Non-food items standard 3: Cooking and eating utensils
The disaster-affected population has access to culturally appropriate items for preparing and storing food, and for cooking, eating and drinking.
Key actions (to be read in conjunction with the guidance notes)
Identify the needs of the affected population for preparing and storing food, and for cooking, eating and drinking, and enable access to culturally appropriate items as required (see guidance notes 1–2).
Key indicators (to be read in conjunction with the guidance notes)
Each household or group of four to five individuals has access to two family-sized cooking pots with handles and lids, a basin for food preparation or serving, a kitchen knife and two serving spoons (see guidance notes 1–2).
All disaster-affected people have access to a dished plate, a spoon or other eating utensils and a mug or drinking vessel (see guidance notes 1–2).
- Appropriateness: The choice of cooking items and eating utensils should be culturally appropriate and should enable safe practices to be followed. Women or those typically overseeing the preparation of food should be consulted when specifying items. The quantities of cooking items should be informed by cultural practices such as those requiring separate cooking arrangements for different family groups within a household or the separation of particular foods during preparation. The type and size of cooking and eating utensils should be suitable for older people, persons with disabilities and children.
- Materials: All plastic items (buckets, bowls, jerrycans, water storage containers, etc.) should be made of food-grade plastic. All metallic goods (cutlery, bowls, plates and mugs, etc.), should be stainless steel or enamelled.