Disaster and Emergency Preparedness in Foodservice Operations

By Ruby P. Puckett and L. Charnette Norton

This publication is the essential reference for foodservice and emergency planning. Contents include an in-depth look at planning for all types of emergencies; distribution of food in an emergency situation; choosing distribution sites; establishing temporary kitchens; preparing foods with limited resources; security strategies and foodservice; biological and chemical contamination; and handling the unexpected.

• Format: Paperback
• Language: English
• ISBN: 0880913053
• ISBN13: 9780880913058
• Release Date: January 2003
• Publisher: Academy of Nutrition & Dietetics
• Length: 100 Pages
• Weight: 0.35 lbs.
• Dimensions: 9.0" x 0.3" x 6.0"