Gloria Van Treese, Bureau ChiefFlorida Department of

Agriculture and Consumer Services

Food Distribution Bureau

Prior to an Event – Planning Is Essential

Schools should:

• Have a disaster preparedness plan in place. Write it now. Don’t wait until disaster hits to “try to figure it out”.

Prior to an Event – Planning Is Essential

Schools should:

• Review and test the plan regularly.

Prior to an Event – Planning Is Essential

Schools should:

• Make contact with appropriate staff at local disaster relief organizations.

Prior to an Event – Planning Is Essential

Schools should:• Develop contact list – current

emergency numbers, including cell phone numbers – who to contact and when. Verify numbers regularly for accuracy.

Prior to an Event – Planning Is Essential

Schools should:• Have a contingency plan in the

event phones are down, busy or unavailable.

Prior to an Event – Planning Is Essential

Schools should:• Consider dietary “special

needs”.

Prior to an Event – Planning Is Essential

Schools should:• Encourage staff to develop a

personal disaster plan and don’t forget a plan for the pets.

Prior to an Event – Planning Is Essential

Schools should:• Consider designating area for

sheltering staff’s families. Staff is more willing to help and is calmer if they’re not worried about their loved ones’ health and safety.

Plan Ahead• Maintain stock of 3-5 days

worth of non-perishable commodities.

• Check and rotate stock at least once a year.

Plan Ahead• Maintain a supply of non-food

items: paper goods, disposable plates, flatware, cups, etc.

• Determine staffing needs, job duties.

Plan Ahead• Train staff and backups.• Assign job duties.

Preparation is Essential• Plan menus, alternatives;

include special needs.• Determine equipment needs,

backups alternatives in case of power failure.

Preparation is Essential• Maintain sufficient quantity of

cleaning supplies, gloves, garbage bags, etc. on hand.

• Determine who has keys to building, doors, etc.

Preparation is Essential• Assign responsibility for taking

and monitoring food inventories - initial, during and after the event.

• Practice, Practice, Practice

Be Prepared to Answer:• Who can access and disable

any security system?• Where are the keys to the

storage rooms, freezers, refrigerators?

Be Prepared to Answer:• Where are the flashlights and

extra batteries?• Who are your local water and

ice vendors? Ascertain availability, delivery times.

Be Prepared to Answer:• How will trash be handled?

Additional pick ups?• How will food supplies be

replenished?• Is there a portable generator?

Be Prepared to Answer:• Where is the main power

switch, fuse or breaker box?• Where is the gas supply

source? Servicing? • Is there a sufficient amount of

coffee and tea available?

After the Event:• Review procedures• Analyze response• What went right? What

worked?• What went wrong – need to

adjust, revise, or change?

After the Event:• Start getting ready for “the next

time”• And continue practicing

How Does it Work?• Federal regulations- 7CFR250.43

provides food assistance in situations of disaster.

• USDA commodities are released to disaster relief organizations for congregate feeding of persons impacted by disaster.

Where’s the Food?• Schools’ storerooms and

kitchens• School-owned or contracted

warehouses• State-owned or contracted

warehouses

Schools’ Responsibility• As part of agreement with State

commodity distribution agency, schools agree to release commodities for feeding during times of disaster.

Schools’ Responsibility• USDA commodities may be

used for mass feeding at traditional and non-traditional shelters, feeding sites, comfort stations, etc.

School Food Service Professionals

• Responsible for their kitchens, equipment, food supplies, etc.

• Have knowledge and experience with proper use of the equipment.

• Ensure proper handling of food to prevent food borne illnesses.

School Food Service Professionals

• Comply with federal, state, and local food safety regulations.

• Assist and guide inexperienced volunteers to prevent injuries.

School Food Service Professionals

• In advance, identify who is responsible for shelter management; for example, American Red Cross, County Emergency Operations, etc.