Emergency / Disaster Emergency / Disaster PreparednessPreparedness

Are You Prepared…Planning for Continuity of Food Services

Patti Simpson, M.Ad.Ed, P.Dt.South West Health, District Director

Food and Nutrition ServicesFood and Nutrition Services

Planning Principles…

Base your planning decisions on evidence

Identify the resources you have available for planning Draw upon your variety of experiences and the lessons

learned e.g. winter storms, short staffed, Y2K, SARS

Apply multiple strategies to planning

Collaborate with internal and external partners

Start discussing the planning EARLY with other departments and agencies both inside and outside the facility to avoid duplication and gaps

Promote a shared common purpose among your planning partners

Identify and support champions

Share leadership, accountability and rewards among all planning partners

Demonstrate accountability for the planning outcomes

Document and share your experiences and lessons learned

Menu Planning and Management

Establish departmental hours of operation Establish departmental hours of operation e.g. 11 hours/day 7 days/weeke.g. 11 hours/day 7 days/week

Consider if and at what level non-patient Consider if and at what level non-patient food services such as cafeteria, MOW will food services such as cafeteria, MOW will be providedbe provided

Close cafeteria to visitors Close cafeteria to visitors

Consider providing free staff meals Consider providing free staff meals working during an emergency/disasterworking during an emergency/disaster

Cancel all cateringsCancel all caterings Explore vending servicesExplore vending services

Develop a distribution and tracking method Develop a distribution and tracking method for free meals i.e. vouchers for free meals i.e. vouchers

Use disposable dishes and utensils as Use disposable dishes and utensils as much as possible to minimize dishwashingmuch as possible to minimize dishwashing

Determine the method of service delivery Determine the method of service delivery to units e.g. tray service vs. bulk deliveryto units e.g. tray service vs. bulk delivery

Review the specific nutritional and feeding Review the specific nutritional and feeding needs of your clientsneeds of your clients

Discontinue selective menus for clientsDiscontinue selective menus for clients

Minimize therapeutic menus as much as is Minimize therapeutic menus as much as is possiblepossible

Create familiar and simple daily menu Create familiar and simple daily menu choices providing hot and cold choices choices providing hot and cold choices

Consider the extent of using prepared Consider the extent of using prepared foods and single serve food itemsfoods and single serve food items

Provide sufficient water and fluid for Provide sufficient water and fluid for hydrationhydration

Provide nourishment supplies to Provide nourishment supplies to patient/resident areaspatient/resident areas

Know what equipment if any is on Know what equipment if any is on emergency poweremergency power

Be flexible and adaptable to manage and Be flexible and adaptable to manage and work with the resources you have on handwork with the resources you have on hand

Human Resources

Plan a work schedule and work routines for 25-30 % less staff

Update and test staff fan out lists frequently

Educate staff on their role in an emergency / disaster and your expectations

Human Resources Continued…

Establish entry/exit to the facility Reassign or deploy staff as appropriate Have your ID available for security

Obtain written confirmation from vendors of their agreement to provide supplies

Confirm that vendors are able to maintain or enhance deliveries

Create an after hours contact list for vendors Discuss with external partners their ability and

commitment to provide menu items e.g. Tim Horton’s, Sobeys, Superstore

Supplies and Vendors

Supplies and Vendors Con’t…

Designate the delivery area and a back up area for receiving

Prepare for availability of refrigerated and frozen trucks for loan

Develop an emergency order template for non-perishable food, water and disposable supplies…3 -5 day coverage

Support System

Communicate, Communicate and Communicate!!!

Provide leadership, promote teamwork and be positive

Arrange for Employee Assistance Program (EAP) to be available to provide emotional support for staff

Recognize and celebrate the contributions of all partners

Moving forward…

Having a written plan does not mean you

are prepared

Preparation is the best plan

QuestionsQuestions

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Resources for Planning

http://www.phac-aspc.gc.ca/emergency-urgence/pdf/emfood_e.pdf

http://www.wpro.who.int/NR/rdonlyres/EA6D9DF3-688D-4316-91DF-5553E7B1DBCD/0/InfectionControlAIinhumansWHOInterimGuidelinesfor.pdf

Resources for Planning Con’t…

http://www.cdc.gov/flu/avian/links.htm

http://www.swndha.nshealth.ca/