Return-Path: Received: from vps.transocean.com by vps.transocean.com with LMTP id KJczF8OIw1r4RAAAInt2oQ ; Tue, 03 Apr 2018 06:59:31 -0700 Return-path: Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Tue, 03 Apr 2018 06:59:31 -0700 Received: from mail198.saveastamp.com ([199.68.176.198]:8815) by vps.transocean.com with esmtps (TLSv1:ECDHE-RSA-AES256-SHA:256) (Exim 4.89_1) (envelope-from ) id 1f3MSw-0004mS-8F for JOHN@TRANSOCEAN.COM; Tue, 03 Apr 2018 06:59:31 -0700 Received: by mail198.saveastamp.com id hoe4ac1hso8p for ; Tue, 3 Apr 2018 09:18:22 -0400 (envelope-from ) From: "Food-Safety Tools" To: "JOHN@TRANSOCEAN.COM" Reply-To: Henryt@Fda-updates.com Date: Tue, 03 Apr 2018 08:59:03 -0400 Subject: =?UTF-8?Q?Guidance=20on=20F-Tag=20361=20Staffing-=20=C2=A7483=2E60=20Fo?= =?UTF-8?Q?od=20=26=20Nutrition=20Services?= MIME-Version: 1.0 Content-Type: multipart/alternative; boundary="_=aspNetEmail=_d82e88f26f1446bba37a4058f9e7bab8" X-Mailer: aspNetEmail ver 3.5.2.0 x-sbe: SBE_e942e309-10e5-4134-a305-8571ce037c26 List-Unsubscribe: mailto:Henryt@Fda-updates.com List-Unsubscribe-Post: List-Unsubscribe=One-Click Message-ID: X-Spam-Status: No, score=1.6 X-Spam-Score: 16 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: 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). [...] Content analysis details: (1.6 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. 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X-Spam-Flag: NO --_=aspNetEmail=_d82e88f26f1446bba37a4058f9e7bab8 Content-Type: text/plain; charset="UTF-8" Content-Transfer-Encoding: quoted-printable Implementing an Education Plan on F-Tag 360-372 Food and Nutrition Servic= es=0D=0APresented By: Larry D=2E Bowe=0D=0ALive Webinar=0D=0ADate: Thursd= ay, April 12, 2018 =7C Duration: 90 minutes=0D=0ATime: 12 pm ET =7C 11 am= CT =7C 10 am MT =7C 09 am PT=0D=0AREGISTER NOW=0D=0ADevelop a Frontline = D=C3=A8fense for Food Safety through Staff Training and Education=0D=0AQu= ality indicator survey (QIS) was implemented to ensure improvement of ove= rall quality of life for persons, consumers that receive services through= the Centers for Med=C3=ACcare and Med=C3=ACcaid Services (CMS)=2E All pr= oviders are required to have policies, procedures and processes that serv= e to enforce standards of operation offering continual improvement in hea= lthcare settings, with a g=C3=B2al of empowering staff=2E Your staff=E2=80= =99s (frontline) education and training programs should specifically targ= et: =C2=A7483=2E60 food and nutrition services, =C2=A7482=2E28 (hospital)= food and dietetic services, =C2=A7483=2E60 food and nutrition service, a= nd behavioral health services (November 2019)=2E=0D=0A=0D=0AThe =C2=A7483= =2E60 regulation from CMS under staffing states, =E2=80=9CThe facility mu= st employ sufficient staff with the appropriate competencies and skills s= ets (training) to carry out the functions of the food and nutrition servi= ce, taking into consideration resident assessments, individual plans of c= are and the number, acuity and diagnoses of the facility=E2=80=99s reside= nt population in accordance with the =E2=80=98facility-wide assessment=E2= =80=99=E2=80=9D=2E=0D=0A=0D=0ACMS-survey t=C3=A8ams have specific guideli= nes to measure food handlers=E2=80=99 compliance to the standards: includ= ing kitchen observation, dining observation, staff interviews, consumer i= nterviews, department self-evaluation performance improvement projects (P= IP) or facility-wide quality assessment and performance improvement (QAPI= )=2E=0D=0A=0D=0AJoin this session, where expert speaker Larry D=2E Bowe, = will highlight policy, processes, and methods to improve the standards of= educating and instituting =C2=A7483=2E60 food and nutrition services in = healthcare operations=2E Larry will specifically cover the ways to ensure= compliance to F-Tag 360-372 (food and nutrition services), F-Tag 520 (qu= ality assessment and assurance); along with (hospital food service) A-Tag= 0618, (quality assessment and assurance), food handling, hygiene practic= es A-Tag 0618, A-Tag 0620, personnel performance, and A-Tag 0622=2E You w= ill learn ways to educate your staff=2E=0D=0A=0D=0AThis session will focu= s on developing documentation to deploy your organization=E2=80=99s, depa= rtment=E2=80=99s v=C3=ACsion, mission and messaging=2E It will help in sh= aping your training, and corrective action of your staff, and individual=E2= =80=99s food handler=E2=80=99s behaviors around Institute of Medicine Stu= dy=2E Further, it will help you build your food and nutrition staff and i= ndividuals, and volunteers with roles within your organization=E2=80=99s = food service frontline=2E You will be able to apply the knowledge from th= is session and reduce the risk of foodborne outbreaks=2E=0D=0A=0D=0AThe s= ession will also discuss basic risk management strategies to ensure compl= iance with appropriate competencies and skills sets (training)=2E You wil= l learn about the tools to convey, measure and capture appropriate compet= encies and skills sets (training), as well as the effective means of corr= ecting poor food handling behaviors, with actual training programs, metho= ds and tools=2E Read more=0D=0ASession Objectives=0D=0AThis session will = cover:=0D=0AHow training managers can implement staff training with tools= within the department and across facility=0D=0AOnline sources=0D=0AActua= l training program forms (actual inspector notes/inspection)=0D=0ATools t= o be used in dining (food) service audit/survey process =E2=80=9Creadines= s=E2=80=9D to document, apply corrective actions, performance improvement= action plans in healthcare food setting=0D=0ACompetency validation and e= valuation policy=0D=0ACompetency validation and evaluation tool/form=0D=0A= Dining observations competency=0D=0AConsumer =E2=80=9Ccustomer service=E2= =80=9D competency=0D=0ASelected sanitation/infection control competency=0D= =0ACook/kitchen observation written questions test=0D=0ATools designed to= d=C3=ACscover how to best use and keep your operation deficiency fr=C3=A8= e=0D=0AProvider matrix (CMS survey t=C3=A8am tool)=0D=0ASuggested =E2=80=9C= eight core competencies=E2=80=9D, as well as food and nutrition specific = core competencies=0D=0ANew dining observation (Form CMS=E2=80=9320053 (5/= 2017)=0D=0ANew CMS kitchen inspection food and nutrition (Form CMS=E2=80=93= 20055 (5/2017))=0D=0AFood service staff training audit tools=0D=0AMeal te= mperature logs=0D=0ATray accuracy tool=0D=0ATest tray audit tool and/ or = mock survey tools=0D=0AClear messaging/communication/training for events=0D= =0ACommunicate to administration, mangers, all employees, members of your= community the values and reason why the organization exists=0D=0ADeployi= ng dining programs, messaging and expressing the organization=E2=80=99s v= alues=0D=0AFrontline staff, partnering to improve quality of service, red= ucing the risk=0D=0AImportance of your t=C3=A8am=E2=80=99s and partner=E2= =80=99s b=C3=B9y-in, to understanding and reducing risk=0D=0ASession High= lights=0D=0AThis session will cover:=0D=0AHealthcare frontline food safet= y education, training and tools=0D=0AActual dietary/food service departme= nt training programs, tools (word format) that can be customized to your = organization=0D=0AAdditional online sources frontline healthcare tools, m= ethods=0D=0ATools, forms and checklists to build your frontline staff=0D=0A= How to develop managers, frontline staff that understand what it means to= =E2=80=9Cbuilding a frontline d=C3=A8fense=E2=80=9D and to have a =22def= iciency-fr=C3=A8e survey=E2=80=9D=0D=0AAnd more=0D=0A CLICK HERE TO REGI= STER =0D=0AGet answers to your questions in the Q=26A directly from the = speaker=0D=0ASav=C3=A8 upto 90=25 with AudioEducator=E2=80=99s Annual Lic= ense=0D=0AKnow More=21=0D=0A=E2=9C=86 Call now at 1-866-458-2965 or email= at customerservice=40audioeducator=2Ecom (Reference cod=C3=A8: EFOOKC0F_= SB)=0D=0AAbout Our Speaker=0D=0ALarry D=2E BoweLarry D=2E Bowe, BS, CFPMT= , CFPMP, is a principle consultant, food safety certified instructor, HAC= CP documentation specialist and, HR strategist=2E Read more=0D=0AFollow U= s On:=09fb=09tw=09linkedin=09yt=09Knowledge for Healthcare=0D=0AWe hope y= ou found this message to be useful=2E=0D=0AIf you don=E2=80=99t wish to r= eceive any further communication, please click the unsubscribe link below= =2E Your request will be processed within 10 days=2E This is an advertise= ment=2E =0D=0AAudio Educator =7C 2222 Sedwick Rd, Durham NC 27713 =7C 1-8= 66-458-2965 =0D=0AThis message has been sent by Audio Educator=2E=0A=0A=0A= This message is intended for JOHN=40TRANSOCEAN=2ECOM=2E If you do not wis= h to receive future emails, please click here: http://Incoming=2Esaveasta= mp=2Eca/unsubstracker=2Easpx?=7B0=7D=7BJOHN=40TRANSOCEAN=2ECOM=7D=7Be942e= 309-10e5-4134-a305-8571ce037c26=7D=2E=0D=0A --_=aspNetEmail=_d82e88f26f1446bba37a4058f9e7bab8 Content-Type: text/html; charset="UTF-8" Content-Transfer-Encoding: quoted-printable <=21doctype html>=0D=0A=0D=0A=0D=0A=0D=0AGuidance on F-Tag 361 Staffing- =C2=A7483=2E60 Food =26 Nut= rition Services=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A

We hope you found this message to be useful=2E
= If you don=26rsquo;t wish to receive any further communication, please cl= ick the unsubscribe link below=2E Your request will be processed within 1= 0 days=2E This is an advertisement=2E
Audio Educator =7C 2222 Sedwic= k Rd, Durham NC 27713 =7C 1-866-458-2965
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=0D=0A
=0A=0D=0A=0D=0A=0D=0A=0D=0A<= td bgcolor=3D=22=23ffffff=22>=0D=0A
=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0AREGISTER NOW=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A<= td style=3D=22padding: 10px; padding-top: 0px;=22>Quality indicator survey (QIS)= was implemented to ensure improvement of overall quality of life for per= sons, consumers that receive services through the Centers for Med=26igrav= e;care and Med=26igrave;caid Services (CMS)=2E All providers are required= to have policies, procedures and processes that serve to enforce standar= ds of operation offering continual improvement in healthcare settings, wi= th a g=26ograve;al of empowering staff=2E Your staff=26rsquo;s (frontline= ) education and training programs should specifically target: =26sect;483= =2E60 food and nutrition services, =26sect;482=2E28 (hospital) food and d= ietetic services, =26sect;483=2E60 food and nutrition service, and behavi= oral health services (November 2019)=2E

The =26sect;483=2E60 regu= lation from CMS under staffing states, =26ldquo;The facility must employ = sufficient staff with the appropriate competencies and skills sets (train= ing) to carry out the functions of the food and nutrition service, taking= into consideration resident assessments, individual plans of care and th= e number, acuity and diagnoses of the facility=26rsquo;s resident populat= ion in accordance with the =26lsquo;facility-wide assessment=26rsquo;=26r= dquo;=2E

CMS-survey t=26egrave;ams have specific guidelines to me= asure food handlers=26rsquo; compliance to the standards: including kitch= en observation, dining observation, staff interviews, consumer interviews= , department self-evaluation performance improvement projects (PIP) or fa= cility-wide quality assessment and performance improvement (QAPI)=2E
<= br> Join this session, where expert speaker Larry D=2E Bowe, will highlight policy, processes, and methods to improve the standar= ds of educating and instituting =26sect;483=2E60 food and nutrition servi= ces in healthcare operations=2E 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=2E= You will learn ways to educate your staff=2E

This session will f= ocus on developing documentation to deploy your organization=26rsquo;s, d= epartment=26rsquo;s v=26igrave;sion, mission and messaging=2E It will hel= p in shaping your training, and corrective action of your staff, and indi= vidual=26rsquo;s food handler=26rsquo;s behaviors around Institute of Med= icine Study=2E Further, it will help you build your food and nutrition st= aff and individuals, and volunteers with roles within your organization=26= rsquo;s food service frontline=2E You will be able to apply the knowledge= from this session and reduce the risk of foodborne outbreaks=2E

= The session will also discuss basic risk management strategies to ensure = compliance with appropriate competencies and skills sets (training)=2E Yo= u will learn about the tools to convey, measure and capture appropriate c= ompetencies and skills sets (training), as well as the effective means of= correcting poor food handling behaviors, with actual training programs, = methods and tools=2E Read more= =0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D= =0A=0D=0A=0D= =0A=0D=0A=0D=0A=0D=0A=0D=0A= =0D=0A=0D=0A=0D=0A= =0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D= =0A=0D=0A
Implem= enting an Education Plan on F-Tag 360-372 Food and Nutrition Services
Presented By: Larry D=2E Bowe<= /strong>
Live Webinar
Date: Thursday, April 12, 2018 =7C Durat= ion: 90 minutes
Time: 12 pm ET =7C 11 am CT= =7C 10 am MT =7C 09 am PT
<= strong>Develop a Frontline D=26egrave;fense for Food Safety through Staff= Training and Education
Session Objectives
This session will cover:=0D=0A=
    =0D=0A
  • How training managers can implement staff training with tools within= the department and across facility
    • =0D=0A
  • Online sources=0D=0A
  • Actual training program forms (actual inspector notes/inspection)
    • =0D=0A
  • Tools to be used in dining (food) service audit/survey proces= s =26ldquo;readiness=26rdquo; to document, apply corrective actions, perf= ormance improvement action plans in healthcare food setting=0D=0A<= ul>=0D=0A
  • Competency validation and evaluation policy
    • =0D=0A
  • Competency= validation and evaluation tool/form
    • =0D=0A
  • Dining observations comp= etency
    • =0D=0A
  • Consumer =26ldquo;customer service=26rdquo; competen= cy
    • =0D=0A
  • Selected sanitation/infection control competency=0D=0A
  • Cook/kitchen observation written questions test
    • =0D=0A=0D=0A=0D=0A
  • Tools designed to d=26igrave;scover how to best use and k= eep your operation deficiency fr=26egrave;e=0D=0A
      =0D=0A
    • Provider m= atrix (CMS survey t=26egrave;am tool)
      • =0D=0A
    • Suggested =26ldquo;ei= ght core competencies=26rdquo;, as well as food and nutrition specific co= re competencies
      • =0D=0A
    • New dining observation (Form CMS=26ndash;200= 53 (5/2017)
      • =0D=0A
    • New CMS kitchen inspection food and nutrition (= Form CMS=26ndash;20055 (5/2017))
      • =0D=0A
    • Food service staff training= audit tools
      • =0D=0A
    • Meal temperature logs
      • =0D=0A
    • Tray accura= cy tool
      • =0D=0A
    • Test tray audit tool and/ or mock survey tools
      • =0D=0A
    =0D=0A
    • =0D=0A
  • Clear messaging/communication/training fo= r events=0D=0A
      =0D=0A
    • Communicate to administration, mangers, all emp= loyees, members of your community the values and reason why the organizat= ion exists
      • =0D=0A
    • Deploying dining programs, messaging and express= ing the organization=26rsquo;s values
      • =0D=0A
    • Frontline staff, part= nering to improve quality of service, reducing the risk
      • =0D=0A=
    • Imp= ortance of your t=26egrave;am=26rsquo;s and partner=26rsquo;s b=26ugrave;= y-in, to understanding and reducing risk
      • =0D=0A
    =0D=0A=0D=0A
=0D=0A
Session Highlights
This session will cover:=0D=0A=0D=0A
  • Healthcare frontline food safety education, training and tools=
    • =0D=0A
  • Actual dietary/food service department training programs, tools (= word format) that can be customized to your organization
    • =0D=0A=
  • Add= itional online sources frontline healthcare tools, methods
    • =0D= =0A
  • = Tools, forms and checklists to build your frontline staff
    • =0D=0A=
  • How= to develop managers, frontline staff that understand what it means to =26= ldquo;building a frontline d=26egrave;fense=26rdquo; and to have a =22def= iciency-fr=26egrave;e survey=26rdquo;
    • =0D=0A
  • And more
    • =0D=0A=0D=0A
    =0D=0A=0D=0A=0D=0A=0D=0A=0D= =0A=0D=0A=0D=0A
    =26nbsp; CLICK HERE TO REGISTER =26nbsp;
    =0D=0A
    Get answers to your= questions in the Q=26amp;A directly from the speaker=0D=0A
    Sav=26egrave; upto 90=25 with = AudioEducator=26rsquo;s Annual License
    Know More=21
    =E2=9C= =86 Call now at 1-866-458-2965 or email at customerservice=40audioeducator=2Ecom<= /a> (Reference cod=26egrave;: EFOOKC0F_SB)
    About Our Speaker
    3D=22Larry Larry D=2E Bowe, BS, CFPMT, CFPMP, is a principle consultant, food safety certified instructor, HACCP d= ocumentation specialist and, HR strategist=2E Read more
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    = Follow Us On:3D=22fb=223D=22tw=22=3D=22linkedin=223D=22=3D=22Knowledge
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