FOOD SERVICE PROCEDURES IN FALLOUT SHELTERS
Technical Report
·
OSTI ID:4112609
A study was made of the management problems involved in the procurement, storage, preparation, and service of water and food in fallout shelters having a capacity of 50 or more occupants. Particular attention was given to the composition, quality, quantity, and variety of foods capable of being easily stored, prepared, and apportioned under emergency conditions at minimum cost. The Civil Defense rations provided for public shelters are compared with those provided for semi-public shelters where these rations are supplemented with other foods. Other phases of shelter management considered include space allotment for occupants and food services, ventilation, temperature, sanitation, and odor control. (C.H.)
- Research Organization:
- Cornell Univ., Ithaca, N.Y. School of Hotel Administration
- NSA Number:
- NSA-18-012379
- OSTI ID:
- 4112609
- Report Number(s):
- AD-403714
- Country of Publication:
- United States
- Language:
- English
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