Annual Review of (CMS) Guidelines for F-Tag (F371) Food Sanitary Conditions in Healthcare Setting

Event Information
Product Format
Prerecorded Event
Presenter(s)
Larry D. Bowe , BS, CFPMT, CFPMP
Conference Date
Wed, Apr 26, 2017
Length
60 minutes
Product Description

Ensure That Your Facility is Able to Interpret, Perform and Meet the New F-Tag (F371) Requirements

The Centers for Medicare & Medicaid Services (CMS) has in place the guidelines and surveyor’s investigative protocols, which will govern whether your organization will be ready for food sanitation condition audit portion of annual facility survey.

There have been significant changes to the investigative protocols for F-Tag (F371) sanitary conditions in the methodology of determining safe food handing. F370 and F371 have been merged and while the regulatory language has remained the same, the primary revisions to F371 were made to provide definition, education, explanation, and examples for the surveyors to reference.

The results of a survey done in 2010 show that 40% of the 15,000 long term care facilities failed to meet F-Tag 371 guidelines. Thus, CMS stepped up to educate the survey team on interpretation of regulations. Auditors are well-trained to spot areas those compromise clients, customers, consumers and their families through observation, interview and record review, as well as ensuring compliance to state and federal regulations.

Join this session by expert speaker Larry D. Bowe, BS, CFPMT, CFPMP, where he will describe the process for potential F-Tags and will discuss their scope and severity. This session will help you to ensure that your facility is able to meet, perform, and interpret the changes to F-Tag 371. Also, you will be able to train the management people and in-service staff regarding CMS’ food service sanitary conditions.

This annual review is the opportunity to ensure your facility meet, perform, better interpret and train management and in-service staff on the CMS food service sanitary conditions.

Session Objectives

  • Importance of effective food safety management systems
    • Identification of hazards and critical control points (CCPs) in operations
    • Insuring a culture change provisions (allowing families to bring in foods)
  • Investigative Protocols to determine if sanitary conditions being maintained.
    • To determine if the facility procured food from approved sources
    • To determine if the facility stores, prepares, distributes, and serves food in a sanitary manner to prevent foodborne illness
  • Areas of observation during survey
    • Food procurement procedures
    • Food preparation procedures
    • Service of food during tray line operations
    • Dish room operations
    • Service of food after meal times
    • Food storage
  • Introduction of CMS 5 star
  • Deficiency Categorization
    • Severity level 4
    • Severity level 3
    • Severity level 2
    • Severity level 1

Additional Training Materials:

  • Slides of manager training on interpretive CMS guidelines
  • Online source of “Guidance to Surveyors for Long Term Care Facilities”
  • Online source for “Guidance to Hospital Survey Process”
  • Online source of CMS804_food inspection form (actual inspector notes/inspection)
  • Bonus downloads on quality assurance tools to enhance sanitary condition

Who Should Attend

  • Administrators, who want a better understanding of survey team approach for investigating food operations
  • New dietary managers and food service managers, who never experienced a survey
  • Facilities that have failed in the past 3 years.
  • Small nursing facilities whose staff struggle during the survey experienced
  • Anyone who desires to have a better understanding of improving sanitation in healthcare setting
  • Assistant living directors, food service managers or staff
  • Hospital food service staff
  • Any organization that receives funding from the CMS

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Larry D. Bowe - Food Safety Regulations Expert

Larry D. Bowe, BS, CFPMT, CFPMP, is a principle consultant, food safety certified instructor, HACCP documentation specialist and, HR strategist. He believes in promoting global food safety as a catalyst for organizational growth, and in responsible food safety and sanitation practices as the framework that creates a culture of food safety.


Global food safety cultures infuse organizational process focused on managing the ever-changing dynamics...   More Info
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