1. Be prepared to show your team’s credentials (RD, CDM, CFPP)
2. Address infection control
3. Gather survey materials for Food and Nutrition Services department (i.e. emergency water and food checklist, current menu, meal time schedules, resident list with diet order)
4. Have written staff competencies and skills checklists
5. Implement mock surveys
6. Ensure comprehensive resident centered care plans include food and nutrition interventions
7. Have a policy for food from outside sources
8. Create Quality Assurance (QA) and Performance Improvement (PI) goals; be an active member of the QAPI Committee
9. Participate in the interdisciplinary care team
10. Ensure each team member is confident in their role – review competencies and scope of practice
Need help getting ready for survey? Our registered dietitian consultants can help!