Application of CMS Quality Indicator Process in Healthcare Food Service

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  • Published date: July 26, 2017
    • Fremont, California, United States

Overview: This Webinar will only focus on Quality Measures within Healthcare Food Service settings. Actual QAPI (Quality Assurance and Performance Improvement) QA Projects, materials and strategies to promote positive outcomes across all Healthcare Food Service disciplines (Nursing Homes, Hospitals, Assisted Living, Home Health Agencies). Participants will be offered advice, materials and tools to implementation and Quality Measure that promote the delivery of quality services, and to prevent negative outcomes in dining, nutrition services.

Why should you Attend:

Administrators who want a better understanding of survey team approach for investigating food operations
New Dietary Managers, who want a better understanding of QIP, process
Healthcare Food Service Operators
Allied Health Organizations (Who Team Up for Successful Food Safety)
Hospital (self-operation or sometimes called "self-op") Food Service
Nursing Homes
Assistant Living Homes, Organizations (interested in improving, performing CMS Quality Indicator Process, and desire heighten awareness of food safety for seniors)
HHA, CMS 3819-F Modernization, Continuous Quality Improvements
Accountable Care Organization Investment Model (AIM) seeking to control or reduce cost of outbreaks

Areas Covered in the Session: Importance of effective Quality Indicators in food safety management systems:

Awareness of 42 CFR Part 483, 483
Use of 42 CFR §483.60 Food and Nutrition Services to improve positive outcome, quality of life for residence
Hospital codes, §482.28 Food and Dietetic Services, A-0618-,provision of updated 2015, 279
Understanding, Application of use, tools that measure year around quality that Administrators, Food Service Managers may use to hold staff accountable
Improvement of overall QIS performance within your food service operation

Who Will Benefit:
Administrators who want a better understanding of survey team approach for quality improvement (QI), specific to food and nutrition services
Dining Service Directors, Managers
QAPI Team, Team Leaders
New HHA CMS 3819-F Modernization
Assistant Living Organizations, who serve many frail elderly individuals, that will benefit from quality improvement (QI) process
Speaker Profile
Larry David Bowe is a Principle Consultant- Food Safety Certified Instructor with 36 plus years of experience in 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 has employed over 36 years of Food Safety Management, 18 years in Healthcare, specific to keeping seniors and those that are most vulnerable to food safety risk.

Larry is the founder, and principle consultant of Food Safety Navigator, authoring topics on 'Establishing a Culture of Food Safety, 'Building a Frontline Defense' as well as offering tools that deliver 'Just in Time Solutions' to include over 450 PDF topics on food handing, safety and prevention. Food Safety Navigator goal is to offer online, downloadable content to assist industry stakeholder's tools to 'close knowledge gaps' as well as 'correct poor performance and behavior' of front-line staff.
Price - $139
Contact Info:
Netzealous LLC -MentorHealth
Phone No: 1-800-385-1607
Fax: 302-288-6884
Email: support@mentorhealth.com
Website: http://www.mentorhealth.com/
http://www.mentorhealth.com/control/w_product/~product_id=801075LIVE/?science-marketplace.org_Aug_2017_SEO

Webinar Sponsorship Opportunity: https://www.mentorhealth.com/control/webinar-sponsorship/?seo

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