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| Greetings!
Thank you for your time and interest. The goal of "Menu For Success" is to provide you with the tools, information and resources to help you realize success in long term care. This issue provides you with current survey trends, therapeutic diet guidelines and a preview of CAHF in Palm Springs November 15 and 16.
Please contact HM Composite with your dietary questions, comments or suggestions for future issues of "Menu For Success".
Lee Tincher, MS, RD President, HM Composite, Inc. |
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Top Cited DeficienciesCalifornia state surveyors report 2 of the top 10 cited federal tags in surveys this year are F371 Sanitary Conditions in dietary departments, and F441 Infection Control. Both are cited for improper hand washing and improper use of gloves. Train your staff before it happens in your next survey! Click herefor a printable version of a dietary staff in-service on Hand Washing and Glove Use.
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Therapeutic Diets: Tips for Gluten Free
Around 1% of the U.S. population has Celiac disease: with more media and celebrity attention on Celiac disease and gluten sensitive enteropathy, we can expect to see more residents admitted to our health care communities on gluten free diets in the near future.Click here for tips on gluten free therapeutic diet guidelines. Having trouble finding gluten free products? Click here for a list of products available from Sysco.
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See HMC at CAHF's Annual Convention and Expo
Visit HM Composite in booth 146 in Palm Springs November 15 & 16 to learn how your community can reduce risk, increase profits and improve patient care quality. - Reduce risk of survey deficiencies and citations through HMC RD pre-survey reviews and staff education.
- Increase profits through cost effective dietary management and reducing dietary expenses.
- Improve quality of patient care and satisfaction through culinary improvement.
Click here to read about a real-life dietary department success story!
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Thank you for your time and subscription.
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Dietary Manager
On-line Training Program
Train on-line to become a CDM through HMC & Loma Linda University.
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Quality Improvement
Are you ready for your next Dietary Survey? Where are your dietary strengths and weaknesses? How can you improve the quality of your dietary products and services?
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