New World Survival · Food operations
Emergency Feeding Readiness Workbook
Choose the service tier, approve the food chain, document controls and stop before water, temperature, sanitation or supervision fails.
Authority and tier
1. Define the approved operation
Institution
Operating partner
Food-service lead
Local health contact
Approved tier
Dates, hours and capacity
What we will serve, and what we will not
Approval record
2. Confirm regulation, facility and insurance
| Review | Reviewer | Decision or condition | Date |
|---|---|---|---|
| Health department or food authority | |||
| Facility or kitchen owner | |||
| Insurance | |||
| Fire, utility or generator plan | |||
| Accessibility and service flow |
Food chain
3. Name the owner of each control
| Step | Approved source or process | Responsible role | Required record |
|---|---|---|---|
| Purchase or donation request | |||
| Receiving and acceptance | |||
| Dry and cold storage | |||
| Preparation or partner delivery | |||
| Holding and service | |||
| Disposition and cleaning |
Opening gate
4. Approve the shift before receiving food
- Food-service tier, authority and local approvals are current.
- Food sources and delivery routes are approved.
- Potable water, handwashing, toilets and cleaning are available.
- Required dry and cold storage is operating and measured.
- Trained staff and supervision meet the minimum.
- Labels, dietary information, traceability and records are ready.
- Accessible service flow, capacity and closing time are set.
- Discard, complaint, recall and closure procedures are available.
Opening approver
Date and time
Receiving log
5. Accept or decline each delivery
| Time and source | Product and quantity | Condition or temperature | Decision and initials |
|---|---|---|---|
Control log
6. Monitor the locally required limits
Limits printed in the guide, from USDA, FoodSafety.gov and CDC
Refrigerator 40°F or below. Freezer 0°F or below. Cold food on the line 40°F or below. Hot food on the line 140°F or above. Poultry, stuffing, casseroles, leftovers and reheated food cooked to 165°F. Ground beef, pork, veal and lamb, and egg dishes, cooked to 160°F. Steaks, roasts and chops, and fresh ham, cooked to 145°F, then rest 3 minutes. Perishable food at room temperature 2 hours at most, or 1 hour when it is above 90°F. Nobody prepares or handles food while sick, or for at least 48 hours after symptoms stop. Where your health department sets a stricter limit, write that one in the table and use it.
Refrigerator 40°F or below. Freezer 0°F or below. Cold food on the line 40°F or below. Hot food on the line 140°F or above. Poultry, stuffing, casseroles, leftovers and reheated food cooked to 165°F. Ground beef, pork, veal and lamb, and egg dishes, cooked to 160°F. Steaks, roasts and chops, and fresh ham, cooked to 145°F, then rest 3 minutes. Perishable food at room temperature 2 hours at most, or 1 hour when it is above 90°F. Nobody prepares or handles food while sick, or for at least 48 hours after symptoms stop. Where your health department sets a stricter limit, write that one in the table and use it.
| Time | Food or equipment | Required limit | Observed result | Correction or discard |
|---|---|---|---|---|
Dietary information
7. State what can and cannot be verified
| Item | Source label retained | Dietary designation | Cross-contact limitation | Information contact |
|---|---|---|---|---|
Failure and complaint
8. Decide who stops and who investigates
| Condition | Immediate action | Notify | Record and disposition |
|---|---|---|---|
| Power or cold-storage failure | Keep doors closed. Discard perishable food that has been above 40°F for 2 hours or more. Camp stoves, grills and generators stay outdoors, at least 20 feet from windows. | ||
| Unsafe or unavailable water | Do not use the water to drink, wash dishes, wash or prepare food, wash hands or make ice. Use bottled water, or step down to sealed food. | ||
| Contamination or damaged package | Discard any food that touched flood or storm water. Do not use cans that are dented, leaking, bulging or rusted, or anything opened or without a label. | ||
| Food complaint or reported illness | Stop serving the item. Wrap a portion securely, mark it DANGER and freeze it. Save the packaging. Call the local health department. | ||
| Recall notice | |||
| Qualified supervisor unavailable |
Closure
9. Account, clean and correct
- Service ended at the approved time or capacity.
- Remaining food was stored, given away or discarded as approved.
- Cold and dry inventory was accounted for.
- Food-contact and service areas were cleaned as required.
- Waste and unsafe food were secured and removed.
- Records, labels and complaint information were retained appropriately.
- Volunteers, keys and equipment were checked out.
- Corrective actions and the next operating decision were assigned.
Closed by
Time
Correction owner
Next review