Disaster can strike at any time—is your facility prepared?
When a natural disaster hits your facility, it’s important that you’re prepared. Unexpected circumstances can throw a wrench into the normal operations of facilities that haven’t planned in advance. Get some tips to make sure you, your staff, and your facility are ready for anything, and learn about our solutions to make sure your foodservice operation can operate under emergency situations.
Tips for Disaster Planning
- In the event of loss of water services, ensure you have up to a week’s worth of emergency water supply that can be used for cooking, cleaning, drinking, and food preparation.
- Monitor refrigeration and freezer temperatures and take action as needed.
- Keep a stockpile of easily-accessible, shelf-stable meals.
- Consider creating a 3-day “emergency plan” menu.
- With menus potentially changing drastically in the midst of a disaster, ensure foodservice staff follow all directions and communicate needs effectively.
- Prior to any disaster occurring, make sure you and your staff are familiar with your facility’s emergency plan.
For a comprehensive disaster plan review, check out Becky Dorner & Associates’ Emergency/Disaster Plan for Food and Dining Services book.