Continuing Education
Free continuing education courses for professionals! RDNs, DTRs, Certified Chefs, and CDM, CFPPs: Michael Foods is pleased to offer you self-study CE programs — free and online! Explore our course offerings below.
Understanding Food Allergy
Understanding Food Allergy
1 hour CE approved by: ACF and CBDM. Understanding Food Allergy awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
Examine the nine most common food allergies, associated symptoms, and the difference between a food allergy and food intolerance. As well as three allergen-related topics to address in foodservice training.
Current Issues in Food Safety
Current Issues in Food Safety
1 hour CE approved by: ACF and CBDM. Current Issues in Food Safety awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
Examine key trends related to foodborne illness pathogens, findings in foodservice, the FDA blueprint for food safety, what goes into a Food Safety Management System, the new traceability rule, and how to build a food safety culture.
Potatoes & Your Menu (Version 2)
Potatoes & Your Menu (Version 2)
1 hour CE approved by: ACF and CBDM. Potatoes & Your Menu (Version 2) awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
Potatoes are a perennial and versatile favorite. They are a cornerstone of growing demand for comfort food, breakfast-all-day, enticing bowls, and grab’n’go fare. This course examines the nutritional benefits of potatoes, consumer sentiment, culinary concepts, and foodservice menu trends that help an operator achieve high levels of success with economical ingredients.
Egg Nutrition (Version 2)
Egg Nutrition (Version 2)
1 hour CE approved by: ACF and CBDM. Egg Nutrition (Version 2) awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
This course will present current knowledge about egg nutrition, including nutrients and other components, impact on health, and the state of dietary guidance about consuming eggs. While there are many varieties of eggs available for human consumption, this course focuses on the most common, chicken eggs.
Labor Solutions for the New Foodservice (Version 2)
Labor Solutions for the New Foodservice (Version 2)
1 hour CE approved by: ACF and CBDM. Labor Solutions for the New Foodservice (Version 2) awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
This course examines the labor issues and service changes in the industry. It presents solutions built around menu tweaks and inventory choices, with a focus on how to evaluate convenience products and apply speed-scratch production techniques to minimize labor and maximize profits.
CE documentation is easy!
RDNs, DTRs, Certified Chefs, and CDM, CFPPs—After completion of a course, print your certificate of attendance and log your activity.
Have you previously completed a course? We’ve made it easy to search for your records.
Any other questions, please contact us at: continuingeducation@michaelfoods.com
