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Emergency/Disaster Plan for Food & Dining Services-Hard Copy

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SKU: 8617

The focus of this practical and easy to implement CPE self-study program is on helping dining and food service departments to plan and prepare for emergencies and disasters. Participants will learn:

  • Basic information on regulations from regulatory bodies including OSHA, CMS and Joint Commission
  • How to analyze their risk for disasters
  • How to do general preparation and planning for emergencies such as fires, hurricanes, floods, tornadoes, winter storms, fires, terrorist events; how to plan for evacuees
  • How to develop contingencies for communications
  • How to train staff on the disaster plan
  • How/when to evacuate
  • Water purification and food safety/sanitation during an emergency
  • How to calculate amounts of water, food and supplies needed based on population served

This best-seller includes:

  • Recommendations from actual disaster survivors
  • An emergency preparedness checklist
  • Staff training outlines and Power Point slides/notes/handouts in PDF format
  • Policies/procedures and forms
  • Information for before, during and after a disaster – specific to multiple types of disasters/emergencies
  • Emergency menus for 3 days without utilities and 7 days with utilities (including emergency menus and supplies for regular and pureed diets), recipes, buying guides, therapeutic diet extensions for liberalized diets

2014, Becky Dorner & Associates

CPE Learning Objectives

  1. Identify potential disaster situations based on risks.
  2. Create or update a disaster preparedness plan, with special emphasis on dining services.
  3. Determine staff responsibilities during a disaster.
  4. Develop a staff training program for disaster preparedness.
  5. Obtain resources that can be used to update dining disaster plans for menus and recipes.
  6. Plan for emergency food and water supplies.
  7. Plan for food and water needs in case of evacuation.
  8. Determine safety of foods during a power outage.
  9. Explain how to purify water in an emergency situation.
  10. Describe the order in which to use perishable and non-perishable foods during a disaster.

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