Nutrition & Foodservice Edge Magazine - July/August 2023 - 23

01 02 03 04 05 06
>>
Form a
collaborative
planning
team
Understand
the
situation
Develop a
>>
communication
plan
>>
To develop an emergency menu cycle, it's important
to anticipate the possibility of utility loss and kitchen
shutdown, making it crucial to maintain an inventory of
emergency supplies like manual can openers, scissors,
or knives. Additionally, food items need to be regularly
checked, rotated, and replaced as necessary, while accessible
written recipes with minimal preparation and handling
should be prepared to support the emergency menu. It's
also important to note that the availability of emergency
menu items may vary during a disaster, and written menus
may need to be adjusted to prioritize perishable items and
prevent spoilage.
Proper food storage is a crucial component of this puzzle,
and the amount and variety of stored food will vary
depending on several factors, including the facility, specific
health requirements, and available storage space. To prepare
for short-term emergencies, a simple approach may be to
increase the quantities of staple and non-perishable foods
that are typically used. FEMA recommends at least a threeday
supply, while some foodservice establishments keep
a four-day emergency inventory. Other operations rely on
their existing inventory during an emergency. Regardless
of the approach, the objective is always to provide safe and
nutritious meals during an emergency.
Create
the
plan
>>
Train
staff
>>
Test, review,
and assess
plan
ENSURING FOOD SAFETY AT ALL TIMES
When faced with an emergency situation that disrupts
normal conditions, it becomes extremely important
to prevent the spread of bacterial, viral, or chemical
contaminants, and maintain proper containment protocols.
Contamination of food can happen due to physical hazards
like broken glass or from biological hazards such as viruses,
bacteria, or parasites. Therefore, during a crisis, it is critical
to prioritize the safety of food by taking measures to store
it safely, maintain its temperature, and dispose of any
contaminated items properly to prevent potential outbreaks
of foodborne illnesses, which can pose a major risk.
WRAPPING IT UP
In summary, emergency preparedness is crucial for the
foodservice industry to ensure the safety of staff and
customers during a crisis. Emergency planning is an ongoing
process that demands attention and adjustments to remain
effective. Remember, the question is not if another natural
or human-made emergency will arise, but rather, when it
will arise. Don't let your lack of emergency preparedness be
your next disaster. By prioritizing readiness, facilities can
avoid the consequences of unpreparedness during future
disasters. E
JESSY SADLER, SNS
|
sadler.jessy@gmail.com
Jessy Sadler has worked in school food service for eight years and is currently the Nutrition Director in
Urbandale, Iowa. She holds a School Nutrition Specialist (SNS) credential with a Master's Degree in Nutrition
Science from Eastern Michigan University and a B.S. in Nutrition and Dietetics with a minor in Wellness from
Bradley University. Sadler is a certified ServSafe Instructor and Proctor, and provides food safety training to
many professional groups such as schools, restaurants, and healthcare facilities.
NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2023 23

Nutrition & Foodservice Edge Magazine - July/August 2023

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2023