Webinars
The Nutrition Resource Center (NRC), staffed by registered dietitians and support personnel, is your resource for all things nutrition, food safety, menu planning, regulations, support, and much more.
Each year, the Nutrition Resource Center hosts webinars to address current topics, trends, industry issues, and provide solutions for your business needs. Join the NRC for live webinars with guest speakers from the industry, and even receive continuing education credits.
Continuing Education Credits
Credits have been applied for through the following associations.
Association of Nutrition and Foodservice Professionals (ANFP)
Academy of Nutrition and Dietetics (AND)
American Culinary Federation (ACF)
School Nutrition Association (SNA)
As of October 1, 2022 SNA will not be granting pre-approval for Continuing Education Credits. SNA Members will have the opportunity to submit on their own behalf and claim CEU credit if the content meets SNA and USDA Professional Standards. Gordon Food Service will continue to provide a certificate of completion that members will need to submit to SNA.
Past Webinars
Receive 1 CEU after watching a recorded webinar. Please use the link beneath the title to request a copy of your certificate. Credits are valid for 3 years from the presentation date.
Webinars with CEUs
Overcoming Barriers to Implementing IDDSI
CEUs Available: ANFP, ACF
Presented July 9, 2024
Click here to request a copy of your certificate
Provide an overview of the IDDSI Implementation process
Explain barriers to IDDSI implementation
Refer to support materials to overcome barriers
View Video use password: Mi*A?6
Training Tips for a Successful Transition to IDDSI
CEUs Available: ANFP, AND, ACF
Presented March 1, 2022
Click here to request a copy of your certificate
Provide a general overview of IDDSI and recent updates
Understand the “must haves” in order to successfully implement IDDSI in your operation
Identify useful implementation tools, testing/training materials, and QAPI resources for use in your setting
Learn from the challenges and successes of others to minimize the IDDSI implementation woes
List 5 IDDSI resources available for continued learning
Do More With Less: Considerations for Technology to Increase Efficiencies in Your Operation
CEUs Available: AND, ANFP, ACF, SNA
Click here to request a copy of your certificate.
Presented January 18, 2022
Discuss the spectrum of technology that can be used in non-commercial settings
Illustrate how technology can increase efficiencies and improve productivity in order to reduce costs
Summarize what to consider when deciding to utilize technology in foodservice operations
List 2 places to go for resources to help with technology exploration
Webinars with Education Professional Standard Hours Available
Professional Standards are annual training requirements and hiring standards for professionals in school nutrition programs. The webinars below no longer qualify for CEUs, but do meet the requirement for Education Professional Standard hours.
Bite into a Healthy Lifestyle
CEUs Available: None. Education Professional Standard hours.
Presented March 5, 2015
Hot nutrition topics impacting the foodservice industry today
The importance of staying informed to maintain a competitive advantage
The tools and resources Gordon Food Service has available for customers
COVID-19 Lessons Learned: K12 Foodservice Operators Success Stories
CEUS Available: None. Education Professional Standard hours.
Presented May 18, 2021
List two opportunities to increase revenue to combat decreased participation
Identify possible menu changes for the planning of future interruptions to traditional foodservice operations
Summarize methods for improving K-12 foodservice operations when unexpected changes occur, based on customer panel success stories
Decoding Date Codes
CEUs Available: None. Education Professional Standard hours.
Explain the difference between Open Dating and Closed Dating on food packages
Understand the federal regulations regarding date codes
Describe the food safety tools and resources available through Gordon Food Service
Don't Be Fooled By Common Food Safety Myths
CEUS Available: None. Education Professional Standard hours.
Presented September 17, 2015
Define the top 10 food safety myths
Understand the top 10 dangerous and costly food safety mistakes
Learn how Gordon Food Service can help you with food safety in your operation
Handling Special Diet Requests in Schools
CEUs Available: None. Education Professional Standard hours.
Presented August 6, 2015
Identify what qualifies as a disability vs. other special dietary need
Understand how to respond to diet requests from students/families
Learn what to serve to students who have diabetes, celiac disease, and food allergies
"Healthy Eating": Understanding, Impact and Opportunities
CEUs Available: None. Education Professional Standard hours
Presented May 9, 2019
Click here to request a copy of your certificate.
Understand the definition of "healthy" can change over time and vary from person to person
Learn the current focus and trends around how "healthy" is defined
Explore ways to accommodate consumer demand for "healthy" options on your menu
K-12: Trending Label Claims, Regulation Updates and Kitchen Waste
CEUs Available: None. Education Professional Standard hours
Presented: March 27, 2019
Click here to request a copy of your certificate.
Understand trending attributes students may be requesting
Implement the new regulation updates
Identify ways to reduce kitchen waste
Reducing Food Waste
CEUs Available: None. Education Professional Standard hours.
Presented January 15, 2015
Understand the impact of food waste
Identify action steps to reduce pre and post consumer food waste
List resources and tools available to help reduce food waste
Successfully Marketing your K-12 Foodservice Program
CEUs Available: None. Education Professional Standard hours.
Presented April 17, 2015
Learn the benefits of marketing your program
Understand how social media and your students can assist your program
Learn how to brand your foodservice program
The Quest for Health: Inspiration from Commercial Kitchens
CEUs Available: None. Education Professional Standard hours.
Presented February 19, 2015
Participants will learn about the new healthy dining options in the Restaurant (Commercial) world
Understand the ingredients and flavors that have the greatest sales opportunity
Learn how the Non-Commercial Segment (Healthcare, Schools, College/Universites) can incorporate this into their menu offerings
Understanding the New Professional Standards Rule for K-12
CEUS Available: None. Education Professional Standard hours
Presented April 5, 2016
Understand the hiring and training requirements as outlined in the Professional Standards final rule
Describe how SNA standards and federal standards align
Explain the resources available through Gordon Food Service to help meet Professional Standards requirements
Unique and Healthy: Fresh Flavor Ideas for Non-Commercial Menus
CEUS Available: None. Education Professional Standard hours
Presented February 11, 2016
Provide participants with an update regarding the latest trends in foods and flavors most relevant to Non-Commercial foodservice
Validate the opportunities by highlighting numerous real-world examples of these foods and flavors from live research visits to leading-edge restaurants in major U.S. cities
Provide an overview of Gordon Food Service Resources that will enable operators to apply these dishes to their menus
What You Need to Know about Food Safety Regulations
CEUs Available: None. Education Professional Standard Hour
Presented September 15, 2016
Learn about the changing food safety regulatory environment and how regulations are developed
Keys points regarding the US Food Safety Modernization Act and Canada's Safe Food for Canadians Act
Provide an overview of Gordon Food Services tools and resources that will enable operators to better manage food safety in their establishments
Other Webinars (no ceus available)
Are You Prepared? Building a Regulatory-Compliant Disaster Nutrition Plan
CEUS Available: None
Presented January 14, 2021
List at least 5 types of hazards that can impact healthcare foodservice
Summarize the CMS emergency preparedness guidelines that impact foodservice
Evaluate emergency preparedness for the foodservice department
Bringing Person-centered Dining Choice to Residents in Health Care Communities
CEUS Available: None
Presented February 1, 2018
Evaluate current meal service delivery options
Identify how person-centered dining relates to CMS regulations
Discuss strategies to move forward with an improved dining experience
Building Healthy Communities
CEUS Available: None
Presented March 13, 2019
Explore population health focus
Understand food and nutrition education as a potential community benefit
Be inspired with success stories of commitment to community health
COVID-19 and the Impact on Non Commercial Operations
CEUS Available: None
Presented May 14, 2020
Explain how COVID-19 impacts non-commercial operators in the near future in order to help operators plan for changes related to menu, meal service or staffing
State at least three expected changes to menu service or product mix. Use this information to help identify potential changes within your operation.
Outline best practices and identify at least one action that can be applied in your operation
Decoding Dining with Dementia and International Dysphagia Diet Standardization Initiative
CEUS Available: None
Presented February 23, 2017
State at least two ways that dementia impacts the ability to feed one's self
Promote independence and dignity in feeding with the finger foods diet
Name three ways to increase pureed food appeal for your patients / residents
Define the International Dysphagia Diet Standardization Initiative (I.D.D.S.I.)
Delicious Melting Pot: Exploring Global Foods
CEUS Available: None
Presented May, 24, 2016
Understand the benefits of including ethnic foods on your menu
Discuss the cultural food trends that are becoming mainstream
Learn how Gordon Food Service can help you successfully serve global foods to your customers.
Food for Thought: The MIND Diet
CEUS Available: None
Presented May 16, 2017
Define dementia and understand the rising prevalence
Understand how nutrition can play a role in prevention of cognitive decline
Explain the MIND diet and how it was developed using the Mediterranean and DASH Diets and understand the role of each food group in the diet
Understand at least one method to incorporate the MIND diet in an assisted living or independent care community
Get Inspired: Restaurant Trends for Your Foodservice Operation
CEUS Available: None
Presented July 19, 2017
Understand the latest restaurant trends most applicable to healthcare, schools, and college and university
Expand on trend topics with customer insight through actual examples based on Gordon Food Service conducted research
Learn how these trends can be applied to your menu offerings
Going Local? Considerations, Safety and Opportunities
CEUS Available: None
Presented January 29, 2020
Understand a USDA definition of local and other commonly used definitions.
Recognize important food safety considerations when using local ingredients.
Learn about the Gordon Food Service NearBuy program.
Got Data? The Answer to Making the Best Decisions for your Foodservice Operation in your Community
CEUS Available: None
Presented May 17, 2018
Understand why data is important and how to use it to your benefit
Discover how your cycle menu can be a source of data
Learn how menu software can help organize data and may improve satisfaction
Explore ways to track data through your menu program and resident management system and implement necessary changes in your community
Grants 101: Finding, Applying and Being Awarded
CEUs Available: None
Presented September 21, 2020
Name two sources of grant funding
Provide two examples of best practices for writing grant applications
Specify two best practices for steps to take after grant funding has been awarded
How to Use CMM to Improve Customer Satisfaction
CEUS Available: None
Presented May 14, 2015
Have you been asked to do more with less? Cut cost by maximizing your tools. This webinar will provide an overview of balancing food cost versus labor cost, will teach how to provide census specific production, and will also provide the benefits of using the production module to increase efficiencies in your kitchen.
Ingredients for Success: How to Develop High-Quality Recipes
CEUS Available: None
Presented November 29, 2017
Explain the research and trends used to develop Gordon Food Service recipes
Define the components necessary to create high-quality recipes
Provide resources to organize and build high-quality recipes
Innovative Ways to Train Across Generations
CEUS Available: None
Presented May 9, 2018
State the five benefits of training
Identify the two keys to effective training
Apply two training techniques appropriate for two different generations
List five different training methods and give an example of each
Introducing Cycle Menu Management (CMM): Tray Ticket Module
CEUS Available: None
Presented March 31, 2016
Specify Resident-specific Substitutions
Connect Residents to Menu Cycles
Print Cards and/or Tickets/Selection Sheets
Correct for Allergies and Dislikes
Create Resident-based Production Reports
Schedule Menu Cycles and Holiday Menus
Keeping a Good Team Together: Top Strategies to Engage and Motivate Your Foodservice As You Adapt to the Lingering Pandemic
CEUs Available: None
Presented June 25, 2020
Recite at least two best practices to help with staff training and consider how those could be implemented in your operation.
Learn strategies to help make your staff more efficient in order to improve workflow in your organization.
Identify at least two new tools or resources available to help staff training, retention, or morale that would be beneficial in your operations
Portable & Delicious: Menu Design and Food Safety for Delivery
CEUs Available: None
Presented May 21, 2020
Understand how COVID-19 is impacting the demand for meal delivery in the non-commercial segment today and in the near term future
Uncover examples and best practices for delivery menu options
Recite critical food safety factors to ensure safety of delivered meals
Safe Kitchens in Times on COVID-19
CEUs Available: None
Presented May 19, 2020
Understanding the differences between foodservice sanitizing and environmental service disinfecting
Identifying EPA registered disinfectants to help fight COVID-19
Proper procedures to keep you, your employees and customers safe
Strategies for Successful Surveys
CEUs Available: None
Presented June 16, 2021
Understand key regulations relevant to food and nutrition services
Learn successful communication and training procedures focused on survey preparation
Identify Gordon Food Service solutions to help with implementation of best practices.
The Top 10 Ingredients Needed for a Successful Dining Experience
CEUs Available: None
Presented July 28, 2020
Understand the evidence behind person-centered dining, how it relates to CMS regulations, and
resources for CDM’s to lean on to change current practices
To be able to understand and evaluate current & an alternative meal service delivery options for
operations related to cost, waste, and resident satisfaction
To learn different ideas that healthcare communities have implemented to help improve the dining experience when resources (staff & funds) are limited
Training for Keeps: Benefits and Tips for Training Non-commercial Foodservice Staff
CEUs Available: None
Presented December 8, 2020
State at least two benefits of training
List successful learning strategies for foodservice employees
Identify available resources to help train staff
Contact Information:
NRC:
1-800-968-4426
nrc@gfs.com
Hours: M-F 8-5 EST