Hurricane Response Guide for Environmental Public Health Professionals
Mass Feeding Centers Pre-Operational Assessment
EPH plays a critical role in ensuring the safety and health of mass feeding sites during emergencies. Whenever possible, they should conduct pre-operational assessments of these sites to identify and mitigate potential risks. This involves reviewing mass feeding plans, discussing safety and health concerns with site managers, and providing food safety training to staff and volunteers before operations begin. Many issues can be prevented by ensuring that the kitchen facility is properly designed for food preparation, storage, and service; has an adequate supply of safe drinking water; and is staffed by well-trained volunteers. During pre-operational assessments, EPH professionals should review the following items: 1. 24/7 management contact information 2. Type of food operation 3. List of menu items 4. Approved food suppliers 5. Food preparation, service, and disposal procedures 6. Food preparation schedule 7. Food safety training of management and staff/volunteers 8. Safe, approved water source 9. Sewage disposal 10. Solid waste disposal 11. Vector control and pest management To minimize the risk of food contamination in mass feeding operations, workers and volunteers should always use approved gloves and serving utensils. Ill workers and volunteers should not participate in mass feeding operations, as they can spread pathogens directly onto food or to their coworkers. Hand washing stations are essential in maintaining proper hygiene and should be equipped with the following supplies: 1. Soap 2. Clean, running water 3. A wastewater disposal system 4. Disposable towels (common towels should be avoided) 5. A trash can 12. Plans for disrupted utilities 13. Personal hygiene practices Operations: Personal Hygiene By ensuring that workers and volunteers follow proper hygiene practices and have access to well- stocked hand washing stations, the risk of food contamination and the spread of illness can be significantly reduced in mass feeding operations. Best Practices Temperature Measurement Reminders There are four things to consider when using temperature devices: 1. Calibration: Make sure your thermometer is accurate. 2. Cross-contamination: Clean the probe with an alcohol swab after use. 3. Positioning: How do you take the temperature of a large pot of soup in the refrigerator? Stir the pot. For meats, insert the thermometer into the thickest part of the meat. 4. Interpretation: What are the required temperatures for various cooked, hot, and cold foods? (See Checking Temperature Reminders ).
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