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  • CHA Toolkit: Hospital Emergency Food Supply Planning
    This toolkit, developed for hospital food services directors and or hospital dietitians, helps hospitals plan for and document emergency food supplies according to regulatory requirements
  • Emergency Water Supply Planning Guide for Hospitals and Healthcare . . .
    This 2019 revised guide provides a road map for healthcare facilities to prepare for, respond to, and recover from a total or partial water supply interruption
  • CAHF-DPP | Emergency Food Water for Long Term Care
    Stocking up on at least three days' worth of food and water is vital - learn how to prepare for a Shelter-in-Place emergency situation using the guidance documents below
  • AFL 23-21 - California Department of Public Health
    Pursuant to Title 24, Part 5 CPC section 615 4 1, GACHs are required to have on-site water supply sufficient to operate essential hospital utilities and equipment for 72-hours
  • Emergency Management – Inventory | Joint Commission
    The plan includes processes or procedures for how the hospital will manage and maintain critically needed resources such as personal protective equipment, water, fuel, and medical, surgical supplies and medications
  • Managing Water and Food Supplies in Emergency Situations
    One critical aspect of emergency preparedness is the management of water and food supplies Without access to clean water and adequate nutrition, the health and safety of individuals can be severely compromised
  • Medi-meal emergency meal program for healthcare facilities.
    Click below on some of the items offered through our program that will ensure your facility’s resilience during an emergency, whether it’s as dire as a natural disaster or as trivial as a broken sewage pipe
  • Presentation - Sysco
    This Emergency Menu Toolkit is designed to support menu implementation, providing reports and best practices in response to emergency situations We have designed this 14-day menu to help optimize your food service operations by minimizing labour and utilizing pre-prepared and non-perishablefoods
  • Emergency Food
    While this model requires a little more space and planning, it still requires less resources and capacity than a full onsite pantry that patients access on their own This action plan will help you and your health care partner develop an onsite emergency food program
  • California Hospital Emergency Food Supply Planning Guidance and Toolkit
    Attachment B includes key recommendations and guidelines for consideration in developing emergency food plans; this document is not a comprehensive checklist for emergency food planning but includes key issues identified by Advisory Group members during their deliberations





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