HomeMy WebLinkAboutOutline of Principles and Actions for Implementing Emergency Food Management 1963 May 1963
OUTLINE OF PRINCIPLES AND ACTIONS
FOR EMPLEMENTINC EMERGENCY FOOD MANAGEMENT
Principles of Organization and Control. Certain concepts and
principles must be understood and adhered to if emergency food
management is to be effective in a period following major attack
on the United States. In broad outline, they are as follows:
1. USDA Defense Boards may act independently if cut off from
higher authority. (This is essential to conserve and control
food supplies).
2. USDA Defense Boards would receive direction from higher
authority as soon as possible. (This is essential tc attain
more effective interstate and national management and dis-
tribution cf food supplies.)
3. When required by the state of communications, National Head-
quarters will be represented by AMS Food Distribution Division
Area Offices or ASCS Commodity Offices as appropriate and fea-
sible.
4. State and County Boards will maintain close liaison with
State and local governments at all times.
5. In all food management c'perations, industry capability will
be utilized to the maximum at all times.
II Determine Available and Potential Sully
1. Stocks available
a. Consumer supplies (from State and local government
records).
b. At retail (from State and local government records).
c. At wholesale (from State and USDA records).
d. Processor stocks (from State and USDA records).
e. CCC stocks
f. Other (terminal, in- transit).
2. New production to become available
a. Livestock, poultry, eggs, milk expected.
b. AA,eilable crops (depending cn season).
c. By processors.
3. Outside supplies anticipated
a. From nearby wholesalers (see trading areas).
b. " " processors.
c. " " CCC stocks.
d. From more distant points.
III Management cf supplies. These are the principles and guides
which will be followed by State and County Boards in emergency
food management:
1. Use perishables first.
2. Conserve storables.
Pale 2
3. Convert perishables to storables, if feasible, and without
ill- advised use of scarce requisites.
4. Limit consunr tion to prescribed standard.
5. Activate alternative distribution system, if necessary.
6. Redirect mw supplies as necessary.
7. Procure and shit (or direct shirment) as needed.
IV Tools for food mana0ement. These are the basic control mecha-
nisms and - ,procedures used to imrlement the food management pro-
gram at the State and County level:
1. Food freeze c,rder. �f1 �°u ^ c 'e�
2. Controlled release of food from the freeze. 1 I
3. Requisitioning, order. c'`'am .r.,,,r , - r F
4. Guarantee of payment. ¢, � CL
V Preparation for emer-ency food management
1. Continue development of facilit amend stock information.
a."T olesIrs and can store w am uses.
b. Processors
c. Terminal and other warehouse locations.
d. CCC stocks
2. Continue efforts to reach understanding with State government
not only on wholesaler and processor stock res_;onsibility,
but on details of post- attack joint and comrlementary rro-
cedures.
3. Study and record information on food distribution patterns.
a. dente_ y wholesale trading areas.
b. Identify areas served by chain store central warehc.;es.
c. Identify normal sources, processing points, movements,
and destinations for livestock, milk, other commodities.
d. Become familiar with the military pattern of supply as
it affects your State.
e. Become familiar with normal quantities and routes of
food in transit within your State.
4. Study vulnerability of key food sources inside and outside the
State, inciudinr possible effects of transportation blocka7e,
loss of power, shortage of gasoline and other requisites.
5. Identify food problems likely to exist if key locations are
damaged or destroyed by an attack, and develop alternative
plans designed to deal with problems identified.
6. Study control mechanisms (tools) to determine hcw they can
be used to implement and facilitate alternative programs.
7. Sources of infoz„ nation. Market News Offices, other AMS field
offices, State Extension Service, State Statisticians, State
Departments of Agriculture, State and County Civil Defense
Organizations, Chambers of Commerce, Research Departments of
newspapers, food industry associations, and others identifi-
AMS/SSD able locally.