Emergency/Disaster Plan for Food & Dining Services-Hard Copy

The focus of this practical and easy to implement CPE self-study program is on helping dining and food service departments to plan and prepare for emergencies and disasters. Participants will learn:

• Basic information on regulations from regulatory bodies including OSHA, CMS and Joint Commission
• How to analyze their risk for disasters
• How to do general preparation and planning for emergencies such as fires, hurricanes, floods, tornadoes, winter storms, fires, terrorist events; how to plan for evacuees
• How to develop contingencies for communications
• How to train staff on the disaster plan
• How/when to evacuate
• Water purification and food safety/sanitation during an emergency
• How to calculate amounts of water, food and supplies needed based on population served

This best-seller includes:

• Recommendations from actual disaster survivors
• An emergency preparedness checklist
• Staff training outlines and Power Point slides/notes/handouts in PDF format
• Policies/procedures and forms
• Information for before, during and after a disaster specific to multiple types of disasters/emergencies
• Emergency menus for 3 days without utilities and 7 days with utilities (including emergency menus and supplies for regular and pureed diets), recipes, buying guides, therapeutic diet extensions for liberalized diets

2014, Becky Dorner & Associates