Return-Path: Received: from vps.transocean.com by vps.transocean.com with LMTP id AKGIEhQMzlqwFQAAInt2oQ ; Wed, 11 Apr 2018 06:22:28 -0700 Return-path: Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Wed, 11 Apr 2018 06:22:28 -0700 Received: from mail198.saveastamp.com ([199.68.176.198]:59668) by vps.transocean.com with esmtps (TLSv1:ECDHE-RSA-AES256-SHA:256) (Exim 4.89_1) (envelope-from ) id 1f6Fha-0001RG-7M for JOHN@TRANSOCEAN.COM; Wed, 11 Apr 2018 06:22:28 -0700 Received: by mail198.saveastamp.com id hpo5ve1hso8o for ; Wed, 11 Apr 2018 09:20:55 -0400 (envelope-from ) From: "Food-Safety Tools" To: "JOHN@TRANSOCEAN.COM" Reply-To: henryt@Food-Safety-Solutions.org Date: Wed, 11 Apr 2018 08:54:30 -0400 Subject: Apr 12: Guidance on F-Tag 361 Staffing- 483.60 Food & Nutrition Services MIME-Version: 1.0 Content-Type: multipart/alternative; boundary="_=aspNetEmail=_67498ef3747e45bd9d4a16444a8b0c78" X-Mailer: aspNetEmail ver 3.5.2.0 x-sbe: SBE_c1e77969-9eee-4a95-9013-807d68eea8b7 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 | Time: 12 pm ET | Duration: 90 minutes Register Now Develop a Frontline Dèfense for Food Safety through Staff Training and Education [...] 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: transocean.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 0.0 HTML_MESSAGE BODY: HTML included in message 0.8 BAYES_50 BODY: Bayes spam probability is 40 to 60% [score: 0.5000] 0.0 HTML_FONT_SIZE_LARGE BODY: HTML font size is large 0.6 KAM_ADVERT2 RAW: This is probably an unwanted commercial email... X-Spam-Flag: NO --_=aspNetEmail=_67498ef3747e45bd9d4a16444a8b0c78 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=0A=0D=0ALive Webinar =7C Date: T= hursday, April 12, 2018 =7C Time: 12 pm ET =7C Duration: 90 minutes=0D=0A= Register Now=0D=0ADevelop a Frontline D=C3=A8fense for Food Safety throug= h Staff Training and Education=0D=0A=0D=0AQuality indicator survey (QIS) = was implemented to ensure improvement of overall quality of life for pers= ons, consumers that receive services through the Centers for Med=C3=ACcar= e and Med=C3=ACcaid Services (CMS)=2E All providers are required to have = policies, procedures and processes that serve to enforce standards of ope= ration offering continual improvement in healthcare settings, with a g=C3= =B2al of empowering staff=2E Your staff=E2=80=99s (frontline) education a= nd training programs should specifically target: =C2=A7483=2E60 food and = nutrition services, =C2=A7482=2E28 (hospital) food and dietetic services,= =C2=A7483=2E60 food and nutrition service, and behavioral health service= s (November 2019)=2E=0D=0A=0D=0AThe =C2=A7483=2E60 regulation from CMS un= der staffing states, =E2=80=9CThe facility must employ sufficient staff w= ith the appropriate competencies and skills sets (training) to carry out = the functions of the food and nutrition service, taking into consideratio= n resident assessments, individual plans of care and the number, acuity a= nd diagnoses of the facility=E2=80=99s resident population in accordance = with the =E2=80=98facility-wide assessment=E2=80=99=E2=80=9D=2E =0D=0A=0D= =0AJoin this session, =E2=80=98Implementing an Education Plan on F-Tag 36= 0-372 Food and Nutrition Services,=E2=80=99 where expert speaker Larry D=2E= Bowe, will highlight policy, processes, and methods to improve the stand= ards of educating and instituting =C2=A7483=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=0D=0A=0D=0AThis session wil= l focus on developing documentation to deploy your organization=E2=80=99s= , department=E2=80=99s v=C3=ACsion, mission and messaging=2E It will help= in shaping your training, and corrective action of your staff, and indiv= idual=E2=80=99s food handler=E2=80=99s behaviors around Institute of Medi= cine Study=2E Further, it will help you build your food and nutrition sta= ff and individuals, and volunteers with roles within your organization=E2= =80=99s food service frontline=2E You will be able to apply the knowledge= from this session and reduce the risk of foodborne outbreaks=2E =0D=0A=0D= =0ASession Objectives=0D=0AThis session will cover:=0D=0AHow training man= agers can implement staff training with tools within the department and a= cross facility=0D=0AOnline sources=0D=0AActual training program forms (ac= tual inspector notes/inspection)=0D=0ATools to be used in dining (food) s= ervice audit/survey process =E2=80=9Creadiness=E2=80=9D to document, appl= y corrective actions, performance improvement action plans in healthcare = food setting=0D=0ACompetency validation and evaluation policy=0D=0ACompet= ency validation and evaluation tool/form=0D=0ADining observations compete= ncy=0D=0AConsumer =E2=80=9Ccustomer service=E2=80=9D competency=0D=0ASele= cted sanitation/infection control competency=0D=0ACook/kitchen observatio= n written questions test=0D=0ATools designed to d=C3=ACscover how to best= use and keep your operation deficiency fr=C3=A8e=0D=0AProvider matrix (C= MS survey t=C3=A8am tool)=0D=0ASuggested =E2=80=9Ceight core competencies= =E2=80=9D, as well as food and nutrition specific core competencies=0D=0A= New dining observation (Form CMS=E2=80=9320053 (5/2017)=0D=0ANew CMS kitc= hen inspection food and nutrition (Form CMS=E2=80=9320055 (5/2017))=0D=0A= Food service staff training audit tools=0D=0AMeal temperature logs=0D=0AT= ray accuracy tool=0D=0ATest tray audit tool and/ or mock survey tools=0D=0A= Clear messaging/communication/training for events=0D=0ACommunicate to adm= inistration, mangers, all employees, members of your community the values= and reason why the organization exists=0D=0ADeploying dining programs, m= essaging and expressing the organization=E2=80=99s values=0D=0AFrontline = staff, partnering to improve quality of service, reducing the risk=0D=0AI= mportance of your t=C3=A8am=E2=80=99s and partner=E2=80=99s b=C3=B9y-in, = to understanding and reducing risk=0D=0ASession Highlights=0D=0AThis sess= ion will cover:=0D=0AHealthcare frontline food safety education, training= and tools=0D=0AActual dietary/food service department training programs,= tools (word format) that can be customized to your organization=0D=0AAdd= itional online sources frontline healthcare tools, methods=0D=0ATools, fo= rms and checklists to build your frontline staff=0D=0AHow to develop mana= gers, frontline staff that understand what it means to =E2=80=9Cbuilding = a frontline d=C3=A8fense=E2=80=9D and to have a =22deficiency-fr=C3=A8e s= urvey=E2=80=9D=0D=0AExclusive Q=26A session following the live event to g= et advice unique to your situation=2E=0D=0A=0D=0APlease use =22PM20=22 at= check-out to get =2420 off on registration=2E=0D=0ACLICK HERE TO REGISTE= R=0D=0AFor any queries, call us at 1-866-458-2965 or email us at customer= service=40audioeducator=2Ecom (Reference cod=C3=A8: EFOOKC0H_SB)=0D=0ALoo= king forward to your participation=2E=0D=0AThanks,=0D=0AAudioEducator=0A=0A= =0AThis message is intended for JOHN=40TRANSOCEAN=2ECOM=2E If you do not = wish to receive future emails, please click here: http://Incoming=2Esavea= stamp=2Eca/unsubstracker=2Easpx?=7B0=7D=7BJOHN=40TRANSOCEAN=2ECOM=7D=7Bc1= e77969-9eee-4a95-9013-807d68eea8b7=7D=2E=0D=0A --_=aspNetEmail=_67498ef3747e45bd9d4a16444a8b0c78 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=0AApr 12: Guidance on F-Tag 361 S= taffing- 483=2E60 Food =26 Nutrition Services=0D=0A = =0D=0A=0D=0A=0D=0A=0D=0A

We hope you found this message to be usefu= l=2E
If you don=E2=80=99t wish to receive any further communication, p= lease click the unsubscribe link below=2E =0D=0AYour request will be proc= essed within 10 days=2E This is an advertisement=2E
=0D=0AAudio Educa= tor =7C 2222 Sedwick Rd, Durham NC 27713 =7C 1-866-458-2965
=0D=0AThi= s message has been sent by Audio Educator=2E

--_=aspNetEmail=_67498ef3747e45bd9d4a16444a8b0c78--
=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=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=0D=0A=
Implementing an Education Plan on F-Tag 360-372 Food a= nd Nutrition Services
Presented By: Larry D=2E Bowe
Live Webinar =7C Date: Thursday, April 12, 2018 =7C Time: 12 pm ET = =7C Duration: 90 minutes
Register Now
Develop a Frontl= ine D=26egrave;fense 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 Med=26igrave;care and Med=26igr= ave;caid Services (CMS)=2E All providers are required to have policies, p= rocedures and processes that serve to enforce standards of operation offe= ring continual improvement in healthcare settings, with a g=26ograve;al o= f empowering staff=2E Your staff=26rsquo;s (frontline) education and trai= ning programs should specifically target: =26sect;483=2E60 food and nutri= tion services, =26sect;482=2E28 (hospital) food and dietetic services, =26= sect;483=2E60 food and nutrition service, and behavioral health services = (November 2019)=2E

The =26sect;483=2E60 regulation from CMS under= staffing states, =26ldquo;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 r= esident assessments, individual plans of care and the number, acuity and = diagnoses of the facility=26rsquo;s resident population in accordance wit= h the =26lsquo;facility-wide assessment=26rsquo;=26rdquo;=2E

Joi= n this session, =26lsquo;Implementing a= n Education Plan on F-Tag 360-372 Food and Nutrition Services,=26rsquo; where expert speaker Larry D=2E Bowe, will h= ighlight policy, processes, and methods to improve the standards of educa= ting and instituting =26sect;483=2E60 food and nutrition services in heal= thcare operations=2E Larry will specifically cover the ways to ensure com= pliance to F-Tag 360-372 (food and nutrition services), F-Tag 520 (qualit= y assessment and assurance); along with (hospital food service) A-Tag 061= 8, (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 focus on de= veloping documentation to deploy your organization=26rsquo;s, department=26= rsquo;s v=26igrave;sion, mission and messaging=2E It will help in shaping= your training, and corrective action of your staff, and individual=26rsq= uo;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

=0D=0A
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 w= ill cover:=0D=0A
      =0D=0A
    • Healthcare frontline food safety education, = training and tools
      • =0D=0A
    • Actual dietary/food service department t= raining programs, tools (word format) that can be customized to your orga= nization
      • =0D=0A
    • Additional online sources frontline healthcare too= ls, methods
      • =0D=0A
    • Tools, forms and checklists to build your front= line staff
      • =0D=0A
    • How to develop managers, frontline staff that un= derstand what it means to =26ldquo;building a frontline d=26egrave;fense=26= rdquo; and to have a =22deficiency-fr=26egrave;e survey=26rdquo; <= /li>=0D=0A
    =0D=0A
    Exclusive Q=26amp;A session following the live event to= get advice unique to your situation=2E

    Please use =22PM20=22 at check-out to get =2420 off on regis= tration=2E
    CLICK HERE TO REGISTER
    For a= ny queries, call us at 1-866-458-2965 or email us= at customerservi= ce=40audioeducator=2Ecom (Reference cod=26egrave;: E= FOOKC0H_SB)
    Looking forward to your participation=2E
    Thanks,
    AudioEducator
    =0D=0A
    =0D=0A= =0D=0A=0D=0A
    =0D=0A
    =0D=0A
    =0D=0A=0D=0A=0D=0A<= /tr>=0D=0A
    This message is intended for JOHN=40TRANSOCEAN=2ECOM=2E If you do n= ot wish to receive future emails, please unsubscribe=2E
    =0D=0A
    3D=
    =0D=0A