The Centers for Medicare & Medicaid Services (CMS) is dedicated to promoting quality improvements in healthcare settings—but not just to care. If your facility relies on Medicare or Medicaid funding, your food service better be up to snuff, too.
Federal regulation §483.75 Quality Assurance and Performance Improvement (QAPI) applies to all healthcare facilities that receive Medicare and Medicaid funds. That list includes long-term care facilities, skilled nursing facilities, hospitals, home health agencies, and behavior health centers that, as of November 2017, must comply not only with §483.75 but also with §483.60 (Food and Nutrition Services). When CMS survey teams investigate your facility, they follow strict protocols to spot whether your organization has implemented quality measures. Don’t get caught compromising patients!
Join Larry Bowe to explore real-world examples, materials, and strategies that promote positive outcomes across all healthcare food service disciplines. Learn to improve the services you provide—and prevent negative outcomes in your healthcare dining, food, and nutrition services.
After attending this audio event, you’ll understand the CMS regulations that apply to your food service operations. You will be prepared to perform under the guidelines. And you’ll be equipped with tools and best practices to face and recover from an audit. The result? While you’re maintaining a data-driven QAPI program and avoiding citations, you’ll also be promoting quality of care and quality of life for your patients.
This program will provide you with:
You’ll also take with you the following Working Measuring Tools, Analytics Generator & Forms:
Who Should Attend
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
- Larry D. Bowe
- Norma Skolnik
- Natasha Rowley-Phipps
- Shawn K. Stevens
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.