2018 Food Code – Updating CMS Interpretive Guidance & the Impact on Healthcare Facilities’ Food Operations

Event Information
Product Format
Live Webinar
Presenter(s)
Larry D. Bowe, BS, CFPMT, CFPMP
Conference Date
Add to my calendar   Wed, Jun 20, 2018
Aired Time
12 pm ET | 11 am CT | 10 am MT | 09 am PT
Length
90 minutes
Product Description

Comply with the New Food and Drug Administration’s Food Code


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.

Session Highlights

This compliance-demystifying program will teach you to:

  • Act on updates to the 2018 FDA Food Code
  • Understand CMS Interpretive Guidance and Joint Commission standards re: food code regulations
  • Apply the “standard of practice” to reduce foodborne illness risk factors in procurement, storage, preparation, distribution, and food service
  • Evaluate the qualifications of the “person in charge”—or Certified Food Protection Manager (CFPM)
  • Comply with CMS Nursing Home Tag F371 and Conditions of Participation (CoP) updates
  • Identify hazards and Critical Control Points (CCPs) in operations
  • Hire and train your food services staff on key compliance points
  • Equip your team to abide by Quality Indicators
  • Prepare for an investigation of your food sourcing, storing, and distributing operations
  • Understand key “areas of observations”  during a survey

Who Should Attend

  • Healthcare Administrators
  • Food service managers at hospitals, nursing homes, home health facilities, assisted living facilities, long-term care (LTC)facilities, behavioral health centers, and allied health organizations
  • Food and nutrition service directors and managers who are new to their jobs
  • Facilities that need a better understanding of food codes
  • Food service vendors

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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1-919-287-2643

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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