Emergency/Disaster Plan for Food & Dining Services-Hard Copy
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
- Identify potential disaster situations based on risks.
- Create or update a disaster preparedness plan, with special emphasis on dining services.
- Determine staff responsibilities during a disaster.
- Develop a staff training program for disaster preparedness.
- Obtain resources that can be used to update dining disaster plans for menus and recipes.
- Plan for emergency food and water supplies.
- Plan for food and water needs in case of evacuation.
- Determine safety of foods during a power outage.
- Explain how to purify water in an emergency situation.
- Describe the order in which to use perishable and non-perishable foods during a disaster.