CHAPTER 26

In the United States and around the world, disasters and emergencies of various magnitudes happen daily. Whether these are short interruptions in a well-planned daily operation or whether they persist for several days or weeks, all require careful thought and planning before the event to decrease panic, maintain operations, and decrease loss of dietary function and negative impact on residents, patients, or customers. Perhaps the most important fact to remember is that the emergency or disaster itself will determine the course of action that the facility must take. No two emergencies are the same; no two responses will be identical. “In the United States’ system of emergency management, local government must act first to attend to the public’s emergency needs. Depending on the nature and size of the emergency, State and Federal assistance may be provided to the local jurisdiction. The local Emergency Operations Plan (EOP) focuses on the measures that are essential for protecting the public. These include warning, emergency public information, evacuation, and shelter” (1). Emergency preparedness must involve all areas and departments within a health care facility, not just the dietary department (see Chapter 22 on Quality Assurance and Performance Indicators). Only through interdepartmental cooperation and planning can a cohesive plan for surviving an emergency or disaster be formulated. This chapter will focus on planning and preparations for the dietary department. It is the responsibility of the health care food service operation to determine resources and references and detail a written plan that will manage the emergency for the duration of any event. Figure 26.1 is an overview of the basics of emergency planning.

Emergency Management

WHAT IS AN EMERGENCY?

A DISASTER? Emergencies may include loss of water, gas, and/or electricity and can include physical and biological dangers to both people and facilities. In the 50 states, hurricanes, tornadoes, floods, fire, ice, and snowstorms are familiar disasters. However, in the last few years, biological and pesticide residue contamination of water and food supplies have occurred. Internal and external emergencies are detailed in Box 26.1 (see page 360). Strategies for sheltering in place as well as plans for evacuation must be developed. Facilities normally

Figure 26.1 Overview of Emergency Planning

Strategic

Policy objectives and overall guidance

Operational

Roles and responsibilities, tasks, integration, and actions

Tactical Personnel, equipment, and resource management

Source: Federal Emergency Management Agency, US Department of Homeland Security. Comprehensive Preparedness Guide (CPG) 101: Developing and Maintaining Emergency Operations Plans, Version 2.0. Washington, DC; November 2010.