Water safety and disaster management procedures reported by Louisiana health care food service directors.
Eighty health care food service directors in Louisiana were surveyed regarding their knowledge of policies and procedures their facilities have for water management in natural disasters and emergencies. Questionnaires were mailed to hospital and long-term-care food service directors in Louisiana. Responses indicated that hurricanes were the most common natural disaster affecting the facilities, frequently resulting in loss of electrical-power and natural-gas services. Food service directors had some knowledge of the content of emergency/disaster plans in their facilities, but were unfamiliar with procedures for obtaining water from alternative sources. The majority of health care facilities did not test water quality as part of normal operating procedures. To facilitate production of safe, quality food from alternative potable-water sources when needed, health care food service directors should review the emergency/disaster plans of their facilities for potable-water procedures.
Gerald
Bonnie L
BL
School of Human Ecology, Louisiana Tech University, Ruston 71272, USA. gerald@ans.latech.edu
D004189:Disaster Planning; D004190:Disasters; D005521:Food Service, Hospital; D007722:Health Knowledge, Attitudes, Practice; D006761:Hospitals; D006801:Humans; D008134:Long-Term Care; D008145:Louisiana; D010564:Personnel, Hospital; D017751:Safety Management; D011795:Surveys and Questionnaires; D014881:Water Supply