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Emergency / Disaster Preparedness

Emergency / Disaster Preparedness. Are You Prepared…Planning for Continuity of Food Services Patti Simpson, M.Ad.Ed, P.Dt. South West Health, District Director Food and Nutrition Services. Planning Principles…. Base your planning decisions on evidence

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Emergency / Disaster Preparedness

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  1. Emergency / Disaster Preparedness Are You Prepared…Planning for Continuity of Food Services Patti Simpson, M.Ad.Ed, P.Dt. South West Health, District Director Food and Nutrition Services

  2. 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

  3. 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

  4. 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

  6. 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

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

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

  9. 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

  10. 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

  11. 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

  12. 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

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

  14. 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 Horton’s, Sobeys, Superstore

  15. 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

  16. 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

  17. Moving forward… Having a written plan does not mean you are prepared Preparation is the best plan

  18. Questions ?

  19. 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

  20. Resources for Planning Con’t… • http://www.cdc.gov/flu/avian/links.htm • http://www.swndha.nshealth.ca/

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