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.
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.