Training: Emergency Procedures
Emergency Procedures
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Being prepared for emergencies in a foodservice setting protects both residents and staff. In the event of a power outage, refrigerators and freezers should remain closed as much as possible to maintain temperature. A full refrigerator will hold a safe temperature for approximately four hours; a full freezer for 24 to 48 hours. Staff should document the time the outage began and monitor temperatures closely upon restoration of power.
In the event of equipment failure, staff should stop using the affected equipment immediately and notify a supervisor. Food that may have been compromised by a malfunction should be held and not served until it has been evaluated. In the event of a spill involving chemicals or cleaning products, the affected area should be cleared, ventilated if needed, and cleaned according to the product's safety data sheet. Emergency contacts, including the facility manager and Plated support, should be posted and accessible to all staff.
Training Questions
How long will a full refrigerator safely maintain temperature during a power outage, and what should staff do to help preserve that temperature?
What is the correct action if a piece of equipment malfunctions during a shift?
Where should emergency contact information be posted, and who should it include?
Sign-Off Sheet
I confirm that I have received and understood the training material above.
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