Application of CMS Quality Indicator Process in Healthcare Food Service 2016

Key Topics

• Use of 42 CFR Part 483, 483 to improve positive outcome, quality of life for residence
• Awareness of 42 CFR Part 483, 483
• Understanding, application of use, tools that measure year around quality that Administrators, Food Service Managers may use to hold staff accountable
• Hospital codes, Dietary 618. Dietary Policy 620, provision of updated 2015, 279
• Actual Forms, example of audits, projects and tools (Downloadable Word & Excel Forms)
• Improvement of overall QIS performance within your food service operation

Who should Attend

• Dining Service Directors, Managers
• Administrators who want a better understanding of survey team approach for Quality Indicators for their food operations
• QAPI Team, Team Leaders