Appendix Sample Facility Planning and Policy Documents for Emergency Preparedness EMERGENCY MEAL SERVICE POLICY Policy

In the event of an emergency when the dining services department would be without electricity, gas, or water, it becomes the responsibility of the supervisor of dining services to initiate an emergency meal program. This program should take into consideration the severity and type of disaster and the availability of food, staff, and equipment.

Procedure The following steps should be used to initiate the emergency plan program:

1. First, use all refrigerated foods and fresh produce. All perishable items with an internal temperature of 41° Fahrenheit or below may be used; all other foods must be discarded.

2. Next, use items from the freezer that are beginning to thaw. Any food with ice crystals in the center will be safe to eat.

3. Finally, after all refrigerated, fresh, and frozen food items have been utilized, follow the attached emergency meal plan.

4. Plan on 1 gallon drinking water per day per person.

Facility will maintain as standard inventory at all times: paper, food, water, manual equipment, and chemical supplies. All emergency items should be stored in a separate, marked area. All food supplies should be dated and rotated back into regular stock every 6 months. Bottled water will be provided by (letter of agreement signed and in office of administrator).

Included with this policy is a list of emergency supplies, an emergency meal plan for regular and pureed diets, and a disaster checklist.

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