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		<font face="Verdana" size="2" color="#ffffff"> (Valid till 2nd January, 2018)</font></td>
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  <td align="center" style="padding:10px;"><font face="Verdana" size="5" color="#000000">2018 Phase II Updates on CMS Sanitary Conditions under Food and Nutrition Services</font></td>
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<font face="Verdana" size="3" color="#ffffff"><strong>Presented By: Larry D. Bowe</strong></font></td>
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<font face="Verdana" size="3" color="#000000">
<strong>Live Webinar</strong><br />
<strong>Date:</strong> Wednesday, January 31, 2018 | <strong>Length:</strong> 90 minutes<br />
<strong>Time:</strong> 1 pm ET | 12 pm CT | 11 am MT | 10 am PT<br />
</font></td>
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  <td align="center" style="padding:10px; border-bottom:#0283ab solid 1px;">
  <em><font face="Verdana" size="4" color="#0283ab"><strong><a href="http://ea.newscpt18.de/_la.php?&nid=3473825&sid=475626380&lid=14725935&enc=68747470733a2f2f7777772e617564696f6564756361746f722e636f6d&tg=food-safety/cms-sanitary-conditions-under-food-and-nutrition-services.html?utm_medium=Email&amp;utm_source=Bowe_122617&amp;utm_campaign=EFOOJU01_CE" style="color:#0283ab; text-decoration:none;">REGISTER NOW</a></strong></font></em></td>
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<td style="padding:10px;"><font face="Verdana" size="3" color="#000000"><strong>Get Audit-Ready for CMS’s Guidelines on Sanitary Conditions under Food and Nutrition Services</strong></font></td>
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<td style="padding:10px; padding-top:0px;">
<font face="Verdana" size="3" color="#000000">CMS has in place the guidelines for §483.60(i)(1)(2) food and nutrition services, and sanitary conditions tags (F812, F813 &amp; F814), which came into effect on November 28, 2017. CMS also has surveyor’s investigative protocols that will govern whether your organization will be ready for food sanitation condition audit portion of annual facility survey. You must understand what surveyors look for during an audit, especially since auditors have been trained to spot so-called best practices that may compromise clients, customers, and their families.<br /><br />
Also, new regulations impact food and nutrition services, with regard to the revised portion of regulation that contained a provision on §483.60(i)(1)(2) food and nutrition services, §482.28 (hospital) food and dietetic services, and are not yet associated with the changes for behavioral health organizations, phase III, November 28, 2019. The provisions under all three disciplines must meet the regulatory and best practice requirements that have been recommended, approved and enforced by CMS.<br /><br />
Join this session, where food safety expert <strong>Larry D. Bowe</strong> will discuss the guidelines for §483.60(i)(1)(2) food and nutrition services, and sanitary conditions tags (F812, F813 and F814). He will discuss interpretation of regulations by regulators and new phase II provisions, effective since November 28, 2017. The requirements for phase II provisions, as of November 28, 2017, include: offsite preparation worksheet (before survey entry); entrance conference worksheet (QIS facility copy); kitchen/food service observation (2014); and disaster, emergency preparedness CMS-20061.<br /><br />
With this session, you will get an understanding of current food codes, how your health inspection determines your facility’s CMS 5 star rating and how this affects billing and cod&egrave; revisions, and supports integrated, coordinated care provisions.</font> <a href="http://ea.newscpt18.de/_la.php?&nid=3473825&sid=475626380&lid=14725935&enc=68747470733a2f2f7777772e617564696f6564756361746f722e636f6d&tg=food-safety/cms-sanitary-conditions-under-food-and-nutrition-services.html?utm_medium=Email&amp;utm_source=Bowe_122617&amp;utm_campaign=EFOOJU01_CE" style="color:#0283ab; text-decoration:none;"><font face="Verdana" size="3" color="#0283ab"><strong>Read more</strong></font></a></td>
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<td style="padding:10px; padding-top:0px;"><strong><font face="Verdana" size="3" color="#000000">Session Objectives</font></strong></td>
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<font face="Verdana" size="3" color="#000000">This session will discuss:</font>

   <ul>
             <li><font face="Verdana" size="3" color="#000000">The importance of effective food safety management systems</font></li>
             <li><font face="Verdana" size="3" color="#000000">Investigative protocols to determine whether sanitary conditions are being maintained</font></li>
             <li><font face="Verdana" size="3" color="#000000">The areas of observation during a survey</font></li>
             <li><font face="Verdana" size="3" color="#000000">How your health inspection determines your facility’s CMS 5-star rating</font></li>
             <li><font face="Verdana" size="3" color="#000000">Deficiency categorization</font>
             <ul>
               <li><font face="Verdana" size="3" color="#000000">Severity level-4 deficiency categorization</font></li>
               <li><font face="Verdana" size="3" color="#000000">Severity level-3 deficiency categorization</font></li>
               <li><font face="Verdana" size="3" color="#000000">Severity level-2 deficiency categorization</font></li>
               <li><font face="Verdana" size="3" color="#000000">Severity level-1 deficiency categorization</font></li>
               </ul>
             </li>
           </ul>
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<td style="padding:10px; padding-top:0px;"><strong><font face="Verdana" size="3" color="#000000">Session Highlights</font></strong></td>
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<td style="padding:0px 10px;">

<font face="Verdana" size="3" color="#000000">This session will cover:</font>

   <ul>
             <li><font face="Verdana" size="3" color="#000000">Implementation under a revised provision §483.60(i)(1)(2) for food and nutrition services</font></li>
             <li><font face="Verdana" size="3" color="#000000">Manager training on interpretive CMS guidelines</font></li>
             <li><font face="Verdana" size="3" color="#000000">Online source of “Guidance to Surveyors for Long Term Care Facilities”</font></li>
             <li><font face="Verdana" size="3" color="#000000">Phase II tag updates</font></li>
             <li><font face="Verdana" size="3" color="#000000">Online source for “Guidance to Hospital Survey Process”</font></li>
             <li><font face="Verdana" size="3" color="#000000">Online source of “CMS804_Food Inspection Form” (actual inspector notes/inspection)</font></li>
             <li><font face="Verdana" size="3" color="#000000">Quality assurance tools to enhance sanitary condition</font></li>
           <li><a href="http://ea.newscpt18.de/_la.php?&nid=3473825&sid=475626380&lid=14725935&enc=68747470733a2f2f7777772e617564696f6564756361746f722e636f6d&tg=food-safety/cms-sanitary-conditions-under-food-and-nutrition-services.html?utm_medium=Email&amp;utm_source=Bowe_122617&amp;utm_campaign=EFOOJU01_CE" style="color:#0283ab; text-decoration:none;"><font face="Verdana" size="3" color="#0283ab"><strong>And more</strong></font></a></li>
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  ✆ Call now at <strong>1-866-458-2965</strong> or email at
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<tr><td align="center" bgcolor="#e1e1e1" style="padding:10px;"><font face="Verdana" size="3" color="#000000">About Our Speaker</font></td></tr>

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  <td style="padding:10px; border-bottom:#000000 solid 1px;">
  <img width="76" vspace="3" hspace="5" height="91" border="0" align="left" style="padding-right:5px;" title="Larry D. Bowe" alt="Larry D. Bowe" src="http://hcaudioconf.com/images/02_18_15_la13.jpg">
 <font face="Verdana" size="3" color="#000000"><strong>Larry D. Bowe, BS, CFPMT, CFPMP</strong>, is a principle consultant, food safety certified instructor, HACCP documentation specialist and, HR strategist.</font> <a href="http://ea.newscpt18.de/_la.php?&nid=3473825&sid=475626380&lid=14725945&enc=68747470733a2f2f7777772e617564696f6564756361746f722e636f6d&tg=speakers/larry-d-bowe" style="color:#0283ab; text-decoration:none;"><font face="Verdana" size="3" color="#0283ab"><strong>Read more</strong></font></a></td>
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