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.
This session will share tools, tips and resources to promote a cohesive food service, safety plan. It will provide you with:
This session will update, introduce and offer:
Who Should Attend
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.