class 8 emergency menu Flashcards
need plan ahead for:
staffing needs, equipment needs, back up food, menu
need consider these things for staffing needs:
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?
things to consider for equipment needs:
back up electricity, move food from freezers/fridge, access to stoves/dishwashers/steam, overhead lighting, computers
food need considerations?
room to store extra food? rotate stock? where get food? back up supplies cutlery/napkins?
how determine menu?
how many days? who feeding? special nutr needs? extra inventory on hand?
what to consider for menu content?
specialty menu items? in advance vs. as-needed?
probs of plan as needed:
stressful, extra work for time that needs lots of work
probs of plan:
plan for wrong thing, might be waste
what foods to include?
shelf-stable, little prep (juice, milk, bottled water, soups, canned meat, canned entrees, crackers/bread/cookies, pb/jam, cereals, canned/dried fruit, formulas