Making a Claim - Hints and Tips (Insurance)

We all take out insurance hoping that we will never have to make a claim, but when disaster strikes, it may be difficult to determine exactly where you should start.

The following hints and tips, while not exhaustive, detail some of the actions you can take to ensure that the claims process runs as smoothly as possible.

1. Make contact with your insurance company as soon as possible after the event to register your intention to claim and seek advice about the claims process under your policy.
2. It will assist (and may fast-track the claims process) if a detailed inventory (with photographs) is compiled. Saropa’s services can certainly help here, but you may also want to take additional photos if, for example, food has been spoiled.
3. Do not be concerned if your insurance policies are lost or destroyed in a natural disaster. Insurance companies keep records electronically and only require the policyholders name and address to process a claim.
4. If your home is damaged from a storm or cyclone conduct temporary repairs only - to prevent further damage. Do not conduct major repairs before contacting your insurer.
5. If your assets, such as furniture, clothing, or carpets are damaged because of an insurable event, remove these items as part of a general clean-up. If possible, they should be kept in a safe location so they can be inspected as part of the claims process if necessary.
6. Insurance policies will vary. It is important to check with your insurer to determine whether the following options are available under your policy:
   • The cost of recovering livestock and fence repairing after a natural disaster (specific to rural areas, classification should be sought from your insurance provider).
   • The cost of removing debris from your home, destroyed by wind storms or cyclones. Check before removing and/or arranging for removal.
   • Temporary accommodation costs. Conditions may apply.
   • Spoilage of food in fridges and freezes due to a power failure. Insurers have a fixed limit for food, product, or perishable goods spoilage.