CMS Process of Implementation of Dining Services Focused on Culture Change “Creating Home within the Nursing Home”

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

Best Practices for CMS Guidelines Relating to Food Services and Culture Change: Are You There Yet?

Most of the US’s 16,500 nursing homes still function using the 3 R's—rules, routines, and requirements—even though twenty years have elapsed since the passage of the 1987 Nursing Home Reform Act, which declared that the residents of nursing homes are entitled to a home where they can reside as individuals for the rest of their lives. However, the landscape is slowly changing where the focus of care is on people, rather than tasks. Culture Change in nursing care is about rethinking practices and values from top to bottom within the nursing home.

Culture Change, which is commonly known as resident-directed care or person-centered care, alters the long-term care medical model to one that nurtures the human spirit, as well as meeting medical needs. It is always developing and is a work in progress to meet the resident’s needs; therefore, it is not a finite destination.

The Goals of Culture Change Are:

  • Reinstate command over daily living to residents of the long-term care facilities and appreciate the residents’ right to make their own decisions.
  • Involve all levels of staff—administration,  activities, environmental services, front office, nursing, rehabilitation—in honoring personal preferences of the residents, as well as working closely with them.  
  • Include friends and families in an all-inclusive, team-building approach to care.
  • Provide a familiar and hospitable environment: a supportive workplace, responsive to individualized care practices that focus on the needs and preferences of people, rather than those of the facility. Mode and method of delivery should reflect the community and culture in which the facility is located.

Based on a 2010 survey, 40% of the 16,500 total long term care facilities in the US failed to meet the bases of 42 CFR.  This webinar by our expert speaker Larry D. Bowe, BS, CFPMT, CFPMP will focus on the opportunity for Dining (Food) Service Operations to perform within the intended regulation by understanding and interpreting the intent. This webinar may be used as a training tool for Dining Service Managers who want to perform higher in the QIS, or who have failed to meet or implement CMS guidelines relating to food services.

Session Highlights:

  • Actual 42 CFR Part 483, sections B relating to food service operations.
  • Focus on Best Practices: Ensuring nutrition assessment and care planning resources used are current, evidence-based and expert-endorsed following clinical practice guidelines from resources at the national level.
  • Discussion on key Facility Nutrition Programs within Dining (Food) service: Dining Programs, High Risk Nutrition Programs, Hydration, Nutritional Supplements, After Hours Nutrition Programs and Policies and Quality Improvement Programs.
  • Review of actual tools that focus on Culture Change in Dining Services.
  • Learn what survey teams are looking for and what programs have the most impact on residents and their families when it comes to delivering quality food service.
  • Administrative tools that focus on potential Deficiency Criteria, Determination and Plans of Correction.

Bonus Tools & Resources:

  • Slide Presentation of Manager Training on Implementing Change in Long-Term Care
  • Online source “States’ Guidance to Surveyors for Long Term Care Facilities”, the Advancing Excellence in America’s Nursing Homes Campaign “Implementing Change in Long-Term Care.”
  • Online source for “Actual Forms” (actual inspector notes/inspection).
  • Tools to use in Dining (Food) Service Audit/Survey Process “Readiness” to document, correct, improve overall quality of life for residence In Culture Change Setting.
    • Dining Observations
    • Resident “Customer Service” internal Survey (questionnaire).
    • Monthly Meal Quality Review
    • Monthly Sanitation/Infection Control checklist
    • Kitchen/Food Service Observation
  • Tools designed to discover how to best use and keep your operation Deficiency Free
    • Dining Observation
    • Food Service Audit Tool
    • Meal Temperature Logs
    • Tray Accuracy Tool
    • Test Tray Audit Tool
    • Mock Survey

Who should attend?

  • Administrators who want a better understanding of survey team approaches to Culture Change and Dining Service Process.
  • New Dietary Managers, Food Service Managers, Assisted Living Directors, etc. who do not quite understand Culture Change in Senior Care.
  • Facilities, especially smaller ones, which are struggling with the survey process.
  • Anyone desiring to have a better understanding of what tools to use in implementation of Culture Change and the ongoing Quality Measures with Dining (Food) Service, as well as holding staff accountable.
  • Hospital Food Service Staff.

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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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