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.
During this program, you will learn to:
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:
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
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.