Preparing for an Emergency

If your community were to be struck by a disaster – a severe storm, earthquake or tornado – you may not have access to fresh food, water or electricity for days, possibly weeks. Therefore, it is vital to make a plan and have emergency supplies on hand.

You never know when disaster will strike. Whether you’re a hospital, an assisted living facility, a school or a university, it’s imperative to have an emergency preparedness supplies in place to make sure your staff and patrons are taken care of.

No matter what emergency meal plan and preparedness plan you use, there are some basic elements to consider when preparing for an emergency.

Emergency Preparedness Requirements & Supplies

State Requirements

State governments require some facilities and organizations have an emergency preparedness plan in place, as well as supplies of food and water for their residents.

Each state has developed its own regulations for various communities and types of organizations. Many states require maintaining emergency supplies of food and water for three days, though some states require five to even seven days of supplies.

To find your state’s specific requirements contact your local department of health services.

If You Lose Power
  1. Use perishable food from the refrigerator or pantry first.
  2. Next, use food from the freezer. Post a list of the freezer contents on the door. This will help limit the number of times you need to open the freezer door and keeps temperatures cold. In a filled and well-insulated freezer, food will usually still have ice crystals in the center (meaning food is safe to eat) for at least two days. Check to make sure the seal on the freezer door is in good condition.
  3. Finally, begin using non-perishable foods and supplies such as Easy Meal.
Have a Non-Perishable Emergency Food Supply

As you plan your emergency food supply, familiar foods are important. They lift morale and give people a sense of normalcy and security in a time of stress. Pick food residents will enjoy, and food that will have enough calories and meet daily nutritional needs.

When determining the number of people to plan for, remember to consider more than just the residents’ food needs. The plan should include staff, potential volunteers on site and others who may seek shelter at your facility. Add these numbers to get the amount of people you will need to be prepared to serve, and you can also use our emergency food calculator for help.

Emergency Storage

While emergency food and water does not need to be in the immediate kitchen area, it should be in a secure and easily accessible location. The storage area environment should meet the requirements of the food and water to maximize its shelf life; typically a cool dry spot out of direct sunlight.

Inventory and Verification

An inventory list of food and water should be maintained by the food service manager. Quarterly, the manager should inventory the emergency preparedness supplies and determine if they need to be rotated or replenished. Food and water should be marked with a date by the manufacturer.

All Easy Meal products are guaranteed for 10 years from the day they were made. When food or water is nearing its expiration date, consider using it in a disaster drill, serving it to residents, or donating it to the local food bank.

Staff Training

Review the emergency food and water plan with staff twice a year. Train them on the location of the emergency food and water, and review food preparation techniques. It’s good to choose foods for an emergency that are extremely easy to prepare and can be made and plated with minimal staff.

Water Heating

For emergency cooking, a charcoal or gas grill or camp stove can be used outdoors to heat water. You can keep cooked food hot by removing it from the pouch and using candle warmers or chafing dishes. You may also wish to invest in a small gas-powered generator. If you use Easy Meal, there’s no need to worry if your group is unable to obtain a way to heat water. The foods will still rehydrate with cold water (just double the time indicated in the instructions).

Disposable Utensils

Include disposable plates, cups, napkins and utensils in with the emergency supplies. Switching to disposal products will simplify serving and help reduce labor needs. Disposable products also reduce the need for washing dishes which conserves water.

Waste Disposal

Kitchen waste should be kept in leak proof, non-absorbent containers until sanitary disposable services become available. Since Easy Meal food can be prepared inside its storage pouch, after the food has been made and served, the pouch can be rolled up and put in the garbage. There is no extra clean up.

Water Requirements

Refer to your state health department’s emergency requirements to determine the daily water needs per person. Many guidelines recommend storing at least one gallon of water per person, per day. This amount covers two quarts for drinking and two quarts for food preparation and hygiene. Never ration water. Instead, drink the amount you need today and try to find more water for tomorrow.

Emergency Water Storage

Bottled storage water should be kept sealed and stored in a cool, dry area. The supply should be clearly marked for emergency use only. Water will be marked with a bottling date and should be used before that date.

If you do not use all of the water during an emergency, use it for something or discard unused amount. Do not put the remaining open water containers back into storage.

Emergency Water Delivery

Your facility should set up a contract with a local bottled water vendor to provide emergency water in an event of an emergency or disaster. Also, consult with your local public water agency as they can advise you on your plan and offer information on any additional emergency procedures you should take.

Learn More

The Federal Emergency Management Agency’s Community and Family Preparedness Program and the American Red Cross Community Disaster Education are nationwide efforts to help people prepare for disasters of all types. For more information visitwww.fema.gov, www.ready.gov, or www.redcross.org.

Properly preparing for an emergency can end up saving lives. Ensure you’re always prepared with the supplies needed, including meal plans. To learn more about how Easy Meal can help you prepare for an emergency, watch the following video.

 

Try our Emergency Plan Calculator

Enter your facility’s information and we’ll tell you what it takes to meet compliance.

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Interested in Learning More? Request more information or 888.641.2933

Testimonials

  • We sampled Easy meal product today for lunch to rave reviews!
    Larry Cedrone - Food Service Director
    The Hearth Glastonbury, CT
  • Preparing for my annual State Survey just got a little less stressful as now I don’t have the annual burden and expense of rotating my emergency supplies every year. We are expecting our survey any day and I am looking forward to the opportunity to show them our new Emergency Food Plan from Easy Meal.
    Kevin Ford - Director of Dining Services
    Sunny View Retirement Community Cupertino, CA
  • State Surveyor inspection went really well! They were impressed with the program on how complete it is. It is very cost effective for us
    Val McVeigh - Director of Culinary Services
    Bayshore Naples, FL
  • The inspection was very thorough and I am happy to report we were deficiency-free. Thank you for your assistance in getting the Easy Meal to us so timely.
    Mark Golliday - Food & Beverage Director
    Friendship Village MO
  • I plan to put Easy Meal in all 7 of my new communities. Our emergency plan from the start.
    Chas Kelly - VP of Culinary Services
    Watercrest FL
  • I have Easy Meal. I was waving the OFD banner at the LCS Conference. I hope everyone buys it!
    Rich Yarish - Director, Food & Beverage
    Blakehurst MD
  • I've stocked the Deluxe Easy Meal packages in our emergency supplies for over a year. I suggested OFD to CPS several years ago, and recommend the product to other LCS communities.
    Michael Reese - Director of Food & Beverage
    Marshes of Skidaway Island Savannah, GA
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