Chapter 26 Emergency Management

largest shift of the 24 hours to provide the inventory guidelines for food, water, and supplies. Provision for evacuees and family members will also need to be con- sidered. This may be a surprising amount when ensur- ing inventory needs are met for a larger community. Calculations for water can be found in Table 26.3 (see pages 366–367). Warewashing of pots, pans, and any previously dirty dishes should follow the existing policies and procedures for handwashing of these items. If there is not enough water available for warewashing, these items should be scraped, wiped out with disposable towels, bagged, and labeled until they can be ade- quately cleaned and sanitized. Box 26.2 gives exam- ples of water needs estimations.

BOX 26.2 Sample of Water Needs Estimation

Water Requirements All-purpose water: 5 gallons per person per day

Drinking water: 2 quarts per person per day (0.5 gallons per person per day) a. All-purpose water

Number of residents × 5 gallons × 5 days (or 7 days) = gallons of all-purpose water needed

b. Drinking water

Number of residents × ½ gallon × 5 days (or 7 days) = gallons of drinking water needed

Example:

For a facility with 100 residents, the calculations would be as follows:

100 residents × 5 gallons × 5 days = 2,500 gal- lons for all-purpose water

100 residents × ½ gallon × 5 days = 250 gallons of drinking water

Source: Piland, Adams, & Associates. Emergency and Disaster Planning Manual. La Grange, TX: Piland, Adams & Associ- ates; 2006.

Emergency Food and Menus The emergency plan should include procedures on what food items in the kitchen should be used first (ie, refrig- erated, frozen, and canned). Instructions should be written as to how to utilize existing supplies. An emer- gency menu should include both hot and cold foods if possible and should be extended for special diets. Most states require a written 3- to 5-day disaster menu. If

REFERENCES 1. Federal Emergency Management Agency. Guide for All-Hazard Emergency Operations Planning, SLG 101. Washington, DC: FEMA; September 1996. www.fema.gov/pdf/plan/slg101.pdf. Accessed January 27, 2015.

2. Occupational Safety & Health Administration (OSHA). Evacuation Plans and Procedures eTool. Shelter-in-place. www.osha.gov/SLTC/etools/ evacuation/shelterinplace.html. Accessed January 27, 2015.

3. Federal Emergency Management Agency. Plan & pre- pare. www.fema.gov/what-mitigation/plan- prepare. Accessed January 27, 2015.

4. Piland, Adams, & Associates. Emergency and Disaster Planning Manual. La Grange, TX: Piland, Adams & Associates; 2006.

5. Centers for Medicare & Medicaid Services. State Oper- ations Manual Appendix PP - G www.cms.gov/Regula- tions-and-Guidance/Guidance/Manuals/ downloads/som107ap_pp_guidelines_ltcf.pdf. Accessed January 27, 2015.

6. American Red Cross. Seniors: the importance of a per- sonal support network. www.redcross.org/prepare/ location/home-family/seniors. Accessed January 27, 2015.

ADDITIONAL RESOURCES AARP. We can do better: lessons learned for protecting older persons in disasters. www.aarp.org/home-gar den/livable-communities/info-2006/better.html.

Academy of Nutrition and Dietetics. Emergency preparedness: what RDs and DTRs should know. www. eatrightpro.org/resource/news-center/in-prac

363

paper tray cards are used and electricity is lost, a backup identification or master list of residents, preferences, diets, and allergies should exist.

Additional consideration should be given to emer- gency power sources, the need for mechanically altered diets, and providing special foods for those with thera- peutic diets and thickened liquids. Food and staple items for emergencies should be stored in an area separate from the kitchen and pro- tected from routine use by the staff. Should evacua- tions from the facility be required and in order to provide residents with food and hydration for long transit times, stored items should include individual portions (both food and hydration). Dietary and nursing should develop a basic enteral feeding emer- gency list of formulas and provide for storage of formula for the same 3- to 5-day emergency plan. The emergency supplies should include paper and plastic for eating, cooking, and disposal of waste; flashlights and extra batteries; chemicals for sanitizing; and dry milk powder for those wanting milk.