Quality indicator survey (QIS) was implemented to ensure improvement of overall quality of life for persons, consumers that receive services through the Centers for Medicare and Medicaid Services (CMS). All providers are required to have policies, procedures and processes that serve to enforce standards of operation offering continual improvement in healthcare settings, with a goal of empowering staff. Your staff’s (frontline) education and training programs should specifically target: §483.60 food and nutrition services, §482.28 (hospital) food and dietetic services, §483.60 food and nutrition service, and behavioral health services (November 2019).
The §483.60 regulation from CMS under staffing states, “The facility must employ sufficient staff with the 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’”.
CMS-survey teams have specific guidelines to measure food handlers’ compliance to the standards: including kitchen observation, dining observation, staff interviews, consumer interviews, department self-evaluation performance improvement projects (PIP) or facility-wide quality assessment and performance improvement (QAPI).
Join this session, where expert speaker Larry D. Bowe, BS, CFPMT, CFPMP, will highlight policy, processes, and methods to improve the standards of educating and instituting §483.60 food and nutrition services in healthcare operations. Larry will specifically cover the ways to ensure compliance to F-Tag 360-372 (food and nutrition services), 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, and A-Tag 0622. You will learn ways to educate your staff.
This session will focus on developing documentation to deploy your organization’s, department’s vision, mission and messaging. It will help in shaping your training, and corrective action of your staff, and individual’s food handler’s behaviors around Institute of Medicine Study. Further, it will help you build your food and nutrition staff and individuals, and volunteers with roles within your organization’s food service frontline. You will be able to apply the knowledge from this session and reduce the risk of foodborne outbreaks.
The session will also discuss basic risk management strategies to ensure compliance with appropriate competencies and skills sets (training). You will learn about the tools to convey, measure and capture appropriate competencies and skills sets (training), as well as the effective means of correcting poor food handling behaviors, with actual training programs, methods and tools.
This session will cover:
This session will cover:
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.