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.
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Who Should Attend
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.