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Margaret: OH, IT FEELS GREA.
JUST SEEING THEM SMILE OR JUST HAVING THEM SAY, "THANK YOU,
WE APPRECIATE YOU BEING HERE."
IT'S SUCH A LIFTING FEELING INSIDE
AND THAT'S WHY WE DO THIS.
IT'S BECAUSE WE WANT TO HELP PEOPLE.
WE DON'T EXPECT THE GRATITUE BUT IT'S NICE WHEN WE GET I.
Narrator: THE ERV IS DESIGND TO DO A NUMBER OF DUTIES
DURING A DISASTER.
ITS PRIMARY ROLE IS TO ASSIT IN FEEDING AND SERVING PEOPLE.
WHEN YOU DEPLOY INTO A DISASTER AREA WITH AN ERV,
YOU'LL MOST OFTEN CARRY FOOD AND BEVERAGES.
IN THE CASE OF A SINGLE-FAMILY FIRE,
THAT MAY MEAN HOT OR COLD BEVERAGES, WATE,
AND PRE-PACKAGED SNACKS SUCH AS COOKIES--
SOMETHING TO OFFER COMFORT
WHILE THE FAMILY MAKES OTHER HOUSING ARRANGEMENT.
Worker: ...CALL, MAKE AN APPOINTMENT WITH THEM..
Narrator: OR ERV WORKERS MAY HELP PROVIDE
OTHER RED CROSS ASSISTANCE AND INFORMATION
TO HELP CLIENTS FIND TEMPORARY HOUSING.
WHEN THE DISASTER IS LARGER AD OVER A LONGER PERIOD OF TIM,
WHICH COULD BE SEVERAL DAS TO SEVERAL WEEKS,
PEOPLE NEED FULL MEALS AND SOMETIMES SNACKS IN BETWEEN.
IN THIS CASE, THE RED CROSS WILL ESTABLISH OR WORK WITH A KITCHEN
TO PREPARE MEALS AND SNACS TO STOCK THE ERV.
YOU'LL WORK WITH THE KITCHEN AND STAFF
TO PREPARE AND HAVE ON BOARD ALL THE SUPPLIES YOU NEED
FOR EACH MEAL OR SNACK RU.
THESE SUPPLIES MAY INCLUDE CONTAINERS OF HOT AND COLD FOOD,
BEVERAGES, SNACKS AND BOTTLED WATER.
TO SERVE FOOD AND BEVERAGES,
THERE WILL BE CLAMSHELLS, UTENSILS, AND CUPS.
AND YOU'LL WANT TO HANDLE THE FOOD AND SUPPLIES SAFEL.
ONE PIECE OF EQUIPMENT YOU'L DEFINITELY WORK WITH A LOT
IS THE "CAMBRO"--
AN INSULATED CONTAINER NAMED FOR ITS MANUFACTURE.
THESE CONTAINERS HOLD FOOD AND KEEP IT HOT OR COLD.
THERE ARE TWO KINDS OF CAMBRO:
ONE FOR BEVERAGES, AND ANOTHER FOR FOOD.
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WITHIN THE CAMBRO,
YOU HAVE THESE CONTAINERS THAT YOU SERVE FOOD FROM.
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AND THIS MAKES IT EASIER TO CONSERVE THE HEAT OR THE COLD
AS YOU'RE OFTEN OUT FOR A NUMBER OF HOURS ON A FOOD RUN.
THIS LIQUID CAMBRO WEIGHS, WHEN IT'S FULL, 63 POUNDS.
THE FOOD CAMBRO WHEN IT'S FULL WEIGHS 73 POUNDS.
Rip: CAMBROS ARE HEAVY, SO T TAKES TWO PEOPLE TO LIFT IT.
WE WANT TO MAKE SURE THERE ARE NO BACK INJURIE.
ONCE THEY ARE PUT INTO THE ERVs, YOU HAVE TO WORK AS A TEA.
Pat: WHEN THEY'RE FULL, IT'S DEFINITELY A TWO-PERSON JOB
AND YOU'RE LIKELY TO HAVE PROBLEMS IF YOU TRY TO DO IT YOURSELF.
YOU HAVE TO BE CAREFUL ABOUT WRENCHING YOUR BACK
AND YOU ALSO WANT TO BE CAREFL NOT TO DAMAGE THE CAMBROS.
THEY'RE DESIGNED TO STACK IN THE ERV.
IT'S VERY IMPORTANT THAT THE ERV BE PROPERLY LOADD
BECAUSE IF IT'S NOT, IT'LL BE OUT OF BALANCE
AND WHEN THE ERV SWERVES,
IT CAN COME LOOSE AND COME TUMBLING DOWN.
YOU NEVER WANT TO STACK
MORE THAN THREE FOOD CAMBROS IN ONE PLACE
AND ONLY TWO OF THE BEVERAGE CAMBROS.
Rip: ALL RED CROSS ERVs STAK THEIR CAMBROS ON THE STREET SIDE
AND YOU BELT THEM DOWN.
ONCE THEY'RE TIED DOWN, THEY WILL BE SECURE.
THEY'RE DESIGNED TO BE SECURE.
Pat: IT'S VERY IMPORTANT THAT THE ERV BE BALANCED.
YOU WANT TO KEEP ALL THESE CAMBROS IN PLACE
AND IT COULD BECOME TOP-HEAVY.
YOU WANT TO LOAD THE HEAVIET CAMBROS LOWEST IN THE ERV
WITH THE LIGHTER ONES ON TO.
Rip: IT'S VERY IMPORTANT FOR THE CREW TO BE AWARE OF PAYLOAD,
BECAUSE IF YOU EXCEED YOUR PAYLOAD
THEN YOU ARE JEOPARDIZING THE SAFETY
OF NOT ONLY YOURSELF AS A DRIVER, BUT ALSO ANYONE ELSE
WHO MIGHT BE IN THE ERV WORKIG WITH YOU THAT DAY.
BY EXCEEDING PAYLOAD,
YOU ALSO HAVE A PROBLEM WITH DAMAGING THE ERV ITSEL.
THESE ARE VERY EXPENSIVE MACHINES
AND BY OVERLOADING THEM, YOU WILL SHORTEN THEIR LIFE.
Narrator: ON THE ERV, GOOD HYGIENE IS ALSO CRITICAL.
THINK OF AN ERV AS A TRAVELING RESTAURANT
AND THE CLIENTS AS YOUR GUEST.
PRACTICE GOOD HYGIENE AND USE COMMON SENSE:
WASH YOUR HANDS FREQUENTL; WEAR PLASTIC OR RUBBER GLOVES;
DON'■■T EAT OR CHEW GUM;
IF YOU DROP A UTENSIL, CLEAN T BEFORE YOU USE IT AGAIN;
KEEP THE WINDOWS AND DOORS CLOSED
TO KEEP DUST AND INSECTS OU.
REMEMBER TO KEEP THE HOT FOODS HOT AND THE COLD F■■OODS CO.
USE YOUR THERMOMETER AS INDICATED IN YOUR SAFE FOOD HALING HANDBOOK.
Sherry: ALL RIGHT, 145. IT NEEDS TO BE BETWEEN 160 AND 140.
WE'RE IN GOOD SHAPE.
Narrator: AND REMEMBER, HYGIEE AND HAND WASHING
MAY BE HARD FOR PEOPLE IN A DISASTER,
ESPECIALLY IF THEY DO NOT HAVE CLEAN OR RUNNING WATER.
YOU WILL GENERALLY STOCK THE ERV
WITH ANTI-BACTERIAL HAND SANITIZERS AND MOIST TOWLETTES
TO GIVE TO THE PUBLIC.
READ THE SAFE FOOD HANDLING BOOK AND THEN REVIEW IT
BEFORE YOU GO OUT ON AN OPERATION.
AT THE END OF A RUN, WHEN YOU'RE FINISHED FEEDIN,
■
U MAY BE TIRED,
BUT IT'S IMPORTANT TO LEAE THE ERV AND ITS EQUIPMENT
CLEANED, SANITIZED, AND READY FOR THE NEXT RU,
THE NEXT DAY OR THE NEXT DISASTER.
Max: YOU WOULD THINK THAT YOUR JOB IS OVER
ONCE YOU'VE RETURNED, BUT AT THAT POINT
YOU DO NEED TO CLEAN OUT THE ERV COMPLETELY.
Tony: THEY HAVE TO TAKE EVERYTHING OFF THE BACK OF THE ERV.
ANY UNUSED FOOD, IF IT'S PACKAGED, IT'S OK.
ANY FOOD THAT MIGHT BE IN THE CAMBROS
HAS TO BE DISPOSED OF PROPERL.
Max: ON OCCASION WE DO HAE SOME LEFTOVER FOOD,
AND WE WILL DISPOSE OF THAT.
MAIN REASON IS FOR SANITARY REASONS.
MICROORGANISMS COULD BUILD ON THAT,
AND WE WANT TO ENSURE THE SAFETY OF OUR CLIENTS
AND THE PROPER WAY TO DISPOSE OF IT
WOULD, OF COURSE, BE TO PUT IT INTO A GARBAGE BAG.
WE USUALLY DOUBLEBAG IT.
Narrator: ONCE YOU'VE DISPOSED OF THE LEFTOVER FOOD AND TRAS,
THE CAMBROS MUST BE CLEANED AND SANITIZED.
ON A LARGE DISASTER WHERE THERE ARE MANY ERVs AND LOTS OF CAMBROS,
THERE IS GENERALLY A CENTRAL CLEANING SITE.
THEY ARE DISASSEMBLED, AND ALL THE PARTS,
THE CONTAINER, COVER AND GASKETS THOROUGHLY CLEANED.
A WATER JET OR HOSE MAY BE USED,
OR YOU CAN USE A FOOD-SAFE CLEANSER AND A SOFT BRUSH.
IT'S IMPORTANT TO RINSE ALL FOOD UTENSILS THOROUGHL,
AS WELL AS DRY CAMBROS COMPLETELY.
THE ERV INTERIOR, SOMETIMS REFERRED TO AS THE "BOX,"
ALSO REQUIRES CLEANING.
USE MILD DETERGENTS, SOAP, AND A SOFT BRUSH OR SPONG.
FIND A SOURCE OF CLEAN, RUNNING WATER.
PARK YOUR ERV ON AN INCLIE AND FACING UP HILL
SO THE WATER DRAINS OUT THE BACK EASILY.
NEVER USE A HIGH-PRESSURE HOSE
THAT MAY CAUSE PAINT AND DECAS TO PEEL OR WEAR DOWN.
ERVs BECOME DIRTY AND MESY IN THE FIELD
WHILE DELIVERING RED CROSS SERVICES.
FORTUNATELY THEY ARE DESIGNED TO HANDLE CLEAN-UP FAIRLY EASILY.
WHETHER IT IS IN THE MORNING AFTER A SNACK RUN
OR AT NIGHT AFTER YOU'VE SERVED DINNER,
THIS ASPECT OF THE JOB
WILL BECOME PART OF YOUR DAILY ROUTINE.
ALL OF THIS AMOUNTS TO TAKING CARE OF AND USING RESOURCES WISELY,
WHICH IS ANOTHER PART OF OUR RESPONSIBILITY
AND COMMITMENT TO GOOD SERVIC.
WHEN WE MEET NEXT,
WE'LL GO OVER SOME SAFETY ISSUES THAT YOU'LL ENCOUNTER
AS AN ERV TEAM MEMBER IN THE FIELD.