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Gloria Van Treese, Bureau Chief Florida Department of Agriculture and Consumer Services Food Distribution Bureau. Prior to an Event – Planning Is Essential. Schools should:.
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Gloria Van Treese, Bureau ChiefFlorida Department of Agriculture and Consumer ServicesFood 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.