Healthcare-Based Food Safety: Reduce Risk & Maximize Compliance

Event Information
Product Format
Prerecorded Event
Presenter(s)
Larry D. Bowe, BS, CFPMT, CFPMP
Conference Date
Wed, Oct 31, 2018
Length
60 minutes
Product Description

Learnt to Comply with CMS and Incorporate Consumer Choice


When your medical facility fails to follow food safety code, you risk a lot: noncompliance, in-creased survey team scrutiny, and patient health. But food is more than a compliance issue, of course. Consumers also have specific dietary needs and wants—and failure to meet those can damage your brand as well as your standing with the feds. So how do you provide a safe, nutri-tious, and consumer-friendly menu?

Learn how in this informative webinar presented by certified food safety instructor Larry Bowe. You’ll discover how to incorporate food code—that is, local, state, and federal food safety guidelines from the Food and Drug Association (FDA), the Centers for Disease Control and Prevention’s (CDC), and the Department of Agriculture (USDA)—into your food manage-ment process. On top of that, Bowe will explain the Centers for Medicare & Medicaid Services (CMS) compliance guidelines that specifically apply to long-term care facilities and hospitals: §483.60 and §482.28.

After attending this webinar, you will understand the real cost of food safety risk in your healthcare organization and how to reduce failures by: understanding CMS and other rules inside and out, properly training food operations staff, identifying hazards and Critical Control Points (CCPs), and promoting a culture of food safety.

Learn to transform your healthcare food operation into a safe, compliant, and consistent ser-vices team that satisfies both code and consumers.

Session Highlights

During this program, you will learn to:

  • Incorporate food code into your operation’s management process
  • Identify consumer needs and wants
  • Develop policy, process, and procedures to meet consumer choice
  • Comply with CMS food service rules for LTC & hospitals: §483.60 and §482.28
  • Follow regulations from Food Code 2013, FDA, CDC, and USDA
  • Communicate and teach organizational food values and rules
  • Minimize food safety risk

Who Should Attend

This online presentation will benefit anyone in a healthcare setting responsible for developing customized training programs related to food safety planning, including:

  • Healthcare food operators, directors, and supervisors
  • Chefs and cooks
  • Long-term care administrators
  • Nurses
  • Auxiliary departments and staff
  • Schools and daycares
  • Food service managers
  • Assistant living directors

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

Order Below or Call 1-866-458-2965 Today

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Phone

1-866-458-2965

Fax

1-919-287-2643

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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