Appendix - Food - Stores and Restaurants

During a disaster, there is lots of food in grocery stores (including smaller markets, convenience stores, and drug stores) and restaurants, and typically it goes unused, with perishable spoiling.

Develop a recovery plan

• develop access plan (assuming earthquake)
  • Focus:
    • Perishables
    • Most usable (needs definitions)
  • identify likely safe and unsafe routes and areas
  • identify what level of inspection should be performed before attempting recovery of foodstuffs
  • prioritize what should be removed from building and identify location within store
  Problem: the main part of the store may be unsafe
  • large expanse of unsupported ceiling
  • products on floor
  • potential for more product to fall from shelves in an aftershock
  Many stores have a stockroom in the rear
  • smaller ceiling span
  • close to loading dock door (easy escape during aftershock)
  • product in large boxes
    • easier to carry out quickly
    • less clutter on floor (safety issue)
  • access to rear of refrigerated display (in many stores)
• Determine where to put foodstuffs removed
  • protection from elements
  • protection from theft/misappropriation
• Determining compensation for owner
• Who handles distribution of foodstuffs - almost certain to be a different group