Emergency Preparedness(Foodservice)

Primary source:

Puckett, R.P. and L.C. Norton. (2003) Disaster and Emergency Preparedness in Foodservice Operations,

American Dietetic Association.

Disasters, Emergencies

Disaster = “any event that occurs internally or externally to a facility or operation that causes great harm or sudden misfortune, resulting in the loss of property, life, or suffering of individuals” (p. 1).

Emergency = “an internal or external situation caused by a disaster or other event that affects the way business is conducted”; has potential to cause harm (p. 1).

Events can be:

Natural

Technological

Manmade» N» B» C

Internal

External

Emergency preparedness

Have a disaster plan» Call lists / Fill gas tanks (remind employees)» Employee IDs

Communicate the plan Practice/drill Have needed supplies on hand JCAHO:

» Have supplies for 96 hours on hand (foodservice)» Have MSDS* accessible (all)

MSDS=Material Safety Data Sheets (will include procedures to follow for that hazard)

Disaster plan “partners”:

Law enforcement Red Cross Civil defense units Fire department EMS Other response facilities Suppliers (have MOUs in

place)

Things to consider?

Shelter Water Electricity Sewer services Garbage removal Pest infestation Manpower Management of volunteers Traffic control

Security Communication Family

assistance Accounting for

all personnel

Food

Supplies needed: non-food

Nonelectric clocks Cleaning supplies Bleach ________________ First aid kits

Backup generators ____________ Battery-operated radio Batteries Blankets

Supplies needed: foodservice

Food (familiar)

Water _____________ Disposables Cleaning supplies (bleach)

Daily Food Storage RequirementsType of Storage Pounds per Meal per Day

Dry food 0.80

Refrigerated 0.80

Frozen 0.70

Paper products 0.80 (= +.3 lb above normal)

Total 3.10

Water How much? 1.25 gallons/person/day:

» 1 gallon for general use» 1 quart for drinking

How to purify water?» Boil for at least 10 minutes» Chlorinate: bleach containing only

sodium hypochlorite:– 8 drops/gallon sitting for 30 minutes– + 8 drops/gallon for 15 minutes– Repeat until you get a chlorine smell

» Use commercial purification tablets

Food

Modify the following original hospital menu to provide acceptable meals in

a situation where the hospital is without electricity due to downed

power lines.

Breakfast» Orange juice» Scrambled egg» Pancakes with syrup» Toast» Bacon» Milk or coffee

Lunch» Tomato Soup with Saltines» Grilled ham and cheese sandwich» Steamed carrots» Fresh fruit cup» Oatmeal cookies» Lemonade or milk

Dinner» Coleslaw» Corn chowder» BBQ chicken» French fries» Green beans with almonds» Chocolate cake» Dinner roll» Iced tea

In what order would you eat food on hand?

1. ______________

2. ______________

3. ______________

All food safety principles still apply!!

4. storage

5. FIFO

6. handling

7. etc.