Emergency Preparedness Planning in Public Meal Services.

After completing the training, the student should have knowledge of 1. The principles and processes of crisis preparedness and their application in meal services. 2. National preparedness systems and relevant laws and guidelines governing crisis preparedness and food safety. 3. How different types of crisis situations can affect operations and how to prepare for them. 4. The role and importance of leadership in crisis management and decision-making. 5. Risk assessment, consequence analysis and planning to ensure business continuity. 6. The main food safety risks that can arise in crisis situations and how they can affect food safety. 7. How to plan and create nutritionally sound and balanced crisis dishes and menus with limited resources. 8. How different dietary needs and special diets can be met, even under difficult conditions. After completing the training, the student should have the skills to 1. Identify and analyze risks, and develop and implement effective preparedness plans for meal services that meet the requirements of legislation and the needs of the organization. 2. Design and implement strategies for stock keeping, staffing and communication during a crisis situation. 3. Identify and analyze food safety risks in different crisis situations and develop preventive measures to minimize them. 4. Draw up menus that meet specific nutritional needs and dietary requirements during crisis situations, and adapt them when conditions change. 5. Plan and prepare crisis dishes that are nutritious, adaptable and sustainable based on available resources. 6. Ensure hygiene and safe food handling in different crisis situations. After completing the training, the student should have the competence to 1. Independently plan and carry out preparedness measures to handle different types of crisis situations that ensure a safe and stable meal service during a crisis. 2. Collaborate effectively with other organizations and actors to maintain functioning operations during a crisis. 3. Independently plan and manage food safety during crisis situations, including adapting operations to changed conditions to guarantee a safe food supply. Crisis preparedness, 15 YH credits In the course, the student learns what crisis preparedness means in meal services and how unforeseen situations related to food supply and meal handling are managed in a structured and professional way. The student learns the aspects of crisis preparedness such as the laws and guidelines that regulate the operations. After completing the course, the student should, in their professional role, be able to contribute to a safe and secure meal service by identifying potential risks, creating preparedness plans and leading the work during a crisis situation. Food safety in times of crisis, 10 YH credits In the course, the student learns how food safety is maintained and ensured based on legal requirements in crisis situations in public meal services. The student learns to plan menus to meet both nutritional needs and logistical challenges, and to identify, handle and minimize food safety risks. After completing the course, the student should, in their professional role, be able to create safe and nutritious meals in crisis situations.