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Emergency Preparedness (Foodservice)

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.

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Emergency Preparedness (Foodservice)

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  1. Emergency Preparedness(Foodservice) Primary source: Puckett, R.P. and L.C. Norton. (2003) Disaster and Emergency Preparedness in Foodservice Operations, American Dietetic Association.

  2. 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).

  3. Events can be: • Natural • Technological • Manmade • N • B • C • Internal • External

  4. 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)

  5. Disaster plan “partners”: • Law enforcement • Red Cross • Civil defense units • Fire department • EMS • Other response facilities • Suppliers (have MOUs in place)

  6. 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

  7. Supplies needed: non-food • Backup generators • Flashlights • Batteries • Battery-operated radio • Blankets • Nonelectric clocks • Cleaning supplies • Bleach • ________________ • First aid kits

  8. Supplies needed: foodservice • Food (familiar) • Water • _____________ • Disposables • Cleaning supplies (bleach)

  9. 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

  10. 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.

  11. 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

  12. In what order would you eat food on hand? • ______________ • ______________ • ______________ All food safety principles still apply!! • storage • FIFO • handling • etc.

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