1. Where are we in class?

2. Supplies needed: non-food l Nonelectric clocks l Cleaning supplies l Bleach l Fire extinguishers l First aid kits l Backup generators l Flashlights l Batteries l Battery-operated radio l Blankets

3. Supplies needed: foodservice l Food (familiar) l Water l Manual can opener l Disposables l Cleaning supplies (bleach) Daily Food Storage Requirements Type of StoragePounds per Meal per Day Dry food0.80 Refrigerated0.80 Frozen0.70 Paper products0.80 (= +.3 lb above normal) Total3.10

4. Water l How much? 1.25 gallons/person/day: »1 gallon for general use »1 quart for drinking l 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

5. 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.

6. l Breakfast »Orange juice »Scrambled egg »Pancakes with syrup »Toast »Bacon »Milk or coffee l Lunch »Tomato Soup with Saltines »Grilled ham and cheese sandwich »Steamed carrots »Fresh fruit cup »Oatmeal cookies »Lemonade or milk l Dinner »Coleslaw »Corn chowder »BBQ chicken »French fries »Green beans with almonds »Chocolate cake »Dinner roll »Iced tea

7. In what order would you eat food on hand? 1. PHF (frig) 2. Freezer food (~2 days to thaw) 3. Dry storage All food safety principles still apply!! 1. storage 2. FIFO 3. handling 4. etc.

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

10. l 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). l 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). Disasters, Emergencies

11. Events can be: l Natural »weather related »earthquakes l Technological »Loss of utilities »Loss of water »Loss of capacity l Manmade »Nuclear »Biological »Chemical l Internal l External

12. Emergency preparedness l Have a disaster plan »Call lists / Fill gas tanks (remind employees) »Employee IDs l Communicate the plan l Practice/drill l Have needed supplies on hand l 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)

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

14. Things to consider? l Shelter l Water l Electricity l Sewer services l Garbage removal l Pest infestation l Manpower l Management of volunteers l Traffic control l Security l Communication l Family assistance l Accounting for all personnel l Food