1 / 16

Emergency Plans, Meals and Menus

Emergency Plans, Meals and Menus. What is your back up plan during an emergency? Kathryn Tucker, MS RD CSG LD Department for Aging and Independent Living. OBJECTIVES. Identify what the regulations dictate for Emergency planning, meals and menus within the Aging Program

jameyt
Télécharger la présentation

Emergency Plans, Meals and Menus

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Emergency Plans, Meals and Menus What is your back up plan during an emergency? Kathryn Tucker, MS RD CSG LD Department for Aging and Independent Living

  2. OBJECTIVES • Identify what the regulations dictate for Emergency planning, meals and menus within the Aging Program • Develop an emergency plan for your agency and meal preparation. • Identify procedure for emergency menus and approval.

  3. Why is this important? Just because you have never had any issues of emergency at your center or agency does not mean it will not happen in the future. YOU MUST HAVE A PLAN! By having a plan in place you are able to plan ahead for situations that could put your participants at risk.

  4. Area Agency on Aging and Independent Living (AAAIL) 910 KAR 1:190, Section 9 (1)(d)5 The Responsibility of the Area Agency on Aging and Independent Living (AAAIL) shall have…… An emergency plan for back up food preparation sites, nutrition sites, and meal delivery.

  5. Nutrition Service Providers 910 KAR 190, Section 12,(1), (f): Responsibilities of Nutrition Service Provider shall…. Make arrangements for services to older persons in weather-related emergencies;

  6. Senior Centers STANDARD OPERATING PROCEDURES DAIL-SRC-19.1 – Senior Centers Introduction Safety Requirements of local, state, and Federal laws shall be met… Procedures for disaster, shall be developed and posted Standard Operating Procedures DAIL-DP-7.5 is included in this presentation. This SOP explains the Disaster Preparedness requirements.

  7. Why do you need an Emergency Plan? • It will provide the opportunity for information sharing between the Area Agencies on Aging and Independent Living (AAAIL) and their community partners. Many local organizations may be unfamiliar with the needs of the populations served by the AAAILS regarding disaster situations. • By cultivating relationships with local service providers, shelters, emergency officials, police and government, AAAILs can improve the delivery of services to the elderly and adults with disabilities in a disaster situation. • It allows your organization to plan ahead for circumstances that are out of your control. (i.e. snow, ice, floods, fire, etc.) • With proper training, it allows staff to start the plan even when management is not available. • It ensures our senior population will have food and someone to check on them. Remember, the meal they receive from the center may be the only meal they have that day. If you close and do not serve a meal… WHAT WILL THEY EAT? WHO WILL CHECK ON THEM?

  8. Developing A Plan • Contact county and district emergency personnel and let them know you are developing an emergency plan for your program. Include their contact information in your emergency plan. • Contact local churches, schools, or facilities with a kitchen to identify a back up kitchen if needed. • Contact your food vendors to identify how they can help you during an emergency. Ask for a written agreements. • Identify resources needed during emergencies. (i.e. bottled water, shelf-stable meals, food banks, supplies etc.) • Develop a contact list for staff contact information. List staff by when they will need to be contacted. • Have an emergency menu approved. • Put you plan together and make it available to staff and TRAIN, TRAIN, TRAIN!

  9. Your Plan Should Include • A list of staff in charge during disaster • A call list of staff to call first in the event of an emergency • Area specific disaster information • A list of agencies and their contact information with which you will coordinate during emergencies • A plan to continue record keeping and assessments during the emergency • A list of each county center in case another center needs help • A copy of the a 3-day emergency menu plan approved by a Dietitian/Nutritionist with the food available (If applicable) • A copy of the Shelf Stable menu used for participants and the approval from the Dietitian/Nutritionist

  10. Nutrition Program for Adults REGULATION 910 KAR 1:190 Section 6. Emergency Meals. (1) Provisions shall be made for furnishing emergency meals during inclement weather conditions, power failure, or any disaster that may cause isolation or create a special need.       (2) An emergency meal shall:       (a) Be shelf stable, frozen, freeze-dried, dehydrated, modified atmosphere packaging, or a combination of these types of meals;       (b) Meet the nutritional requirements of this program;       (c) Follow a menu that has been:       1. Approved by a certified nutritionist or licensed dietitian;       2. Planned for a minimum of three (3) days; and       3. Delivered, reported and billed in the same month; and       (d) Use frozen meals only if the:       1. Participant is able to store, prepare, and consume the meal alone or with available assistance; and       2. Delivery system is arranged so that storage time after delivery is minimal.       (3) Water shall be provided, if necessary, to prepare a meal.       (4) The menu plan shall include some foods which require no cooking prior to consumption.       (5) One (1) dish meals may be used if the nutritional requirements of the Dietary Guidelines of Americans are met.       (6)(a) Foods may be taken to the nutrition site.       (b) A participant may assist with packaging foods for distribution if the participant is a volunteer at the nutrition site.       (7) An emergency meal package shall be distributed to the eligible homebound client receiving home delivered meals.       (8) Emergency meals may be used for a congregate participant if the center is closed.

  11. MENUS AND EMERGENCY SUBSTITUTIONS All menus must follow the nutrient requirements and be certified by a Licensed Dietitian or Certified Nutritionist, even during an emergency. If you serve meals from a menu that has not been certified by a Licensed Dietitian or Certified Nutritionist and you bill for those meals, you are not billing an eligible meal and your agency will have to pay that money back. This includes Shelf Stable Meals. You must adhere to all menus without substitution, unless a substitution is approved by the Licensed Dietitian or Certified Nutritionist. If a substitution list is approved, it must be provided to the AAAIL to keep on file and posted in the Congregate Meals Site and Meal Preparation Site.

  12. Central Kitchens Central Kitchens should be included in your plan. Include what their plan is during an emergency. • AAAIL, Centers, Sites, and Central Kitchens should work together on a plan • The agreed plan should be shared with each area (AAAIL, Centers, Sites, and Kitchens) • Provide education on expectations for their emergency plan • Central Kitchen should conduct training with their staff in regards to their emergency plan

  13. All Senior Centers and Nutrition Sites • Staff in all sites must be trained and know the emergency plan or at least know where to look in the event of an emergency • Evidence of training with staff on the emergency plan is recommended to ensure they know how to handle emergencies when management is not available • A copy of the plan must be available for all staff at each site • A copy of the emergency menu / shelf stable menus must be available on file with the approval from the Dietitian/Nutritionist • Staff must contact participants, especially those who have no other support systems or who are at risk during emergencies (These contacts can not be billed. They are part of the existing service.)

  14. Area Agency on Aging and Independent Living Standard Operating Procedures DAIL-DP-7.5 is included in this presentation. • The AAAIL must contact DAIL in the event of an emergency or changes in their service as soon as the issue is identified • The SOP must be followed • Stay in contact with each center and site to ensure all are following the plan • Include a plan for procedures after the emergency on how the AAAIL will return services to the original procedures • Keep communication open with DAIL

  15. Contract Requirements Follow all functions of the approved disaster plan in accordance with DAIL SOP. Each disaster plan shall include: i. A plan to maintain communications between DAIL and ADD staff during the time of a disaster unless telecommunication devices are rendered inoperable. ii. A plan to contact all homebound clients in the designated disaster area within 48 hours of the initial disaster to ensure health, safety, and welfare. Biweekly contact will occur thereafter until the ADD resumes services for the client. Documentation of each contact shall be entered into SAMS.

  16. QUESTIONS?

More Related