Centers for Medicare & Medicaid (CMS) Guidelines for Food Sanitary Conditions

Event Information
Product Format
Prerecorded Event
Larry D. Bowe, BS, CFPMT, CFPMP
90 minutes
Product Description

Get These Crucial Knowledge Because It Will Decide Whether You Pass or Fail the Food Service Audit!

CMS has in place the guidelines and surveyor investigative protocols that will govern whether your organization will pass or fail the food service audit. Auditors, through interviewing, observing and record reviewing have been trained to look for best practices and ensure compliance.

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. 

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.

This session by expert speaker Larry D Bowe, BS, CFPMT, CFPMP will provide you a clear insight of the CMS guidelines for food sanitary conditions. You will be also provided with slides of Manager Training on Interpretive CMS Guidelines. You will get an online source of CMS804_Food Inspection Form (actual inspector notes/inspection) and “guidance to Surveyors for Long Term Care Facilities”

The put the types and impact of changes in proper perspective, knowing about the following is critical:

  • A mandate was made to insure surveyors where able to identify deficiencies and to spot “Best Practices for compliance".  
    • §483.35(i)(1) Procure food from sources approved or considered satisfactory by Federal, State or local authorities; and §483.35(i)(2) Store, prepare, distribute and serve food under sanitary conditions.
      • The intent of this requirement is to ensure that the facility, Obtains food for residents’ consumption from approved sources, and Follows proper sanitation and food handling practices to prevent the outbreak of food-borne illnesses.
  • 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)
      • Which facility must have a policy how to manage?
  • Investigative Protocols to determine if Sanitary Conditions being maintained.
    • To determine if the facility procured food from approved sources
    • To determine if the facility prepares, stores, serves or distributes food sanitarily in order to avoid food-borne diseases.
      • Determine if the facility has systems (e.g. policies, procedures, training, and monitoring) so that it can prevent food-borne illnesses from spreading and also prevent compromise on food safety.
      • Determine if the facility utilizes safe food handling from the time the food is received from the vendor and throughout the food handling processes in the facility.
        • Observations
        • Interviews
        • Record Reviews
        • Review of Facility Practices
  • Deficiency Categorization
    • Severity Level 4 Deficiency Categorization
    • Severity Level 3 Deficiency Categorization
    • Severity Level 2 Deficiency Categorization
    • Severity Level 1 Deficiency Categorization

Session Highlights:

  • 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
  • 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

Who Should Attend

  • 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 LTC.
  • Assistant Living Director’s, Food Service Managers or staff
  • Hospital Food Service Staff

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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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