Food-borne Illness: How Can You Make Sure It Doesn't Happen in Your LTC Facility CD-ROM Training Program

Food-borne Illness: How Can You Make Sure It Doesn't Happen In Your LTC Facility, is a webinar series that tackles the issues of why and how long term care facilities are highly vulnerable to food-borne illnesses. The elderly, with weakened immune systems and a wide variety of nutritional problems, are especially susceptible to small risks that are mishandled in the foodservice operation. And these "small risks" can have huge catastrophic consequences in this population. Among those are expensive hospitalizations and even death in some residents. And even a minor incident can result in regulatory action, litigation and other long-term problems.

How do you ensure "it won't happen here?" It's not easy but, with the constant turnover in food service staff, managers must be aware of the risks and know how to minimize them. Our speaker notes that a few simple pointers can help long term care facility managers keep watch on this critical area to ensure a safe food environment for all residents. In this program, she will outline what you need to watch and watch out for to make sure your food service operation is as safe as the rest of your facility.

Participants will:

• Discover the unique risks of food-borne illness for older adults.
• Learn the top five causes of food-borne illness.
• Be able to list six simple checkpoints based on nationwide inspections in nursing homes.
• Review easy-to-use strategies for ensuring the dietary manager is practicing the industry standard for food safety today.
• Know how to recognize food safety credentials of a dietary manager.
• Learn how “managing the dietary manager” applies to food-related terrorism threats as well