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Continuing Competence Level Assignments

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The following competence levels provide an understanding of the educational level of each product within the ANFP Marketplace. Each product has a designated competence level listed within the product description.

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Continuing Competence Level Assignments

Competency Level 1Assumes that the participant has entry-level knowledge of the topic. The desired outcome is to ensure a foundation of basic concepts of the subject matter.

Competency Level 2Assumes that the participant has a foundation of basic concepts of the topic. The desired outcome is to enhance knowledge and facilitate application of knowledge to practice.

Competency Level 3Assumes that the participant has thorough knowledge of the topic. The desired outcome is to integrate analysis and application of knowledge, incorporating continuous quality improvement into best practice.

Competency Topics


Nutrition: Gather Data - Document nutrition information in the medical records
Nutrition: Gather Data - Interview for nutrition related information
Nutrition: Gather Data - Obtain routine nutrition screening data
Nutrition: Gather Data - Identify nutrition problems and client rights

Nutrition: Apply Data - Modify diet plans
Nutrition: Apply Data - Implement physician’s dietary orders
Nutrition: Apply Data - Apply standard nutrition care
Nutrition: Apply Data - Review effectiveness of nutrition care
Nutrition: Apply Data - Manage special nourishments and supplemental feedings

Nutrition: Provide Education – Assist clients with food selection
Nutrition: Provide Education - Use nutrition education materials
Nutrition: Provide Education - Adapt teaching to client’s educational needs: evaluate client readiness and ability to learn


Foodservice - Manage standardized recipes
Foodservice - Specify standards and procedures for preparing food
Foodservice - Supervise the production and distribution of food
Foodservice - Monitor meal service
Foodservice - Implement Continuous Quality Improvement Procedures for Foodservice Department
Foodservice - Modify standard menus

Personnel and Communication

Personnel and Communication - Define personnel needs and job functions
Personnel and Communication - Interview, select, and orient employees
Personnel and Communication - Provide ongoing education
Personnel and Communication - Develop and maintain employee time schedules and assignments
Personnel and Communication - Manage goals and priorities for department
Personnel and Communication - Manage department personnel
Personnel and Communication - Manage professional communications
Personnel and Communication - Implement changes in foodservice department

Sanitation and Safety

Sanitation and Safety - Manage personnel to ensure compliance with safety and sanitation regulations
Sanitation and Safety - Manage purchasing, receiving, storage, and distribution of food and supplies following established sanitation and quality standard
Sanitation and Safety - Protect Food in all phases of preparation using HACCP Guidelines
Sanitation and Safety - Manage physical facilities to ensure compliance with safety and sanitation guidelines

Business Operations

Business Operations - Manage a budget
Business Operations - Prepare specifications for capital purchases
Business Operations - Plan and budget for improvements in the department design and layout
Business Operations - Assist in the purchasing process
Business Operations - Manage revenue generating services
Business Operations - Implement cost effective procedures