Healthcare Frontline Food Safety Education, Training & Tools

  • Check with publisher
  • Published date: July 7, 2017
    • Fremont, California, United States

Overview: 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. Food and Nutrition staff, and individuals, volunteers fill various positions on your organizations food service frontline and are in need of the information to knowingly reduce the risk of foodborne outbreaks. The webinar will also offer effective risk management strategies, deploying actual compliance to appropriate competencies and skills sets (training). Tools to capture, convey appropriate competencies and skills sets (training), as well as serving as the effective means of Appling, correcting poor food handling behaviors, with actual training programs, methods and tools.

Why should you Attend:

Administrators 483.60 Food & Nutrition Services Standard, specific to F361 -Staffing. The facility must employ sufficient staff with the appropriate competencies and skills set
New Dietary Managers, who want a better understanding deploying 483.60 Food & Nutrition Services Standard processes
Healthcare Food Service Operators
Allied Health Organizations (Who Team Up for Successful Food Safety)
Hospital (self-operation or sometimes called "self-op") that must comply to Hospital A-0620 Food and Dietetic Services
HHA, CMS 3819-F Modernization, Continuous Quality Improvements
Assistant Living Homes, Organizations (interested in improving, performing CMS Quality Indicator Process, and desire heighten awareness of food safety for seniors
Accountable Care Organization Investment Model (AIM) seeking to control or reduce cost of outbreaks

Areas Covered in the Session: The goal of this Webinar is to share tools, tips and resources to promote a cohesive food service, safety plan :

Slides Presentation for Training Manager to Implementing Staff Training, Tools within department, and across facility
Online sources
Actual Training Program, Forms(actual inspector notes/inspection)
Tools-To-Used in Dining (Food) Service Audit/Survey Process "Readiness" to document, corrective actions, Performance improvement Action Plans, Healthcare Food Setting
Competency Validation & Evaluation Policy
Competency Validation & Evaluation Tool/Form
Dining Observations Competency
Consumer "Customer Service" Competency
Selected Sanitation/Infection Control Competency
Cook/Kitchen Observation Written Questions Test
Clear Messaging / Communication / Training for Events
Communicate to Administration, mangers, all employees, members of your community the values, reason why the organization exists
Deploying Dining Programs, messaging and expressing the organizations values
Frontline Staff, partnering to improve Quality of Service, Reducing the Risk!
Importance of Your Teams & Partners Buy-In, to Reduce & Understanding Risk

Who Will Benefit:
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
Directors, Managers, Chefs, Cooks and Supervisors who support healthcare food operations
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
Day Cares, Schools, Other smaller facilities whose staff struggle with inspections, that may need additional, ongoing education
Anyone desiring to have a better understanding of improving Sanitation, Food Safety Plans in Healthcare setting
Assistant Living Director's, Food Service Managers
Chef's, Cooks, Supervisors who want to improve ability to better write food safety plans
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.
Price: $139.00
Contact Info:
Netzealous -MentorHealth
Phone No: 1-800-385-1607
Fax: 302-288-6884

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