1. Receive appointment and briefing from the Service Branch Director. Obtain packet containing the Unit’s Job Action Sheets.
2. Read this entire Job Action Sheet and review incident management team chart (HICS Form 207). Put on position identification.
3. Notify your usual supervisor of your HICS assignment.
4. Document all key activities, actions, and decisions in an Operational Log (HICS Form 214) on a continual basis.
5. Appoint Staff Food and Water Unit team members and in collaboration with the Service Branch Director, complete the Branch Assignment List (HICS Form 204).
6. Brief Unit members on current situation; outline Unit action plan and designate time for next briefing.
7. Inventory and estimate the number of meals that can be served utilizing existing food stores and report to the Service Branch Director. Implement rationing if situation
dictates.
8. Inventory the current emergency drinking water supply and estimate time when resupply will be necessary and report to the Service Branch Director. Implement rationing
if situation dictates.
9. Participate in damage assessment meeting between the Incident Commander and Logistics Chief to ascertain water supply status, if situation warrants.
10. Make external requests for assistance as needed, coordinating with the Liaison Officer and the Supply Unit Leader.
11. Coordinate Unit activities with the Operations Section’s Food Services Unit Leader to insure appropriate monitoring and allocation of patient and staff food and water needs.
12. Document all communications (internal and external) on an Incident Message Form (HICS Form 213). Provide a copy of the Incident Message Form to the Documentation
Unit.
Ongoing Duties:
1. Meet with the Labor Pool & Credentialing Unit Leader and Support Branch Director to discuss location of personnel refreshment and nutritional break areas for the HCC, Labor Pool and all staff.
2. Notify the Service Branch Director of incoming food deliveries; coordinate supply arrivals with the Staging Manager.
3. Communicate facility status with food and water vendors as appropriate, to alert them to a possible need for supplies.
4. Prepare to receive donated food items from vendors, restaurants, and others. Consider appointment of a Unit staff member to manage donations.
5. Secure nutritional and water inventories with the assistance of the Security Branch Director.
6. Advise the Service Branch Director immediately of any operational issue you are not able to correct or resolve.
