Emergency and Disaster Planning for Food and Nutrition Services: A Comprehensive Guide to Preparedness and Response

After reading 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 health care 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. Develop a 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

Author/Editor: Becky Dorner, RDN, LD, FAND is Founder/President of Becky Dorner & Associates, Inc., which provides a broad library of credible continuing education (CE) programs and nutrition resources. She was also Founder/President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs/NDTRs served health care facilities in Ohio from 1983-2020.

Becky has published more than 300 health care articles, manuals and CE programs; presented and/or hosted more than 700 CE programs for national, international and state professional meetings in 5 countries and 50 states. Her free email magazine keeps 40,000 health care professionals up to date on the latest news in the field.

An active leader, she has held more than 20 board positions on national and state professional associations including the Academy of Nutrition and Dietetics (Academy), Academy Foundation and the National Pressure Injury Advisory Panel. Honors include Academy Medallion Award, Fellow of the Academy of Nutrition and Dietetics and the Academy Award of Excellence in Business and Consultation.

Contributing Editor:
Liz Friedrich, MPH, RD, CSG, LDN, FAND

Contributing Editor: Liz Friedrich, MPH, RD, CSG, LDN, FAND, NWCC is a Registered Dietitian Nutritionist and president of Friedrich Nutrition Consulting, which provides a variety of nutrition consulting services with a focus on gerontological nutrition. She has co-authored numerous articles in journals and magazines on nutrition and aging, wound healing, and end of life care.

Liz is an accomplished speaker on those topics and other subject areas relevant to older adults. Liz also serves as an expert witness in cases against long-term care facilities and registered dietitian nutritionists. Liz is Board Certified as a Specialist in Gerontological Nutrition and is Nutrition Wound Care Certified.

Liz has served as a volunteer for the North Carolina Dietetic Association (NCDA), the Nutrition Entrepreneurs Dietetic Practice Group (NE DPG), and Dietetics in Health Care Communities Dietetic Practice Group (DHCC) in many different board positions and is a Fellow of the Academy of Nutrition and Dietetics. She is the recipient of two North Carolina Dietetic Association awards, the Recognized Young Dietitian of the Year (1991) and the Member of the Year (2000). She was awarded the Distinguished Member of the Year Award from the Dietetics in Health Care Communities Dietetic Practice Group.