Disaster management Flashcards
what would be an example of an external disaster or emergency?
hurricane, flood, snowstorm, heat wave, pandemic
what are some examples of internal emergencies or disasters?
fire, power outage, illness outbreak
what are the 5 goals of emergency preparedness?
- reduce the risk of emergency or disaster - build resilient systems that can cope with the increasing frequency and severity of emergency and disaster risks
- **be ready to respond according to pre-existing plans and protocols **- the plans and protocols are based on comprehensive risk assessment, developed in collaboration with internal and external stakeholders, aligned with the organizations ethics and values and compliant with relevant laws and regulations
- meet the numerous and varied health needs of affected populations - meet the health care needs of patients/residents during the emergency
- minimize negative short and long term impacts on and damage to affected populations by continuing to provide essential care services - provide well-coordinated health care; ensure good communication; adapt to increased demands quickly, use scarce resources effectively
- sustain organizational safety - including physical, psychological and cultural safety, during and following an emergency or disaster by prioritizing the safety and protection of patients and staff.
what is emergency and disaster management?
all aspects of the process of dealing with emergencies and disasters, including identifying and reducing emergency and disaster risks; and preparing for, responding to, and recovering from emergencies and disasters
what is an emergency and disaster plan?
a plan or combo of plans developed as a result of a comprehensive planning process, that outlines an organizations immediate reaction and response to and subsequent recovery from an emergency or disaster
what is an emergency planning committee?
a standing organizational committee that is responsible for overseeing all activities related to planning for emergencies and disasters before they occur.
what is an emergency management team?
a team that is responsible for coordinating and managing emergency and recovery operations during an emergency or disaster
in. a foodservice establishment what are some of the things that might be done to prepare for a disaster or emergency?
- plan menus for emergencies/disasters; consider special diets and other dietary restrictions
- think about need for supplied like disposable plates, cutlery
- store the necessary food, water and supplies; replace as needed
- work with suppliers on contingency plans for delivery and food and supplied during disasters
- ensure food service staff is trained on emergency preparedness and disaster management
- understand the evacuation plan and plan for food and hydration needs and both patients/residents and accompanying staff members
- plan appropriate menus for evacuations
- have food, water and supplies stored for this purpose; replace as needed
- staff may be working extra shifts, coming in earlier or staying longer
- include staff members in menu planning and food/hydration provision
- plan how to support and train foodservice staff in the event foodservice staffing levels are diminished
after a disaster, ensure …
appropriate cleanup of foodservice areas
and coordinate inspectors for recertification as required
the mandate of foodservice operations during an emergency is to:
- provide immediate food service to patients/residents, taking into consideration the type and amount of food, availability of supplied, staff and facilities, religious and cultural requirements, special diets.
- ensure the nutritional needs of other priority groups. Ex. feeding staff, prividing extra fluids in high temps etc.
the principles of feeding patients/residents in an emergency include:
- safe water and food
- simplicity, prioritization and efficiency
menu planning for emergencies
- develop an emergency menu that will cover at least three days (five days is ideal). update regularly to reflect current needs of the patients/residents
- use perishable food before non-perishable food. use refridgerated food firsh, frozen food next and then dry food
- store a minimum of 3 litres of water per person per day for hydration
what are the 5 important documents to include with emergency plan?
- employee contact information
- list of vendors and other suppliers
- list of emergency suppliers and back-up storage locations
- water purification procedures (ex. boil orders)
- contracts for public health, red cross and other government or community resources
what might you do if theres a power outage?
- use food in fridge first, open doors as little as possible
- keep temp logs
- seal door frames of freezers
- seek help for sstorage of frozen foods if outage is long
- use disposable service ware
- sanitize using chemical sanitizer agents to conserve water
what should you do in the case of a winter storm?
- plan ahead for winter weather (watch the forecast)
- call in staff ahead of time
- establish contingency agreements for food deliveries
