Appendix Sample Facility Planning and Policy Documents for Emergency Preparedness EMERGENCY MENU #2

A 2- to 3-day perishable and 3- to 7-day staple (non-perishable) menu plan (if electricity/gas will be available) will be available in the event of an emergency or disaster based on state or federal requirements. Changes can be made to the food items to reflect regional preferences or product availability but must be made in writing. Powdered milk should be used if the temperature of the milk supply is greater than 41°F.

Food items may be used from the freezer or coolers that have been maintained at 41°F or less with loss of power. Breakfast

Lunch Day 1 ½ cup juice

½ cup cheese grits 1 oz scrambled egg 1 slice of toast with margarine/jelly 1 cup milk

Day 2

½ cup juice ½ cup oatmeal 1 oz scrambled egg 1 pancake or waffle with margarine/syrup 1 cup milk

Day 3 ½ cup juice

½ cup cream of wheat 1 oz scrambled egg 1 slice toast with margarine/jelly 1 cup milk

3 oz fish ½ cup corn ½ cup coleslaw 1 cornbread square ½ cup peaches Beverage of choice

3 oz sliced ham ½ cup canned sweet potatoes

½ cup greens

1 cornbread square ½ cup pineapple Beverage of choice

3 oz roast beef

½ cup instant mashed potatoes

½ cup stewed tomatoes Dinner roll/margarine ½ cup pears

Beverage of choice Source: Emergency Management for the Healthcare Professional 2012, DHCC. Dinner

Grilled cheese sandwich (1 oz, 2 slices) 1 cup tomato soup 2 saltine crackers ½ cup mixed veggies 1 cake square 1 cup of milk

Hamburger (2 oz, 1 bun) ½ cup French fries with ketchup, mustard, mayo 1 cup salad w/dressing 2 saltine crackers ½ cup gelatin 1 cup milk

3 oz pork chop or cutlet ½ cup buttered noodles ½ cup green beans 2 cookies 1 cup milk

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