disaster palnning/ emergency preparedness Flashcards
emergency vs disaster
Disaster = “any event that occurs internally or externally to a facility or operation that causes great harm or
sudden misfortune, resulting in the loss of property, or suffering
Emergency = “an internal or external situation caused by a disaster or other event that affects the way business is conducted, has potential to cause harm”
What are some factors to take into account when setting op an emergency feeding service?
equipement (how do they need to be run- generator,
electricity you have,
the diets you have
, storage space available ,
food products that you have
,the staff (the skills of the employees, how many, where are they, the scedule, phone numbers,
What is the goal of foodservice?
To ensure continuous operation and safety while remaining consistent with plans for the larger health care facility
Lets talk about the different areas of an emergency food service system.
The dish room
Production/assembly areas
Self-service areas for meal pick-up
Eating areas
What individual dietary needs should be considered when menu planning?
different textured diets, modifications, dietary restriction, religious belief, therapeutic diets, equipement needed
The Menu
shortage and high staff
Menus generally written to address a variety of emerging situations
Power failure- very different from disruption of water supply
Often planned to require minimum staffing or preparation and service
E.G. Rush University Medical Center – details menu modification for four levels of staffing/equipment/supply
Shortage (25% of employees absent, no utility, or supply delivery change – no change in menu offerings
High staff/equipment/supply shortage (65% of employees absent and /limited equipment or supply delivery)- limited menu, none select, disposables (cold by the time its gets to patient
When supply deliverables are impacted –daily menu will be based on available refrigerated, frozen or storeroom
Most health care facilities are required to have multiple days of food supplies on hand in case of emergencies
Emergency Preparedness Plan
Generally develop in most health care facilities and large foodservice areas
Include type of menu to be served
Amount/type of food supply on hand
“Table top Grill”
steps to take
Determine potential types of emergencies that can affect your area
British Columbia = earthquake, tsunami, forest fire, etc.
Saskatchewan = tornado, power failure during extreme cold snap, blizzard, etc.
What are the potential impacts of the emergency on your ability to use equipment/facility?
Do you have back-up power to your fridges/freezers?
Running water?
Is your facility an emergency gathering place for the public?
If yes, are you responsible for providing food to the public?
Once you’ve determined your potential risks/needs. You need to consider:
Staffing needs
Equipment needs
‘Back up’ food resources
Determine your menu — including therapeutic diet requirements
Staffing Needs
Based on what you anticipate the issues to be:
Will you need more staff to perform tasks in areas that are normally performed by machines (i.e. dish washing)
Will you need less staff in areas that will be closed in an emergency (i.e. cafeteria)
Are you able to second employees from another area to assist? e.g.,can clinical RDs be routed to foodservice operation?
Does staff know what to do in an emergency situation?
Training
EPP manual
Communication plan
Summary: Equipment Needs
Will you have back up electricity?
Will you need to move food from freezers or fridges?
Will you have access to stoves? Dishwashers? Steam?
Will you have overhead lighting?
What about computers and dietary software?
How will you know which patients need a special diet?
Do you need to collaborate with other depts to create your plan?
Summary: Food needs
Do you have room to store extra food for an emergency?
If yes, how will you rotate your stock to make sure if doesn’t spoil
How much extra to store?
If no, where can you get food in an emergency?
What about back-up supplies of napkins, disposable dishes, cutlery etc.?
