Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 29
linda.eck-mills@mealsforall.com
Year
Total
Disasters
Major
Disasters
2015
79
43
2016
72
46
2017
137
59
2018
124
60
2019
101
61
2020
305*
102*
Source: www.FEMA.org
*The final 2020 figures were not yet available at
press time, but are sure to be even greater with a
record-setting year for wildfires, hurricanes, and
other disasters.
According to the NOAA's National Centers
for Environmental Information, the number of
billion-dollar weather and climate disasters is
rising, and the average number of incidents per
year is increasing exponentially:
Decade
Average Incidents
Per Year
1980-1989
2.9
1990-1999
5.3
2000-2009
6.2
2010-2019
11.9
W H AT T H I S M E A N S T O
F O O D S E R V I C E O P E R AT I O N S
The Centers for Medicare and Medicaid
Services (CMS) updated the Disaster Rule in
November 2017. There are now 44 emergency
preparedness tags which impact six inpatient
and 11 outpatient licensed healthcare providers.
Food and Nutrition Services should carefully
review these tags to know what impacts their
specific provider type.
ALL-HAZARDS
APPROACH
Linda Eck Mills, MBA,
RDN, LDN, FADA
is a Regional Sales
Executive at Meals for
All. She has experience
in acute care, longterm care, corrections,
and substance abuse
recovery facilities
in foodservice
management or
clinical roles, and has
experience with facility
disaster situations.
She is a retired ANFP
program director
and instructor. Visit
mealsforall.com
NEEDS TO
CONSIDER:
* Loss of normal water
supply
* Economic disruption
* Armed individuals
* Severe weather
* Loss of power
* Bomb threats
* Fire or smoke
* Bioterrorism
* Loss of heat
* Hurricane
* Earthquake
* Derecho
* Civil unrest
* Gas leak
* Flooding
* Tornado
* Pandemic
* Major accidents (train,
truck, plane)
So where do you start to plan, prepare, and
educate for emergency and disaster situations?
Continued on page 2 8
N U TR I TI O N & FO O DS E RV I C E EDGE | January-February 2021
27
http://www.FEMA.org
http://www.mealsforall.com
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - Jan/Feb 2021
Top 10 Tips for Managing Stress and Enhancing Self-Care
Connect Corner
My Recipe for Success
Management Connection: Maximizing Motivation in the Workplace
Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Recruiting Restaurant Staff to Non-Commercial Food Service
Six Steps to Create Successful Virtual Training
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 1
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 2
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 3
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 4
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 5
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 6
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Top 10 Tips for Managing Stress and Enhancing Self-Care
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Connect Corner
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 9
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 11
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Maximizing Motivation in the Workplace
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 13
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 14
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 15
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 16
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 17
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 19
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 20
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 21
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 22
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 23
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 25
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 26
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 27
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 29
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 30
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 31
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Recruiting Restaurant Staff to Non-Commercial Food Service
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 33
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 34
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 35
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Six Steps to Create Successful Virtual Training
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 37
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 38
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 39
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 40
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 41
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 42
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 43
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 45
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 46
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 48
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 50
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 51
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 52
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