Emergency/Disaster Plan for Food and Dining Services, 2018 Edition (Book only)

Product Samples:
Availability:Currently Available
Clear
Become a Member

The key to surviving during and after a disaster is advance planning. Providing a safe food and water supply is vitally important to facility operations in the event of any type of emergency. 

Every health care facility is susceptible to unexpected circumstances that can affect the safety of patients/residents and staff. Emergencies and disasters can be natural (such as weather-related events) or man-made (such as terrorist events). Food and nutrition services departments must be prepared to serve meals and provide fluids no matter what. If evacuation is needed, food and water for travel will be necessary.

This manual provides detailed information on planning for emergencies, providing safe food and water supplies, and preparing meals during a variety of emergency situations.

There is also an option for this book with a CPE course

Nancy presents the information in a factual, fun, informative way and is the consummate educator. Those who take this course will finish with much more knowledge in the field of sports nutrition that will help them apply the science of fueling to the plate.  
- Leslie Bonci, MPH, RDN, CSSD, LDN
Nancy Clark’s Sports Nutrition Guidebook, 6th Edition Course

After completing this manual, you should be able to:

  1. Understand CMS and OSHA regulations as they pertain to emergency situations.
  2. Use CMS regulations as a guide for disaster planning in a skilled nursing facility.
  3. Create or update a disaster preparedness plan for the food and nutrition services department.
  4. Be prepared to deliver staff training program on disaster preparedness.
  5. Plan for emergency food and water supplies.
  6. Plan for food and water needs in case of evacuation.
  7. Determine safety of foods during a power outage.
  8. Explain how to purify water in an emergency situation.
  9. Describe the order in which to use perishable and non-perishable foods during a disaster.
  10. Understand how to prepare meals in the event of loss of utilities.

Author/Editor: 
Becky Dorner, RDN, LD, FAND is widely-known as one of the nation’s leading experts on nutrition, aging, and long-term care. An experienced speaker and extensively published author, Becky is the Founder/President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs and NDTRs have served health care facilities since 1983; and Becky Dorner & Associates, Inc., which offers a broad library of resources and continuing professional education programs. Her free email magazine keeps 35,000 health care professionals up to date on the latest news in the field.

Contributing Editor:
Liz Friedrich, MPH, RD, CSG, LDN, FAND is a Registered Dietitian and president of Friedrich Nutrition Consulting in Salisbury, NC. The company provides a variety of nutrition consulting services with a focus on gerontological nutrition. She has co-authored numerous articles in journals and magazines. Liz was also the Associate Director of Nutrition411.com, a respected website for dietitians, and is an evidence analyst for the Academy of Nutrition and Dietetics’ Evidence Analysis Library. In 2009 Liz became Board Certified as a Specialist in Gerontological Nutrition.