As extreme weather becomes more common, more parts of the country that haven’t historically seen many hurricanes, floods or other extreme conditions must plan for the worst. Having an updated emergency plan can help you to keep your employees informed and safe, as well as protect the food you have in your inventory. Ensure you have an accurate list of emergency contacts including the Red Cross and other public health authorities, utility companies, your plumber, rental equipment firms, and suppliers of water and dry ice, for example, and ensure that your employees have access to it. The same goes for your emergency supplies. Have flashlights, batteries, tarps, first aid supplies and other emergency supplies on hand for during and after extreme weather events. If your facility has lost power but it’s otherwise safe to remain there, you’ll want to protect your inventory from spoilage. Know which items should take priority for placement in an ice bath, for example, and what might be safe left alone in the freezer for 24 hours. If your staff has been relying on digital tools to track and log the temperatures of foods and appliances, ensure they know how to manage these processes manually so you’re able to save as much of your inventory as possible.