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.
Additional Training Materials:
Who Should Attend
- Larry D. Bowe , BS, CFPMT, CFPMP
- Dr. Keith Warriner,
- Dr. John M. Ryan, Ph.D.
- Norma Skolnik,
- Ron Vail ,
- Michael Brodsky,
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.