Black River Technical College (BRTC) Nutrition and Dietetics Director Christina Derbes recently attended the Arkansas Association of Nutrition and Foodservice Professionals (ANFP) State Meeting in Hot Springs, AR, where she served as both a presenter and an exhibitor representing the college.
The meeting is designed for Certified Dietary Managers, Certified Food Protection Professionals (CDMs, CFPPs) and Registered Dieticians. Attendees came for professional education and networking, and to stay informed about food safety, regulatory compliance, and industry best practices.
Derbes delivered two presentations. “Food Safety Showdown” was an interactive, game-show-style session that tested participants’ knowledge of food safety regulations, survey readiness, and common compliance issues. “Key ServSafe Principles and Careers in Nutrition and Foodservice Management” covered essential food safety practices, leadership responsibilities, and career opportunities in the field.
Derbes also staffed an informational booth promoting BRTC’s Nutrition and Foodservice Management program and ServSafe Essentials training opportunities.
“BRTC’s participation helps increase awareness of the college’s Nutrition and Foodservice Management program and its role in preparing future foodservice leaders,” Derbes said. “By participating in state wide professional education, the college demonstrates that its impact extends beyond the classroom and into healthcare facilities and foodservice operations throughout Arkansas.”
The ANFP State Meeting supports the professional growth of those working in nutrition and foodservice management. It gives participants a chance to strengthen their food safety knowledge, build leadership skills, discuss regulatory challenges, and connect with colleagues across Arkansas. It also reinforces the value of continuing education and professional credentials in maintaining high standards in foodservice operations.
Graduates of the Nutrition and Foodservice Management program gain classroom and clinical experience in the management of commercial and institutional foodservice operations. Individuals will learn about routine nutritional services, ordering supplies, equipment, and food safety. They will also gain experience in data management for food services and will learn to apply human relation techniques to personal issues. All Nutrition and Foodservice Management courses are available in a traditional or online format.
For more information about the program, contact Christina Derbes at
