Of course, everyone has the emergency supply of disposable plates, bowls, cups, flatware and napkins. The amount depends upon the number of customers, the number of meals and snacks served, and the duration of the emergency. It will not be necessary to use these items in all emergencies. If the dishroom is operational; if there is sufficient safe, hot water; and if there is sufficient staff; then regular dishes can be used.
Other supplies to keep on hand include:
- Extra trash liners (all the used disposables have to go somewhere)
- Bleach/sanitizer in case hot water is not available
- Water purification kits (if your facility decides to use them)
- Hand antiseptics (although they are not intended to take the place of hand washing, they are better than nothing if hand washing is not possible)
- Sternos for holding hot food
- Foil pans for cooking and holding if washing pots and pans is problematic
- Batteries, batteries, batteries (and be sure they work)
- Paper towels (it may not be possible to launder cleaning towels)
- Moist towelettes to distribute to customers with meals and snacks
- Manual can openers
- Flashlights or lanterns (make sure they work and have batteries)
- Disposable gloves and other personal protection equipment
This is not a complete list, but it provides a good place to start.
It is important to rotate these items into general use just like food. Some items will deteriorate with time. Also, if these items are not moved, pests can easily hide and live in and behind the cases.
It is also beneficial to work closely with suppliers for emergency food and supplies. The representatives can make excellent suggestions on available products.
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