emergency readiness plan - nfsmi

Developed byNational Food Service Management Institute

through a Cooperative Agreement

withUnited States Department of Agriculture,

Food and Nutrition Service

A Guide for theSchool Foodservice Operation

EmergencyReadiness Plan:



EMERGENCY READINESS PLAN: GUIDE AND FORMS FOR THE SCHOOL FOODSERVICE OPERATIONii

National Food Service Management InstituteThe University of Mississippi

Post Office Drawer 188University, Mississippi 38677-0188

[email protected]

www.nfsmi.org

Suggested Reference Citation: National Food Service Management Institute. (2003).Emergency readiness plan: guide and forms for the school foodservice operation.University, MS: National Food Service Management Institute.

© 2003, National Food Service Management Institute, The University of Mississippi

Publication Number: ET 43-03

U. S. Department of AgricultureFood and Nutrition Service

National Food Service Management Institute

This project has been funded with Federal funds from the U.S. Departmentof Agriculture, Food and Nutrition Service, under a cooperative agreementwith The National Food Service Management Institute at The University ofMississippi.

The contents of this publication do not necessarily reflect the views orpolicies of the U.S. Department of Agriculture, nor does mention of tradenames, commercial products, or organizations imply endorsement by theU.S. Government.

U.S. Department of AgricultureFood and Nutrition Service

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basisof race, color, national origin, sex, age or disability. Persons with disabilities who require alternative means forcommunication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGETcenter at 202-720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building,14th & Independence Avenue, SW, Washington, DC 20250-9410, or call 202-720-5964 (voice and TDD). USDA is anequal opportunity provider and employer.

Table of Contents

PageIntroduction ................................................................................................................................................ iii

Possible disruptions ........................................................................................................................... iiiBe prepared ........................................................................................................................................ iiiPurpose ................................................................................................................................................ ivEmergency Readiness Plan: Forms for the School Foodservice Operation ...................................... iv

Six Steps to Success ..................................................................................................................................... 1Step One:Determine who will do what in the eventof an emergency and develop a contact directory. ............................................................................. 3

Chain of command ...................................................................................................................... 3Contact directory ......................................................................................................................... 3Foodservice director’s responsibilities ....................................................................................... 3Selecting the Emergency Response Team coordinators ............................................................. 4How many Emergency Response Team coordinators are necessary? ....................................... 4Responsibilities of the Emergency Response Team coordinators ............................................. 4Delegation of tasks ...................................................................................................................... 6

Step Two:Identify disruptions that may hinder a foodservice operationand determine alternate procedures. ................................................................................................... 7

Food safety concerns ................................................................................................................... 7Standard operating procedures................................................................................................... 7Menus .......................................................................................................................................... 7Accommodate the needs of the foodservice employees ............................................................ 7Community and State resources ................................................................................................. 8

Step Three:Develop the foodservice emergency readiness plan. .......................................................................... 9

A well-designed plan .................................................................................................................. 9

Step Four:Teach components of the emergency readiness plan to foodservice staff. ........................................ 9

Keys ............................................................................................................................................. 9

Step Five:Practice emergency readiness drills. ................................................................................................. 10

Step Six:Evaluate emergency readiness plan’s effectiveness and update as needed. .................................... 10

Serving as a Designated Relief Shelter ...................................................................................................... 11School district administration responsibilities ................................................................................ 11School district and community relief organization agreement ........................................................ 11Questions from the community relief organization to the school district ....................................... 11

World Wide Web Resources ........................................................................................................................ 13

TABLE OF CONTENTS i

EMERGENCY READINESS PLAN: GUIDE AND FORMS FOR THE SCHOOL FOODSERVICE OPERATION

Introduction

any unforeseen situations can occurin a school foodservice operation thatcould compromise food safety and theability to function in a typical fash-

ion. Natural disasters can last for less than 24hours or may impose hardship to a communityfor days. Other disruptions may only imposehardships to the foodservice operation and notthe entire community. Whether the impact from adisruption is one hour or one month, food safetyis a priority.

Possible disruptionsWhen a disruption occurs in the foodservice op-eration, an emergency readiness plan can ensurethe health and safety of customers and employ-ees. It is impossible to identify all the disruptionsthat may hinder a foodservice operation. Afoodservice emergency readiness plan preparesemployees for different types of disruptions.Some possible disruptions are:

• Blizzards• Droughts• Earthquakes• Floods• Ice storms• Hurricanes• Tornados• Wildfires• Rolling blackouts• Gas or electrical outages• Kitchen fire• Refrigerator and freezer breakdown• Interruption of telephone or computer

services• Water line break• Weekly food or supply delivery

interruption

MOther challenges include the lockdown of a facil-ity, labor disputes, a bomb threat, or the uninten-tional or intentional contamination of food. Inthese situations, follow the direction of the over-riding legal authority and school district officials.

Be preparedFoodservice professionals can contribute valu-able expertise in quantity food preparation, foodsafety, and equipment usage during a school orcommunity emergency. During a one- or two-hour disruption of electricity, gas, or water,foodservice staff may need to consider changingthe menus, modifying the way food is prepared,and alternative measures for hot and cold storage.These same considerations are true for a disrup-tion of a larger scale. In the event of any emer-gency, foodservice personnel should follow theadvice of State and local officials.

When an emergency occurs, assess the magnitudeof the disruption and modify the emergencyreadiness plan accordingly.

Remember, telephones, cell phones, e-mail, andcomputers may not operate in the event of anemergency. Consider alternate communicationmeasures such as message carriers, drivers, orradio communication such as a walkie-talkiesystem.

iiiINTRODUCTION


PurposeAn effective emergency readiness plan meets spe-cific needs of the foodservice operation and takestime and thought. Prior preparation, employeetraining, and practicing activities will minimizethe surprise element. A successful emergencyreadiness plan ensures the safe production, ser-vice, and storage of food.

Many school districts have a disaster plan de-signed to accommodate the needs of the district.The school district’s disaster plan may not pro-vide information to assist specific foodservice op-erational disruptions like equipment failures or afreezer breakdown.

An emergency readiness plan developed specifi-cally for the school foodservice operation willcontain many quick answers to problems thatmay arise in an emergency. The plan should beconsistent with the school district’s policies andprocedures. A policy approved by the schoolboard supporting the foodservice emergency

iv

readiness plan may be part of the district’s overallemergency readiness policy. Ideally, the districtpolicy should identify the foodservice director asthe authority to maintain control of thefoodservice operation. Directors and managerscan use this resource to develop an emergencyreadiness plan to meet the needs of theirfoodservice operation. This plan may alsoinclude or be part of a foodservice biosecurityplan.

Emergency Readiness Plan: Forms for theSchool Foodservice OperationEmergency Readiness Plan: Forms for the SchoolFoodservice Operation includes several prototypeforms to assist foodservice professionals whenwriting an emergency readiness plan. The CD-ROM includes the electronic version of thesemodel forms. When writing the emergency readi-ness plan, modify the model forms accordingly tomeet the specific needs of the foodservice opera-tion.

n effective emergency readiness planprovides a foundation for what actionsto take in the event of a disruption.When developing the plan, take one step

Six Steps to Success

Aat a time.

1

Determine who will do what in the event of anemergency and develop a contact directory.

S T E P ONETWOTHREEFOURFIVESIX

Identify disruptions that may hinder a foodserviceoperation and determine alternate procedures.S T E P

ONETWOTHREEFOURFIVESIX

Develop the foodservice emergency readiness plan.S T E P


Teach components of the emergency readinessplan to foodservice staff.S T E P

ONETWOTHREEFOURFIVESIX Practice emergency readiness drills.S T E P


Evaluate the emergency readiness plan’seffectiveness and update as needed.S T E P


A well-conceived plan will help reduce confu-sion and ensure the health and safety of custom-ers and employees. The six steps of a successfulemergency readiness plan include:

SIX STEPS TO SUCCESS

Determine who will do what inthe event of an emergency anddevelop a contact directory.

Chain of commandTo reduce possible confusion, determine thechain of command early in the developmentstage. This will provide unified proceduresand less uncertainty during the emergency.Identify individuals who have the authority toactivate the plan.

Provide a copy of the chain of command toschool administrators and school foodservicepersonnel. Post the chain of command in acommon location at each foodservice opera-tion.

Contact directoryThe emergency readiness plan should identifythe names and contact information of the in-dividuals who are responsible for the variousaspects of the foodservice. This will provide acoordinated, cohesive approach to manage theemergency. These individuals are the Emer-gency Response Team coordinators. Select co-ordinators, who are knowledgeable, can workwell with others, and can handle complexsituations with ease.

Develop a directory of names and contact in-formation of team coordinators and other sup-port individuals such as principals, healthofficials, State agency staff, foodservice man-agers, and vendors. Update the directory peri-odically. Include a calling system to ensure amethod for contacting everyone.

Foodservice director’s responsibilitiesThe foodservice director may be required totake on additional responsibilities before, dur-ing, and after an emergency. Additional re-sponsibilities of the foodservice director mayinclude:

Before…• Determine when to implement the

foodservice emergency readiness plan.• Designate the second in command for the

foodservice operation.• Develop alternate operating procedures.• Plan a three-day menu and ensure foods are

available to accommodate the special needspopulation.

• Communicate the content of the plan, con-duct training, and schedule meetings of theresponse team.

• Identify needs of the foodservice staff.• Identify community resources.• Become an active member of the local relief

organization and attend specialized train-ing.

During…• Provide timely updates of the current situa-

tion.• Implement alternate food safety and other

standard operation procedures based on theseverity of the disruption.

• Approve the purchase of extra supplies(such as disposable dishware, flatware,food supplies, and bottled water) needed intime of emergencies.

• Work with State and local authorities suchas health officials, State agencies, and theemergency relief organization.

After…• Schedule a post-emergency meeting to

evaluate the effectiveness of the readinessplan.

• Submit documentation to State agency,vendors, and/or school district administra-tion.

• Write thank you letter(s) and provide cer-tificate of appreciation to staff, volunteers,and community organizations.

S T E P ONETWOTHREEFOURFIVESIX

3SIX STEPS TO SUCCESS


Selecting the Emergency Response TeamcoordinatorsSome Emergency Response Team coordina-tors may be from outside the foodservice op-eration. For example, the school nurse, anadministrator’s assistant, or a parent may bean ideal candidate to assist the foodserviceoperation in an emergency. Some situationsmay warrant combining the responsibilities oftwo or more coordinator positions. Some pos-sible coordinators to consider are:• Meal Production Coordinator• Inventory/Records Coordinator• First Aid Coordinator• Kitchen Clean-Up Crew Coordinator• Messages Coordinator• Public Relations Coordinator• Donations Coordinator• Volunteers Coordinator

How many Emergency Response Teamcoordinators are necessary?Since a foodservice emergency readiness planis specific for a particular foodservice opera-tion, the answer is whatever it takes to meetthe needs of the operation. Assess each indi-vidual emergency and determine the needs ofthe foodservice operation.

The number of Emergency Response Team co-ordinators may vary based on the following:• Size of the foodservice operation• Projected number of meals to be served• Type of disruption• Foodservice operation designation as a re-

lief shelter

Follow the standard operating procedures ofthe school district before assigning a coordi-nator with specific responsibilities. Ask teammembers to also keep the directory list athome and in a convenient location. Post thelist in a common location.

Responsibilities of the Emergency ResponseTeam coordinatorsEven the best plan cannot eliminate all thechaos associated with an unplanned event.Once the Emergency Response Team coordi-nators are determined, the respective coordi-nator identifies the individuals who can assistwith specific tasks. An emergency readinessplan is specific according to the needs of thefoodservice operation, and the coordinators’responsibilities are determined accordingly.

The Emergency Response Team coordinatorsmust maintain constant communication withthe foodservice director since the director isresponsible for the foodservice operation.

Designate specific responsibilities for each ofthe Emergency Response Team coordinators.Depending on the needs of the foodserviceoperation, some foodservice directors may se-lect to include additional Emergency Re-sponse Team coordinators or modify theresponsibilities. Other foodservice directorsselect to combine different coordinators’ posi-tions. The list below identifies some sug-gested responsibilities of the response teamcoordinators.

Meal Production Coordinator• Ensure safe food preparation and service.• Monitor refrigeration and freezer tempera-

tures and take corrective actions as needed.• Determine menu based on inventory, power

and water supply, and available personnel.• Prepare meals and snacks as determined by

the standard operating procedure.• Feed personnel and volunteers as indicated

in agreement with the community relief or-ganization.

• Determine appropriate portion sizes. Keepin mind portion sizes for adults are largerthan portion sizes for children. Revise pro-duction records and standardize recipes ac-cordingly. Record meals and quantityprovided to children and adults.

4

• Complete and maintain accurate productionand food safety records.

• Develop food production schedule for pre-paring meals.

• Designate individual(s) to maintain theavailability of beverages such as water, cof-fee, or tea.

Inventory/Records Coordinator• Maintain accurate inventory and documen-

tation of USDA commodity and commercialfoods.

• Keep foodservice director or designated in-dividual informed of the quantity of food,paper supplies, and chemicals.

• Maintain accurate inventory and documen-tation of equipment.

• Report and document any loss of food, sup-plies, and/or equipment.

First Aid Coordinator*• Stock supplies for first aid kit.• Provide appropriate first aid.• Log name of individual injured, witnesses,

what caused the injury, and type of medicalassistance provided.

• Call for additional medical assistance if ap-propriate.

• Keep foodservice director or designated in-dividual informed of all injuries.

* Consider a licensed medical professional to serve asthe First Aid Coordinator.

Kitchen Clean-Up Crew Coordinator• Wash and sanitize food contact surfaces.• Schedule clean-up activities of foodservice

operation.• Train volunteers on proper chemical use

and general work safety procedures.• Coordinate removal of trash after each meal.

Messages Coordinator• Log all calls and e-mails.• Communicate messages to appropriate indi-

viduals.

Public Relations Coordinator *• Keep foodservice director or designated in-

dividual informed when media or publicofficials are on the premises.

*Follow school district’s operational policies when pro-viding information to media or public officials. Identifya specific individual to communicate with media andpublic officials before an emergency occurs.

Donations Coordinator• Accept donations, food, and supplies from

reputable sources only. Do not accepthome-prepared food items.

• Monitor temperatures and take correctiveactions as needed.

• Keep foodservice director or designated in-dividual informed on the amount of dona-tions received and their storage locations.

• Record the name of individual or organiza-tion providing donation, phone number,and address. Record the item(s) and quan-tity donated.

• Determine available storage space for dona-tions in conjunction with the inventory co-ordinator.

• Write thank you letter(s) and provide indi-viduals with certificate of appreciation fol-lowing emergency.

• Follow foodservice operation policies.

Volunteers Coordinator• Keep foodservice director, manager, or des-

ignated individual informed on the volun-teer status.

• Record the name, phone number, physicaladdress, and emergency contact phonenumber of all volunteers.

• Schedule volunteers to work as requestedby director/coordinator.

• Assign volunteers tasks according to levelof skill.

• Write thank you letter(s) and provide indi-viduals with certificate of appreciation fol-lowing emergency.

• Follow foodservice operation policies.

SIX STEPS TO SUCCESS 5


Delegation of tasksIn the event of an emergency, it may be neces-sary to assign job duties to foodservice staffand community volunteers. This may differfrom the regular assigned job duties of thestaff. Pre-planning who is responsible for rou-tine tasks provides for a more efficientfoodservice operation. Individuals may be re-quired to perform multiple tasks that differfrom the usual routine. Normal work hoursmay also differ.

Remember, individuals may come from otherfoodservice operations or other schools. Theymay be volunteers from the community withlittle or no foodservice experience. Before theemergency, identify tasks that individualswho are not familiar with the foodserviceoperation can accomplish. Clear and precisedirections can help prevent confusion in theevent of an emergency. Include in the direc-tions procedures for using equipment prop-erly, mixing sanitizing solutions, and specificprocedures for managing contributions.

6

Food safety concernsIn the event of an emergency, providing safeand healthy foods may appear to be an unreal-istic challenge. The key to successfully man-aging a disruption depends on havingaccurate information in the emergency readi-ness plan.

Depending on the type of emergency, somefoods and supplies in the operation may notbe safe to serve. Follow the recommendationsof the local health department and State agen-cies for proper disposal of food and supplies.Remember to obtain official written notifica-tion from the State agency before discardingany USDA commodity foods.

Standard operating proceduresDevelop a standard operating procedure forshort- and long-term interruptions. Considerincluding input from the response team coor-dinators and the foodservice employees.Remember, what worked well in one situationmay or may not work the next time, so be sureto include a contingency plan as part of theprocedure.

MenusSome foodservice operations have a three-dayemergency inventory and correspondingemergency menus. Other foodservice opera-tions select to plan menus based on currentinventory at the time of the emergency. In ei-ther situation, providing safe and nutritiousmeals are common goals for all schoolfoodservice professionals.

When planning emergency menus consider:• Foods that are generally available in the

foodservice operation• Ready-to-eat foods

S T E PIdentify disruptions that may hinder afoodservice operation and determinealternate procedures.


• Portion sizes• Number of meals that can be prepared from

the emergency inventory• Availability of bottled water• Availability of food and supplies from com-

munity resources• If a variety of foods will be offered• If a vegetarian selection will be offered• Availability of foods to accommodate indi-

viduals with special needs• How much labor is needed for food prepa-

ration and cleanup• Documentation to receive adequate reim-

bursement• Shelf stability of goods and supplies

If the foodservice operation provides addi-tional meal service for an extended period,the inventory/records coordinator will needto have an accurate account of the availabilityof food and supplies. Check with your Stateagency for provisions regarding reimbursablemeals in the event of an emergency. Docu-ment all contaminated or damaged foods andsupplies. Refer to Emergency Readiness Plan:Forms for the School Foodservice Operationfor prototypes of emergency inventory andmenus.

Accommodate the needs of the foodserviceemployeesAccommodating employees’ personal needsto the extent possible is a necessity for an in-tegrated team approach. The most well-orga-nized emergency readiness plan will notguarantee success if employees will not comein to work during an emergency or are unableto handle the pressure. Encourage employeesto have a family emergency readiness plan.Determine if employees can be available inthe event of a disaster.



Community and State resourcesIn the event of an emergency, many resourcesmay be available within the community orfrom State agencies. A community or Stateagency may be able to provide all or only aportion of the food and supplies for thefoodservice operation. A detailed, updatedlist containing key contacts, resources, andother pertinent information is an importantcomponent of the emergency readiness plan.Include names and contact information andupdate on a routine basis.

Determine what resources are available andwhether or not the resources are contributionsor purchased items. Some food vendors maybe able to supply or rent a refrigerator truck tokeep on the premises. Obtaining this informa-tion before a disruption occurs will expeditethe process of obtaining food, supplies, and

volunteers when the need arises. Considercontacting local:• Vendors• Restaurants• Health departments• Hospitals and medical clinics• Beverage companies and distributors• Schools, colleges, and universities• Sororities and fraternities• Factories and businesses• Relief organizations• National Guard• Emergency services officials (e.g., fire, po-

lice, city emergency managers)

Contact those individuals identified in theemergency readiness plan as community re-sources before requesting assistance fromState agencies or national relief organizations.

8

Develop the foodserviceemergency readiness plan.

S T E P


nce the Emergency Response Team co-ordinators are determined and possibledisruptions identified, writing the ac-tual foodservice emergency readiness

plan is not difficult. Design a flexible emergencyreadiness plan with a contingency or back-upplan for different potential disruptions. If the im-pact of an actual emergency is less than antici-pated in the plan, the emergency readiness plancan be scaled down accordingly.

A well-designed planRemember, a well-designed emergency readi-ness plan will:• Identify the chain of command and how to

contact all team members and resources.• Indicate who will implement the emer-

gency readiness plan.

O


Teach components of theemergency readiness plan tofoodservice staff.

S T E P


crucial element of successful emer-gency management is teaching the indi-viduals involved the components of theplan. Discuss the plan step by step and

Aidentify responsibilities or tasks. Ask the employ-ees for feedback on the plan and welcome anysuggestions. Identify where the written plan will

• Identify the Emergency Response Teamcoordinator(s) and specific responsibilities.

• Provide standard operating procedures.• Identify individuals who will have keys to

the foodservice operation. If equipmentsuch as freezers and refrigerators arelocked, identify where the keys or combina-tions to the locks are located.

• Provide written descriptions for routinetasks.

• Identify community and State resources.• Accommodate the needs of the employees

to the extent possible.• Accommodate individuals who have spe-

cial needs.• Include emergency menus and a three-day

inventory of food and supplies.• Include routine updates, staff training, and

evaluation of the plan.

be located in the foodservice operation. Provide awritten copy of the plan to the Emergency Re-sponse Team and foodservice staff. Consider plac-ing a copy of the plan in all district schoolfoodservice operations and back-up copies in thedistrict office.


Evaluate the emergencyreadiness plan’s effectivenessand update as needed.

S T E P


hink of the foodservice emergency readi-ness plan as an ongoing process andconsider possible improvements. Up-date the content of the plan on a routine

Tbasis to ensure accurate information is available.Provide foodservice staff and volunteers with athank you letter and a certificate of appreciation.

Evaluating the emergency readiness planAfter an emergency, evaluate the emergencyreadiness plan. To evaluate the effectiveness ofthe plan consider asking the following questions:

• Was the Emergency Response Team avail-able when contacted?

• Did the contact directory contain currentnames and phone numbers?

• Did foodservice employees know what todo during the emergency?

• What measures were taken to ensure foodsafety?

Practice emergencyreadiness drills.

S T E P


onducting mock emergency drills thataddress several of the disruptions iden-tified in the emergency readiness plancan enhance employees’ response dur-

Cing an actual emergency. Have coordinators prac-tice using the assigned calling system to contactother individuals on the team.

Under the direction of the foodservice director,consider practicing mock drills without the assis-tance of one or two of the Emergency ResponseTeam coordinators. Revise the plan accordingly.Designate a specific day or time and pretendphone service is unavailable.

10

• Was the amount of food and water ad-equate?

• Were additional food and supplies avail-able from the community resources?

• Were volunteers helpful?• How can the preexisting plan be improved?

Emergencies come without warning. A writtenemergency readiness plan ensures the safe pro-duction, service, and storage of food. It is impos-sible to predict the intensity of an emergency. Awell-conceived plan provides the foundation forwhat actions to take in the event of a disruption.Prior preparation, employee training, and practic-ing activities will minimize the surprise element.Update and evaluate the plan on a routine basis.Write the school foodservice emergency readinessplan today, for tomorrow may be too late.

school foodservice operation may be-come a designated relief shelter in theevent of a major emergency. The emer-gency may be in the local vicinity of the

Serving as a Designated Relief Shelter

Aschool or miles away. During a hurricane as wellas other emergencies, individuals may need to re-locate to a safer area. The school foodservice fa-cility may become a designated relief shelter. Inmany cases, assistance from a relief organizationmay not occur for 72 hours. This may add addi-tional responsibility to the school foodservice op-eration.

School district administration responsibilitiesThe school board or administration shoulddetermine a pre-established school policy.The board-approved policy should identifythe designated individual(s) who have the au-thority to declare a disaster. To help eliminatepossible confusion, the policy should rein-force the foodservice director as the authorityto maintain control of the foodservice opera-tion. Allowing untrained individuals to man-age the foodservice operation may lead to theunaccountability of food, supplies, and equip-ment. It may also lead to serious injury.

School district and community relieforganization agreementDetermine, under the advisement of legalcounsel, a contractual agreement with theemergency relief organization(s). The contrac-tual agreement should be in place before thefoodservice operation is designated as a reliefshelter.

When developing a contractual agreementwith a relief organization, consider the fol-lowing.• Clarify what specific operating costs the re-

lief organization will reimburse thefoodservice operation.

• Determine the reimbursement rate providedby the relief organization to the school dis-trict.

• Establish documents necessary for reim-bursement by the relief organization.

• Clarify the length of time for document re-tention by the school district.

• Establish when the district can expect reim-bursement for the expenses accrued duringthe emergency.

• Identify available supplies, who will payfor storage of additional supplies, and whowill unload the delivery trucks of suppliesprovided by the relief organization or localvendors.

• Determine who is responsible for repaircharges due to damaged equipment.

• Clarify who will pay for the additionalfoodservice staff labor and at what hourlywage. Determine who will pay work-relatedinjuries sustained by employees and volun-teers. Is additional insurance required?

Questions from the community relieforganization to the school districtIn the event the school foodservice is desig-nated as a shelter, a contact person from thecommunity relief organization will begin toassess the situation and determine the needsof the community. It is important to have asmuch information available as possible re-garding the foodservice operation. Somesample questions personnel from a relief orga-nization may ask are found in EmergencyReadiness Plan: Forms for the SchoolFoodservice Operation.

The aftermath of some natural disasters mayimpose added responsibilities to schoolfoodservice operations for weeks or months.In many cases, relief supplies may not be pro-vided for 72 hours and the district may needto contact local or state resources.

SERVING AS A DESIGNATED RELIEF SHELTER 11


Foodservice professionals contribute exper-tise in quantity food preparation and help en-sure food safety measures in a disastersituation. Consider attending meetings offeredby local relief organizations, or becoming avolunteer for local relief organizations. Be-coming a recognized partner with the commu-nity relief organization will allow thefoodservice staff to better meet the needs ofthe community.

12

American Red Cross. In the news.http://www.redcross.org/

Federal Emergency Management Agency (FEMA). Disasters and emergencies.http://www.fema.gov/library/dizandemer.shtm

Food and Nutrition Information Center (FNIC). Emergency preparedness.http://www.nal.usda.gov/fnic/etext/000080.html

Busy Cooks. Preparing an emergency food supply short term food storage.http://busycooks.about.com/library/pubdom/blemergfood.htm

Food and Nutrition Information Center (FNIC). Resources for food safety and storage in emergencysituations.http://www.nal.usda.gov/fnic/emerg.html

United States Army General Dennis J. Reimer Training and Doctrine Digital library. EmergencyManagement Plan (Emergency Mass Feeding)http://www.adtdl.army.mil/cgibin/atdl.dll/tc/8-502/ch19.pdf

United States Department of Homeland Security. Ready.gov.http://www.ready.gov

World Wide Web Resources

WORLD WIDE WEB RESOURCES 13

Web sites were accurate on March 24, 2003.

emergency readiness plan - nfsmi

Documents