Hurricane Response Guide for Environmental Public Health Professionals
Unpermitted Food Operations Unpermitted food operations often emerge during emergencies and disasters, ranging from complex operations serving large amounts of food to individuals serving soup and sandwiches. Although well- intended, these operations pose the same health and safety risks as donated food. Environmental public health (EPH) should: 1. Use critical thinking, sound judgment, and professionalism when addressing unpermitted food operations. 2. Assess the level of risk for foodborne illness. 3. Follow state, tribal, local, and territorial (STLT) rules, laws, and guidance. 4. Implement a system for identifying assessed operations. 5. Confirm that feeding operations are properly authorized to operate. In extreme cases, warnings and citations can be issued, and operations can be forced to close by appropriate authorities, with assistance from the Incident Safety Officer (ISO), jurisdictional health officer, or law enforcement, if needed. Reopening Food Establishments 1. EPH’s Role: Assess affected food establishments before reopening. Be aware that requirements vary by jurisdiction. Consult with supervisors to clarify responsibilities, workload, hours, and partners. 2. Assessment Planning: Collaborate with community leaders and stakeholders. Develop plans based on jurisdictional priorities, guidelines, and procedures. Consider factors such as: Reopening priorities Needs of at-risk populations Availability of critical utilities Establishments’ willingness to open with limited menus or single-service items Adequacy of staff 3. Rapid Assessments: Conduct initial assessments to determine which establishments can reopen quickly and which may take longer. Use incident-specific assessment forms or checklists. 4. Tracking: Maintain records of progress on reopening establishments. Report progress to relevant authorities (e.g., EOC, IC, health officer). 5. Common Issues: Decomposed food requiring specialized disposal Limited trash service necessitating additional waste disposal services Rodents, insects, and animals attracted to decomposing food and harborage sites Lack of utilities prolonging closures Mold, especially after water-related incidents Limited access to cleaning supplies, equipment, and approved food sources Political considerations Other community needs
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