PROVISION OF FOOD IN EMERGENCY SITUATIONS

The article discusses measures to provide the population with food and the principles of their distribution during an emergency, in order to meet the needs of the population. Two types of food aid are characterized – short-term and long-term, lasting from several days or weeks (shortterm) to several months or years (long-term).

The basic requirements for food products are described, the main of which are: the speed of preparation, the absence of complex preparation, compliance with calorie requirements and traditional consumption, transportation and storage conditions, as well as price-quality ratio.

Special attention is paid to the balance of the food basket for the affected population, the need for compliance in macro- and microelement composition. Special attention is paid to water quality control, which is of paramount importance for the life support of the population during emergencies. The safety requirements for the process of transportation, storage, distribution and distribution organization are described. Possible methods of water treatment and purification, such as boiling, filtration, chemical disinfection, as well as methods of its reservoir storage, are presented.

The requirements of the norms for the use of water during normal life and in an emergency situation are given. 

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