Emergency Disaster Preparedness

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Emergency / Disaster Preparedness

• Are You PreparedPlanning for Continuity of Food
  Services
• Patti Simpson, M.Ad.Ed, P.Dt.
• South West Health, District Director
• Food and Nutrition Services

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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

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• 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

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• Identify and support champions
• Share leadership, accountability and rewards
  among all planning partners

5

• Demonstrate accountability for the planning
  outcomes
• Document and share your experiences and lessons
  learned

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Menu Planning and Management

• Establish departmental hours of operation e.g. 11
  hours/day 7 days/week
• Consider if and at what level non-patient food
  services such as cafeteria, MOW will be provided
• Close cafeteria to visitors

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• Consider providing free staff meals working
  during an emergency/disaster
• Cancel all caterings
• Explore vending services

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• Develop a distribution and tracking method for
  free meals i.e. vouchers
• Use disposable dishes and utensils as much as
  possible to minimize dishwashing

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• Determine the method of service delivery to units
  e.g. tray service vs. bulk delivery
• Review the specific nutritional and feeding needs
  of your clients
• Discontinue selective menus for clients

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• Minimize therapeutic menus as much as is possible
• Create familiar and simple daily menu choices
  providing hot and cold choices
• Consider the extent of using prepared foods and
  single serve food items

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• Provide sufficient water and fluid for hydration
• Provide nourishment supplies to patient/resident
  areas
• Know what equipment if any is on emergency power
• Be flexible and adaptable to manage and work with
  the resources you have on hand

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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

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Human Resources Continued

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

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Supplies and Vendors

• 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
  Hortons, Sobeys, Superstore

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Supplies and Vendors Cont

• 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
  supplies3 -5 day coverage

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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

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Moving forward

• Having a written plan does not mean you are
  prepared
• Preparation is the best plan

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Questions

• ?

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Resources for Planning

• http//www.phac-aspc.gc.ca/emergency-urgence/pdf/e
  mfood_e.pdf
• http//www.wpro.who.int/NR/rdonlyres/EA6D9DF3-688D
  -4316-91DF-5553E7B1DBCD/0/InfectionControlAIinhuma
  nsWHOInterimGuidelinesfor.pdf

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Resources for Planning Cont

• http//www.cdc.gov/flu/avian/links.htm
• http//www.swndha.nshealth.ca/