2018 - CMS Guidelines Healthcare Sanitary Condition

OVERVIEW
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 InspectionRating” 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 food borne 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 Behavioural 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 Behavioural 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 Behavioural 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, behavioural 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.
WHY SHOULD YOU ATTEND
• 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)
 Which facility must have a policy how to manage?
• Investigative Protocols to determine ifSanitary 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
 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.
 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.
1. Observations
2. Interviews
3. Record Reviews
4. Review of Facility Practices
o Food Procurement Procedures
o Observe Food Preparation Procedures
o Observe Service of Food during Tray Line Operations
o Observe Dish Room Operations
o Observe Service of Food after Meal Times
o 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
AREAS COVERED
• Food safety requirements. -
o 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.
o Store, prepare, distribute, and serve food in accordance with professional standards for food service safety.
o 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, and
o Dispose of garbage and refuse properly.
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
o Focus on payment for performance, Sanitary Condition not considered as regulatory requirement, but means of controlling, reducing cost, improving health
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) …
o Reducing cost, as a result of additional hospitalization, medical conditions as a result of poor or lack of sanitary condition
o Meeting needs, Nutrition improving health, well-being
• Closing Gaps in workforce, Training (Right Competencies, Right Skills) to carry out the functions
o Emphasis on team-based care
o Dietician, Food and Nutrition Service Manager included
o Staff being trained to deliver services
LEARNING OBJECTIVES
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 Centre of Medicaid and Medicare, CMS Guidelines & Investigative Protocol, Process on being prepared for your next Annual Survey for Healthcare Food and Nutrition Departments.
WHO WILL BENEFIT
• 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.
o Assistant Living Director’s, Food Service Managers or staff
o Hospital Food Service Staff
o Any organization that receives he Centres for Medicare & Medicaid Services (CMS) funding.
For more detail please click on this below link:
https://bit.ly/2IzDJZ5
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