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AAAAI Launches New P.I. Pro Series with Food Allergy PIM

To offer innovative mechanisms to meet the educational needs of AAAAI members, the AAAAI has launched P.I. Pro. P.I. Pro is a new series of continuing education activities that meet certain Maintenance of Certification (MOC) requirements. The first release in this series is P.I. Pro: Food Allergy, a food allergy performance improvement module that stemmed from the initiatives of Immediate Past-President A. Wesley Burks, MD, FAAAAI.

“I am pleased to announce the availability of P.I. Pro: Food Allergy. This module allows AAAAI members to apply evidence-based recommendations from the Guidelines for the Diagnosis and Management of Food Allergy in the United States to enhance the quality of care delivered in their practices,” said Dr. Burks. “One of the most significant tasks when creating a practice improvement module is developing the measures. I would like to recognize Stacie M. Jones, MD, and Scott H. Sicherer, MD, FAAAAI, for their hard work on the food allergy measures for P.I. Pro: Food Allergy.”  

P.I. Pro: Food Allergy, which is available free from the online AAAAI Continuing Education Center, leads you through a three-stage quality improvement process. To earn continuing education credit and satisfy Part IV MOC requirements, you must successfully complete all three stages of the module.

The steps include:
1. Baseline Assessment: You will need to enter data from a minimum of 10 charts for patients with food allergy and compare your performance to the standards of care defined by the food allergy measures. Based on your baseline assessment, you will identify areas for improved compliance with at least one measure. You will then select and implement interventions to help you achieve improvement. These interventions can include a variety of actions, such as completing additional education, changing the process of providing care in your practice or using new patient communication tools.

2. Action: During the Action Phase, you will take 30 days to implement the interventions you identified, either on your own or in collaboration with your clinic staff.

3. Reassessment: After completing the Action Phase, you will enter data from another set of 10 or more charts for patients with food allergy. Next you will compare your reassessment and baseline assessment results to identify what, if any changes, you have achieved and the impact of those changes on your practice and your patients.

Access P.I. Pro: Food Allergy to quantify quality and work towards enhancing patient care while you earn continuing education credit and meet MOC requirements. Additional MOC activities will be added to the AAAAI’s P.I. Pro series.

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