class 8 emergency menu

Question 1

need plan ahead for:

Answer 1

staffing needs, equipment needs, back up food, menu

Question 2

need consider these things for staffing needs:

Answer 2

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?

Question 3

things to consider for equipment needs:

Answer 3

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

Question 4

food need considerations?

Answer 4

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

Question 5

how determine menu?

Answer 5

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

Question 6

what to consider for menu content?

Answer 6

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

Question 7

probs of plan as needed:

Answer 7

stressful, extra work for time that needs lots of work

Question 8

probs of plan:

Answer 8

plan for wrong thing, might be waste

Question 9

what foods to include?

Answer 9

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