food safety during severe storms

8/12/2019 Food Safety during severe storms

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www.fsis.usda.gov 1 A Consumers Guide To Food Safety

A Consumers Guide To

Food Safety

SEVERE STORMS

& HURRICANES

M a y

2 0 0 6

R e v

i s e

d J u n e

2 0 0 7

U.S. Department of AgricultureFood Safety and Inspection Service


2/12

2 A Consumers Guide To Food Safety www.fsis.usda.gov

Food Safety During An Emergency

Did you know that a ood, re,national disaster, or the loss ofpower from high winds, snow, or

ice could jeopardize the safety of yourfood? Knowing how to determine iffood is safe and how to keep food safe

will help minimize the potential lossof food and reduce the risk of food -

borne illness. This Consumers Guidewill help you make the right decisionsfor keeping your family safe during anemergency.

STEPS TO FOLLOW TOPREPARE FOR A POSSIBLE

WEATHER EMERGENCY:

Keep an appliance thermometer in

the refrigerator and freezer. An appliancethermometer will indicate the temperaturein the refrigerator and freezer in case ofa power outage and help determine thesafety of the food.

Make sure the freezer is at 0 F(Fahrenheit) or below and therefrigerator is at 40 F or below.

Freeze containers of water forice to help keep food cold in thefreezer, refrigerator, or coolers afterthe power is out.

Freeze refrigerated items suchas leftovers, milk, and fresh meatand poultry that you may not need

immediately-this helps keep themat a safe temperature longer.

Plan ahead and know wheredry ice and block ice can bepurchased.

Store food on shelves thatwill be safely out of the way ofcontaminated water in case ofooding.

Have coolers on hand to keeprefrigerator food cold if the powerwill be out for more than 4 hours.Purchase or make ice cubes andstore in the freezer for use in therefrigerator or in a cooler. Freezegel packs ahead of time for use incoolers.

Group food together in thefreezerthis helps the food staycold longer.

Power OutagesWe practice basic safe food handling in our daily lives, but obtaining and

storing food safely becomes more challenging dur ing a power outage or naturaldisasters such as hurricanes and foods.


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STEPS TO FOLLOWDURING AND AFTER THEWEATHER EMERGENCY:

Never taste a food to determine itssafety!

Keep the refrigerator and freezerdoors closed as much as possibleto maintain the cold temperature.

The refrigerator will keep foodsafely cold for about 4 hours if it isunopened. A full freezer will holdthe temperature for approximately48 hours (24 hours if it is half fulland the door remains closed).

Food may be safely refrozen if itstill contains ice crystals or is at40 F or below.

Obtain block ice or dry ice to keepyour refrigerator and freezer ascold as possible if the power is

going to be out for a prolongedperiod of time. Fifty pounds of dryice should hold an 18-cubic-foot fullfreezer for 2 days.

If the power has been out forseveral days, then check thetemperature of the freezer withan appliance thermometer orfood thermometer. If the food stillcontains ice crystals or is at 40 For below, the food is safe.

If a thermometer has not been keptin the freezer, then check eachpackage of food to determine itssafety. If the food still contains icecrystals, the food is safe.

Discard refrigerated perishablefood such as meat, poultry, sh,soft cheeses, milk, eggs, leftovers,and deli items after 4 hours withoutpower.

When in Doubt, Throw it Out!

Photos Courtesy of National Oceanic & Atmospheric Administration/Department of Commerce


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HOW TO DETERMINEWHAT FOOD

TO KEEP OR DISCARD Do not eat any food that may have

come into contact with ood water.

Discard any food that is not in awaterproof container if there isany chance that it has come intocontact with ood water. Foodcontainers that are not waterproofinclude those with screw-caps,snap lids, pull tops, and crimpedcaps. Also, discard cardboard juice/

milk/baby formula boxes and homecanned foods if they have come incontact with ood water, becausethey cannot be effectively cleanedand sanitized.

Inspect canned foods and discard

any food in damaged cans. Candamage is shown by swelling,leakage, punctures, holes,fractures, extensive deep rusting,or crushing/denting severe enoughto prevent normal stacking oropening with a manual, wheel-type

can opener.

POTS, PANS, DISHES, AND UTENSILS:

Thoroughly wash metal pans,ceramic dishes, and utensils(including can openers) with soapand water, using hot water ifavailable. Rinse and then sanitizethem by boiling in clean water orimmersing them for 15 minutesin a solution of 1 tablespoon ofunscented, liquid chlorine bleach

per gallon of drinking water (or thecleanest, clearest water available).

COUNTERTOPS:

Thoroughly wash countertops withsoap and water, using hot water ifavailable. Rinse and then sanitizethem by applying a solution of 1tablespoon of unscented, liquidchlorine bleach per gallon ofdrinking water (or the cleanest,clearest water available). Allow toair-dry.

Safety of Food in Containers

Exposed to Flood Waters


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STEPS TO SALVAGEALL-METAL CANS

AND RETORTPOUCHES

Undamaged, commerciallyprepared foods in all-metal cans andretort pouches (for example, exible,shelf-stable juice or seafood pouches)can be saved if you do the following:

Remove the labels, if they arethe removable kind, since theycan harbor dirt and bacteria.

Thoroughly wash the cans orretort pouches with soap andwater, using hot water if it isavailable.

Brush or wipe away any dirt orsilt.

Rinse the cans or retortpouches with water that is safefor drinking, if available, sincedirt or residual soap will reducethe effectiveness of chlorinesanitation.

Then, sanitize them byimmersion in one of the twofollowing ways:

Place in water and allowthe water to come to aboil and continue boilingfor 2 minutes, or

Place in a freshly madesolution consistingof 1 tablespoon ofunscented, liquidchlorine bleach pergallon of drinking water(or the cleanest, clearestwater available) for 15minutes.

Air-dry cans or retort pouchesfor a minimum of 1 hour before

opening or storing. If the labels were removable,

then re-label your cans orretort pouches, including theexpiration date (if available),with a marker.

Food in reconditioned cans orretort pouches should be usedas soon as possible, thereafter.

Any concentrated baby formulain reconditioned, all-metalcontainers must be diluted withclean, drinking water.


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SAFETY OF DRINKINGWATERIF FLOODING OCCURS

Use bottled water that has notbeen exposed to ood waters if itis available.

If you dont have bottled water,you should boil water to make

it safe. Boiling water will killmost types of disease-causingorganisms that may be present. Ifthe water is cloudy, lter it throughclean cloths or allow it to settle,and draw off the clear water forboiling. Boil the water for oneminute, let it cool, and store it inclean containers with covers.

If you cant boil water, you candisinfect it using householdbleach. Bleach will kill some, but

not all, types of disease-causingorganisms that may be in thewater. If the water is cloudy, lter itthrough clean cloths or allow it tosettle, and draw off the clear waterfor disinfection. Add 1/8 teaspoon(or 8 drops) of regular, unscented,liquid household bleach for eachgallon of water, stir it well and let

it stand for 30 minutes before youuse it. Store disinfected water in

clean containers with covers. If you have a well that has been

ooded, the water should betested and disinfected after oodwaters recede. If you suspect thatyour well may be contaminated,

contact your local or Statehealth department or agricultureextension agent for speci c advice.


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TO REMOVE ODORSFROM REFRIGERATORS

AND FREEZERSIf food has spoiled in a refrigerator or

freezer and odors from the food remain,they may be dif cult to remove. Thefollowing procedures may help but mayhave to be repeated several times.

Dispose of any spoiled orquestionable food.

Remove shelves, crispers, andice trays. Wash them thoroughlywith hot water and detergent. Thenrinse with a sanitizing solution(1 tablespoon unscented, liquidchlorine bleach per gallon of water).

Wash the interior of the refrigeratorand freezer, including the door andgasket, with hot water and bakingsoda. Rinse with sanitizing solutionas above.

Leave the door open for about 15minutes to allow free air circulation.

If odor remains, try any or all of thefollowing:

Wipe inside of unit with equalparts vinegar and water. Vinegar

provides acid which destroysmildew.

Leave the door open and allow toair out for several days.

Stuff both the refrigerator andfreezer with rolled newspapers.Close the door and leave forseveral days. Remove paper andclean with vinegar and water.

Sprinkle fresh coffee grounds orbaking soda loosely in a large,shallow container in the bottom of

the refrigerator and freezer. Place a cotton swab soaked with

vanilla inside the refrigerator andfreezer. Close door for 24 hours.Check for odors.

Use a commercial productavailable at hardware andhousewares stores. Follow themanufacturers instructions.

Food Safety: Removing Odors

from Refrigerators & FreezersRefrigerators and freezers are two of the most important pieces of equipment

in the kitchen for keeping food safe. We are instantly reminded of theirimportance when the power goes off, ooding occurs, or the unit fails, causingfood to become unsafe and spoil. The odors that develop when food spoils can

be dif cult to remove. Use this information to learn how to remove odors fromunits or how to safely discard an affected unit.


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IF ODORS REMAINIf odors cannot be removed, then

the refrigerator or freezer may need to

be discarded. If you need to discard therefrigerator or freezer, discard it in a safemanner:

Childproof old refrigerators orfreezers so children do not gettrapped inside. The surest way is totake the door off.

If the door will not come off, chainand padlock the door permanentlyand close tightly, or remove ordisable the latch completely sothe door will no longer lock whenclosed.

It is unlawful in many jurisdictions todiscard old refrigerators or freezers withoutrst removing the door.

Depending on where you live, yourappliance will be picked up by your solidwaste provider, a recycler, a retailer (if youbuy a new unit), or program sponsored bylocal or regional utilities.

Refrigerator FoodsWHEN TO SAVE AND WHEN TO THROW IT OUT

FOOD Held above 40 F for over 2 hour sMEAT, POULTRY, SEAFOODRaw or leftover cooked meat, poultry, sh, or seafood; soy meat substitutes DiscardThawing meat or poultry Discard

Meat, tuna, shrimp, chicken, or egg salad DiscardGravy, stuf ng, broth DiscardLunchmeats, hot dogs, bacon, sausage, dried beef DiscardPizza with any topping DiscardCanned hams labeled Keep Refrigerated DiscardCanned meats and sh, opened DiscardCHEESE Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage,

cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster,Neufchatel, queso blanco, queso fresco DiscardHard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano SafeProcessed Cheeses Safe


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Frozen FoodWHEN TO SAVE AND WHEN TO THROW IT OUT

Still contains ice ThawedFOOD crystals and feels as Held above 40 F

cold as if refrigerated for over 2 hours

MEAT, POULTRY, SEAFOODBeef, veal, lamb, pork, and ground meats Refreeze DiscardPoultry and ground poultry Refreeze Discard

Variety meats (liver, kidney, heart, chitterlings) Refreeze DiscardCasseroles, stews, soups Refreeze DiscardFish, shell sh, breaded seafood products Refreeze Discard However, there will be

some texture andavor loss

DAIRY

Milk Refreeze Discard May lose some textureEggs (out of shell) and egg products Refreeze DiscardIce cream, frozen yogurt Discard DiscardCheese (soft and semi-soft) Refreeze Discard May lose some textureHard cheeses Refreeze RefreezeShredded cheeses Refreeze DiscardCasseroles containing milk, cream, eggs, soft cheeses Refreeze DiscardCheesecake Refreeze DiscardFRUITSJuices Refreeze Refreeze. Discard if mold, yeasty smell,

or sliminess developsHome or commercially packaged Refreeze Refreeze. Discard

Will change texture if mold, yeasty smell,and avor or sliminess developsVEGETABLESJuices Refreeze Discard after held above 40 F for 6 hoursHome or commercially packaged or blanched Refreeze Discard after held May suffer texture above 40 F for 6 hours and avor lossBREADS, PASTRIESBreads, rolls, muf ns, cakes (without custard llings) Refreeze RefreezeCakes, pies, pastries with custard or cheese lling Refreeze Discard


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Got Food Safety Questions?

ASK KAREN! The FSIS automated

response system canprovide food safetyinformation 24/7. Visit

us at AskKaren.gov

USDA Meat andPoultry HOTLINE

1-888-MPHotline(1-888-674-6854)

English & Spanish10:00-4:00 ET

TTY: 1-800 256-7072

A s k

K a r en

H o t l i n e

P M

Got Food Safety Questions?

Still contains ice ThawedFOOD crystals and feels as Held above 40 F

cold as if refrigerated for over 2 hours

BREADS, PASTRIESPie crusts, commercial and Refreeze Refreezehomemade bread dough Some quality Quality loss

loss may occur is considerableOTHERCasseroles pasta, rice based Refreeze DiscardFlour, cornmeal, nuts Refreeze RefreezeBreakfast items waf es, pancakes, bagels Refreeze Refreeze

Frozen meal, entree, specialty items(pizza, sausage and biscuit, meat pie, Refreeze Discardconvenience foods)
http://askkaren.gov/http://askkaren.gov/


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Food Safety Contacts for Areas Affectedby Severe Storms and Hurricanes

Consumers with food safety questionscan phone the toll-free USDA Meat andPoultry Hotline at 1-888-MPHotline (1-888-674-6854); TTY, 1-800-256-7072.

The Hotline is available in English andSpanish and can be reached from 10 a.m. to4 p.m. (ET) Monday through Friday. Record-ed food safety messagesare available 24 hours a day.

Consumers can also ask safe foodhandling questions by logging on to FSISonline automated response system called AskKaren, on the Food Safety and InspectionServices Web site: www.fsis.usda.gov

E-mail inquiries can be directed [email protected] .

Additional information about USDAsfood safety efforts can be accessed on theFSIS Web site at www.fsis.usda.gov

F D A Food and Drug Administration For information on safe food handling

for foods other than meat, poultry, or eggproducts, call FDA's toll-free information

line at 1-888- SAFEFOOD or 1-888-723-3366 . www.cfsan.fda.gov FDA emergency number, staffed 24

hours a day,1-866-300-4374 .

C D CCenters for Disease Controland Prevention

Call 1-800-CDC-INFO or1-800-232-4636, TTY 1-888-232-6348,

for information on hazards, safe cleanup, and preventing illness and injury. Available in English and Spanish,24 hours a day, 7 days a week.

www.cdc.gov

O T H E REnvironmental Protection Agency

EPAs Safe Drinking Water Hotline: 1-800-426-4791

www.epa.gov

Federal EmergencyManagement Agency (FEMA) Food and Water in an Emergency www.fema.gov

F S I SUSDAs Food Safety and Inspection Service

General Disaster Assistance Site: www.foodsafety.gov

The U.S. Department of Agriculture prohibits dis-crimination in all its programs and activities on thebasis of race, color, national origin, age, disability,and where applicable, sex, marital status, familialstatus, parental status, religion, sexual orientation,genetic information, political beliefs, reprisal, or be-

cause all or part of an individuals income is derivedfrom any public assistance program. (Not all pro-hibited bases apply to all programs.) Persons withdisabilities who require alternative means for com-munication of program information (Braille, largeprint, audiotape, etc.) should contact USDAs Target

Center at (202) 720-2600 (voice and TDD). To le acomplaint of discrimination, write to USDA, Director,Of ce of Civil Rights, 1400 Independence Ave., SW,Washington, DC 20250-9410, or call (800) 795-3272 (voice) or (202) 720- 6382 (TDD). USDA is anequal opportunity provider and employer.
http://www.fsis.usda.gov/http://www.fsis.usda.gov/mailto:[email protected]:[email protected]://www.fsis.usda.gov/http://www.fsis.usda.gov/http://www.cfsan.fda.gov/http://www.cfsan.fda.gov/http://www.cdc.gov/http://www.epa.gov/http://www.fema.gov/http://www.foodsafety.gov/http://www.foodsafety.gov/http://www.fema.gov/http://www.epa.gov/http://www.cfsan.fda.gov/http://www.cdc.gov/http://www.fsis.usda.gov/mailto:[email protected]://www.fsis.usda.gov/

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