Disaster preparation for a food service in a school system

Disasters for which preparations have already been developed (either natural or manmade)

o If none, then mention that should be developed with a strong rationale for the need for these plans

Designation of "essential employees" during a disaster

The need for "back-up staff" during a disaster

Security issues during a disaster

How are the following issues addressed?

• o Current inventory related to disaster planning
• o Disaster Menus (perishable, non-perishable, number of days, etc.)
• o Dietary supplements and enteral feedings
• o Water supply o Food storage methods (i.e. refrigeration/storage)
• o Food preparation, service, and distribution
• o Dishwashing and sanitation
• o Waste Disposal
• o Personal hygiene and hand washing

Sleeping accommodations for staff

Communication, especially communication without electricity/cellular service

Attach a copy of an emergency menu (no less than 3 days) that can be used with limited resources (e.g., electricity, water, gas, etc.).

o Attach the facility's emergency menu, if available o If an emergency menu is not available, one from the internet can be substituted.

Covid-19 Accommodations

Changes made to the menu

Changes to safety/sanitation policies & procedures

Changes made to retail dining