Emergency Preparation – Practical Ideas for Food Services

Summary:

Recommendations:

1. Sites should have an alternate plan for food service during times of disaster and service disruption.
2. Secure alternative sources of food from restaurants or grocery stores, delis, etc. when supplies are not available or kitchen is not functional. Should have sample menu available that generally meets nutritional requirements. 
3. Consider alternative cooking and dining facilities as appropriate. 
4. Be sure to have contract or MOU for all outside services and resources as appropriate. 
5. Plan cold food items to be used when no gas and/or electric is available or when adequate staff are not available to provide for routine food service.
6. Use disposable dinnerware and utensils to avoid need for dishwashing when limited staff or when water is in short supply.
7. Have plan for washing and sanitizing hands when no running water available.
8. During power interruption, keep cooling and freezing units closed as much as possible. Use up what you can from refrigerated foods first, then from freezer as items thaw out. Use shelf-stable foods later when possible. Keep jugs or bottles of ice in freezer if space is available. The ice improves the efficiency of the freezer, keeps things colder longer when electricity is off and provides another source of fresh water.
9. Keep barbeque grill with gas or briquettes and lighter fluid for cooking outdoors as appropriate. Keep at least one full backup propane tank for gas barbeques.  
10. Keep supply of water available and replace periodically (i.e. 5-gallon jugs). Consider hot water tank contains potable supply of water when needed. Pool, pond and other water may be used to flush toilets.
11. Have generator available with portable gas can. Remember, if you are out of power, so are service stations rendering them unable to pump gas. Remember gas that may be available in vehicles. May want to keep siphon hose to get fuel from tank. Should include having a knowledge of the hourly fuel consumption of the generator, which can be found in the instruction book or on line by Googling the make and model of the generator. Plan electrical needs in house as it relates to fuel per hour consumption of the generator.  

 HDM

1. Provide box of shelf-stable foods to HDM clients to keep in case of emergencies and unable to receive food supplies. Have set place to keep shelf-stable food in their home and replace every 6 months or year – have them use up what is being replaced.
2. Anticipate disasters such as storms by providing meals in advance to HDM clients so deliveries are not needed for several days. Keep aware of weather forecasts. A good way to remain aware is to post unusual weather forecasts or conditions at the senior facility for all to see.

Miscellaneous

1. Maintain emergency phone tree and update information on a routine basis.
2. Coordinate with community emergency services and resources.
3. Have alternate plan for communication when no electricity, internet, land phones, cell phones, etc.
4. Participant information: Be sure hard copies of information are available in case web access not accessible.
5. Have a plan for how to manage the kitchen and facility during a disaster. Consider who will and will not be allowed to use the kitchen and equipment; how to manage traffic in some areas of the kitchen open to non-food service staff and/or volunteers; and who will be served under a variety of circumstances. May need to secure support from municipalities, community organizations and emergency service providers.

Sample Menu