Food Storage for Emergencies

When the winter season approaching it is always wise to be ready for the chance of winter weather. Food storage is one of the most important roles of being prepared for emergencies and natural disasters. How much food and which food you should store will depend on members of your household, your preferences, special health conditions, ability to use the food in an emergency and space available for storage.

Disaster has many faces: earthquake, fire, hurricane, tornado, severe thunderstorm, winter storm, financial uncertainty, and more. Disasters can result in a disruption of the normal services we come to expect and sometimes take for granted. Examples are electricity, food, and water. Take for example Hurricane Katrina in Louisiana in 2005. The actual hurricane lasted only a few hours but it them took weeks to get electricity and water service back on for many residents. The same occurred for grocery stores. Then, it took several more weeks to re-establish food deliveries to stock the grocery stores. All-in-all, it may have taken several months to return the area to its basic services of food, water, and power.

Outline

This executive course will cover in-depth the topics of what types of food should you store? How much food should you store? How will you cook it? Does it need to be refrigerated? How much water needs to be stored and how? Will these foods go bad during storage? Can my family or I become sick if we store these foods incorrectly? Can I throw these foods in my car in case I am forced to evacuate my home? These are all questions that you need to consider in both your planning and preparation stages.

Who Should Attend?

Food Storage for emergency is a management program. It aims to introduce you to key storage operations best-practices and processes.

1. ·         Operations and supply chain managers
2. ·         Food committee
3. ·         Quality manager
4. ·         Food Store manager
5. ·         Food safety Officer
6. ·         Food Safety Auditor
7. ·         Food Executive
8. ·         Risk management
9. ·         Logistics
10. ·         Cook
11. ·         Academics and researchers in food
12. ·         Anyone who has background in Food Sector

Objectives

This course is about food processing and storage methods. This course will provide the information about the different storage techniques that influence the quality of food materials during processing.

This course will also help to develop emergency food storage, emergency water, food storage basics, canned food, fat & oil storage, dried food storage, grains, lentils, & corn storage, miscellaneous food storage, processes for higher quality stored foods, miscellaneous equipment.

INTENDED LEARNING OUTCOMES

In this modules, the participants will learn about what type of food should be stored  and how much food should be stored, how will it be cooked, how to be refrigerated, how much water needed.

This document will be an evolving document. It will be updated considering the experiences and information emergency food storage, emergency water, food storage basics, canned food, fat & oil storage, dried food storage, grains, lentils, & corn storage, miscellaneous food storage, processes for higher quality stored foods, miscellaneous equipment.

Study Material

1. ·         This training is based on both theory and best practices used in Food Storage course
2. ·         Lecture sessions are illustrated with examples based on case studies
3. ·         Practical exercises are based on a case study which includes role playing and discussions

End of course 

After completing the session and passing each session examination, the students can take the final exam. Once the final exam is passed, then it is considered as an end of course.