Return-Path: Received: from vps.transocean.com by vps.transocean.com with LMTP id yMESO5B8DVqiUwAAInt2oQ ; Thu, 16 Nov 2017 03:54:56 -0800 Return-path: Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Thu, 16 Nov 2017 03:54:56 -0800 Received: from mx.newscpt19.de ([185.11.253.153]:42217) by vps.transocean.com with esmtp (Exim 4.89) (envelope-from ) id 1eFIks-0005ZX-3M for JOHN@TRANSOCEAN.COM; Thu, 16 Nov 2017 03:54:56 -0800 Content-Type: multipart/mixed; boundary="===============0197646605958481179==" DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; d=newscpt19.de; s=default; t=1510833244; bh=Pfuk6xB20k1t4p82VeSJjfcwk83tOSpjWYMyCNtRhDw=; h=X-CSA-Complaints:Reply-To:Subject:From:To:List-Id: List-Unsubscribe:Date:Reply-To:From:Subject:Date:To: List-Unsubscribe:List-Id:X-CSA-Complaints; b=X8F6yIOwjzoMyb08zGXTZ+120cpBo2XhKho9O8iOS86ByTqjS/qGgY0O6plUVWzvE 6ON1Q2jqyWTtyFL0tbYM7Tk1X7SPsj8VuoqT1dIp+DbHOjrSKIB9opvaPBark/SrWI EXwhbYQJ0RjhWskht11vyF5g0jwtRi2cNexF7oOU= MIME-Version: 1.0 X-CSA-Complaints: Reply-To: New CMS Guidelines Subject: On Demand Webinar: Application of CMS Quality Indicator Process in Healthcare Food Service From: New CMS Guidelines To: BOUNCED_id_tdat_newsletter: 3420830 List-Id: <475626380> BOUNCED_id_tdat_nl_subscriber: 475626380 bounced_nl: true BOUNCED_tdat_nl_subscriber_pw: a2fbbf1269b6e082d34a526d26fed577 List-Unsubscribe: hermes_uid: 0942201ddf9f6804e4c4696a5b59e320 Date: Thu, 16 Nov 2017 11:53:55 -0000 Message-Id: <20171116115404.E196C24A109@mx.newscpt19.de> X-Spam-Status: No, score=-1.1 X-Spam-Score: -10 X-Spam-Bar: - X-Ham-Report: Spam detection software, running on the system "vps.transocean.com", has NOT identified this incoming email as spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see root\@localhost for details. Content preview: Sie können diesen HTML Newsletter nicht sehen? Dann verpassen Sie wirklich etwas. Rufen Sie folgende URL auf, um den Newsletter anzuzeigen: http://ea.newscpt19.de/_ns/0a4cf4c42a1c526709b649fd425768cf.html [...] Content analysis details: (-1.1 points, 3.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 0.0 URIBL_BLOCKED ADMINISTRATOR NOTICE: The query to URIBL was blocked. See http://wiki.apache.org/spamassassin/DnsBlocklists#dnsbl-block for more information. [URIs: newscpt19.de] -0.0 SPF_PASS SPF: sender matches SPF record 0.0 HEADER_FROM_DIFFERENT_DOMAINS From and EnvelopeFrom 2nd level mail domains are different -0.0 RP_MATCHES_RCVD Envelope sender domain matches handover relay domain 0.0 HTML_MESSAGE BODY: HTML included in message -1.9 BAYES_00 BODY: Bayes spam probability is 0 to 1% [score: 0.0000] 0.8 MPART_ALT_DIFF BODY: HTML and text parts are different 0.1 DKIM_SIGNED Message has a DKIM or DK signature, not necessarily valid -0.1 DKIM_VALID Message has at least one valid DKIM or DK signature X-Spam-Flag: NO --===============0197646605958481179== Content-Type: multipart/alternative; boundary="===============1814182819111759795==" MIME-Version: 1.0 --===============1814182819111759795== MIME-Version: 1.0 Content-Transfer-Encoding: 8bit Content-Type: text/plain; charset="utf-8" Sie können diesen HTML Newsletter nicht sehen? Dann verpassen Sie wirklich etwas. Rufen Sie folgende URL auf, um den Newsletter anzuzeigen: http://ea.newscpt19.de/_ns/0a4cf4c42a1c526709b649fd425768cf.html Um sich von diesem Newsletter abzumelden, rufen Sie folgende URL auf: http://ea.newscpt19.de/_u/0a4cf4c42a1c526709b649fd425768cf.html /// Can't see this html newsletter? You're really missing out. Visit this URL to view the newsletter: http://ea.newscpt19.de/_ns/0a4cf4c42a1c526709b649fd425768cf.html To instantly unsubscribe from our newsletter, visit this URL: http://ea.newscpt19.de/_u/0a4cf4c42a1c526709b649fd425768cf.html --===============1814182819111759795== MIME-Version: 1.0 Content-Transfer-Encoding: 8bit Content-Type: text/html; charset="utf-8" Coding Updates Virtual Bootcamp DVD
Updates on Application of CMS Quality Indicator Process in Healthcare Food Service


Good morning,
The Centers for Medìcare & Medìcaid Services (CMS), in collaboration with public and prìvate partners, is transforming how they conduct business and operations, connect providers, and empower consumers and their beneficiaries. Driving quality improvement is a core function of the CMS. This commitment is evident as the CMS enhances its partnerships in a delivery system, where providers are supported in achieving better outcomes in health and healthcare at lower cost for the beneficiaries and communities they serve.

According to the Agèncy for Healthcare Research and Quality (AHRQ), “While the results of quality measurement were originally not typically shared outside the provider organization conducting the quality improvement projects: Quality Assurance and Performance Improvement (QAPI) and Performance Improvement Projects (PIPs), more recent assessments using the indicators have been included in public reports intended to steer patients toward higher-quality care and drive providers to improve their scores in order to bolster their public reputation.”

Join this On-Demand Webinar, “Updates on Application of CMS Quality Indicator Process in Healthcare Food Service” on Friday, November 17, 2017 (Available all day) with expert speaker Larry D. Bowe, BS, CFPMT, CFPMP, where he will focus on quality measures within healthcare food service settings. Larry will also share actual QAPI projects, materials and strategies to promote positive outcomes across all healthcare food service disciplines, including nursing homes, hospitals, assisted living facilities and home health agencies.
Session Highlights
  • Opportùnity for food service operations to better perform within the intended guidelines, and to understand and interpret intent regulation
  • Tools for food service managers who want to perform higher in the quality measures under the hospital quality initiative (HQI), most notably for the Hospital Compare website
  • Advice, materials, and tools for implementation and quality measures that promote the delivery of quality services and prevent negative outcomes in dining and nutrition services
Tools for Food and Dining Service Managers and Directors
  • Slide presentation of manager training on CMS guidelines quality indicators
  • States guidance to surveyors for long-term care facilities
  • Examples of actual inspector notes and inspection forms
  • Tools and documents used in food service to improve overall quality of life for residents:
    • Dietary observations
    • Monthly meal quality review
    • Monthly sanitation/infection control review
    • Meal audit tool
    • Kitchen/food service observation
  • Tools designed to dìscover how to best use and keep your operation deficiency-frèe:
    • Food service audit tool
    • Meal temperature logs
    • Tray accuracy tool
    • Test tray audit tool
    • Mock survey
  • Actual 42 CFR Part 483, 483 sections related to food service operations
    • Example of programs, quality indicators that can be used today, ongoing
    • Actual tools that measure what counts when it comes to delivering quality food service
    • Administrative tools that can automatically generate reports, updates of quality indicators for food service operations
  • Quality indicators that have corrected deficient outcomes in the past
Session Agenda
  • A focus on improving positive outcomes
  • Goals
  • Perform higher in QIS process
  • Types of standard surveys
  • QIS process
    • Stage 1: Intervìew and observe staff members
    • Stage 2: Quality indicator process in food service
  • Quality assessment
  • Tool kit
  • Corrective action plans
    • Clinical nutrition
    • Dining observation
  • Kitchen/food preparation
  • Understanding federal tags
    • Federal tag 371: A-Tag 0618
    • F371 sanitary food storage: A-Tag 0618
    • F441 infection control: A-Tag 0618
    • Federal tags 371 & 456 storage temperatures: §482.41(c)(4) standard: facilities A-Tag 0726
    • F364 food preparation & service: A-Tag 0726
    • F372 refuse/pest control: A-Tag 0713, A-Tag 0747
    • F371, 441 & 364 dining observation: A-Tag 0700, A-Tag 0701, A-Tag 0618, A-Tag 0619, A-Tag 0622
    • F353, 362 & 368 dining experience: A-Tag 0629, A-Tag 0630
    • F310, 311 & 312 service mealtimes: A-Tag 0631, A-Tag 0618
    • F253 dining atmosphere: A-Tag 0701
    • F241 dignity & independence: A-Tag 0618
    • F327 food substitutes: A-Tag 0618, A-Tag 0619, A-Tag 0629
  • Application
  • Quality indicators
Please use "PM20" at check-out to get $20 off on registration.
CLICK HERE TO REGISTER
Attend in a group and savè up to 50%. To book, call now: 1-866-458-2965

If you prefer to order by phone, call 1-866-458-2965 and mention promo code E99NSANJ.
Looking forward to your participation.

Thanks,
Eric Merrill


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