CMS Right Competencies, Right Skills Set- Frontline Education, Training Tools

Date	Jan 22, 2018
Time	12:00 PM EDT
Cost	$239.00
Online

Description :
Guidance (Phase I November 2016) F-Tag 361 Staffing- Food & Nutrition Services, (Hospital) A-0620 Food and Dietetic Services.  The goal is that participants will be able to Implement a Staff Education Plan with Right Competencies, Right Skill Set.  Includes Education, tools, downloads for staff and volunteers to close the Food Safety gap!
Objective :
Our focus will be on developing documentation to deploy your organizations, departments vision, mission, messaging; shaping your training, corrective action of staff and individual’s food handler’s behaviors. With the goal of meeting CMS to document, corrective actions, Performance improvement Action Plans, Healthcare Food Setting.
Areas Covered in the Session :
The presenter believes and has demonstrated that the most successful operations focus on deploying methods, tools and strategies around frontline staff, volunteer and axially department that handle foods to reduce the risk of foodborne outbreaks, as well as ensuring compliance to CMS standards.
Focus on payment for performance model, Food and Nutrition (Part of Team Performance) …

• Reducing cost, as a result of additional hospitalization, medical conditions as a result of poor or lack of sanitary condition
• Meeting needs, Nutrition improving health, well-being
• Closing Gaps in workforce training (Right Competencies, Right Skills) to carry out the functions
• There is no “One Size Fits All”, each facility must tailor its program based on population, medical condition, matrix…As an overview, this provision requires facilities to provide each resident a well-balanced, palatable, nourishing diet that meets the resident’s special and daily nutritional needs, taking into consideration the resident’s preferences.
• It also requires facilities to employ sufficient staff with the appropriate skill set and competencies to carry out the functions of dietary services while taking into consideration resident assessments and individual plans of care, including diagnoses and acuity, as well as the facility’s resident census.

1. Tools-To-Used in Dining (Food) Service Audit/Survey Process “Readiness” to document, corrective actions, Performance improvement Action Plans, Healthcare Food Setting.
   1. Competency Validation & Evaluation Policy
   2. Competency Validation & Evaluation Tool/(Master)
   3. Dining Observations Competency
   4. Consumer “Customer Service” Competency
   5. Selected Sanitation/Infection Control Competency
   6. Cook/Kitchen Observation Written Questions Test
2. Tools designed to discover how to best use and keep your operation Deficiency Free
   1. Dining Observation
   2. Food Service Staff Training Audit Tools
   3. Meal Temperature Logs
   4. Tray Accuracy Tool
   5. Test Tray Audit Tool an or Mock Survey Tools

Who Will Benefit:

1. Hospital, Long Term Care Administrators, Directors who want to develop customized training programs, better delivery of content to Frontline Staff, Axillary Departments with a focus on building a Culture of Food Safety, Food Safety Planning.
2. Food and Nutrition Directors, Managers, Chefs, Cooks and Supervisors who support healthcare food operations,
3. Axillary Departments, Staff; Activities, Nursing Departments Managers, Supervisors.                                 Other departments that indirectly serve food and beverage who need to know service standards, regulations but want a better, more comprehensive understands of how to put in place food service, food safety plans, to better offer education, training of staff, volunteers.
4. Behavioral Health Services organizations (November 2019) that want to get a jump on Implementing of Food and Nutrition Service guidelines required in Phase 3: All Phase 1 and 2, and those requirements that need more time to implement (personnel hiring and training, implementation of systems approaches to quality) (November 28, 2019)
5.   Home Health, Schools, Other smaller facilities whose staff struggle with inspections, that may need additional, ongoing education.
6. Anyone desiring to have a better understanding of improving Sanitation, Food Safety Plans in Healthcare setting.
   1. Assistant Living Director’s, Food Service Managers
   2. Chef’s, Cooks, Supervisors who want to improve ability to better write food safety plans. 

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/