This Webinar covers:

Food safety requirements

1.Procure food from sources approved or considered satisfactory by federal, state, or local authorities;

• This may include food items obtained directly from local producers, subject to applicable State and local laws or regulations.
• This provision does not prohibit or prevent facilities from using produce grown in facility gardens, subject to compliance with applicable safe growing and food-handling practices.
• This provision does not preclude residents from consuming foods not procured by the facility.

2.Store,prepare, distribute, and serve food in accordance with professional standards for food service safety.

3.Have a policy regarding use and storage of foods brought to residents by family and other visitors to ensure safe and sanitary storage, handling, and consumption.

4.Dispose of garbage and refuse properly.

5.Also covers CMS 5 Star Rating (how your Health Inspection Determines Facilities Ratings) effect Billing and code revisions, support integrated, coordinated care provisions.§482.28 (Hospital) Food and Dietetic Services.

• Focus on payment for performance, Sanitary Condition not considered as regulatory requirement, but means of controlling, reducing cost, improving health.

6.Behavioral Health Organizations, Implementing Food and Nutrition Service guidelines,

• 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)
• Focus on payment for performance, 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
• Emphasis on team-based care
• Dietitian, Food and Nutrition Service Manager included
• Staff being trained to deliver services

7.Importance of effective food safety management systems.

• Identification of hazards and Critical Control Points (CCPs) in operations
• Insuring a Culture Change Provisions (allowing families to bring in foods)
• Which facility must have a policy how to manage.

• To determine if the facility procured food from approved sources
• To determine if the facility stores, prepares, distributes, and serves food in a sanitary manner to prevent foodborne illness

1. 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.
2. 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.
3. Observations
4. Interviews
5. Record Reviews
6. Review of Facility Practices

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