Archive for the ‘ Foodborne Illness ’ Category

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7
Jul

Support for New Bill to Streamline Medicare Reimbursements

Imagine that you have been in a car wreck and are unable to work because of your injuries… or that you have ongoing hospital bills due to medical malpractice. You’ve done everything right. You took your case to court and won a settlement for your losses. How long do you think it might take to receive the money you need to pay your mortgage or other bills?

If you are younger than age 65, you could receive your settlement check within weeks. That sounds right, right? Here’s the problem: If you are age 65 or older, your settlement check could be delayed by years. Yes…years. The difference is due to the red-tape run-around involving something called the Medicare Secondary Payer System (MSP).

The MSP was the product of good intentions. It was designed to help keep Medicare solvent by reimbursing the Medicare Trust Fund if another insurance or compensation source is available to pay for health care costs. The timeline (ideally) would go like this:

  1. An injury occurs.
  2. The medical bills are paid by Medicare.
  3. A lawsuit is filed.
  4. A lawsuit is won.
  5. Medicare is contacted.
  6. Medicare bills are tallied.
  7. Medicare is reimbursed from the settlement money.
  8. The remainder of the settlement goes to the injured person.
  9. Other bills get paid and justice is done.

Again, that’s the ideal. In reality, this is what happens (differences are highlighted):

  1. An injury occurs.
  2. The medical bills are paid by Medicare.
  3. A lawsuit is filed.
  4. A lawsuit is won
  5. Medicare is contacted. (So far, so good.)
  6. Medicare sits on the request to tally the bill.
  7. Medicare sits on the request to tally the bill.
  8. Medicare sits on the request to tally the bill.
  9. Medicare sits on the request to tally the bill.
  10. Medicare sits on the request to tally the bill. (ad infinitum)
  11. Other bills don’t get paid; justice is not done.

The funds that have been won in a lawsuit can be tied up for years due to the red-tape and inefficiencies of the MSP system. And remember, we’re talking about senior citizens–many of them die before they see a dime of the money that could improve their lives.

What Is Being Done?

There is currently a Bill before Congress that would streamline the process of Medicare reimbursement. The Bill (HR 4796: The Medicare Secondary Payer Enhancement Act) will do several things. Most importantly, it will require that Medicare respond to requests for recovery information within 60 days… that Medicare develop an appeals process for repayment determinations…and that there be a 3-year statute of limitations, so that Medicare can’t ignore injured seniors forever.

One has to wonder why the system would allow this kind of bureaucracy or incompetence to continue. Don’t they want funds repaid in a timely manner? Who benefits from keeping the law in place as it is? It seems like no one: The bill was introduced in March 2010 by Reps. Patrick Murphy (D-Pa.) and Tim Murphy (R-Pa.). It is co-sponsored by 26 other Representatives–Democrats and Republicans–and is backed by a varied group of organizations and businesses, including Walmart, the Defense Research Institute, the American Insurance Association, and Safeway.

HensonFuerst also supports the bill. We have seen many of our clients suffer needlessly–additional suffering on top of their injuries–because of the current difficulties with Medicare reimbursement. If you want to read the full bill and see its status, click here: http://www.govtrack.us/congress/bill.xpd?bill=h111-4796

And if you want to send a message of support to your Representative in Congress, go to the website for People Over Profits (http://www.peopleoverprofits.org), or click here to be taken to their dedicated web page: Support HR 4796.

Popularity: 53% [?]

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15
Jun

FDA Reminder: Grill Safely to Prevent Foodborne Illness

Summer officially starts next week, but grilling season has already been going strong in North Carolina for weeks. Today, the U.S. Food and Drug Administration (FDA) released a reminder to practice basic food safety to help prevent foodborne illness.

These may sound obvious, but you would be surprised how many people let safety lapse when the food is outdoors. The FDA wants to remind you to:

  • Wash hands. It seems basic, but not everyone does it. Wash hands well and often with soap and water for at least 20 seconds, especially after using the bathroom and before cooking or eating. If you’re in an outdoor setting with no bathroom, use a water jug, some soap, and paper towels. Consider carrying moist disposable towelettes for cleaning your hands.
  • Keep raw food separate from cooked food. Don’t use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water. Keep utensils and surfaces clean.
  • Marinate food in the refrigerator, not out on the counter. And if you want to use some of the marinade as a sauce on the cooked food, reserve a separate portion. Don’t reuse marinade that contained raw meat.
  • Cook food thoroughly. To kill any harmful bacteria that may be present, use a food thermometer. Hamburgers should be cooked to 160°F. If a thermometer is not available, make sure hamburgers are brown all the way through, not pink. Chicken should be cooked to at least 165°F. If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
  • Refrigerate and freeze food promptly. It can be hard to remember while a party is going on, but food should not be left out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the temperature is above 90°F.
  • Keep hot food hot. Hot food should be kept at or above 140°F. Hot food should be wrapped well and placed in an insulated container. If bringing hot take-out food such as fried chicken or barbecue to an outdoor party, eat it within two hours of purchase. In addition to bringing a grill and fuel for cooking to an outdoor location, remember to pack a food thermometer to check that your meat and poultry reach a safe internal temperature. When re-heating food at the outing, be sure it reaches 165°F.
  • Keep cold food cold. Cold food should be held at or below 40°F. Foods like chicken salad and desserts that are in individual serving dishes can be placed directly on ice or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Popularity: 17% [?]

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16
Mar

Foodborne Illness: Prevention Starts at the Grocery Store

The U.S. Food & Drug Administration (FDA) released a short, 2-minute video today about tips for how to shop for food in a way that reduces your risk of foodborne illness. It probably won’t be a hit on YouTube, but it does give some good advice! Click here: FDA shopping video.

Popularity: 23% [?]