Implementing an Education Plan on F-Tag 360-372 Food and Nutrition Services

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

Develop a Frontline Defense for Food Safety through Staff Training and Education

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.

Session Objectives

This session will cover:

  • How training managers can implement staff training with tools within the 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, apply corrective actions, performance improvement action plans in healthcare food setting
    • Competency validation and evaluation policy
    • Competency validation and evaluation tool/form
    • Dining observations competency
    • Consumer “customer service” competency
    • Selected sanitation/infection control competency
    • Cook/kitchen observation written questions test
  • Tools designed to discover how to best use and keep your operation deficiency free
    • Provider matrix (CMS survey team tool)
    • Suggested “eight core competencies”, as well as food and nutrition specific core competencies
    • New dining observation (Form CMS–20053 (5/2017)
    • New CMS kitchen inspection food and nutrition (Form CMS–20055 (5/2017))
    • Food service staff training audit tools
    • Meal temperature logs
    • Tray accuracy tool
    • Test tray audit tool and/ or mock survey tools
  • Clear messaging/communication/training for events
    • Communicate to administration, mangers, all employees, members of your community the values and reason why the organization exists
    • Deploying dining programs, messaging and expressing the organization’s values
    • Frontline staff, partnering to improve quality of service, reducing the risk
    • Importance of your team’s and partner’s buy-in, to understanding and reducing risk

Session Highlights

This session will cover:

  • Healthcare frontline food safety education, training and tools
  • Actual dietary/food service department training programs, tools (word format) that can be customized to your organization
  • Additional online sources frontline healthcare tools, methods
  • Tools, forms and checklists to build your frontline staff
  • How to develop managers, frontline staff that understand what it means to “building a frontline defense” and to have a "deficiency-free survey”

Who Should Attend

  • Hospital directors and long term care administrators, who want to develop customized training programs, want better delivery of content to frontline staff, axillary departments with a focus on building a culture of food safety and food safety planning
  • Food and nutrition 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 understanding of how to put in place food service, food safety plans, to better offer education, training of staff and volunteers
  • Behavioral health services organizations (November 2019) that want to get a jump on implementing food and nutrition service guidelines required in Phase 3: All Phase 1 and 2, and the requirements that need more time to implement (personnel hiring and training, implementation of systems approaches to quality) (November 28, 2019)
  • Home health, schools, other smaller facilities whose staff struggle with inspections, that may need additional, ongoing education
  • Anyone desiring to have a better understanding of improving sanitation and food safety plans in a healthcare setting
  • Assistant living directors, food service managers
  • Chefs, cooks, supervisors who want to improve the 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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