August 26, 2011

Organizing emergency supplies in advance is a great way to ready yourself and the people around you for events that are out of your control, such as natural disasters.
 
The key for any business is to have a plan prepared ahead of time to better assist your customers, guests or residents. Communicating the proper protocol to staff members during these situations is vital. Avendra suppliers can assist in providing emergency supplies, as well as helping establishments remain organized in the case of emergency. Consider having a practice drill to see what further supplies you need.

What is needed?
Shelf stable foods, bottled water, operating staples like candles and canned heat, and disposable goods like gloves and plates are critical. These items are easily stored and are not vulnerable to decay or spoilage. Consider allocating a portion of your food storage area as an emergency supply area. Keep supplies in an area that is not vulnerable to the building’s exterior and that is easy to access in an emergency. Don’t store items in an area that is dependent on elevator service. In addition, supplies such as batteries, flashlights, tape, shovels, portable radios and first aid kits are also suggested to be on hand in case of an emergency. View a suggested list of emergency provisions.

Cooler and Freezer Items
Consider slightly increasing your par levels, and rotate your stock as deliveries arrive. Move older product to the front of the shelves, storing newly arrived products behind the older ones. Maintain dating of inventory to ensure product rotation is occurring.

Make sure that all coolers have appliance thermometers. In the event of an emergency, keep doors closed to maintain temperatures and only open as needed.  Refrigerators should be able to keep temperature for 4 hours if unopened, a full freezer for 48 hours and a half empty freezer for 24 hours. 

Follow the USDA’s recommendations:

• fresh meat, seafood and poultry held over 40F for over 2 hours should be discarded.
• frozen meat, seafood and poultry that has thawed and been held over 40F for over 2 hours should be discarded.

Kitchen Shortcuts and Substitutions

• Juices can be used in place of water in dry mixes
• Applesauce can be used in place of shortening and oils in dry mixes
• Evaporated and/or dehydrated milk can be added to whole or low fat to stretch your fresh inventory 
• Paper supplies and cooking tins can be used when water supply has been compromised 
• Candles can be used for alternate lighting (don’t use if gas supply has been compromised) 
• Vinegars can be used to clean food prep surfaces

For more information, Avendra customers can visit www.myavendra.com and download our Emergency Preparedness brochure.