class 8 emergency menu Flashcards

1
Q

need plan ahead for:

A

staffing needs, equipment needs, back up food, menu

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2
Q

need consider these things for staffing needs:

A

more staff to perform things normally performed by machines? Less staff in places closed in emergency? Second employees from another area to help? Staff know what to do?

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3
Q

things to consider for equipment needs:

A

back up electricity, move food from freezers/fridge, access to stoves/dishwashers/steam, overhead lighting, computers

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4
Q

food need considerations?

A

room to store extra food? rotate stock? where get food? back up supplies cutlery/napkins?

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5
Q

how determine menu?

A

how many days? who feeding? special nutr needs? extra inventory on hand?

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6
Q

what to consider for menu content?

A

specialty menu items? in advance vs. as-needed?

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7
Q

probs of plan as needed:

A

stressful, extra work for time that needs lots of work

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8
Q

probs of plan:

A

plan for wrong thing, might be waste

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9
Q

what foods to include?

A

shelf-stable, little prep (juice, milk, bottled water, soups, canned meat, canned entrees, crackers/bread/cookies, pb/jam, cereals, canned/dried fruit, formulas

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