Emergency Plan

Printer-formatted Checklist

Checklist 4-B

• FOR IMMEDIATE ACTION

	Remain calm.
	Evacuate if incident affects your building or office. Do not go to the incident site.
	Turn on your cellular phone.
	If your office or building is not affected, go to the Emergency Operations Center (EOC). (If unable to report to the EOC, call Dispatch at 619-594-1991.)
	Check in with the Logistics Coordinator (AVP, HR and Risk Management). Determine the needs of the EOC staff and field staff.
	Set up a Rest Area for SDSU workers that is secure from public view and access.
	Advise Operations Coordinator (Chief, Department of Public Safety) of the Rest Area location and services.
	Coordinate with Procurement Officer (Manager of Contract & Procurement Management) to obtain and arrange for delivery and distribution of the needed resources.
	Coordinate with Planning Coordinator (AVP, Enterprise Operations) to determine the expected duration of the emergency response and the need for food and water.
	Provide information and recommendations to the Planning Coordinator.

• PRIMARY RESPONSIBILITIES

	Provide emergency food and water for the site.
	Arrange support for on-site shelter, if needed.
	Provide for support for the EOC.
	Set up and manage a Rest Station for SDSU employees and emergency workers.

• SUPPORT RESPONSIBILITIES

	Assist with OES/FEMA Documentation (Manager, Accounting Services).
	Assist with the deactivation process.

FOOD SERVICES
The following action may/will be taken under any major emergency affecting the campus:
	Determine what numbers of campus community members (students, faculty, and staff) will require food services.
	Determine which designated campus facilities will be needed for emergency food services. Contact the Facility Officer (Director, Office of Housing Administration) for this information.
	Coordinate actions with following campus organizations: Housing, Contract & Procurement Management, Financial Operations and SDSU Foundation.
	Contact the Human Resources Officer (Director, Center for Human Resources) for volunteer staff.
	Request assistance from Red Cross (through the EOC) if necessary.
	Activate campus care centers as needed. Activation sequence should be:
	Have the Human Resources Officer alert basic staff (e.g., administrators, building safety coordinators) to recruit additional volunteers.
	Have the Facility Officer arrange building for operations, place signs, etc.
	Obtain required supplies.
	Arrange for food service for shelters.
	Set up Registration & Inquiry desk.
	Use the following as emergency food service planning guidelines when normal water and sanitation are not available:
	1 toilet per 40 persons, 40 square feet sleeping space (5’x 8’) per person, 1 quart of drinking water (minimum per person, per day).
	5 gallons of water per person per day (all uses), 2500 calories per person per day (approx. 3 1/2 lb. unprepared food).
	Provide communications, where needed, to link mass care centers to the EOC.
	Request necessary food supplies, equipment and supplies to operate care facilities.
	Coordinate with neighboring jurisdictions for care of students if evacuation is required.
	Evacuate and relocate any mass care facilities, which become endangered by any hazardous conditions.
	Coordinate efforts with Red Cross, Salvation Army, campus religious centers and other emergency welfare agencies.
	Ensure procedures are in effect to link Registration & Inquiry operations at different care centers with the EOC.
	Develop plans to close down the care centers as the emergency stabilizes or other temporary housing becomes available.

Dial 9-1-1 for any emergency and University Police will respond.