11/03/2016 10:00 AM
Training Topic: Guidelines for F-Tag (F371) Food Sanitary Conditions Healthcare Setting
Instructor: Larry David Bowe
Objectives of the Presentation
- Manager Review on Interpretive Guidance
As part of the investigative protocol, surveys will obtain the
- Records
- Interview
- Staff
- And monitor facility's practice
- In the procurement
- Storage
- Preparation
- Distribution
- And service of foods to residents
Tips on Driving Quality Improvement
- 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)
Why Should you Attend
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
Who will Benefit
- 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
Topic Background
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.