Manages food distribution and service ensuring accuracy, quality and portion control. Competency 35. Coordinates facility design and workflow. C D Performance Indicators Analyzes and implements strategies for efficient workflow in facility layout and design. Applies principles of ergonomics to workstation design. Develops and implements work simplification and productivity strategies. Competency 36. Applies principles of managing workplace safety and sanitation. C D Performance Indicators Develops and implements food safety and sanitation programs in compliance with government regulations. Develops and implements employee safety / accident prevention programs in compliance with government regulations. Standard 7: Management of Foodservice Systems Competency and performance indicator numbers identified for further development: Standards 4 7: Area Selected for Further Development (Select 1) – This Competency # Standard 4: Client Care Continuing Standard 5: Community and Population Health Performance Indicator # Competence Standard 6: Management of Organizations Plan for to Part 2 Self Assessment) – Standard 7: Management of Foodservice Systems relates to: OR If your practice profile does not fall within any of the four designated practice as your second goal you may select a second area for further development from Standards 1 3. – This Continuing Standard 1: Professional Practice Competency # Performance Indicator # Competence Standard 2: Communication to Part 2 Self Assessment) – Plan for Standard 3: Competence relates to:
Manages food distribution and service ensuring accuracy, quality and portion control. Competency 35. Coordinates facility design and workflow. Performance Indicators C D Analyzes and implements strategies for efficient workflow in facility layout and design. Applies principles of ergonomics to workstation design. Develops and implements work simplification and productivity strategies. Competency 36. Applies principles of managing workplace safety and sanitation. Performance Indicators C D Develops and implements food safety and sanitation programs in compliance with government regulations. Develops and implements employee safety / accident prevention programs in compliance with government regulations. Standard 7: Management of Foodservice Systems Competency and performance indicator numbers identified for further development: Standards 4 – 7: Area Selected for Further Development (Select 1) This Continuing Competence Plan for relates to: Standard 4: Client Care Standard 5: Community and Population Health Standard 6: Management of Organizations Standard 7: Management of Foodservice Systems Competency # Performance Indicator # to Part 2 – Self Assessment) OR If your practice profile does not fall within any of the four designated practice as your second goal you may select a second area for further development from Standards 1 – 3. This Continuing Competence Plan for relates to: Standard 1: Professional Practice Standard 2: Communication Standard 3: Competence Competency # Performance Indicator # to Part 2 – Self Assessment)
CCP-Workbook-writeable.docx