PROVISION OF FOOD IN EMERGENCY SITUATIONS

The article discusses measures to provide the population with food and principles of their distribution during an emergency, in order meet needs population. Two types aid are characterized – short-term long-term, lasting from several days or weeks (shortterm) months years (long-term). basic requirements for products described, main which are: speed preparation, absence complex compliance calorie traditional consumption, transportation storage conditions, as well price-quality ratio. Special attention is paid balance basket affected population, need macro- microelement composition. water quality control, paramount importance life support emergencies. safety process transportation, storage, organization described. Possible methods treatment purification, such boiling, filtration, chemical disinfection, its reservoir presented. norms use normal emergency situation given.