Emergency Menu Considerations

The term “emergency menu” generally creates an image of a very simplified, easy to prepare, and easy to serve menu to use in an emergency. This is a necessary tool to have. There may be times when this type of menu is needed. Developing this type of menu will be discussed more in future postings.

However, in many emergencies, it is not necessary to immediately jump to the emergency menu. Depending upon the type, scope, and length of the emergency, it may be very feasible to modify the existing menu and use existing food stores before going to the emergency menu and emergency supply.

Some basic considerations in an emergency include using perishable foods first, frozen foods second, non-perishables third, and use emergency stock last. This is especially true if refrigerator and freezer storage may be lost.

Menus can be written for these types of emergencies. Or staff can be trained on what to do and how handle these emergencies. At the very least they need to be trained on when to start using the emergency menu and emergency supplies.