Survey Readiness: How to avoid high level deficiencies (dietary/food service manager)

Overview:

It is vital as a food service manager that you have a clear understanding of the survey process and how the level of deficiency is assigned. This session will identify common nutrition and food service tags and provide you with tools to take back to your community to implement for survey success.

• Identify nutrition and food service deficiencies that can result in an immediate jeopardy level.
• Understand the survey process and how deficiency levels are assigned by the survey team.
• Identify procedures and quality assurance tools to implement to set your community up for a successful survey.

Presenter: Elaine Farley-Zoucha,  RD, VP Education & Resources, DiningRD

Elaine was the founder and owner of EZ Nutrition Consulting, PC, which recently partnered with DiningRD. She has over 20 years of experience in Food Service Management, Culinary Arts, and Medical Nutrition Therapy. She began her career as a Dietetic Technician, Registered and Chef with an Associate Degree from Southeast Community College-Lincoln in Food Service Management, Culinary Arts, and Dietetic Technology. She completed her Bachelor of Science in Nutrition Science and Dietetics at the University of Nebraska – Lincoln and her internship at the University of Iowa Hospital & Clinics.

Elaine specializes in Food Service Systems, Geriatric Care, and Quality Management for long term care facilities. She is a certified instructor and proctor through the National Restaurant Association in Serv Safe® – Food Safety and Sanitation program.  Elaine is a national speaker and author on Long Term Care regulations and Food Service Systems.