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  1. Not being able to locate disaster response protocol because of the constant turn over.
  2. No communication between new directors and the previous director on what to do and the process they have in place.
  3. Food waste – Not being able to put current disaster supply back into rotation.
  4. Financial Waste – Having to donate or throw away expired food.
  5. Wasting Time managing and rotating food on a 3 or 6-month rotation.
  6. Not having an adequate supply on hand because the staff pulls from current disaster supplies when the kitchen is low.
  7. Not complying with nutritional requirements when it comes to JACHO, CDPH, Title 22, CMS regulations.
  8. Lack of training for employees and staff.
  9. The current protocol is not easy to follow for nutritionists and Non-nutritionists who may have to prepare the food during a disaster.
  10. Prep time to figure out menus and prepare meals during a disaster.

 

Is this really the best way to prepare for a disaster?  

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