The U.S. Food and Drug Administration’s (FDA) Food Code is the standard for food safety. And food operations at healthcare facilities—of all types, from hospitals to behavioral health centers—must comply. The 2018 update to the code includes detailed provisions on everything from the use of bandages by food prep staff to cooking temperature parameters—and the Centers for Medicare and Medicaid Services (CMS) recognizes these rules as well. If you serve food and want to stay in out of trouble with the feds, then you need to know this code inside-out.
Let food safety pro Larry Bowe guide you through the Food Code in this webinar and interpret what’s new, what’s important, and what could land your facility in hot water with regulatory agencies. This is complicated territory for many healthcare facilities, involving multiple agency standards and several recent rule updates on everything from sanitary conditions and personnel requirements to investigative protocols. Bowe will help you to: understand key quality indicators for your food operations, hold food service staff accountable for compliance; improve your positive outcomes; and prepare for November 2019 Implementation of Food and Nutrition Service and quality outcomes.
After attending this live audio event, you will be well equipped to implement an effective food safety management system, comply with the most up-to-date food handling and safety regulations, and successfully face a food safety inspection—including scrutiny of how you source, store, prepare and serve food. You’ll also walk away with a “toolkit” that contains key compliance tips, CMS guidelines, hospital CoP requirements, a sample food safety audit tool, and a mock survey tool.
Don’t get lost in the complexities of food and nutrition regulations. Get the straightforward, practical guidance you need to hire and train your staff to right—and implement a food safety system that helps your facility come out ahead.
This compliance-demystifying program will teach you to:
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, 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.