Guidelines for F-Tag (F371) Food Sanitary Conditions Healthcare Setting
Duration: 90 Minutes
Healthcare Managers Annual Review; CMS Guidelines for Food Sanitary Condition in healthcare settings. With regard to the revised guidelines for investigative protocols for F-Tag (F371) Sanitary Conditions, there have been significant changes in not just methodology of determining safe food handing but CMS has stepped up educating of survey team on interpretation of regulations by regulators.
Objectives of the Presentation
Larry D Bowe, BS, CFPMT, CFPMP, over 36 years of food service management, of which 15 years as a Director of Food Service in Healthcare Settings. Larry offers his insights on maintaining a "Deficiency Free Survey." He offers clear insight of the guidance CMS offers survey teams on what to look for as it relates to food sanitary conditions. You will be also provided with slides that Manager, supervisors may use in Training, Interpretive CMS Guidelines.
Areas Covered
Based on a 2010 survey, 40 percent of the 15,000 long term care facilities failed to meet F-Tag 371 Relating to specific changes, F370 and F371 were merged. Regulatory language has remained the same; the primary revisions to F371 were made to provide the definitions, explanation, examples for reference surveyors.
Survey teams are specifically trained to come to your facility to look for unsanitary conditions that affect their beneficiaries. This webinar is not a Food Safety Session; it specifically covers the guidelines Centers for Medicare and Medicaid Services expects its State Survey Teams to validate for improving patient safety.
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Download Agenda- Manager Review on Interpretive Guidance
- Records
- Interview
- Staff
- And monitor facility's practice
- In the procurement
- Storage
- Preparation
- Distribution
- And service of foods to residents
- Assurance Projects/Process& Forms
- QAPI (Quality Assurance and Performance Improvements (within the quality indicator survey process)
- QIS(Quality Indicator Survey) how it works, understanding the stages and conducting your own QIS
- PIP(Performance Improvement Projects)
Larry D Bowe, BS, CFPMT, CFPMP, over 36 years of food service management, of which 15 years as a Director of Food Service in Healthcare Settings. Larry offers his insights on maintaining a "Deficiency Free Survey." He offers clear insight of the guidance CMS offers survey teams on what to look for as it relates to food sanitary conditions. You will be also provided with slides that Manager, supervisors may use in Training, Interpretive CMS Guidelines.
Areas Covered
- Areas of Observation during survey- what they are looking for during observation
- Food Procurement Procedures
- Observe Food Preparation Procedures
- Observe Service of Food during Trayline Operations
- Observe Dish Room Operations
- Observe Service of Food after Meal Times
- Observe Food Storage
- Staff Training and Ongoing In-service training materials, tools
- Administrators who want a better understanding of survey team approach for investigating food operations
- New Dietary Managers, Food Service Managers, who never experienced survey
- Facilities that have failed in the past 3 years
- Small Nursing facilities whose staff struggle during the survey experienced
- Anyone desiring to have a better understanding of improving Sanitation in Healthcare settings
- Assistant Living Managers, Supervisors (not regulated by CMS) but want a better understanding of how food/sanitation conditions affects their customers
- Assistant Food Service Managers or Supervisors as additional training
- Hospital Food Service Staff
Based on a 2010 survey, 40 percent of the 15,000 long term care facilities failed to meet F-Tag 371 Relating to specific changes, F370 and F371 were merged. Regulatory language has remained the same; the primary revisions to F371 were made to provide the definitions, explanation, examples for reference surveyors.
Survey teams are specifically trained to come to your facility to look for unsanitary conditions that affect their beneficiaries. This webinar is not a Food Safety Session; it specifically covers the guidelines Centers for Medicare and Medicaid Services expects its State Survey Teams to validate for improving patient safety.
How it works
Live Session - How it works
- Login to onlinecompliancepanel with your registered username and password https://www.onlinecompliancepanel.com/login
- The webinar joining link, username and password for joining the webinar will be updated on your OCP Account 24 hours prior to the webinar
- Presentation handouts in Downloadable PDF format will be updated on your OCP Account 24 hours prior to the live session
- Login to the audio conference on the scheduled date and time
- Get answers to your queries through interactive Q&A sessions via chat at the end of the session
- Download the Certificate of Attendance and Purchase Invoice from your OCP Account 24 hours after the completion of the session
- Please let us know your thoughts and views at the end of the webinar, your valuable feedback will help us improve
- Login to onlinecompliancepanel with your registered username and password https://www.onlinecompliancepanel.com/login
- Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
- Please click on the link to access the Recorded Session
- Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
- Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
- Please share your valuable Feedback at the end of the session
Instructor Profile:
Larry David Bowe is a Principle Consultant- Food Safety Certified Instructor with 36 plus years of experience in Hospitality, Food Safety Management, fostering positive growth and promoting opportunities for commercial as well as progressive healthcare organizations. Larry believes in Promoting Global Food Safety as the Catalysis for organizational growth, and responsible food safety and sanitation practices as the framework that creates a culture of food safety. Larry has employed over 36 years of Food Safety Management, 18 years in Healthcare, specific to keeping seniors and those that are most vulnerable to food safety risk.
Larry is the founder, and principle consultant of Food Safety Navigator, authoring topics on 'Establishing a Culture of Food Safety,' 'Building a Frontline Defense' as well as offering tools that deliver 'Just in Time Solutions' to include over 450 PDF topics on food handing, safety and prevention. Food Safety Navigator goal is to offer online, downloadable content to assist industry stakeholder's tools to 'close knowledge gaps' as well as 'correct poor performance and behavior' of front-line staff.
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Larry David Bowe is a Principle Consultant- Food Safety Certified Instructor with 36 plus years of experience in Hospitality, Food Safety Management, fostering positive growth and promoting opportunities for commercial as well as progressive healthcare organizations. Larry believes in Promoting Global Food Safety as the Catalysis for organizational growth, and responsible food safety and sanitation practices as the framework that creates a culture of food safety. Larry has employed over 36 years of Food Safety Management, 18 years in Healthcare, specific to keeping seniors and those that are most vulnerable to food safety risk.
Larry is the founder, and principle consultant of Food Safety Navigator, authoring topics on 'Establishing a Culture of Food Safety,' 'Building a Frontline Defense' as well as offering tools that deliver 'Just in Time Solutions' to include over 450 PDF topics on food handing, safety and prevention. Food Safety Navigator goal is to offer online, downloadable content to assist industry stakeholder's tools to 'close knowledge gaps' as well as 'correct poor performance and behavior' of front-line staff.
View More