Description

This course is designed to give the learners the opportunity to learn about and practice working in a kitchen to prepare meals for delivery to clients affected by a disaster. The course includes lecture, table group exercises and a day-long practical application of knowledge and skills by preparing meals in a kitchen.

Participants will be preparing a meal during the class and must bring attire that will allow them to prepare food, load and unload emergency response vehicles (ERVs) and clean the kitchen and ERVs.  Specific items needed are:

•  Disaster vest (in case a media event is planned)
• Baseball hat or stocking cap (hairnets will be available at the kitchen if participants do not bring other head gear)
• Comfortable shoes with rubber or non-skid soles 

Purpose 

The purpose of this course is to prepare Red Cross and partner agency staff to work at a kitchen site and prepare large numbers of meals for those affected by a disaster. Activities at a kitchen site include: preparing the food in the kitchen and working in the yard/supply area and mobile feeding area, if needed.

Learning Objectives 

After completing this course, participants will be able to— 

• Utilize safe food handling procedures
• Understand the process of food preparation and delivery.
• Determine Mass Care feeding requirements for a disaster response.
• Understand the needs of a suitable food preparation facility and the additional material resource requirements for the facility.
• Work efficiently with supervisors to receive, inventory, store and distribute supplies delivered to the kitchen site.
•  Understand the closing procedures for a kitchen site, including the return of supplies and unused items. 

Audience

Participants will be Red Cross employees and volunteers and representatives of other partner agencies who may need experience in Mass Care food preparation. Participants must be able to lift 50 pounds. 

Prerequisites 

Basic Food Safety (FHMCC200S) online course 

Length 

Total instructional time is 16 hours. The course is designed to be taught in two days. The first day will be in the classroom. The second day is spent in a practical exercise in a kitchen where the participants prepare a meal to be served to a designated group of people. Attendance is required for the entire course.