrelationshipsshouldbeendedinashumanistic ofawayaspossible,irrespectiveofwhythepersonisbeing terminated

C.Focusexclusivelyontheunemploymentramificationsofthe separation

2. Theterm“At-Will”employmentmeans: A. Anemployeehasanaffirmative“righttowork”inan

environmentwheretheemployerismandatedtoprovide faircompensationandworkingconditions.

B. Thateitherparty(employeeoremployer)hastherightto endtheemploymentrelationshipatanytimeandforany reasonwithorwithoutnotice

C. BothAandB

3. Asapartoftheprogressivedisciplinaryprocess,anothertermfor“suspension”is:

A. WrittenWarning B. RighttoWork C. Decision-MakingLeave

4. Onereasonablealternativetoanoutrightemployeedismissalwhenperformanceexpectationsareconsistentlynotbeingmetis:

A. Askingtheemployeetoresign B. Placingthemonadministrativeleaveforsixmonthsinthe

hopesthattheywillquit C. Transferringthemtoanewposition

ReadingHow to End an Employment Relationship andsuccessfullycompletingtheseques-

tionsonlinehasbeenapprovedfor1hourofCEforCDM,CFPPs.CEcreditisavailableONLINE

ONLY.Toearn1CEhour,purchasetheonlineCEquizintheANFPMarketplace.Visit

www.ANFPonline.org/market,select“Publication,”thenselect“CEarticle”atleft,then

searchthetitle“How to End an Employment Relationship”andpurchasethearticle.

LEADERSHIP CONNECTIONReview Questions

5. Whichofthefollowingisanimportantlogisticalelementofanyterminationdiscussion:

A. Ensuringthatthefinalpaycheck,includingaccruedbenefits, isgiventotheaffectedemployeeatthetimeofthedismissal

B. Retrievinganyemployerkeysand/oraccesscardsthatthe departingemployeemayhaveintheirpossession

C. BothAandB

6. Themostappropriatesteptotakeifit’santicipatedthatanemployeebeingdismissedmightrespondinavolatilemanneris:

A. Alertsecurityorhavesomeoneavailabletorespondinthe eventthatthingsgetoutofhand

B. RecommendthattheymeetwithanEAPcounselorpriorto thediscussion

C. Havelocallawenforcementfriskthemforweaponspriorto themeeting

7. Themostappropriateresponsewhencurrentstaffinquireaboutanemployeewhowasrecentlyterminatedis:

A. GivemeaminuteandI’llbehappytodiscussthedetailsof whatoccurred

B. Nocomment C. Heisnolongeremployedwithus.That’sallI’mpermittedto

sharewithyou.

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For many, the long-term care facility is the final living situation for the elderly. Provid-ing for comfortable living in the “golden years” should be of the utmost importance. Food plays a very important role in the quality of life. Comfort Foods and Com-fort Care allows the CDM to discuss the current trends in providing comfort foods, how to incorporate these foods into the healthcare menu, and to understand the relationship between comfort foods and comfort care in the elderly population.

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IDEA STARTERS

Presenting beautiful food is as much an art as painting a picture, composing a song, or taking a perfect photo-graph. There’s a reason the food business is referred to as the culinary arts.

Presenting food is also a science. It incorporates elements of design as well as architecture, and principles of engi-neering and physics.

There are no hard and fast rules when it comes to present-ing food, as creativity and personal preference are in-volved. Yet there are some universal principles we can use

to set standards that most everyone would agree make our presentations look more appealing.

P E R C E P T I O N O F VA LU E

We all come from different backgrounds, work in differ-ent types of facilities, and in different parts of the country. Our perception of what is valuable varies from person to person. To someone who is spending a hefty amount on a meal and values clean lines and bright colors, a plate of biscuits and gravy with chicken-fried steak won’t be very appealing. On the other hand, if that person was coming

Food Presentation

by Shawn Bucher, MBA, CEC, CCE, CCP, CDM, CFPP


like it’s just been picked and is neatly washed for your con-sumption. What about meats and seafood? Do you know anyone who has ever sought to buy meat that was dark or seafood that was gray? Not only is the raw food we pick critical, but when it is cooked and presented it’s important that it’s as close to the natural color as possible. This is a perception of value to me as a chef. I know when some-one understands what they are doing in the kitchen when the food comes out to the table and it’s colorful. It means they started cooking it when I ordered it, paid attention so it wouldn’t be overcooked, and served it when it was ready. Garnishes like chopped herbs or small diced vegetables are an important part of providing a contrast in colors and they offer a burst of color that might not otherwise be there.

in from a long day of hard labor, they may prefer that big plate of comfort food. Food presentation has a lot to do with knowing your clientele and serving them accordingly.

Let’s look at some of the things we can do that generally increase the perception of value to all of our guests.

Color

Bright colors show off food in a way that attracts us to it. Think about vegetables. When was the last time you were excited to eat withered, olive green-colored vegetables? Compare that image to a brightly colored carrot that looks Continued on page 24

Food Presentation T I P S FOR

MA KI NG

ME A LS LOOK

THE I R BEST

The same goes for setting a table or setting up a steam table. Colors can not only tell you how long the food has been setting out deteriorating in a hot well, they can also tell you how much time, thought, and effort went into displaying the offerings properly.

Numbers

When it comes to how many of something to present, there is a long and a short answer. The short answer is odd numbers. Odd numbers look more appealing to our eyes. That’s why you’ll see items plated in quantities like one, three, or five. The longer answer is, when plating a single serving make sure it’s just that – a single serving.


Many times we overload plates with certain items and un-derutilize other components. It’s important to have every-thing in harmony, which makes your dishes more cohesive from both a nutrition and presentation standpoint.

Textures

Presenting different textured items is another way we cre-ate a perception of value for our customers. The French dessert Crème Brulee is a good example of contrasting textures in one dish. The rich custard is silky smooth, the sugar layer is burned—bruleed—so it caramelizes and hardens, offering crunch.

Height

Building a dish or stacking is another way you can high-light different components of a dish and increase a cus-tomer’s perception of value.

Placement

A mistake that many cooks make when plating dishes is simply putting items on the plate without having a plan. Here are a few guidelines for utilizing the concepts we just addressed and placing each component on the plate. Use multiple colors. Create a focal point (usually the most expensive or interesting item on the plate). Keep the plate rim clean.

BA S I C S O F FO O D P R E S E N TATI O N

We outlined some principles to use when presenting food to increase a customer’s perception of value. Now let’s incorporate those principles and put them into practice

by discussing the basics of food presentation for various dishes.

Passed Appetizers

One of the challenges with passed appetizers is they are not sitting in a heating vessel, so they get cold quickly. To help alleviate this, a best practice with passed appetizers is to keep them mostly as cold or room temperature options. Another challenge is they have a tendency to slide around on the tray or platter. To avoid this, place something un-derneath them – like a paper doily or napkin.

Tossed Salads

Tossed salads on a buffet should be served with the dress-ing on the side to avoid a soggy mess. Plated tossed salads should be dressed just prior to leaving the kitchen, or have the dressing available on the tables in a banquet setting. On a buffet, when tossed salads include many ingredients, be sure to layer those ingredients within the salad so they can be more equally dispersed among the guests.


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Hot and Cold Buffet Dishes

Provide variety and keep in mind the principles described above—good color, neat placement, and overall appeal. On a hot buffet, be aware that if meats or vegetables are cut too thin, they will overcook if left in a chafing dish or hot well.

Cold Desserts

Although you want to keep them cold, it’s also important to recognize that the flavor of food is best around room temperature. So instead of serving cold desserts straight out of the fridge, allow them to “temper” by sitting out at room temperature for about 30 minutes before service. This keeps them out of the temperature danger zone, while allowing the flavors to show through. Every item is different, so understand the melting point of certain components such as whipped cream and chocolate, and at what point condensation starts to show on them.

P R E S E N TI N G B E V E R AG E S

Here are a few ways we can take advantage of current trends and give our customers an increased sense of value for the beverages we provide.

• Use unique, customized, or novel cups or glasses when serving beverages.

• Garnish your beverages.

• Add fresh herbs or spices.

C E N T E R P I E C E S A N D D É CO R

A beautifully set table can make as much of an impact on the first impres-sion of a meal as the food itself. You can almost im-mediately tell the quality of the experience you are about to have when you look at the table.

Here are some questions you should ask yourself when preparing a menu and planning décor for your special event:

• Will the meal be served inside or outside?

• Is electricity available?

• Is water or a sink available?

• Is the event casual or upscale?

• Is it a buffet or a plated meal?

• Are you serving on china with stainless flatware? Or us-ing paper and plastic?

• Is there a motif or theme?

• What quality of food do attendees expect? High end, organic, or cheap and easy?

S U M M A RY

Proper presentation begins with the end in mind. Keep consistent standards and stress your expectations with others. Know your guests and what they expect. Then deliver not only what they want, but maybe even some-thing they aren’t anticipating—an even higher standard of quality. E

Shawn Bucher, MBA, CEC, CCE, CCP,

CDM, CFPP isafoodserviceconsul-

tantforDM&A.Hehasaloveforcu-

linaryeducationandisaformerchef

instructorandauthorofTheFirst

Timer’sseriesofcookbooks.This

articleisadaptedfromANFP’snew

onlinecoursewhichheauthored,

FoodPresentation:TipsforMaking

MealsLookTheirBest.

[email protected]


MANAGEMENT TACT ICS

DifficultPeopleLet’s face it— certain people just like to make your life difficult. Maybe it’s a patient who seems to get pleasure from making you miserable. Or a team member who refuses to perform at an acceptable level. Or perhaps it’s a colleague that drives you nuts. Any of these can be a huge challenge and cause you a great deal of difficulty and stress. But don’t despair, there are 10 specific steps you can take to deal more effectively with these kinds of people.

T H E M O S T P OW E R F U L S T R E S S CO N T R O L S YS T E M O F A L L T I M E

But first let me share with you what I consider the most powerful stress control system of all time. It’s just three steps, but if you can master them, your ability to deal with all types of stress and conflict—not just difficult people— will be significantly enhanced. Here they are:

Fail-Safe Strategies for Dealing With

by Wolf J. Rinke, PhD, RDN, CSP


2. Remove yourself from the unacceptable.

Find something or someone unacceptable? Get out of the way. Sitting with someone who is whining and griping? Get up and sit somewhere else. Working for a toxic boss? Start shopping for a new one. About to be sucked into another conversation with an employee who is always complain-ing about his team members? Tell him that you are busy and that you prefer that he talk to the other party directly instead of coming to you. Can’t remove yourself? Minimize the time you are exposed to unacceptable people. What-ever you do, just do it without fretting or whining.

3. Accept the unchangeable.

There are lots of things beyond your control. Your parents. No matter how much you would like them to be different, they won’t be. So love them the way they are, not the way they ought to be. (By the way, that is a great prescription

for getting along with all people.) Bad weather? Get a grip and deal with it. Learn to associate any type of bad weath-er with prior positive events in your life. For example when it is rainy, misty or foggy, I’ve taught myself to think back to my days in Germany. When it is freezing cold, I think of cuddling in front of a roaring fireplace with Superwoman, that’s my wife of 45+ years.

Getting older? Accept it. You are beautiful just the way you are. A wise person once remarked, “God doesn’t make junk.” In fact, evaluating both my physical and emotional health, I have never felt better in my life than I do right now. (I’m 70—thanks for asking.) One reason is that I have never been as content and at peace as I am right now. So don’t sweat your chronological age—something that you can’t change. Instead, take care of your body … that’s something you can have a positive impact on right now.

Difficult people? Accept that some people like to be miser-able. Accept them just the way they are, and minimize the

1. Change the changeable.

Don’t like something? Change it! Don’t fret, complain, or whine…just do it! Remember, you don’t have to do anything you don’t want to do. And no matter how badly other people behave, you always are able to control your response to their behavior. Notice I said you can control your response, but you cannot control them or their be-havior, so quit wasting time trying to do the impossible.

Continued on page 28

Fail-Safe Strategies for Dealing With

There are lots of things beyond your control. Accept the things you cannot change, alter the things you can, and be smart enough to know the difference.


you will only get into a power struggle, cause defensive-ness, invite criticism, or otherwise make things worse. It also makes you a more difficult person to deal with. On the other hand, you can always control your response to the other person. So don’t let negative people live in your head rent free.

2. Manage your perceptions.

Remember that most relationship difficulties are due to a dynamic between two people rather than one person being “bad.” In other words, it takes two to tango. This is one thing that has been driven home to me time and time again as a result of my coaching and consulting experienc-es. I listen to one person and they tell me in excruciating detail how badly someone else has behaved. In fact, be-cause of their vivid descriptions I’m often tempted to take their word for it. Until … wait for it … I talk to the other person, and then I find out that their reality is diametri-cally opposite of the other party, and by the way equally as convincing. In other words there is no reality, there are only perceptions, and we all create our own.

The fastest way to begin to no longer perceive that person as “difficult” is to look for what they are doing right. And then let her know about that. In other words look for the positive aspects in others, especially when dealing with the important people in your life and focus on them. The neat part of this is that over the long run we all tend to find what we are looking for. (Read that again!) And before you know it the other person will feel more appreciated, and you will begin to develop a more positive relationship.

3. Minimize the time you spend with difficult people.

I’ve mentioned this before so it must be a biggie, especially for people in leadership positions. Managers, supervisors, and team leaders tend to spend a disproportionate amount of time with trouble makers. What they don’t get is that their time is a reward. This means that they will get more trouble. Remember: Whatever you reward is what you will get more of. Instead, if you want peak performance then you should spend the greatest share of your time with the “water walkers”—the people that make you look good.

What about the other difficult people in your life? Know when it’s time to distance yourself, and do so. If no matter what you do the other person still antagonizes you, mini-mizing your exposure may be the key. If they’re continually


time you spend with them. If they report to you make sure that you do not place them in patient sensitive positions, and do your best to get them out of your team or organiza-tion as soon as possible.

T E N FA I L- SA F E S T R AT E G I E S FO R D E A L I N G W IT H D I F F I C U LT P E O P L E

After you have mastered these three biggies, let’s take a look at what other strategies you can use to make your life less aggravating:

1. Change your response to the other person.

As I said above, you are the only one you can change. (And most of us have lots of difficulty achieving that!) In dealing with difficult people, don’t try to change the other person;

Don’t blame yourself or the other person for negative interactions. Being polite goes a long way toward getting along and appropriately dealing with difficult people.


abusive, it’s best to cut ties and let them know why. Explain what needs to happen if there ever is to be a relationship, and let them go. If the difficult person is your boss, it may be time for you to find another job. We spend far too great a portion of our life at work to be miserable. Life is simply too short to work for a toxic boss or organization.

4. Avoid discussing divisive issues.

Issues such as religion, politics, or other topics that push certain people’s “buttons” are best avoided. If the other person tries to engage you in a discussion that has the potential to become an argument, change the subject or remove yourself.

5. Don’t beat yourself up.

Avoid blaming yourself or the other person for negative in-teractions. It may just be a case of two personalities being like oil and water. Remember that you don’t have to like everyone; just being polite goes a long way toward getting along and appropriately dealing with difficult people.

6. Respond with a sense of humor.

Much can be solved by just lightening up. Somehow a sense of humor can often lower the intensity of a difficult situation and allow both of you to laugh instead of continu-ing to escalate the situation.

7. See it through the other person’s eyes.

As cliché as this may sound, we tend to forget that we be-come blind-sided when we are angry or stressed. Instead, put yourself in the other person’s position and consider how you may have hurt their feelings. This understanding will give you a new perspective, may help you to become more rational, and help you develop compassion for the other person.

8. Hang out with positive people.

Negative people drain your battery. Positive people charge your battery. So minimize the time you are together with “stinking thinking” people and cultivate other more posi-tive relationships in your life to offset the negativity of dealing with difficult people.

9. Don’t fight fire with fire.

When you interact with someone who is going into an at-tack mode or is becoming excessively defensive, recognize that it is useless to argue with them. Realize that they may

be behaving this way because they are feeling very inse-cure. Don’t continue to push or attempt to convince them because they will only get more difficult. Let it go and come back at another time.

10. Make the other person right.

I’ve left the best for last. Because the most effective way you can deal with difficult people is to make them right by expressing the most powerful conflict resolution phrase of all time: “You are right about that.” (Try it in any situation that appears to be spinning out of control. What you’ll find will amaze you. It literally makes any type of conflict evaporate. It’s so powerful that my wife and I no longer even use the five words, we just hold up our hand with all five fingers extended.) Or express agreement in any other way you wish. For example you might say, “I see why you feel that way;” or “I can understand why you are upset;” or “That’s an interesting perspective.” The words are not important as long as you express agreement. If you find yourself arguing for the sake of being right, ask yourself: “Does it matter if I am right?” If yes, then ask “Why do I need to be right? What will I gain?” In virtually all situa-tions you will find that the only reason you feel a need to be right is to satisfy your ego.

If that still does not let the “hot air out of the balloon” find something, no matter how small, to agree on. And if noth-ing else works you can at least agree to disagree, and get on with your life. E

Dr. Wolf J. Rinke, RDN, CSP isa

speaker,managementconsultant,

executivecoachandeditorofthe

freee-newsletterReadandGrow

Rich.Hehasauthoredmanybooks

includingDon’tOiltheSqueaky

Wheeland19OtherContrarian

WaystoImproveYourLeader-

shipEffectiveness,fromwhichthis

articlewasexcerpted,availableat

www.WolfRinke.com.Hiscompany

alsoproducespre-approvedCE

self-studycoursesforCDMs.Visit

www.CPEcredits.com.

[email protected]

©2015WolfJ.Rinke


Bite into a Healthy Lifestyle......withInformedFoodChoicesduringNationalNutritionMonthandBeyond

AN EATING PATTERN that meets people’s nutri-ent needs within calorie limits is vital to maintaining good health and quality of life. That’s why the Acad-emy of Nutrition and Dietetics encourages everyone to “Bite into a Healthy Lifestyle” with informed food choices during National Nutrition Month® 2015 and throughout the year.

“A healthy lifestyle is about so much more than just choosing to eat more fruits and vegetables. While that is important, it’s also essential to make informed food choices based on your individual health and nutrient needs,” says Academy Spokesperson Marjorie Nolan Cohn, RDN. “Knowing which nutrients your body needs, the foods that contain them, and how much fits into your healthy eating plan are all part of making smart choices.”

Each March, the Academy encourages Americans to return to the basics of healthy eating through Na-tional Nutrition Month®. This year’s theme encourages consumers to adopt a healthy lifestyle that is focused on consuming fewer calories, making informed food choices and getting daily exercise in order to achieve and maintain a healthy weight, reduce the risk of chronic disease, and promote overall health.

L E A R N YO U R N E E D S

Age, gender, body type, family history, existing health conditions and daily routines all play a factor in deter-mining which foods we should eat more of and which we should avoid when trying to optimize our health.

“A consultation with a registered dietitian nutritionist is the best tool for learning what your body needs to achieve peak health and prevent disease,” Cohn says. “An RDN will review your health history, and then work with your preferences and routine to put to-gether a comprehensive and achievable lifestyle-based eating plan.”

F I N D YO U R FO O D S

Understanding what is in food is essential to making informed food choices while building an eating plan that meets your tastes.

“Knowing which foods contain the nutrients you need is the next step in biting into a healthy lifestyle,” Cohn says. “For instance, most people know that oranges are a good source of vitamin C, but so are tomatoes and potatoes. Dairy foods like milk are a good source of calcium, but so is broccoli. Fruits and vegetables provide fiber, but so do whole grains and beans.”

K N OW T H E FAC T S

When food selections go beyond whole foods and into packaged foods, understanding what fits and what doesn’t may not be as clear.

“Front-of-package nutrition claims, ingredient lists and Nutrition Facts Panels can make any food choice dizzy-ing, but with a few tips from an RDN, that task will be less daunting,” Cohn says.

“The higher an ingredient is on the list, the more of that ingredient is included compared to the others. This is a good way to determine if a particular food product is made with whole grains or has a lot of added sugar,” Cohn says.

NATIONAL NUTR IT ION MONTH ®


National Nutrition Month®

Celebrate

inYourOrganization

“Often when an ingredient like salt or fat is reduced, more of another ingredient is added to help keep taste consistent,” Cohn says. “So, no matter what the claim is on the front of the package, it’s important to always read the Nutrition Facts Panel to determine how many calories and how much fat, sugar, and salt are in the package.”

As part of this public education campaign, the Acad-emy’s National Nutrition Month website includes a variety of helpful tips, games, promotional tools and nutrition education resources, all designed to spread the message of good nutrition based on the “Bite into a Healthy Lifestyle” theme. E

Fun and Games That Carry Nutrition Messages

Nutrition information doesn’t have

to be boring. Make messaging fun

and memorable with the interactive

games, quizzes, and videos on The

Academy’s website. Look for Word

Searches, Nutrition Sudoku, Rate

Your Plate, and more. Printable ac-

tivity sheets are also available.

WANT TO SHINE THE LIGHT on sound nutrition in your organization? Turn to the National Nutrition Month® website for materials designed to spread the word. Your clients – young or older – may enjoy the puzzles and activ-ity sheets available from the Academy of Nutrition and Dietetics.

Searching for ideas for a March in-service program to pres-ent to your food and nutrition staff? Visit the Academy’s website for resources you can customize to meet your specific needs.

Use the Bite Into a Healthy Lifestyle ® logo on nutrition education flyers, school or hospital menus, and in Power-Point presentations during National Nutrition Month.® Call on your organization’s RDN to brainstorm staff training ideas and for help with nutrition-focused activities for your clients.

B AC KG R O U N D

The annual awareness celebration was initiated by the American Dietetic Association (now the Academy) in March 1973 as a weeklong event. “National Nutrition Week” be-came a month-long observance in 1980 as public interest in nutrition grew. E

FortheBiteIntoaHealthyLifestyle®logo

andforinspiration,visit

www.nationalnutritionmonth.org


Greg Mueller, CEC, CCA, CDM, CFPP and George Castaneda, CEC placed second overall in the 2015 International Catering Cup, Jan. 23-24, in Lyon, France. This is the first time a chef team from the U.S. competed in the catering cup.

The U.S. team competed against 11 other countries in the fourth edition of the biennial catering competition and received a silver medal and £4,000. France placed first and Switzerland received third place. The competition was organized by the Confederation Nationalede Charcutiers Traitereurs (CNCT) and took place during Sirha, a world hospitality and foodservice summit held Jan. 24-28.

At the competition, teams from around the world had 20 hours to prepare a catering buffet that required pate en croute made with 100 percent duck and exotic fruit chutney, a cold fish dish of stuffed trout, a hot dish that featured pork three ways and dessert made with dark chocolate, pineapple, coconut, and lime. The teams were judged on such areas as technical expertise, stress man-agement, teamwork, and buffet presentation.

“Our team really gelled from day one and that definitely helped when we had to deal with the struggles of working in a competition kitchen,” said Mueller. “The competition was fun. To have to go back to the basics and have specific items to create and prepare in a way that would stand out to the judges was a challenging and humbling experience.”

“The U.S. team had a well-defined work plan and true dex-terity in their movements,” said Joël Mauvigney, president and founder, International Catering Cup, and president, CNCT. “Their accuracy was properly mastered, particularly in the manufacture process as their plates were precise

AN FP M E M B E R PART O F TH E T WO - MAN U . S . TE AM

2015 International Catering Cup

U.S. Chef Team Places Second in

The U.S. team prepared a first course of pate en croute of duck, a chaud-froid cod- and scallop-stuffed whole trout served with pickled beets, citrus fennel salad and remoulade. The hot meal was braised pork cheeks with brunoised vegetables, roasted vegetable-ash pork tenderloin wrapped in country-style sausage and beggar’s purse of pork-trotter confit. The dessert was white chocolate and lime-coconut cremeaux with pineapple jam and dark-chocolate mousse.

ANFP PEOPLE


ANFP member Greg Mueller, CEC, CCA, CDM, CFPP

and hot dish of pork was exceptional. The mindset of the team was in accordance with the competition’s spirit, humble and professional.”

A B O U T T H E U . S . T E A M

Mueller, of Aiken, S.C., is senior manager of retail busi-ness for Sodexo North America. He has received numer-ous honors during his career, including 22 medals in various culinary competitions. In 2009, he was a finalist for the ACF Southeast Region Chef of the Year Award, and in 2012 he received the ACF Southeast Region Chef Profes-sionalism Award. Mueller is a member of ANFP.

Castaneda, of Nashville, Tenn., is executive chef for So-dexo Corporate Services’ Healthways World Headquarters, Franklin, Tenn. He graduated from the Chef’s Apprentice-ship Program in San Salvador, El Salvador, and studied at The Culinary Institute of America, Hyde Park, N.Y. Castane-da has garnered several medals in culinary competitions. E

ThamanhasservedastheDirectorofFoodandNutritionfor

EskenaziHealth(formerlyWishardHealthServices)inIndianap-

olissince2004.HehasbeenaCDMsince1998.He’sbeenan

activememberandleaderforANFP’sIndianaChapter,serving

aspresident,spokesperson,webmaster,educationchair,and

otherpositions.

Thaman’sawardapplicationoutlinedhisfacility’sexciting

journeyfromWishardHospital—whichhadservedIndianapolis

andMarionCountyfor160years—tothenewEskenaziHealth.

Theleadershipofthehospitalworkedtogetherwithleaders

fromtheDepartmentofFoodandNutritionandexpanded

thefoodserviceprogramthatwouldbethefocalpointofthe

newfacility.Thefoodserviceinnovationsareinterestingand

plentiful,andincludeaSkyFarmtopromotehealthyeatingand

urbangardening.TheproducegrownintheSkyFarmisusedin

patientandretailmenus.We’lltakeacloserlookatthefacility’s

manyfoodserviceinnovationsinEdgemagazinenextmonth.

InacongratulatorylettertoThaman,ANFP’sLeadershipDe-

velopmentCommitteesaid,“Yournominationdemonstrated

awealthofmeaningfulaccomplishmentsyouhavealready

achieved,alongwithcompellingevidencetosupportyourpo-

tentialforsuccessinleadershiprolesandyourstrongcommit-

menttothenutritionandfoodserviceprofession.”

Thamansays,“WelovewhatwedohereatEzkenaziandare

veryproudofthisnewfacility.Tobeapartofitwastrulya

onceinacareeropportunity.”

Inhonorofhisaward,Thamanreceivesfreeregistrationto

thetwo-daymeetingandarecognitionplaque.Eachofthe

threeSpringRegionalMeetingswillrecognizeanInnovation

Awardwinner. E

ThomasThaman,CDM,CFPPwasselectedtoreceiveANFP’sinauguralInnovationAward.

HewillbehonoredduringANFP’sNorthCentralRegionalMeetinginRosemont,Ill.,ata

leadershiprecognitionluncheononMarch13.

ANFPNamesFirstInnovation Award WinnerCongratulations to Thomas Thaman, CDM, CFPP, AHCFA: ANFP Innovation Award Recipient

ANFP Awards Logo Study—�nal

®

Brand Colors

PMS 646

PMS 646COOL GRAY 6 ANFP REDANFP RED

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A W A R D S

InformationprovidedbytheAmericanCulinary

Federation.Visit www.acfchefs.org


MESSAGE FROM THE CHAIR

Onapersonallevel,Ineededtopaintmylivingroom

andtoldmykidsIwasgoingtouseabrightnewbold

colorandlivenupthisoldhouse.Iboughtthepaint

anddidthework.Thenextweekendmykidscame

overandsaid,“Mom,Ithoughtyouweregoingto

paint?”Ireplied“Idid—thisisashadedarkerthanthe

oldcolor.”AsmuchasIwantedsomethingdifferent,

Icouldn’tbringmyselftoshifttoaboldnewcolor.I

optedforthecomfortableandfamiliarpast.

Manyofuscansaythesameabouthowwerespond

tochangeswithinourassociation.Welikedgetting

aprintedANFPmembershipcard,buttechnology

nowmakesitpossibletoprovidereal-timeinforma-

tiononourcertificationstatustosurveyors,whichis

arealadvantage.Weevenlikedourformername—

DietaryManagersAssociation—butrealizeditwas

nolongerthebestdescriptorforourchangingand

dynamicprofession.Ournewnamemoreclearly

defineswhoweareastrainedprofessionals.

Asmuchaswelikekeepingthingsthesame,we

knowthatwemustlooktothefuturetosurvive.We

needtobeflexible,innovative,adventurous,and

courageoustoembracenewtechnologyandchang-

ingenvironments.Wecan’trelyoncommunication

bywritten“snailmail”anymore.Weneedtoknow

howtoTweet,Skype,instantmessage,FaceTime,

andSnapchat,andweneedtochoosethemedium

thatconveysourmessageinthebestandmostsuc-

cinctway.

Asanassociationwehavemadesomechangesby

goinggreen,self-reportingourcontinuingeduca-

tion,communicatingthroughANFPConnect,and

makingimprovementstoourwebsite.Inthecoming

year,ANFPwillseeevenmoregrowthandchange.

Lookforfurtherupdatesandenhancementsto

thewebsite.We’rechangingthenameofANFP’s

nationalmeetingtoACE—AnnualConference&

Expo—andalongwiththenewnamecomesrejuve-

natedsessionsandnetworking.Wewilllookatlogo

identificationandaligningtheboardsandfounda-

tionunderoneuniformumbrella.And,ofcourse,

wewillseechangesforthe“SafeFoodforSeniors”

billaswedevelopnewcongressionalsupportinthe

HouseandtheSenate.

Asanassociationwewillcontinuetoseekoppor-

tunitiesforpartnershipswiththeAssociationfor

HealthcareFoodservice(AHF),theSchoolNutrition

Association(SNA),theAcademyofNutritionand

Dietetics(AND),andtheAmericanCulinaryFedera-

tion(ACF).

AsANFPexperiencesgrowthandchange,wewill

alwaysrememberthatweareheretoserveour

members.Ourdutieswillbetokeepyouinformed,

provideeducation,promotenetworking,andrepre-

sentyouascornerstonesinthecollaborativedietet-

icsprofession.

Togetherwecanadapttochangingtimes,growth,

andtechnology.IknowIcanadapt—Irecentlypaint-

edmykitchenabrightneongreenapplecolor. E

Ashumansweknowthatchangeispartoflife.Somechangesareeasyandothersareveryhard.Atmy

facilitywechangedfromanon-selectpatientmenutoroomservice.Thischangetooktimeandpa-

tience.Itwasadifficulttransitionforsomestaff,butonewedonotregret.

Kathryn Massey, CDM, CFPPofSiouxCity,IowaisaCertifiedDietaryManager

atFloydValleyHospital.Shehasworkedinfoodservicefornearly30years.kmassey@anfponline.org

by Kathryn Massey, CDM, CFPP

RespondingtoChange

Togetherwecanadaptto

changingtimes,growth,and

technology.


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Immediate Past Chair Paula Bradley, CDM, CFPP Protection, KS

Chair Kathryn Massey, BA, CDM, CFPP Sioux City, IA

Terri Edens, CDM, CFPP, LNHA Secor, IL

Richard Hoelzel, CDM, CFPP, FMP Cabot, AR

Larry J. Jackson, CDM, CFPP Americus, GA

Richard “Nick” Nickless, CDM, CFPPHanahan, SC

Sharon Vermeer, CDM, CFPP Maurice, IA

Sherri Williams, CDM, CFPP Fayetteville, AR

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CDMCareer Netw rk.Career Netw rk.

Areyouseekingnew

employment?Ordoyou

justwanttobeefupyour

resume?TurntotheCDMCareerNetworktolearn

aboutjobopportunitiesandresourcestohelpwith

resumewriting,interviewing,andmore.

Joblistingsarepostedbyspecialty,location,and

employer.Youcanapplytojobpostingsdirectly

online.Ifyou’reseekinganewposition,postyour

resumetohelpprospectiveemployersfindyou

(confidentially,ifyouprefer).

Dozensofarticlesdesignedtohelpyoubefore,

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freetoANFPmembers.

NewCareerOpportunitiesfor You

Enjoy

unlimited access to the CDM Career

Network at no cost! Visit www.

healthecareers.com


ANFP REGIONAL MEETINGS provide

continuingeducationandnetworking

ataffordableandconvenientlocations

acrossthecountry.SpringRegional

MeetingprogramsaddressMotivation,

Surveys,Leadership,FoodSafety,Con-

trollingFoodCosts,NewPressureUlcer

Guidelines,MarketingYourself,andmuch

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BRING VALUE TO THE TABLE isthe

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NEED CONTINUING EDUCATION HOURS andnotsureaboutyourop-

tions?LooktoANFP’snewProducts&

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Earn 13 CE HoursatSpringRegionalMeetings

ANFP’s Annual Conference & Expo isAugust2-5inOrlando

2015-16ANFPProducts & Services Catalog isHere

ANFP NEWSL INE

Visitwww.ANFPonline.orgtolearnaboutthesespring2015

ANFPRegionalMeetings:

CHOOSE FROM THREE MEETING LOCATIONS!

ANFP SPriNg regioNAl MeetiNgS Are coMiNg SooN! ANFP Regional Meetings provide top-notch education at affordable and convenient locations across the nation. Discover new ways to tackle foodservice challenges, strengthen your leadership skills, and nurture your credential.

chooSe the locAtioN thAt workS beSt For you.

Online Registration Now Open | www.ANFPonline.org/Events

North ceNtrAl regioNAl MeetiNg

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• The First and Last Motivational Guide for Human Beings in the Workplace!• 2015 Surveys: Are You Prepared?• Creative Food Presentations• Be a Leaner, Stronger, Hungrier Leader • Food Safety: Current Hot Trends• The 8 Steps to Controlling Food Costs• New Pressure Ulcer Guidelines for Nutrition• The Foodservice Department as a Revenue Center• How to Market and Promote Yourself• EXPO

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March 12-13Rosemont(Chicago),ILEmbassySuitesO’Hare

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Session topics include: Foodservice

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ABCsofSuccessfulSurveys;Nutrition

&HydrationApproaches;Valueofthe

CDMRole;QualityIndicatorSurvey

Success;Deficiency-FreeJointCom-

missionSurveys;CurrentMenuTrends;

WorkplaceCommunicationStrategies;

SanitationSurveys&Training;Team

Building—andmore.

forCDMswhowanttolearnaboutthe

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availablefromANFP.Whetheryou

preferonlinecourses,webinars,PDF

downloads,ortraditionalprintedmateri-

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TheExpoisamust-seeeventwhere

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Registeratwww.ANFPonline.org

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Findoutmoreatwww.ANFPonline.org


NATIONAL HUNGER WEEK isApril

6-10,2015.Duringtheawarenessweek

membersofANFPwillworktofeedthe

hungryintheircommunities.PastHun-

gerWeekeffortsbymembersinclude

collectingfood,volunteeringtimeat

localshelters,andraisingmoneyforfood

pantries.

It’sastartlingstatistic:14.3percent(17.5

million)U.S.householdswerefoodinse-

cureatsometimeduring2013,according

totheU.S.DepartmentofAgriculture.

NationalHungerWeekwascreatedby

DMA(nowANFP)toraiseawarenessand

helpthehungryandpovertystrickenin

America.

WANT TO CONNECT withfellow

members?ANFPConnectisouronline

communitywhereyoucanquicklyand

easilycommunicatewithcolleagues

inthefoodserviceindustry.Share

industryexperiencesandexpertise,

participateindiscussionforums,and

geteventinformation—allinonecon-

venientplace.

February2015ANFPConnectposts

focusedonnourishmentcarts,pureed

foods,employeemeals,refrigerators,

dishmachines,andsomuchmore.It’s

National Hunger WeekisApril6-10

ANFPConnectLinksMembersforNetworking,Problem-Solving

®

®Connect.Your place. Your voice.

allaboutmemberssupportingother

members!

Sign up for ANFPConnect at

www.ANFPonline.org

Pleasejoininthefightagainsthunger

thisApril.Ifyouwouldlikesuggestions

onhowtoparticipate,ANFPcanprovide

ideas.Orcontactyourstatechapterand

seeifagroupefforttofeedthehungryis

underway.

Visit www.ANFPonline.org

THE CDM CREDENTIALING EXAMis

nowofferedyearroundatmorethan190

approvedcomputertestingcenters.This

meanscandidatescanscheduletheir

examonthedateandatthetestingloca-

tionoftheirchoosingaftertheymeet

CBDMrequirementsandreceiveconfir-

mationfromANFPthattheirapplication

hasbeenapproved.Nomorewaitingfor

thespringorfalltestdates!

The 2014 CDM Credentialing Exam

Candidate Handbook isavailableonline.

Itcontainsexamdetails,includingthe

eligibilityrequirementsandapplication.

Downloadthe2014examhandbookat

www.ANFPonline.org

CDM Credentialing ExamisOfferedYear-Round

PROCESS / ELIGIBILITY / EXAM APPLICATION / SCORING & RESULTSGET STARTED.

Demonstrate your commitment

to excellence!

CDM Credentialing Exam CANDIDATE HANDBOOK & APPLICATIONYEAR-ROUND COMPUTER-BASED TESTING

Take the Certified Dietary Manager Credentialing Exam

and apply for CDM certification.


by Kim Ellison

ANFP CHAPTER NEWS

Menu ANFP Chapter Volunteer Roles

Welcome CommitteeGreetattendeesatameeting,

makecongratulatoryphonecalls

tonewmembers,orsendbirthday

emails.Bringthesunshine!

Event AssistantRecruitaspeaker,bookameeting

location,ororganizeafunouting

forANFPmembers.Changethe

chaptereducationalexperiencefor

thebetter!

Communications ChairLikeFacebook?Postupdatesfor

yourchapteronsocialmedia,send

emailannouncements,createa

newsletter,orkeepinformationon

thechapterwebsitecurrent.

Executive BoardGivebacktotheindustryasthe

chapterpresident,president-

elect,secretary,ortreasurer!The

leadershipexperienceyou’llgain

willbenefityouonthejob,aswell.

Volunteersoftenreceivefreeor

discountedCE.

Legislative SpokespersonWanttomakearealdifference?

InfluencemembersofCongress

andhelpsecuretheCDMcreden-

tialinregulations.

Roles vary by state. Contact your local ANFP chapter about volunteer opportunities. www.ANFPonline.org/Chapters

Interested in a volunteer role in your chapter? Choose from the following options.

ARE YOU CONSIDERING gettingmoreinvolvedinyour

stateANFPchapterbutyou’reunsurewhattoexpect?Atleft

isthemenuofvolunteerleadershipopportunitiesavailablein

manychapters.Chooseapositionthatsatisfiesyourhunger

tobecomemoreactiveinyourstateordistrictorganization.

Forinformationonyourstate’sspecificmenuofvolunteer

options,contactyourpresident.Visitwww.ANFPonline.org/

Chapters.Heorshecanoutlinethecommitment,thetermof

office,andspecificsonthecommitteeorposition.

Capitalizeonyourpersonalstrengthsbyvolunteeringfora

rolesuitedtoyourskills.Ormoveoutsideyourcomfortzone

andconsiderapositionthatwouldhelpyougainnewknowl-

edgeandincreaseyourskillset.Eitherway,getinvolved!

Kansas ANFP is a strong chapterwithrobustmember

programs.Theyaregenerousandforward-thinking

withtheiroutreach,andareactiveontheadvocacy

frontatboththestateandfederallevel.

KansasANFP’sMembershipCommitteerecently

developedaletterandsentittoseveralschoolswith

ANFP-approvedprograms—includingtheUniversity

ofNorthDakota,BartonCountyCommunityCollege,

andJohnsonCountyCollege.Thelettertostudents

explainsthevalueofANFPmembershipandtheCDM

credential,andindicatesthestatechapteriswillingto

payfortheirstudentmembershipinANFP.

Choose a Chapter PositionThatAppealstoYou

Kudos to Kansas!

®

Oneweekaftersendingouttheletter,KansasANFP

hadalreadygottenfourstudentmemberapplications

back,reportsLisaVotapka,CDM,CFPP,KansasANFP

President.Shesaysthey’llbesendingtheletterto

otherANFPschoolsaswell.

We’velearnedthatIowaANFPandotherstateshave

similarinitiativestoattractstudentstotheassociation

andprofession.Hatsofftoall!


MEET A MEMBERby Laura Vasilion

PeopleAreThisDietaryManager’sBottom Line

Greg Ray, CDM, CFPP

GREG RAY, CDM, CFPP,isthe

DirectorofDiningServicesatBrookdale

SeniorLiving(previouslyEmeritusSenior

Living)inSpartanburg,S.C.Hebeganhis

careerinthecasualdiningbusiness.His

transitionawayfromthatbusinessand

intoseniorlivingfoodservicewasnot

justawisecareerchoice;itwasachoice

thatremindedhimwhyhewentintothe

foodindustryinthefirstplace.

“I’mnotinthefoodbusiness,I’minthe

peoplebusiness.Igotoutofthecasual

diningbusinessbecauseit’sallabout

thebottomlinetothem.Butit’snot.It’s

aboutthepeople.They’remoreimpor-

tantthandollars,”saidRay.

Raybelievesworkingwithseniorstakes

morethanjustculinarytalent.Ittakes

heart.Compassion.Respect.Rayreminds

hisstaffofthatfrequently.“Whenyou’re

workingwithseniors,you’revisitorsin

people’shome.You’retherebecauseof

themsowe’vegottotakecareofthem

likethey’reyourownfamily,”saidRay.

“Anybodycanmakefood.Youcanbethe

greatestchefintheworldandnotcare

anythingaboutthepersonyou’reserv-

ing…andthatpersonwillknowit.Sense

it.Ifyouwanttoworklonghoursfor

notverygoodpay,gointotherestau-

rantbusiness.Ifyou’repassionateabout

people,thenworkingwithseniorsis

whereit’sat.”

Inhiscurrentposition,Rayrarelygets

theopportunitytodohands-oncook-

ing.Headmitshemissesthat.So,inhis

freetime,Rayworksasanoccasional

personalchef.Hedoesn’tadvertise.

Clientsfindhimbywordofmouth.That’s

thewayhelikesit.BecauseRayisn’tyour

typicalcaterer,whoarrivesataclient’s

homewithapre-mademeal.

“Cookingismyfreetimepassion.Ilike

beingapersonalchefbecauseit’smore

personable,especiallythewayIdoit.

Referralsareallbywordofmouth.Idon’t

haveasetmenuthatIworkfrom,either.

Ifaclientishavingadinnerparty,say

10or12people,Iwouldsitdownand

talktothemaboutwhatkindofocca-

sionitis.ThenIwouldtakeallthein-

formationtogetherandsuggestmenus

andfooditemstheywouldlike.After

that,Igogroceryshopping.Then,on

thedayoftheevent,Icometotheir

kitchenandcook.”

Raysaysheoperateshispersonal

chefbusinessthiswaybecauseitis

moresatisfying.Hehasdoneanniver-

sarydinners,wherehecooksforjust

thecouple,andbiggerevents,like

birthdayparties,retirementparties,

andbabyshowers.Occasionally,he

donateshistalentsforcharityevents.

“It’sagoodwayformetogiveback

tothecommunity.Togivebackto

charitiesthatmeansomethingtome,”

hesaid.

Onecharityeventinvolveddonating

histimeandtalentforafriendwhose

daughterhasfrequentandsevere

seizures.Thefamilywantedtogether

atherapydog.Thedogwastrainedto

sensewhenthegirlwasabouttohave

aseizureandthenbackuptoherto

helpbreakherfall.Thedogcostabout

$15,000,whichthefamilydidn’thave.

WithRay’shelp,afundraiserwasor-

ganizedandthemuch-neededmoney

wasraised.

BornandraisedinTexas,Raysayshis

realpassionisbarbeque.Wheneverhe

can,hecompetesinbarbequecompe-

titionsandhelpsbringhisTexasstyle

ofbarbequetoSouthCarolina.“I’mstill

aTexanatheart.It’sallaboutbeefin

Texas,allaboutporkinSouthCarolina.

WhatI’vebeentryingtodoiseducate

thepeopleinSouthCarolinaaboutreal

barbeque,”hesaid,jokingly.

WhenitcomestobeingaCDM,Rayis

quicktosayheisproudofbeingcerti-

fied.And,perhaps,justabigconflicted.

Continued on page 40


Laura Vasilionisa

seniorwriterforNu-

trition & Foodservice

Edgemagazine.

SendMeetaMem-

berideasto:

“IbecameaCDMfouryearsago.It

wasabigdealtome.Iremember

askingsomeonehowitfeltthefirst

timetheyaddedtheircredentialsat

theendoftheirname.Theirresponse

was,‘YoumeanIhavetodothisevery

time?’ItoldherIgotpumpedthe

firstmonthIwasputtingthoseCDM,

CFPPcredentialsaftermyname.It

wassocooltome.Becauseforyears,

IknewwhatIwastalkingabout,but

noteveryoneelsedid.Now,byhaving

thosecredentials,peopleseethatI

knowwhatI’mtalkingabout.Inaway,

that’skindofsadtome.Thatwehave

becomesofocusedondegreesand

credentialsthatwedon’tseewhata

personiscapableofunlesswesee

thecredentialsaftertheirname.Lifeisa

degree,inalotofplacesandsituations.

Iwouldpersonallyratherhavesomeone

workingformewhohaslifeexperience

overapersonwhohasapieceofpaper

thatsaystheyhaveknowledgeina

certainarea.WhatIwanttoknowisthat

theyknowaboutservice,abouttaking

careofpeople.Abouttheirneedsand

theirwants.”

WhichgetsbacktoRay’scommitment

topeople.Unlikeotherchefs,hedoesn’t

mindifaclientwantstotweakamenu

itemtotheirowntaste.Hewouldn’thave

itanyotherway.Forthoseenteringthis

field,headvisesleavingyouregobehind

andrememberingtobeflexible.

“Inthisfield,youneedtoleaveyour

egoatthedoor.Ifsomeonedoesn’t

likeonions,Ileavetheonionsoutof

therecipe.Myegoisnotgoingtobe

hurtifaclienttellsmetheydon’tlike

somethingthewayIpreparedit.I’min

thepeoplebusiness.Ilovemakingmy

clientshappy.Youcannotdothisjob

withoutlovingwhatyou’redoing.” E

I’minthepeoplebusiness.Ilove

makingmyclientshappy.


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The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans—approxi-mately 48 million people—get sick each year from consuming contaminated foods or beverages. Of that group, an estimated 128,000 are hospitalized and approximately 3,000 people die—often from complications of foodborne illness. This new online course is designed to bring you up to date on the pathogens that are most often responsible for food-borne illness and those that present the most risk to the clients you serve. 5 hrs. San CE

More and more foodservice establishments are changing their food purchasing practices to include products sourced locally. This new online course will help you define what “local” means, and what food products are typically sourced locally. In ad-dition, you’ll learn how “buying local” affects your food safety practices, what is allowed by regulatory agencies if you want to buy local foods for your cli-entele, and what precautions are needed to keep the food you serve safe. 5 hrs. San CE

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Initial Keyline Date: 7.14.14

Cr. DirectorArt DirectorCopy Writer

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Documents

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