2018 Phase II Updates on CMS Sanitary Conditions under Food and Nutrition Services

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

Get Audit-Ready for CMS’s Guidelines on Sanitary Conditions under Food and Nutrition Services

CMS has in place the guidelines for §483.60(i)(1)(2) food and nutrition services, and sanitary conditions tags (F812, F813 & F814), which came into effect on November 28, 2017. CMS also has surveyor’s investigative protocols that will govern whether your organization will be ready for food sanitation condition audit portion of annual facility survey. You must understand what surveyors look for during an audit, especially since auditors have been trained to spot so-called best practices that may compromise clients, customers, and their families.

Also, new regulations impact food and nutrition services, with regard to the revised portion of regulation that contained a provision on §483.60(i)(1)(2) food and nutrition services, §482.28 (hospital) food and dietetic services, and are not yet associated with the changes for behavioral health organizations, phase III, November 28, 2019. The provisions under all three disciplines must meet the regulatory and best practice requirements that have been recommended, approved and enforced by CMS.

Join this session, where food safety expert Larry D. Bowe will discuss the guidelines for §483.60(i)(1)(2) food and nutrition services, and sanitary conditions tags (F812, F813 and F814). He will discuss interpretation of regulations by regulators and new phase II provisions, effective since November 28, 2017. The requirements for phase II provisions, as of November 28, 2017, include: offsite preparation worksheet (before survey entry); entrance conference worksheet (QIS facility copy); kitchen/food service observation (2014); and disaster, emergency preparedness CMS-20061.

With this session, you will get an understanding of current food codes, how your health inspection determines your facility’s CMS 5 star rating and how this affects billing and code revisions, and supports integrated, coordinated care provisions.

Session Objectives

This session will discuss:

  • The importance of effective food safety management systems
  • Investigative protocols to determine whether sanitary conditions are being maintained
  • The areas of observation during a survey
  • How your health inspection determines your facility’s CMS 5-star rating
  • Deficiency categorization
    • Severity level-4 deficiency categorization
    • Severity level-3 deficiency categorization
    • Severity level-2 deficiency categorization
    • Severity level-1 deficiency categorization

Session Highlights

This session will cover:

  • Implementation under a revised provision §483.60(i)(1)(2) for food and nutrition services
  • Manager training on interpretive CMS guidelines
  • Online source of “Guidance to Surveyors for Long Term Care Facilities”
  • Phase II tag updates
  • Online source for “Guidance to Hospital Survey Process”
  • Online source of “CMS804_Food Inspection Form” (actual inspector notes/inspection)
  • Quality assurance tools to enhance sanitary condition

Session Agenda

  • New food and nutrition services
    • Hospital A-0620 food and dietetic services
  • CMS process and changes
    • Paper survey process
    • QIS electronic computer driven (QIES)
    • Quality improvement and evaluation systems
  • “Best Practices for Compliance” through observation, interview, and record review, insuring compliance to state and federal regulations, with the goal of being deficiency free
  • Introduction of CMS 5-star rating
    • How your health inspection determines facilities’ ratings
  • Areas of observation during survey
    • Key points, focus for compliance
  • Federal regulatory language
  • The relationship between the regulation and the interpretive guidance
  • How surveyors use the investigative protocol
  • Areas of non-compliance within the sanitary conditions regulation
  • Appropriately categorizing scope and severity of noncompliance
  • Whether the facility procured food from approved sources
  • Whether the facility stores, prepares, distributes, and serves food in a sanitary manner to prevent foodborne illness
  • Whether the facility has systems (e.g. policies, procedures, training, and monitoring) in place to prevent the spread of foodborne illness and compromising of food safety
  • Whether 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

Who Should Attend

  • Administrators, who want a better understanding of the survey team’s approach to investigating food operations
  • New food and nutrition service directors and food service managers, who never experienced a survey
  • Facilities desiring a better understanding, or which have not passed an annual survey in the past 3 years
  • Behavior health organizations, whose administrators and staff want a better understanding of u phase III, effective November 28, 2019
  • Small nursing facilities, whose staff struggles during the survey
  • Anyone desiring a better understanding of improving sanitation in a healthcare setting
    • Assistant living directors, food service managers or staff
    • Hospital food service staff
  • Any organization that receives the Centers for Medicare & Medicaid Services (CMS) funding

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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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