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3. Inspecting and salvaging food

In this section Introduction 1. Preventive food safety measures in the aftermath of natural disasters 2. Consumer education and information 3. Inspecting and salvaging food 4. Provision of food after a natural disaster 5. Response to an outbreak of foodborne disease Annex: "5 Keys for Safer Food - in regions hit by disasters"

• Food industries, slaughterhouses, markets and catering establishments should be inspected to ensure their safe operation. Particularly attention should be given to those handling perishable products, such as milk. Steps should be taken so that foods that have been adversely affected are not marketed.
• When salvaged foods are fit for consumption and sold, they should be labelled accordingly and consumers should be clearly informed of measures they need to take to render them safe.
• In areas that have been flooded, whatever intact foods remain should be moved to a dry place, preferably away from the walls and off the floor.
• Any food stocks found to be unfit for human consumption must be disposed of -- used for animal feed, industrial purposes or destroyed depending on the assessment of food safety authorities. Condemned food may be marked with a harmless dye, such as gentian violet to ensure that the item will not be used for human consumption;
• When salvaged foods are deemed fit for consumption and sold, they should be labelled accordingly. If necessary, consumers should be clearly informed of measures they need to take to render them safe.

Assessing and using salvaged pre-packaged food

• Discard canned foods with broken seams, dents, or leaks; and jars with cracks.
• Undamaged canned goods and commercial glass jars of food are likely to be safe. However, if possible you should sanitize the containers before opening them for use. To do this, wash the jars and cans thoroughly. This may result in loss of labels so mark contents on can or jar lid with indelible ink before washing. Finally, immerse containers for 15 minutes in a solution of 2 teaspoons of chlorine bleach per quart of room temperature water. Air dry before opening. Foods that are exposed to chemicals should be thrown away. The chemicals generally cannot be washed off the food. This includes foods stored in permeable containers like cardboard as well as screw-top jars and bottles which are difficult to clean.

Assessing and using salvaged refrigerated food

• Inspect refrigerators to determine if they have been affected by the lack of electricity or flood waters. Where refrigerators and cold food have not been directly affected, they may be a suitable source of safe food.
• Where power is not available, try to use refrigerated food before it is held in the danger zone (5-60oC) for more than two hours, especially meat, fish, poultry and milk.
• To avoid the loss of meat, fish, poultry and milk, these may be placed in a freezer immediately if they have not reached the danger zone. They may also be cooked and frozen if they are to be kept longer.
• Some foods normally stored in the refrigerator can be kept in the danger zone for longer than others. Under emergency conditions it is possible that foods such as butter, margarine, fresh fruits and vegetables, open jars of concentrates and sauces and hard and processed cheeses can be kept and used for a longer period but they should definitely be discarded if they show signs of spoilage (odour, texture, gassiness, mouldiness).
• To prevent warm air from entering the refrigerator, open it only when necessary.

Assessing and using salvaged dry stores of food

• Check all food for physical hazards (such as glass) that may have been introduced during the earthquake.
• The likelihood of mould growth on stored dried vegetables, fruits and cereals is greater in a humid environment and where food has become wet. Mould growth can be associated with chemical toxins.
• Intact food should be moved to a dry place, away from the walls and off the floor! Bags must not lie directly on the floor – pallets, boards, heavy branches, bricks, or plastic bags or sheets should be placed underneath them. Bags should be piled two-by-two cross-wise to permit ventilation.
• Wet bags should be allowed to dry in the sun before storing them.
• Damaged bags should be rebagged and stored apart from undamaged ones. A reserve of good-quality empty bags should be kept for this purpose.
• Spilled food should be swept up and disposed of promptly to discourage rats.

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