DISASTER PLAN POLICY In the event of a disaster, alternate menus, necessary procurement, and staffing may be required at the discretion of the Administrator, or other assigned persons. State requirements are different. In order to ensure an adequate menu plan and sufficient stock, the CDM must make the necessary adjustments to have a 3-day, 5-day, or 7-day plan. PROCEDURE 1. Supplies a. A 3-day supply of staple goods is on hand at all times. b. A 2-day supply of perishable goods is on hand at all times. c. Disposable eating ware in ample supply are maintained. d. Letters of intent to supply the nursing home are provided by local suppliers: Water, milk, bread vendors. e. Supplies, food and paper supplies, needed for a one day cold menu and two days emergency menus included, based on 100 persons 2. Menus a. Three-day emergency menus included, one day cold menu and two days other emergency menus. 3. Staffing a. Employees on duty will remain until released by the Administrator. b. Other employees of the department, as needed, will be called to work at the discretion of the Administrator. All employee phone numbers will be maintained on file.
EMERGENCY AND DISASTER SUPPLIES 3 DAY, NON-PERISHABLE SUPPLY (100 beds) (9 meals) FRUIT: to be served twice a day, ½ c per serving = 28 #10 cans or 5 cases. 25 portions per #12 can. VEGETABLES: to be served twice a day, ½ c per serving = 28 #10 cans or 5 cases. 25 portions per #10 cans. PROTEIN: Ready to eat, canned or cooked. No frozen supply is to be considered due to possible lack of cooking methods. 5 oz. per day = 94 lbs. Cottage cheese, cheese, bologna, hot dogs, chicken breast, etc. are acceptable. Thaw and serve items are OK. For meat, if can of chili con carne weighs 4#, it will yield 2# of meat. 2-DAY, PERISHABLE SUPPLY (100 beds) Use these figures only if the order is received twice a week or less. MILK: Maintain 2 day supply at all times. In addition, nonfat dry milk should be available. 38 gal (600 ½ pt cartons) 24.5 gal (480 ½ pt cartons) 1 day (200 ½ pt cartons) BREAD: 40 loaves check the type of bread used. 30 usable slices in ½ lb loaf 20 usable slices in 1 lb loaf Maintain 2 day supply at all times 3 DAY SUPPLY OF PAPER PRODUCTS Includes plates, napkins, flatware, glasses, straws, paper trays, bowls, etc. 9 plates instant coffee 6 oz soup cups disinfectant 6 oz hot cups w/handles gelatin desserts for burn cases disposable spoons, forks & knives radiation cases 6 boxes sandwich bags juice evaporated milk crackers/cookies dried skim milk can opener
DISPOSABLE UTENSILS AND CONTAINERS POLICY Sufficient quantities of disposable items are maintained fro emergency service. PROCEDURE The Dietary Manager will determine and maintain appropriate quantities of disposables to last 3 days for this facility. A list of sample items follows to assist in planning: cases 9 plates cases trays (hinged) cases 5 oz bowls cases 8 oz bowls cases 8 oz Styrofoam cups cases 8 oz cups lids cases 5 oz cups lids rolls plastic wrap rolls perforated plastic cases teaspoons cases knives cases forks cases napkins cases straws cases aluminum foil cases waxed paper cases garbage bags cases paper towels cases purpose detergent
DISASTER PLAN - COLD MENU (EMERGENCY) Breakfast ½ c Apple Juice ¾ c Dry Cereal 1 T Peanut Butter on 1 sl Bread 1 c Milk Dinner Noon Meal Tuna sandwich 2 oz Tuna on 2 sl Bread ½ c Bean Salad ½ c canned peaches, sliced or 1 peach half 2 Vanilla Wafers ½ c Milk Supper Evening Meal ½ c Tomato Juice Peanut Butter Jelly Sandwich 2 t Peanut Butter, 1 T Jelly on 2 sl Bread 1 sl Pineapple Salad (lettuce if available) ½ c pudding ½ c Milk SUPPLIES 100 PEOPLE 9 46 oz cans Grapefruit Juice 3 cs Disposable trays 9 46 oz cans Tomato Juice 1 cs Styrofoam cups (8oz) 100 boxes ¾ oz assorted cold cereal 1 cs. Plastic cups (5 oz) 20 16 oz jars peanut butter 1 cs ea plastic forks, 3 3 #10 cans Pineapple juice spoons, knives 4 #10 cans Peach slices/halves 1 cs paper plates (8 in) 4 #10 cans pudding, prepared 1 cs styrofoam bowls (6oz) 2 cs Vanilla Waters 1 cs paper napkins 15 gals Milk, Skim or 2% 8 loaves bread 1 #10 can wax beans 1 #10 can kidney beans 1 qt Vinegar 2 #10 Green Beans 1 gal Oil 15 lbs Sugar 3 pks (100pc) Oleo 1 gal Mayonnaise
DISASTER PLAN - EMERGENCY MENU I Breakfast ½ c cranberry juice ¾ c dry cereal 1 sl cheese on 1 sl bread, toasted 1 c milk coffee Dinner Noon Meal 3 oz beef cubes/gravy (canned) ½ c mashed potatoes (instant) ½ c carrots (canned) 1 sl bread 1 margarine ½ c applesauce Coffee Supper Evening Meal ½ c Vegetable Soup (canned) Chicken sandwich 2 oz chicken (canned), 2 sl bread, 1 t salad dressing ½ c pudding, prepared ½ c milk SUPPLIES 100 PEOPLE 9 46 oz cans cranberry juice 3 cs disposable trays 100 ¾ oz asst cold cereals 1 cs Styrofoam cups (8 oz) 6 ½ lb sliced cheese 1 cs Plastic cups (5 oz) 16 loaves bread 1 cs ea plastic forks, spoons, knives 15 gal Milk skim/2% 1 cs paper plates (8 in) 5 - #10 cans beef cubes/gravy 1 cs Styrofoam bowls (6 oz) 1 - #10 cans instant potatoes 1 cs paper napkins 4 - #10 cans carrots 100 pc margarine 4 - #10 cans applesauce 9 - #5 cans vegetable soup 4 - #5 cans Squat chicken 4 - #10 cans pudding, prepared 1 gal salad dressing 10 lb coffee 1 box tea bags 15 lbs sugar
GENERAL RECOMMENDATIONS FOR EMERGENCIES 1. Perishable items such as refrigerated foods are to be used first. Such items include precooked foods, milk, and produce that can be eaten raw or cooked. To maintain frozen foods when the power is off, the freezer is opened as seldom as possible. 2. Some non-perishable protein items are stored, such as canned meat, stews, tuna and peanut butter, most of which can be served after either hot or cold. 3. Staples, or other canned items are used last. 4. If pureed food is needed during the disaster and the food processor/blender is operable, the menu items are pureed as usual. If the equipment is unusable, residents are given mashed or strained foods, reconstituted mashed potatoes, pudding, applesauce or other fruits that can be mashed, cottage cheese, other cheese if available, ice cream, or other items that are compatible with the consistency of food needed. Canned pureed meats and vegetables shall be on hand in emergency section. With prolonged lack of electricity, the freezer is repacked to place frozen foods close together to prevent warning of contents. If available, dry ice is used in the freezers and refrigerators. Temperatures of all refrigerators and freezers are monitored. Sanitary food handling techniques are maintained in an emergency. For example, items such as mayonnaise or canned meat that have been opened and not refrigerated are discarded. Other items which are questionable with respect to spoilage, contamination, or improper storage should be discarded. An agreement should be obtained in advance which provides a source of water in an emergency situation. Water can be conserved by using liquid from canned fruit to reconstitute beverage bases, or as a beverage, and the liquids from canned vegetables can be used in preparation of soups and sauces. When evacuation of residents is necessary, no feeding occurs and dietary personnel assist in transporting residents from the facility. At least once a year, the Dietary Department personnel receive inservice education on the disaster plan and procedures. ANCILLARY POLICIES AND PROCEDURES The following policies and procedures and other are found in the Administrative Policy and Procedure Manual: 1. Disaster plan 4. Bomb threat procedures 2. Fire protection 5. Evacuation procedures 3. Severe weather procedures