Implementing an Education Plan on F-Tag 360-372 Dietary Services (F-Tag 361 Staffing) Compliance

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

Guidance on F-Tag 361 Staffing- Food & Nutrition Services, (Hospital) A-0620 Food and Dietetic Services—Implementing an Education Plan

Quality Indicator Survey (QIS) was implemented to ensure improvement of overall quality of life for persons, consumers that receive services through The Centers for Medicaid Services (CMS). It is a requirement of all providers to have policies, procedures and process that serve to enforce standards of operation offering continual improvement in healthcare settings, with a goal of empowering your staff. Your staff (frontline) education, training programs are a specifically targeted, §483.60 food and nutrition services, or §482.28 (hospital) food and dietetic services.

483.60 Food & Nutrition Services Standard F361 -Staffing

The facility must employ sufficient staff with appropriate competencies and skills sets (training) to carry out the functions of the food and nutrition service, taking into consideration resident assessments, individual plans of care and the number, acuity and diagnoses of the facility’s resident population in accordance with the “facility-wide assessment”.

This session, by expert speaker Larry David Bowe, will highlight policy, process, methods and standard of educating and instituting 483.60 food & nutrition services in healthcare operations. It will specifically discuss the ways to ensure compliance to F-Tag 360-372 (food and nutrition services), F-Tag 360-372, F-Tag 520 (quality assessment and assurance); along with (hospital food service) A-Tag 0618, (quality assessment and assurance), food handling, hygiene practices A-Tag 0618, A-Tag 0620, personnel performance, A-Tag 0622, with a focus on ways to educate staff. CMS Survey Team has specific guidelines to measure food handlers’ compliance to these standard, to include kitchen observation, dining observation, staff interviews, consumer interviews, department self-evaluation performance improvement projects (PIP) or facility-wide quality assessment and performance improvement (QAPI).

Larry believes that the most successful operations focus on deploying methods, tools and strategies that involve frontline staff, volunteer and axially department food handlers to reduce the risk of foodborne outbreaks, as well as ensuring compliance to CMS standards. Food & Nutrition Service front-line staff, and food service professionals (chefs, cooks, diet aides, dishwashers, activities department staff, certified nursing assistants must be empowered to deliver quality services.

The Food & Nutrition Services, food service staff develop confidence that they can solve problems themselves, and they need little or no supervision when effective training is in place. Your staff is the actual eyes, ears and hands that fill the gap in preparation, service and transporting food products to meet the demand for your organization. When staff members lack the knowledge, and or training, these employees and/or volunteers have the potential of being your weakest link; well-intended, but an accidental oversight or intention case of food poisoning waiting to happen.

This session will focus on developing documentation to deploy your organizations, departments vision, mission, messaging; shaping your training, corrective action of staff and individual’s food handler’s behaviors. These individuals/volunteers fill various positions on your organizations food service frontline and are in need of the information to knowingly reduce the risk of foodborne outbreaks. The session will also offer effective risk management strategies, deployment of training, tools to convey a culture of food safety, as well as serving as the effective means of applying, correcting poor food handling behaviors, with actual training programs, methods and tools.

Session Objectives

This session will share tools, tips and resources to promote a cohesive food service, safety plan. It will provide you with:

  • Slides presentation for training manager to implementing staff training, tools within department, and across facility
  • Online sources
  • Actual training program, forms (actual inspector notes/inspection)
  • Tools-to-be-used in dining (food) service audit/survey process “readiness” to document, corrective actions, performance improvement action plans, healthcare food setting
    • Dining observations
    • Consumer “customer service” internal Survey (questioner)
    • 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 staff training audit tools
    • Meal temperature logs
    • Tray accuracy tool
    • Test tray audit tool
    • Mock survey tools
  • Clear messaging / communication / training for events
    • Communicate to administration, mangers, all employees, members of your community the values, reason why the organization exists
    • Deploying dining programs, messaging and expressing the organizations values
    • Frontline staff, partnering to improve quality of service, reducing the risk!
    • Importance of your teams & partners buy-in, to reduce & understanding risk

Session Highlights

This session will update, introduce and offer:

  • Slides of healthcare frontline food safety education, training and tools
  • Actual dietary/food service department training programs, tool (Word Format) that can be customized to your organization
  • Additional online sources frontline healthcare tools, methods
  • Bonus downloads (tools, forms, checklist) to build your frontline staff
  • Develop managers, frontline that understand what it means to “building a frontline defense” and to have a "deficiency free survey”.

Who Should Attend

  • Hospital, long term care administrators, directors who want to develop customized training programs, better delivery of content to frontline staff, axillary departments with a focus on building a culture of food safety, food safety planning.
  • Directors, managers, chefs, cooks and supervisors who support healthcare food operations
  • Axillary departments, staff; activities, nursing department managers, supervisors. Other departments that indirectly serve food and beverage who need to know service standards, regulations but want a better, more comprehensive understands 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, which may need additional, ongoing education.
  • Anyone desiring to have a better understanding of improving sanitation, food safety plans in healthcare setting.
    • Assistant living director’s, food service managers
    • Chef’s, cooks, supervisors who want to improve ability to better write food safety plans.

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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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