Return-Path: Received: from vps.transocean.com by vps.transocean.com with LMTP id YDMOInJ1x1q1HgAAInt2oQ ; Fri, 06 Apr 2018 06:26:10 -0700 Return-path: Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Fri, 06 Apr 2018 06:26:10 -0700 Received: from mail198.saveastamp.com ([199.68.176.198]:38885) by vps.transocean.com with esmtps (TLSv1:ECDHE-RSA-AES256-SHA:256) (Exim 4.89_1) (envelope-from ) id 1f4RND-00029s-3h for JOHN@TRANSOCEAN.COM; Fri, 06 Apr 2018 06:26:10 -0700 Received: by mail198.saveastamp.com id hotqle1hso89 for ; Fri, 6 Apr 2018 09:20:36 -0400 (envelope-from ) From: "Food-Safety Tools" To: "JOHN@TRANSOCEAN.COM" Reply-To: henryt@Food-Safety-Solutions.org Date: Fri, 06 Apr 2018 09:11:16 -0400 Subject: Guidance on F-Tag 361 Staffing- 483.60 Food & Nutrition Services MIME-Version: 1.0 Content-Type: multipart/alternative; boundary="_=aspNetEmail=_42b853632e9f48b29f8de1b653f2a8d5" X-Mailer: aspNetEmail ver 3.5.2.0 x-sbe: SBE_20f1a1b0-4e03-4ab8-85b9-1f5045100874 List-Unsubscribe: mailto:henryt@Food-Safety-Solutions.org 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=_42b853632e9f48b29f8de1b653f2a8d5 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: EFOOKC0G_= 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=7B20f1a= 1b0-4e03-4ab8-85b9-1f5045100874=7D=2E=0D=0A --_=aspNetEmail=_42b853632e9f48b29f8de1b653f2a8d5 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- 483=2E60 Food =26 Nutrition= Services=0D=0A=0D=0A=0D=0A=0D=0A
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Implementing an Ed= ucation Plan on F-Tag 360-372 Food and Nutrition Services
Presented By: Larry D=2E Bowe
Live Webinar
Date: Thursday, April 12, 2018 =7C Duration: = 90 minutes
Time: 12 pm ET =7C 11 am CT =7C 10 am MT = =7C 09 am PT
REGISTER NOW
Develo= p a Frontline D=26egrave;fense for Food Safety through Staff Training and= Education
Quality indicator survey (QIS) was implement= ed to ensure improvement of overall quality of life for persons, consumer= s that receive services through the Centers for Med=26igrave;care and Med= =26igrave;caid Services (CMS)=2E All providers are required to have polic= ies, procedures and processes that serve to enforce standards of operatio= n offering continual improvement in healthcare settings, with a g=26ograv= e;al of empowering staff=2E Your staff=26rsquo;s (frontline) education an= d training programs should specifically target: =26sect;483=2E60 food and= nutrition services, =26sect;482=2E28 (hospital) food and dietetic servic= es, =26sect;483=2E60 food and nutrition service, and behavioral health se= rvices (November 2019)=2E

The =26sect;483=2E60 regulation from CM= S under staffing states, =26ldquo;The facility must employ sufficient sta= ff with the appropriate competencies and skills sets (training) to carry = out the functions of the food and nutrition service, taking into consider= ation resident assessments, individual plans of care and the number, acui= ty and diagnoses of the facility=26rsquo;s resident population in accorda= nce with the =26lsquo;facility-wide assessment=26rsquo;=26rdquo;=2E
CMS-survey t=26egrave;ams have specific guidelines to measure food han= dlers=26rsquo; compliance to the standards: including kitchen observation= , dining observation, staff interviews, consumer interviews, department s= elf-evaluation performance improvement projects (PIP) or facility-wide qu= ality assessment and performance improvement (QAPI)=2E

Join this = session, where expert speaker Larry D=2E Bowe, will high= light policy, processes, and methods to improve the standards of educatin= g and instituting =26sect;483=2E60 food and nutrition services in healthc= are operations=2E Larry will specifically cover the ways to ensure compli= ance to F-Tag 360-372 (food and nutrition services), F-Tag 520 (quality a= ssessment and assurance); along with (hospital food service) A-Tag 0618, = (quality assessment and assurance), food handling, hygiene practices A-Ta= g 0618, A-Tag 0620, personnel performance, and A-Tag 0622=2E You will lea= rn ways to educate your staff=2E

This session will focus on devel= oping documentation to deploy your organization=26rsquo;s, department=26r= squo;s v=26igrave;sion, mission and messaging=2E It will help in shaping = your training, and corrective action of your staff, and individual=26rsqu= o;s food handler=26rsquo;s behaviors around Institute of Medicine Study=2E= Further, it will help you build your food and nutrition staff and indivi= duals, and volunteers with roles within your organization=26rsquo;s food = service frontline=2E You will be able to apply the knowledge from this se= ssion and reduce the risk of foodborne outbreaks=2E

The session w= ill also discuss basic risk management strategies to ensure compliance wi= th appropriate competencies and skills sets (training)=2E You will learn = about the tools to convey, measure and capture appropriate competencies a= nd skills sets (training), as well as the effective means of correcting p= oor food handling behaviors, with actual training programs, methods and t= ools=2E Read more
<= strong>= Session Objectives
This session will cover:=0D=0A
    =0D=0AHow tr= aining managers can implement staff training with tools within the depart= ment 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 process =26ldquo;r= eadiness=26rdquo; to document, apply corrective actions, performance impr= ovement action plans in healthcare food setting=0D=0A
      =0D=0ACompet= ency validation and evaluation policy=0D=0A
    • Competency validation= and evaluation tool/form
      • =0D=0A
    • Dining observations competency
      • =0D=0A
    • Consumer =26ldquo;customer service=26rdquo; competency=
      • =0D=0A
    • Selected sanitation/infection control competency
      • =0D=0A=
    • Coo= k/kitchen observation written questions test
      • =0D=0A
    =0D=0A=
    • =0D=0A
  • Tools designed to d=26igrave;scover how to best use and keep your= operation deficiency fr=26egrave;e=0D=0A
      =0D=0A
    • Provider matrix (C= MS survey t=26egrave;am tool)
      • =0D=0A
    • Suggested =26ldquo;eight core= competencies=26rdquo;, as well as food and nutrition specific core compe= tencies
      • =0D=0A
    • New dining observation (Form CMS=26ndash;20053 (5/2= 017)
      • =0D=0A
    • New CMS kitchen inspection food and nutrition (Form CM= S=26ndash;20055 (5/2017))
      • =0D=0A
    • Food service staff training audit= tools
      • =0D=0A
    • Meal temperature logs
      • =0D=0A
    • Tray accuracy to= ol
      • =0D=0A
    • Test tray audit tool and/ or mock survey tools=0D=0A
    =0D=0A
    • =0D=0A
  • Clear messaging/communication/training for even= ts=0D=0A
      =0D=0A
    • Communicate to administration, mangers, all employe= es, members of your community the values and reason why the organization = exists
      • =0D=0A
    • Deploying dining programs, messaging and expressing = the organization=26rsquo;s values
      • =0D=0A
    • Frontline staff, partnering= to improve quality of service, reducing the risk
      • =0D=0A
    • Importanc= e 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=0AHealt= hcare frontline food safety education, training and tools=0D=0A=
  • Act= ual dietary/food service department training programs, tools (word format= ) that can be customized to your organization
    • =0D=0A
  • Additional on= line sources frontline healthcare tools, methods
    • =0D=0A
  • Tools, for= ms and checklists to build your frontline staff
    • =0D=0A
  • How to deve= lop managers, frontline staff that understand what it means to =26ldquo;b= uilding a frontline d=26egrave;fense=26rdquo; and to have a =22deficiency= -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
Sav=26egrave; upto 90=25 with Au= dioEducator=26rsquo;s Annual License
Know More=21
=E2=9C=86 Ca= ll now at 1-866-458-2965 or email at customerservice=40audioeducator=2Ecom (R= eference cod=26egrave;: EFOOKC0G_SB)
= About Our Speaker
3D=22Larry Larry D=2E Bowe, BS, CFPMT, CFPMP, is a = principle consultant, food safety certified instructor, HACCP documentati= on specialist and, HR strategist=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
<= b>Follo= w Us On:3D=22fb=223D=22tw=223D=22linkedin=223D=22=3D=22Knowledge
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