Application of CMS Quality Indicator Process in Healthcare Food Service


Instructor: Larry David Bowe
Product ID: 705395

  • Duration: 90 Min
This webinar will offer a fundamental understanding of CMS Quality Indicator Process in healthcare specific to food service. 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.
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Why Should You Attend:

This webinar offers interpretive Guidance on Quality Assurance Measures within a Healthcare Food Service Operation, highlights of (New) §483.60 Food and Nutrition Services, (Hospital) §482.28 Food and Dietetic Services, Home Health Agencies HHA, CMS 3819-F Modernization, as well as offering Assisted Living Organizations the benefits of CMS modernization process. The focus is on long term care, hospital tags, of which quality assurance measures & tools reach the same outcomes.

Based on a 2010 survey 40 percent of the 15,000 long term care facilities failed to meet the bases of 42 CFR. This webinar will focus on the opportunity for food service operations to perform within the intended regulation, understand and interpreted intent. This webinar may be used as a training tool for food service managers who want to perform higher in the (QIS), Hospitals (QAPI), CoP’s and or who have failed or want to perform better at implementing CMS guidelines.

Areas Covered in the Webinar:

  • 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).
  • 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.
  • Tools Offered
    • Slides Presentation of Manager Training on CMS Guidelines Quality Indicators
    • Online source “States Guidance to Surveyors for Long Term Care Facilities”
    • Online source of “Actual Forms” (actual inspector notes/inspection)
    • Tools Used in Food Service Audit/Survey, Operation, documents, correct actions, improve overall quality of life for residence
      • Dietary Observations
      • Monthly Meal Quality Review
      • Monthly Sanitation/Infection Control Review
      • Meal Audit Tool
      • Kitchen/Food Service Observation
    • Tools designed to discover how to best use and keep your operation deficiency free
      • Food Service Audit Tool
      • Meal Temperature Logs
      • Tray Accuracy Tool
      • Test Tray Audit Tool
      • Mock Survey
      • Quality Indicators that have corrected Deficient Outcomes in the past.

Who Will Benefit:

  • Administrators who want a better understanding of survey team approach for investigating food operations
  • New Dietary Managers who want a better understanding of QIP
  • Healthcare Food Service Operators
  • Allied Health Organizations (Who Team Up for Successful Food Safety)
  • Hospital (self-operation or sometimes called “self-op) Food Service Personnel
  • Nursing Homes Staff
  • Assistant Living Homes interested in improving, performing CMS Quality Indicator Process, and desire heighten awareness of food safety for seniors
  • Accountable Care Organization Investment Model (AIM) staff seeking to control or reduce cost of outbreaks
Instructor Profile:
Larry David Bowe

Larry David Bowe
Principal Consultant, Food Safety Navigator

Larry David Bowe is a Food Safety Certified Instructor with over 36 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 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.

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Our refund policy is governed by individual products and services refund policy mentioned against each of offerings. However in absence of specific refund policy of an offering below refund policy will be effective.
Registrants may cancel up to two working days prior to the course start date and will receive a letter of credit to be used towards a future course up to one year from date of issuance. ComplianceOnline would process/provide refund if the Live Webinar has been cancelled. The attendee could choose between the recorded version of the webinar or refund for any cancelled webinar. Refunds will not be given to participants who do not show up for the webinar. On-Demand Recordings can be requested in exchange. Webinar may be cancelled due to lack of enrolment or unavoidable factors. Registrants will be notified 24hours in advance if a cancellation occurs. Substitutions can happen any time. On-Demand Recording purchases will not be refunded as it is available for immediate streaming. However if you are not able to view the webinar or you have any concern about the content of the webinar please contact us at below email or by call mentioning your feedback for resolution of the matter. We respect feedback/opinions of our customers which enables us to improve our products and services. To contact us please email [email protected] call +1-888-717-2436 (Toll Free).




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