The key to surviving during a disaster is advance planning.
Stay prepared for any type of crisis with our Emergency and Disaster Planning Manual for Food and Nutrition Services: A Comprehensive Guide to Preparedness and Response! This essential resource offers step-by-step guidance to develop and implement effective emergency preparedness plans for food and nutrition services tailored for healthcare settings.
Why Choose Our Manual?
Our Emergency and Disaster Planning Manual for Food and Nutrition Services is expertly written by seasoned nutrition professionals with decades of experience. Designed to meet regulatory standards and best practices, the manual includes practical tools, ready-to-use templates, checklists, menus, and strategies for handling emergencies like natural disasters (such as weather-related events) or man-made disasters (such as terrorist event).
This manual delivers proven solutions to enhance safety and preparedness, empowering your team to respond effectively to any type of crisis.
Key Features
- Step-by-step guidance for creating and implementing emergency and disaster plans tailored for healthcare facilities.
- Detailed information on planning for emergencies, including providing safe food and water supplies and preparing meals in various emergency scenarios.
- Includes emergency menus for 3 and 7 days, as well as specialized menus for situations with no food, water, and/or electricity.
- Guidance on managing therapeutic and consistency-altered diets during a disaster to ensure continuity of care for all patients/ residents.
- Practical tips for keeping food safe, purifying water, and determining the necessary quantity of supplies.
- Ready-to-use templates, forms, and checklists to simplify planning and compliance.
Take Your Foodservice and Nutrition Care to the Next Level
This manual equips you with everything needed to handle emergencies effectively, ensuring the safety and well-being of patients/ residents and staff. Empower your team to navigate emergencies with confidence while maintaining excellence in care.
Stay prepared. Stay safe. Order your copy today!
Need CPEs? Check out the course that goes with this manual and earn 12 CPEs!
After reading this manual, you should be able to:
- Understand CMS and OSHA regulations as they pertain to emergency situations.
- Use CMS regulations as a guide for disaster planning in a health care facility.
- Create or update a disaster preparedness plan for the food and nutrition services department.
- Be prepared to deliver staff training program on disaster preparedness.
- Develop a plan for emergency food and water supplies.
- Plan for food and water needs in case of evacuation.
- Determine safety of foods during a power outage.
- Explain how to purify water in an emergency situation.
- Describe the order in which to use perishable and non-perishable foods during a disaster.
- 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.
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