Return-Path: Received: from vps.transocean.com by vps.transocean.com with LMTP id 8G+DIUEMvlo+awAAInt2oQ ; Fri, 30 Mar 2018 03:06:57 -0700 Return-path: Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Fri, 30 Mar 2018 03:06:57 -0700 Received: from mx.newscpt19.de ([185.11.253.153]:57124) by vps.transocean.com with esmtps (TLSv1.2:ECDHE-RSA-AES256-GCM-SHA384:256) (Exim 4.89_1) (envelope-from ) id 1f1qvm-00078Q-Lp for JOHN@TRANSOCEAN.COM; Fri, 30 Mar 2018 03:06:57 -0700 Content-Type: multipart/mixed; boundary="===============7362317622149774613==" DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; d=newscpt19.de; s=default; t=1522404159; bh=IiQ4XghY61pkX1XhdAwefYayjOJKy0ZolwVOJpgHjBM=; 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=KP7AP5w1x3sXfaB97iisdKKCBMjAbDoGAsMycsxWAIYdZSWdtpttK0GjgfGAb6zIT ci7/MtiErv9zLYdnTUPSvLPDtaP8mjNL80444OHeSfC1mTCiKjcPZou05RI7jPHTG7 9oIt+guudQh+5s+xujtwZrTCFNSKYjZvLCcD3aJI= MIME-Version: 1.0 X-CSA-Complaints: Reply-To: Food-Safety Tools Subject: =?utf-8?q?Guidance_on_F-Tag_361_Staffing-_=C2=A7483=2E60_Food_?= =?utf-8?q?=26_Nutrition_Services?= From: Food-Safety Tools To: BOUNCED_id_tdat_newsletter: 3584085 List-Id: <475626380> BOUNCED_id_tdat_nl_subscriber: 475626380 bounced_nl: true BOUNCED_tdat_nl_subscriber_pw: a2fbbf1269b6e082d34a526d26fed577 List-Unsubscribe: hermes_uid: 164364da99a264a438ba50c19f85cce1 Date: Fri, 30 Mar 2018 10:02:36 -0000 Message-Id: <20180330100239.821112431E1@mx.newscpt19.de> X-Spam-Status: No, score=2.4 X-Spam-Score: 24 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/930f659a73d7f7dd40426c5cb9b0707b.html [...] Content analysis details: (2.4 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: hcaudioconf.com] -0.0 SPF_PASS SPF: sender matches SPF record -0.0 T_RP_MATCHES_RCVD Envelope sender domain matches handover relay domain 0.2 HEADER_FROM_DIFFERENT_DOMAINS From and EnvelopeFrom 2nd level mail domains are different 0.8 BAYES_50 BODY: Bayes spam probability is 40 to 60% [score: 0.5000] 0.8 MPART_ALT_DIFF BODY: HTML and text parts are different 0.0 HTML_MESSAGE BODY: HTML included in message 0.0 HTML_FONT_LOW_CONTRAST BODY: HTML font color similar or identical to background 0.6 KAM_ADVERT2 RAW: This is probably an unwanted commercial email... 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 0.0 T_HTML_TAG_BALANCE_CENTER Malformatted HTML X-Spam-Flag: NO --===============7362317622149774613== Content-Type: multipart/alternative; boundary="===============4576131387296807357==" MIME-Version: 1.0 --===============4576131387296807357== 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/930f659a73d7f7dd40426c5cb9b0707b.html Um sich von diesem Newsletter abzumelden, rufen Sie folgende URL auf: http://ea.newscpt19.de/_u/930f659a73d7f7dd40426c5cb9b0707b.html /// Can't see this html newsletter? You're really missing out. Visit this URL to view the newsletter: http://ea.newscpt19.de/_ns/930f659a73d7f7dd40426c5cb9b0707b.html To instantly unsubscribe from our newsletter, visit this URL: http://ea.newscpt19.de/_u/930f659a73d7f7dd40426c5cb9b0707b.html --===============4576131387296807357== MIME-Version: 1.0 Content-Transfer-Encoding: 8bit Content-Type: text/html; charset="utf-8" Train Healthcare Staff on Food Safety & Nutrition Services (F361)
Implementing an Education Plan on F-Tag 360-372 Food and Nutrition Services
Presented By: Larry D. Bowe
Live Webinar
Date: Thursday, April 12, 2018 | Duration: 90 minutes
Time: 12 pm ET | 11 am CT | 10 am MT | 09 am PT
REGISTER NOW
Develop a Frontline Dèfense 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 Medìcare and Medìcaid 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 gòal 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 tèams 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, 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 vìsion, 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. Read more
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 dìscover how to best use and keep your operation deficiency frèe
    • Provider matrix (CMS survey tèam 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 tèam’s and partner’s bùy-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 dèfense” and to have a "deficiency-frèe survey”
  • And more
  CLICK HERE TO REGISTER  
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About Our Speaker
Larry D. Bowe Larry D. Bowe, BS, CFPMT, CFPMP, is a principle consultant, food safety certified instructor, HACCP documentation specialist and, HR strategist. Read more
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