A questionnaire survey on business continuity for meal service of nursing homes in Kumamoto Prefecture with experiences of natural disasters and pandemic

SHIBAMURA Yuki, SUDO Noriko, KUBO Akiko

doi:10.3861/kenko.88.4_137

Bibliographic Information

Other Title

自然災害とパンデミックを経験した熊本県の高齢者施設における給食部門の事業継続に関する質問紙調査
シゼンサイガイトパンデミックオケイケンシタクマモトケンノコウレイシャシセツニオケルキュウショクブモンノジギョウケイゾクニカンスルシツモンシチョウサ

Search this article

Abstract

<p>Questionnaires on business continuity were sent to 273 nursing homes in Kumamoto Prefecture between November and December in 2020. We asked food service personnel about preparedness to emergencies, such as stockpiles and action plans. Ninety-six facilities (35%) responded. While 99% of facilities had food stocks for the care home residents, those with food stocks for the staff was only 39%. Although facilities that stocked alternative heat sources such as a portable cooking stove with a gas cylinder and lighting for kitchen and dining room exceeded 80%, stockpile of disposable toilets was limited in 14% of them. Most facilities were not prepared for ventilation of kitchen during blackout and order placement of food stuff in communication failure. Nearly 65% of them had never conducted training for meal service in emergencies. During pandemic, fewer staff may be available because of infection and care of sick family. To be prepared to manpower shortage, 94% of them identified employees who were highly likely to be absent due to their care need family. For business continuity at elderly care facilities, it is necessary to conduct meal service drill for emergencies based on their stockpiled items and manpower planning to check their preparedness is adequate.</p>

Journal

Japanese Journal of Health and Human Ecology

Japanese Journal of Health and Human Ecology 88 (4), 137-149, 2022-07-31

The Japanese Society of Health and Human Ecology

Keywords

Details 詳細情報について

Export