The Real Cost of the Food Code in Healthcare Settings

Event Information
3 Days
Left To Register
Product Format
Live Webinar
Larry D. Bowe , BS, CFPMT, CFPMP
Conference Date
Add to my calendar   Thu, Aug 24, 2017
Aired Time
12 pm ET | 11 am CT | 10 am MT | 9 am PT
90 minutes
Product Description

Leveraging Information to Navigate Food Safety and Consumer Concerns

Food safety has become a major topic that must be considered by both institutions and producers within the food supply chain to not only calculate the risk and reduce the likelihood of outbreaks, but also to close the gap on consumer preferences, allergies and diet restrictions. Under CMS’s final rule on Food & Nutrition Services (42 CFR § 483.60) and § 482.28 (Hospital) for food and dietetic services, food procurement, production, processing, sales and service, your staff must be fully equipped and aware of ingredients, recipes and preparation products to reduce risk.

Food safety training and education of personnel and volunteers must consider the ever-changing dynamics, and necessary intervention in the food chain. According to a recent CMS memo, “CMS recognizes the U.S. Food and Drug Administration’s (FDA) Food Code and the Centers for Disease Control and Prevention’s (CDC) food safety guidance as national standards to procure, store, prepare, distribute and serve food in a safe and sanitary manner.” Medicare and Medicaid regulations, codes, and policies are dependent on CMS interpretive guidance issued to state agencies, survey teams and providers that are based on the Food Code for Food and Nutrition Services processes.

The food code serves as a guide to close the gap, leveraging risk and service. This session by expert speaker Larry David Bowe will discuss how you can develop policies, processes and procedures to meet consumer choice. CMS Interpretive Guidelines are based on the FDA Food Code, which has been adopted by all 50 states, U.S. territories and most of the tribal Nations. As to "Appropriate Practice Memorandum's and Summary Guidance Memorandums" issued from time to time or when clarification is necessary, and relating to "the elimination of risk to residents" or the at-risk populations (children, hospitalized or older Americans), it is in accordance with recommendation of the Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA) standards.  Even when residents’ rights are in question, as outlined in §483.15(b) (Self Determination and Participation), the guidance still must not violate basic CDC and/or FDA strong advice, as outlined in CMS’s memo. Larry will make all of this clear in his presentation so that your facility is in compliance with CMS, FDA and CDC requirements.

Session Highlights

  • The costing of educating your staff
    • Uniquely in Healthcare settings, consumers at nutritional risk are also at risk for weight loss, these individuals should be referred to your dietitian
  • The cost of not educating consumers
    • Consumers have demon¬strated that they will hold all “food suppliers”— all segments of the food supply chain—accountable for foodborne illnesses
  • Food Code 2013, FSMA – Updating interpretive guidance
  • Risk management mitigation strategies
    • Be Prepared to "Take The Lead within their local community offering Food Service Safely
  • The cost of not considering risk management or Incident Management
    • How to acknowledge & document the risk of improper food handling, food service, incorporate in training
  • Understanding four stages mature Incident Management Process
    • 1. Plan and prepare, 2. Respond, 3. Document, 4. Investigate
  • Incorporating of Food Code in food management process, & consumer choice
    • Creating a Culture of Food Safety around food service staff, allied staff and volunteers deploying safe food options
  • Developing policy, process and procedures to meet consumer choice
  • Knowledge of local, state and federal guidelines, codes
    • Understanding FDA guidelines and other codes, regulations that needs to be considered
  • Clear Messaging/Communication/Training for Events
    • Partnering to Reduce the Risk
  • The real cost of food code
    • Cost of training vs hospitalization

Key Takeaways

  • Get slides of presentation, the real cost of food code & safety- healthcare settings
  • Food code 2013, USDA guidelines, FDA guidelines
  • Online source of “Risk Management or Incident Management Tools”.
  • Other bonus downloads (tools, forms, checklist) to build your food safety plan

Who Should Attend

  • Hospital, Long Term Care Administrators, Directors who want to develop customized training programs, better delivery of content to frontline staff, auxiliary departments with a focus on building a culture of food safety, integrating food code, planning
  • Directors, Managers, Chefs, Cooks and Supervisors who support healthcare food operations
  • Auxiliary Departments, Staff: Activities, Nursing Departments Managers, Supervisors. Other departments that indirectly serve food and beverage who need to know service standards, regulations but want a better, more comprehensive understanding  of how to put in place food service, food safety plans, to better offer education, training of staff, volunteers
  • Day Cares, Schools, Other smaller facilities whose staff struggle with inspections, that may need additional, ongoing education, food safety
  • Anyone desiring to have a better understanding of improving sanitation, food safety planning in Healthcare setting.
  • Assistant Living Directors, Food Service Managers
  • Chefs, Cooks, Supervisors who want to improve ability to better write food safety plans

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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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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