Return-Path: Received: from vps.transocean.com by vps.transocean.com with LMTP id wN5AETUvxlrBCgAAInt2oQ ; Thu, 05 Apr 2018 07:14:13 -0700 Return-path: Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Thu, 05 Apr 2018 07:14:13 -0700 Received: from mail198.saveastamp.com ([199.68.176.198]:26154) by vps.transocean.com with esmtps (TLSv1:ECDHE-RSA-AES256-SHA:256) (Exim 4.89_1) (envelope-from ) id 1f45eL-0000hB-DH for JOHN@TRANSOCEAN.COM; Thu, 05 Apr 2018 07:14:13 -0700 Received: by mail198.saveastamp.com id hoonik1hso8s for ; Thu, 5 Apr 2018 08:58:49 -0400 (envelope-from ) From: "New CMS Guidelines" To: "JOHN@TRANSOCEAN.COM" Reply-To: Henryt@Fda-updates.com Date: Thu, 05 Apr 2018 08:47:52 -0400 Subject: =?UTF-8?Q?Bestseller:=20Annual=20Review=20of=20(CMS)=20Guidelines=20for?= =?UTF-8?Q?=20F-Tag=20(F371)=20Food=20Sanitary=20Conditions=20in=20Healt?= =?UTF-8?Q?hcare=20Setting?= MIME-Version: 1.0 Content-Type: multipart/alternative; boundary="_=aspNetEmail=_cb0487bbf97340eb96490d74ce2ed165" X-Mailer: aspNetEmail ver 3.5.2.0 x-sbe: SBE_8fd1ebde-fa3c-4dbb-b6d0-7f66c377be7e 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: Annual Review of (CMS) Guidelines for F-Tag (F371) Food Sanitary Conditions in Healthcare Setting Good morning, The Centers for Medícare & Medícaid Services (CMS) has in place the guidelines and surveyor’s investigative protocols that govern whether your organization will be ready for the food sanitation condition audit portion of annual facility surveys. [...] 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. [URIs: audioeducator.com] 0.2 HEADER_FROM_DIFFERENT_DOMAINS From and EnvelopeFrom 2nd level mail domains are different -0.0 SPF_PASS SPF: sender matches SPF record 0.8 BAYES_50 BODY: Bayes spam probability is 40 to 60% [score: 0.5000] 0.0 HTML_MESSAGE BODY: HTML included in message 0.6 KAM_ADVERT2 RAW: This is probably an unwanted commercial email... X-Spam-Flag: NO --_=aspNetEmail=_cb0487bbf97340eb96490d74ce2ed165 Content-Type: text/plain; charset="UTF-8" Content-Transfer-Encoding: quoted-printable Annual Review of (CMS) Guidelines for F-Tag (F371) Food Sanitary Conditio= ns in Healthcare Setting=0D=0A=0D=0AGood morning,=0D=0A=0D=0AThe Centers = for Med=C3=ADcare =26 Med=C3=ADcaid Services (CMS) has in place the guide= lines and surveyor=E2=80=99s investigative protocols that govern whether = your organization will be ready for the food sanitation condition audit p= ortion of annual facility surveys=2E=0D=0A=0D=0AJoin this On-Demand Webin= ar=E2=80=94=22Annual Review of (CMS) Guidelines for F-Tag (F371) Food San= itary Conditions in Healthcare Setting,=22 with expert speaker Larry D=2E= Bowe on Friday, April 06, 2018 (Available all day)=2E In this session, L= arry will describe the process for potential F-Tags and will discuss thei= r scope and severity=2E This session will also help you ensure that your = facility is able to meet, perform, and interpret the changes to F-Tag 371= =2E You will also be able to tra=C3=ADn the management people and in-serv= ice staff regarding CMS=E2=80=99s food service sanitary conditions=2E=0D=0A= =0D=0AThis annual review is the opportun=C3=ADty to ensure your facility = can meet, perform, better interpret and tra=C3=ADn management and in-serv= ice staff on the CMS food service sanitary conditions=2E=0D=0A=0D=0ASessi= on Highlights=0D=0A=0D=0AImportance of effective food safety management s= ystems=0D=0AIdentification of hazards and critical control points (CCPs) = in operations=0D=0AInsuring a culture change provisions (allowing familie= s to bring in foods)=0D=0AInvestigative Protocols to determine if sanitar= y conditions are being maintained=0D=0ATo determine if the facility procu= red food from approved sources=0D=0ATo determine if the facility stores, = prepares, distributes, and serves food in a sanitary manner to prevent fo= odborne illness=0D=0AAreas of observation during survey=0D=0AFood procure= ment procedures=0D=0AFood preparation procedures=0D=0AService of food dur= ing tray line operations=0D=0ADish r=C3=B2om operations=0D=0AService of f= ood after meal times=0D=0AFood storage=0D=0AIntroduction of CMS 5 star=0D= =0ADeficiency Categorization=0D=0ASeverity level 4=0D=0ASeverity level 3=0D= =0ASeverity level 2=0D=0ASeverity level 1=0D=0AAdditional Training Materi= als=0D=0A=0D=0ASlides of manager training on interpretive CMS guidelines=0D= =0AOnline source of =E2=80=9CGuidance to Surveyors for Long Term Care Fac= ilities=E2=80=9D=0D=0AOnline source for =E2=80=9CGuidance to Hospital Sur= vey Process=E2=80=9D=0D=0AOnline source of CMS804_food inspection form (a= ctual inspector notes/inspection)=0D=0ABon=C3=B9s downloads on quality as= surance tools to enhance sanitary condition=0D=0ASession Agenda=0D=0A=0D=0A= F371 sanitary condition changes=0D=0AHospitals=E2=80=94F618=0D=0AFederal = regulatory language=0D=0ALong-term care=0D=0AHospital sanitation conditio= n=0D=0AIntent of the requirement=0D=0ARelationship between the regulation= and the interpretive guidance=0D=0AIdentifying areas of non-compliance=0D= =0ADefinitions=0D=0ACross contamination=0D=0ADanger zone=0D=0ADry storage= =0D=0AFood contamination=0D=0AFood preparation=0D=0APathogen=0D=0APotenti= ally hazardous food (PHF)=0D=0AAnd more=0D=0AEnforcement of food code=0D=0A= Foodborne illnesses=0D=0AIdentifying CMS interpretive guidance=0D=0ATypes= of food contamination=0D=0AFactors influencing bacterial growth=0D=0AF37= 1 =26 456 storage temperatures=0D=0AKitchen/ food service observations=0D= =0AF371 Sanitary food storage=0D=0AHospital dietary deficiencies=0D=0AAnd= more=21=0D=0AEvery registered attendee will also receive the following=0D= =0A=0D=0AA copy of the presentation slides=0D=0AA certificate of particip= ation=0D=0AUse =22PM20=22 at check-out to get =2420 off on registration=2E= =0D=0A=0D=0ACLICK HERE TO REGISTER =0D=0A=0D=0AAttend in a group and sav=C3= =A9 up to 50=25=2E To Book, Call 1-866-458-2965=2E=0D=0A=0D=0AIf you pref= er to order by phone, call 1-866-458-2965 and mention promo code E99NSANJ= _SB=2E=0D=0A=0D=0ALooking forward to your participation=2E =0D=0A =0D=0A= Thanks, =0D=0AHenry T=0A=0A=0AThis message is intended for JOHN=40TRANSOC= EAN=2ECOM=2E If you do not wish to receive future emails, please click he= re: http://Incoming=2Esaveastamp=2Eca/unsubstracker=2Easpx?=7B0=7D=7BJOHN= =40TRANSOCEAN=2ECOM=7D=7B8fd1ebde-fa3c-4dbb-b6d0-7f66c377be7e=7D=2E=0D=0A --_=aspNetEmail=_cb0487bbf97340eb96490d74ce2ed165 Content-Type: text/html; charset="UTF-8" Content-Transfer-Encoding: quoted-printable <=21DOCTYPE html PUBLIC =22-//W3C//DTD XHTML 1=2E0 Transitional//EN=22 =22= http://www=2Ew3=2Eorg/TR/xhtml1/DTD/xhtml1-transitional=2Edtd=22>=0D=0A=0D=0A=0D=0A=0D=0ABestseller: Annual Review of (CMS) Guidelines for F-Tag = (F371) Food Sanitary Conditions in Healthcare Setting=0D=0A=0D=0A=0D=0A

Annual Review of (CMS) Guidelines for F-Tag (F371) Food= Sanitary Conditions in Healthcare Setting

=0D=0A=

Good morning,

=0D=0A

The Cent= ers for Med=26iacute;care =26amp; Med=26iacute;caid Services (CMS) has in= place the guidelines and surveyor=26rsquo;s investigative protocols that= govern whether your organization will be ready for the food sanitation c= ondition audit portion of annual facility surveys=2E

=0D=0A

<= font color=3D=22=23373737=22 face=3D=22Arial, Helvetica, sans-serif=22 si= ze=3D=222=22>Join this On-Demand Webinar=26mdash;=22Annual Review of (CMS) Guidelines for F-Tag (F= 371) Food Sanitary Conditions in Healthcare Setting,=22 with= expert speaker Larry D=2E Bowe on Friday, April= 06, 2018 (Available all day)=2E In this session, Larry will des= cribe the process for potential F-Tags and will discuss their scope and s= everity=2E This session will also help you ensure that your facility is a= ble to meet, perform, and interpret the changes to F-Tag 371=2E You will = also be able to tra=26iacute;n the management people and in-service staff= regarding CMS=26rsquo;s food service sanitary conditions=2E

=0D= =0A

This annual review is the opportun=26iacute;ty to ens= ure your facility can meet, perform, better interpret and tra=26iacute;n = management and in-service staff on the CMS food service sanitary conditio= ns=2E

=0D=0A

Session Highlights

=0D=0A
    =0D=0A
  • I= mportance of effective food safety management systems=0D=0A
      =0D=0A
    • Identification of hazards and critical= control points (CCPs) in operations
      • =0D=0A
    • Ins= uring a culture change provisions (allowing families to bring in foods)
      • =0D=0A
    =0D=0A
  • Investigative Protoc= ols to determine if sanitary conditions are being maintained
    • =0D=0A
      =0D=0A
    • To determine if the facility pr= ocured food from approved sources
      • =0D=0A
    • To det= ermine if the facility stores, prepares, distributes, and serves food in = a sanitary manner to prevent foodborne illness
      • =0D=0A
    =0D=0A=
  • Areas of observation during survey
    • =0D=0A
      =0D=0A
    • Food procurement procedures
      • =0D=0A
    • Food preparation procedures
      • =0D=0A=
    • Service of food during tray line operations
      • =0D= =0A
    • Dish r=26ograve;om operations
      • =0D=0A
    • <= font color=3D=22=23373737=22 face=3D=22Arial, Helvetica, sans-serif=22 si= ze=3D=222=22>Service of food after meal times
      • =0D=0A
    • Food storage
      • =0D=0A
    =0D=0A
  • Introduction of CMS 5 star
    • =0D=0A
  • = Deficiency Categorization
    • =0D=0A
      =0D=0ASeverity level 4=0D=0A
    • Severi= ty level 3
      • =0D=0A
    • Severity level 2=0D=0A
    • Severity level 1
      • =0D=0A
    =0D=0A=0D=0A

    Additional Training Materials

    =0D=0A
      =0D=0A
    • Slides of ma= nager training on interpretive CMS guidelines
      • =0D=0A
    • Online source of =26ldquo;Guidance to Surveyors for Long Term Car= e Facilities=26rdquo;
      • =0D=0A
    • Online source fo= r =26ldquo;Guidance to Hospital Survey Process=26rdquo;
      • =0D=0A=
    • Online source of CMS804_food inspection form (actual insp= ector notes/inspection)
      • =0D=0A
    • Bon=26ugrave;s = downloads on quality assurance tools to enhance sanitary condition=
      • =0D=0A
    =0D=0A

    Session Agenda

    =0D=0A
      =0D=0A
    • F371 sanitary c= ondition changes
      • =0D=0A
    • Hospitals=26mdash;F618<= /font>
      • =0D=0A
    • Federal regulatory language=0D=0A
        =0D=0A
      • Long-term care
        • =0D=0A
      • Hospital sanitation condition
        • =0D=0A
      =0D=0AIntent of the requirement
      • =0D=0A
    • Relationship between the regulation and the interpretive guidance=
      • =0D=0A
    • Identifying areas of non-compliance=0D=0A
    • Definitions
      • =0D=0A
        =0D=0A
      • Cross contamination
        • =0D=0A
      • Danger = zone
        • =0D=0A
      • Dry storage
        • =0D=0A
      • = Food contamination
        • =0D=0A
      • Food p= reparation
        • =0D=0A
      • Pathogen
        • =0D=0A<= li>Potentially hazardous food (PHF)=0D=0A
      • And more
        • =0D=0A
      =0D=0A
    • Enforce= ment of food code
      • =0D=0A
    • Foodborne illnesses<= /font>
      • =0D=0A
    • Identifying CMS interpretive guidance<= /font>
      • =0D=0A
    • Types of food contamination=0D=0A
    • Factors influencing bacterial growth
      • = =0D=0A
    • F371 =26amp; 456 storage temperatures
      • = =0D=0A
    • Kitchen/ food service observations
      • =0D= =0A
    • F371 Sanitary food storage
      • =0D=0A
    • Hospital dietary deficiencies
      • =0D=0A
    • = And more=21
      • =0D=0A
    =0D=0A

    Every re= gistered attendee will also receive the following

    =0D=0A=
      =0D=0A
    • A copy of the presentation = slides
      • =0D=0A
    • A certificate of participation<= /font>
      • =0D=0A
    =0D=0A

    Use =22PM20=22 at check-o= ut to get =2420 off on registration=2E

    CLICK HERE TO REGISTER =

    Attend in a group and sav=26eacute; up to 50=25=2E To Book, Call 1-866-458-2965=2E

    If you pr= efer to order by phone, call 1-866-458-2965 and mention = promo code E99NSANJ_SB=2E

    =0D=0A

    Looking forward to your participation=2E
    =26nbsp;
    Thanks,     Henry T

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    This message is intended for JOHN=40TRANSOCEAN=2ECOM=2E I= f you do not wish to receive future emails, please unsubscribe=2E=
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