Solving the Survey Puzzle for F371. Sara Gosnell, RD, CD. Objectives. Describe the relationship between the regulation and the interpretive guidance Describe how to use the investigative protocol Describe and apply components of the investigative protocol
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Sara Gosnell, RD, CD
*the temps are based on the food code which are the most stringent
٭TCS- time/temp control for safety
Monitor to ensure spray cleaners are not within proximity to food prep area to prevent food from being sprayed
Ensure bottles are properly labeled
An employee will be restricted from working with food if they are experiencing symptoms of:
70 ° F► 41° F ► within 4 hours
٭Total time not to exceed 6 hours
٭Facility-made pureed food cannot be reheated
√ Test strips should be at each station and used!!
√ test strips need used periodically as sanitizer strength decreases over time
When a nursing home receives food services from an off-site location, the surveyor must assess whether the facility is compliant with 42 CFR 483.35 (i)
٭Your facility should have on hand a copy of the most recent sanitation inspection from the off-site location
● many state regs address this
Use this protocol to investigate compliance
at F371 (483.35 (i) (1) and (2))
٭ensure staff are taking temps from the middle of the food item
Did the facility:
٭٭٭Important to review food temps in resident council, or food committee, monthly to ensure temps are palatable at point of service to the residents. After point of service, it becomes a palatability issue, rather than a temp issue.
May include, but is not limited to, one of more of the following, failure to:
Actual or potential harm/negative outcomes for F371 include:
How the facility practices caused, resulted in , allowed, or contributed to harm (actual/potential)
To Resident’s Health or Safety
Actual Harm that is not immediate jeopardy
The negative outcome may include but may not be limited to clinical compromise, decline, or the resident’s inability to maintain and/or reach his/her highest practicable level of well-being.
No actual harm with potential for more than minimal harm that is not immediate jeopardy
No actual harm with potential for minimal harm
The failure of the facility to procure, prepare, store, distribute and handle food under sanitary conditions places this highly susceptible population at risk for more than minimal harm.
Potential tags from additional investigation
As surveyors are trained on the revision of F371, the new Investigative Protocol for Sanitary Conditions, and the new Scope/Severity determinations NO Administrator will want a deficiency in “unsafe food handling”, especially NOT and Immediate Jeopardy
1. Glove use is not important when handling ready-to-eat foods
2. Which of the following is not part of the revisions for F371
3. During the Investigative Protocol, the surveyors are to have no contact with the staff, only with paper records.
4. The Food Danger Zone is 40°F -140°F.
5. A surveyor observed an employee load dirty dishes in the dish machine, then walk to the clean end to unload them without washing his hands. What level of severity would the facility be tagged with?
b. Level 2
c. Level 3
d. Level 4
6. It is important to have an RD involved in developing and implementing policies and procedures
7. What is the time frame allowed to correct a Level 4 Severity, or Immediate Jeopardy?
8. Which is not a potential for citation?
9. If you receive food from an off-site facility, you do not need to be concerned with sanitation checks
10. Which of the following is not part of the Investigative Protocol?