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4. Provision of food after a natural disaster

In this section Introduction 1. Preventive food safety measures in the aftermath of natural disasters 2. Consumer education and information 3. Inspecting and salvaging food 4. Provision of food after a natural disaster 5. Response to an outbreak of foodborne disease Annex: "5 Keys for Safer Food - in regions hit by disasters"

• After a natural disaster, as soon as families have reestablished their capacity to cook, any food they may be given is usually distributed in dry form for them to prepare and consume in their homes or temporary shelters. People may not always be familiar with all kinds of dry foods. When given, they should be shown how to prepare dry foods.
• In addition to safe water for food preparation, a means of washing hands and utensils will be needed.
• A shortage of fuel for cooking may also be a major constraint, and this may need to be supplied to ensure adequate cooking and reheating of cooked food.
• In some cases, as an alternative to mass feeding, it may be possible to help households by providing shelf-stable rations that do not need cooking or by setting up temporary shared neighborhood kitchens where people can prepare food for their own families or in groups.

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