CMS Guidelines Healthcare Sanitary Condition, Long Term Care 483.60(i)(1)(2 & HOSPITALS 483.28.

Date	Feb 23, 2018
Time	12:00 PM EDT
Cost	$239.00
Online

Description :
This 90-minute webinar on Sanitary Conditions is a “Annual Refresher/Introduction to Sanitary Conditions within (Long Term Care Organizations) §483.60 Food and Nutrition Services, and (Hospital) §482.28 Food and Dietetic Services. May serve as a Management Team Review of Center of Medicaid and Medicare, CMS Guidelines & Investigative Protocol, Process.
Objective :
Sanitary Condition is a reference to “the standard Providers (Healthcare Organizations) must maintain to Participate in Medicate and or Medicare Programs Funding.  Each facility receives a “5 Star Health Inspection Rating” that is based on measures outlined in §483.60 Long Term Care, and §482.28 within Hospitals.  Survey Teams are issued “Guidance Letters, and training specifically to investigative, protocols to determining which sanitary conditions, that may have the “Potential for Harm”, possible foodborne illness scenarios, with the goal of “Improving quality of care, improved quality of life, and reducing the likelihood of complications, additional of cost related to complications of food related outbreaks.
 Annual Refresher/Covers changes that took place November 2016, under Food and Nutrition Services, for Long Term Care, and Hospitals Healthcare Operations, as well as Introduction to “Compliance”, Implementation for Behavioral Health Organizations that must implement §483.60 Food and Nutrition Service by November 2019.   This Webinar sets the stage for Administrators, Directors, Managers and Staff on (CMS) Guidelines for §483.60(i)(1)(2) Food & Nutrition Services, Sanitary Conditions Tags (F812, F813 & F814) effective November 28th, 2017, and Behavioral Health Services organizations (November 2019). 
 NEW REGULATIONS IMPACT Food and Nutrition Services, with regard to the revised portion of regulation contained in the provision of §483.60(i)(1)(2) Food & Nutrition Services, §482.28 (Hospital) Food and Dietetic Services, and not yet associated changes for Behavioral Health Organizations Phase III, §483.60(i)(1)(2) Food & Nutrition Services implemented on November 28, 2019.
 People with complex health needs face challenges such as chronic conditions, behavioral health issues, trauma history, food insecurity, and homelessness. When high-need patients require medical services, they often encounter a health care system that is poorly coordinated, inefficient, and expensive.
Sanitary Condition is a reference to “the standard Providers (Healthcare Organizations) must maintain to Participate in Medicate and or Medicare Programs Funding.  Each facility receives a “5 Star Health Inspection Rating” that is based on measures outlined in §483.60 Long Term Care, and §482.28 within Hospitals.  Survey Teams are issued “Guidance Letters, and training specifically to investigative, protocols to determining which sanitary conditions, that may have the “Potential for Harm”, possible foodborne illness scenarios, with the goal of “Improving quality of care, improved quality of life, and reducing the likelihood of complications, additional of cost related to complications of food related outbreaks.
  Annual Refresher/Covers changes that took place November 2016, under Food and Nutrition Services, for Long Term Care, and Hospitals Healthcare Operations, as well as Introduction to “Compliance”, Implementation for Behavioral Health Organizations that must implement §483.60 Food and Nutrition Service by November 2019.   This Webinar sets the stage for Administrators, Directors, Managers and Staff on (CMS) Guidelines for §483.60(i)(1)(2) Food & Nutrition Services, Sanitary Conditions Tags (F812, F813 & F814) effective November 28th, 2017, and Behavioral Health Services organizations (November 2019). 
 New regulations impact Food and Nutrition Services, with regard to the revised portion of regulation contained in the provision of §483.60(i)(1)(2) Food & Nutrition Services, §482.28 (Hospital) Food and Dietetic Services, and not yet associated changes for Behavioral Health Organizations Phase III, §483.60(i)(1)(2) Food & Nutrition Services implemented on November 28, 2019.
 People with complex health needs face challenges such as chronic conditions, behavioral health issues, trauma history, food insecurity, and homelessness. When high-need patients require medical services, they often encounter a health care system that is poorly coordinated, inefficient, and expensive.
Areas Covered in the Session :

1. Importance of effective food safety management systems.
   1. Identification of hazards and Critical Control Points (CCPs) in operations
   2. Insuring a Culture Change Provisions (allowing families to bring in foods)[ol][li]Which facility must have a policy how to manage.

[/li]

Investigative Protocols to determine if Sanitary Conditions being maintained.

1. To determine if the facility procured food from approved sources
2. To determine if the facility stores, prepares, distributes, and serves food in a sanitary manner to prevent foodborne illness
   [li]determine if the facility has systems (e.g. policies, procedures, training, and monitoring) in place to prevent the spread of foodborne illness and compromising of food safety.
   1. determine if the facility utilizes safe food handling from the time the food is received from the vendor and throughout the food handling processes in the facility.[ol][li]Observations
   2. Interviews
   3. Record Reviews
   4. Review of Facility Practices

[/li][/ol][/li]

Areas of Observation during survey- what they are looking for during observation…

1. Food Procurement Procedures
2. Observe Food Preparation Procedures
3. Observe Service of Food during Tray Line Operations
4. Observe Dish Room Operations
5. Observe Service of Food after Meal Times
6. Observe Food Storage

Introduction of CMS 5 Star Rating (how your Health Inspection Determines Facilities Ratings

Deficiency Categorization

1. Severity Level 4 Deficiency Categorization
2. Severity Level 3 Deficiency Categorization
3. Severity Level 2 Deficiency Categorization
4. Severity Level 1 Deficiency Categorization

[/ol]
Who Will Benefit:

1. Administrators who want a better understanding of survey team approach for investigating food operations, improve 5 Star Health Rating.
2. New Food and Nutrition Service Directors, Food Service Managers, who never experienced survey.
3. Facilities desiring to have better understanding or have performed poorly in pass annual survey in the past 3 years.
4. Behavior Health Organizations whose administrators, staff want a better understanding of upcoming Phase III, November 28th, 2019.
5. Small Nursing facilities whose staff struggle during the survey experienced.
6. Anyone desiring to have a better understanding of improving Sanitation in Healthcare setting.
   1. Assistant Living Director’s, Food Service Managers or staff
   2. Hospital Food Service Staff

Any organization that receives he Centers for Medicare & Medicaid Services (CMS) funding.
About Speaker:
Larry David Bowe, Principle Consultant- Food Safety Certified Instructor with 36 plus years of Hospitality, Food Safety Management, fostering positive growth and promoting opportunities for commercial as well as progressive healthcare organizations. Larry believes in Promoting Global Food Safety as the Catalysis for organizational growth, and responsible food safety and sanitation practices as the framework that creates a culture of food safety. 

Larry Bowe founder, and principal consultant of Food Safety Navigator dba Frontline of Food Safety; authoring topics on “Establishing a Culture of Food Safety”. Larry focus is on “Building a Frontline Defense”, as well as offering tools that deliver “Just in Time Solutions”, to include Triple.Check™.3D Audits, Food Safety Navigator 450 PDF Library/Topics on food handling, safety, and prevention. Food Safety Navigator goals are to offer online, downloadable content to assist industry stakeholder’s tools to “close the knowledge gaps”, as well as correct poor performance & behavior of your front-line staff For more on HACCP Navigator LLC go to www. HACCPNavigator.info or our Blog

• https://www.linkedin.com/in/larry-david-bowe-97330411/recent-activity/posts/
• http://www.frontlineoffoodsafety.com/