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Keeping
Food Safe During an Emergency |
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Did you know that a flood, fire, national
disaster, or the loss of power from high winds, snow, or ice could
jeopardize the safety of your food? Knowing how to determine if
food is safe and how to keep food safe will help minimize the potential
loss of food and reduce the risk of foodborne illness. This fact
sheet will help you make the right decisions for keeping your family
safe during an emergency.
ABCDs of Keeping Food Safe in an Emergency
Always keep meat, poultry, fish, and eggs refrigerated at or below
40 °F and frozen food at or below 0 °F. This may be difficult
when the power is out.
Keep the refrigerator and freezer doors closed as much as possible
to maintain the cold temperature. The refrigerator will keep food
safely cold for about 4 hours if it is unopened. A full freezer
will hold the temperature for approximately 48 hours (24 hours if
it is half full) if the door remains closed. Obtain dry or block
ice to keep your refrigerator as cold as possible if the power is
going to be out for a prolonged period of time. Fifty pounds of
dry ice should hold an 18-cubic foot full freezer for 2 days. Plan
ahead and know where dry ice and block ice can be purchased.
Be prepared for an emergency...
... by having items on hand that dont require refrigeration
and can be eaten cold or heated on the outdoor grill. Shelf-stable
food, boxed or canned milk, water, and canned goods should be part
of a planned emergency food supply. Make sure you have ready-to-use
baby formula for infants and pet food. Remember to use these items
and replace them from time to time. Be sure to keep a hand-held
can opener for an emergency.
Consider what you can do ahead of time to store your food safely
in an emergency. If you live in a location that could be affected
by a flood, plan your food storage on shelves that will be safely
out of the way of contaminated water. Coolers are a great help for
keeping food cold if the power will be out for more than 4 hourshave
a couple on hand along with frozen gel packs. When your freezer
is not full, keep items close togetherthis helps the food
stay cold longer.
Digital, dial, or instant-read food thermometers and appliance thermometers
will help you know if the food is at safe temperatures. Keep appliance
thermometers in the refrigerator and freezer at all times. When
the power is out, an appliance thermometer will always indicate
the temperature in the refrigerator and freezer no matter how long
the power has been out. The refrigerator temperature should be 40
°F or below; the freezer, 0 °F or lower. If youre
not sure a particular food is cold enough, take its temperature
with a food thermometer.
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Frequently Asked Questions:
Q. |
Flood waters covered
our food stored on shelves and in cabinets. What can I keep and
what should I throw out? |
A. |
Do not eat any food that may have come into
contact with flood water.
- Discard any food that is not in a waterproof container if there
is any chance that it has come into contact with flood water.
Food containers that are not waterproof include those with screw-caps,
snap lids, pull tops, and crimped caps. Also, discard cardboard
juice/milk/baby formula boxes and home canned foods if they have
come in contact with flood water, because they cannot be effectively
cleaned and sanitized.
- Inspect canned foods and discard any food in damaged cans. Can
damage is shown by swelling, leakage, punctures, holes, fractures,
extensive deep rusting, or crushing/denting severe enough to prevent
normal stacking or opening with a manual, wheel-type can opener.
Steps to Salvage All-Metal Cans and Retort Pouches
Undamaged, commercially prepared foods in all-metal cans and retort
pouches (for example, flexible, shelf-stable juice or seafood pouches)
can be saved if you do the following:
- Remove the labels, if they are the removable kind, since they
can harbor dirt and bacteria.
- Thoroughly wash the cans or retort pouches with soap and water,
using hot water if it is available.
- Brush or wipe away any dirt or silt.
- Rinse the cans or retort pouches with water that is safe for
drinking, if available, since dirt or residual soap will reduce
the effectiveness of chlorine sanitation.
- Then, sanitize them by immersion in one of the two following
ways:
- Place in water and allow the water to come to a boil and
continue boiling for 2 minutes, or
- Place in a freshly made solution consisting of 1 tablespoon
of unscented, liquid chlorine bleach per gallon of drinking
water (or the cleanest, clearest water available) for 15 minutes.
- Air-dry cans or retort pouches for a minimum of 1 hour before
opening or storing.
- If the labels were removable, then re-label your cans or retort
pouches, including the expiration date (if available), with a
marker.
- Food in reconditioned cans or retort pouches should be used
as soon as possible, thereafter.
- Any concentrated baby formula in reconditioned, all-metal containers
must be diluted with clean, drinking water.
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Q. |
How should I clean my pots, pans, dishes, and utensils? |
A. |
Thoroughly wash metal pans, ceramic dishes,
and utensils (including can openers) with soap and water, using hot
water if available. Rinse and then sanitize them by boiling in clean
water or immersing them for 15 minutes in a solution of 1 tablespoon
of unscented, liquid chlorine bleach per gallon of drinking water
(or the cleanest, clearest water available). |
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Q. |
How should I clean my countertops? |
A. |
Thoroughly wash countertops with soap and water, using hot water if available.
Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach
per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry. |
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Q. |
My home was flooded and I am worried
about the safety of the drinking water. What should I do?
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A. |
Use bottled water that has
not been exposed to flood waters if it is available.
- If you don't have bottled water, you should boil water
to make sure it is safe. Boiling water will kill most types of
disease-causing organisms that may be present. If the water is
cloudy, filter it through clean cloths or allow it to settle,
and draw off the clear water for boiling. Boil the water for one
minute, let it cool, and store it in clean containers
with covers.
- If you can't boil water, you can disinfect it using
household bleach. Bleach will kill some, but not all,
types of disease-causing organisms that may be in the water. If
the water is cloudy, filter it through clean cloths or allow it
to settle, and draw off the clear water for disinfection. Add
1/8 teaspoon (or 8 drops) of regular, unscented,
liquid household bleach for each gallon of water,
stir it well and let it stand for 30 minutes before you use it.
Store disinfected water in clean containers with covers.
- If you have a well that had been flooded, the water should be
tested and disinfected after flood waters recede. If you suspect
that your well may be contaminated, contact your local or state
health department or agriculture extension agent for specific
advice.
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Q. |
We had a fire in our home and I am
worried about what food I can keep and what to throw away.
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A. |
Discard food that has been near a fire. Food
exposed to fire can be damaged by the heat of the fire, smoke fumes,
and chemicals used to fight the fire. Food in cans or jars may appear
to be okay, but the heat from a fire can activate food spoilage bacteria.
If the heat is extreme, the cans or jars themselves can split or rupture,
rendering the food unsafe.
One of the most dangerous elements of a fire is sometimes not the
fire itself, but toxic fumes released from burning materials. Discard
any raw food or food in permeable packagingcardboard, plastic
wrap, screw-topped jars, bottles, etc.stored outside the refrigerator.
Food stored in refrigerators or freezers can also become contaminated
by fumes. The refrigerator seal isn't airtight and fumes can get inside.
Chemicals used to fight the fire contain toxic materials and can contaminate
food and cookware. Food that is exposed to chemicals should be thrown
awaythe chemicals cannot be washed off the food. This includes
food stored at room temperature, such as fruits and vegetables, as
well as food stored in permeable containers like cardboard and screw-topped
jars and bottles. Cookware exposed to fire-fighting chemicals can
be decontaminated by washing in soap and hot water. Then submerge
for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine
bleach per gallon of water. |
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Q. |
A snowstorm knocked down the power
lines, can I put the food from the refrigerator and freezer out in
the snow? |
A. |
No, frozen food can thaw if it is exposed
to the sun's rays even when the temperature is very cold. Refrigerated
food may become too warm and foodborne bacteria could grow. The outside
temperature could vary hour by hour and the temperature outside will
not protect refrigerated and frozen food. Additionally, perishable
items could be exposed to unsanitary conditions or to animals. Animals
may harbor bacteria or disease; never consume food that has come in
contact with an animal. Rather than putting the food outside, consider
taking advantage of the cold temperatures by making ice. Fill buckets,
empty milk cartons or cans with water and leave them outside to freeze.
Then put the homemade ice in your refrigerator, freezer, or coolers.
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Q. |
Some of my food in the freezer started
to thaw or had thawed when the power came back on. Is the food safe?
How long will the food in the refrigerator be safe with the power
off? |
A. |
Never taste food to determine its
safety! You will have to evaluate each item separately. If
an appliance thermometer was kept in the freezer, read the temperature
when the power comes back on. If the appliance thermometer stored
in the freezer reads 40 °F or below, the food is safe and may
be refrozen. If a thermometer has not been kept in the freezer, check
each package of food to determine the safety. Remember you cant
rely on appearance or odor. If the food still contains ice crystals
or is 40 °F or below, it is safe to refreeze. Refrigerated food
should be safe as long as power is out no more than 4 hours. Keep
the door closed as much as possible. Discard any perishable food (such
as meat, poultry, fish, eggs, and leftovers) that have been above
40 °F for 2 hours. |
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Q. |
May I refreeze the food in the freezer
if it thawed or partially thawed? |
A. |
Yes, the food may be safely refrozen if the
food still contains ice crystals or is at 40 °F or below. You
will have to evaluate each item separately. Be sure to discard any
items in either the freezer or the refrigerator that have come into
contact with raw meat juices. Partial thawing and refreezing may reduce
the quality of some food, but the food will remain safe to eat. See
the attached charts for specific recommendations. |
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When
to Save and When to Throw It Out |
FOOD |
Held
above 40 °F for over 2 hours |
MEAT, POULTRY, SEAFOOD
Raw or leftover cooked meat, poultry, fish, or seafood; soy
meat substitutes |
Discard |
Thawing meat or poultry |
Discard |
Meat, tuna, shrimp,chicken,
or egg salad |
Discard |
Gravy, stuffing, broth |
Discard |
Lunchmeats, hot dogs, bacon,
sausage, dried beef |
Discard |
Pizza with any topping |
Discard |
Canned hams labeled "Keep
Refrigerated" |
Discard |
Canned meats and fish, opened |
Discard |
CHEESE
Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage,
cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel,
queso blanco, queso fresco |
Discard |
Hard Cheeses: Cheddar, Colby,
Swiss, Parmesan, provolone, Romano |
Safe |
Processed Cheeses |
Safe |
Shredded Cheeses |
Discard |
Low-fat Cheeses |
Discard |
Grated Parmesan, Romano, or
combination (in can or jar) |
Safe |
DAIRY
Milk, cream, sour cream, buttermilk, evaporated milk, yogurt,
eggnog, soy milk |
Discard |
Butter, margarine |
Safe |
Baby formula, opened |
Discard |
EGGS
Fresh eggs, hard-cooked in shell, egg dishes, egg products |
Discard |
Custards and puddings |
Discard |
CASSEROLES, SOUPS,
STEWS |
Discard |
FRUITS
Fresh fruits, cut |
Discard |
Fruit juices, opened |
Safe |
Canned fruits, opened |
Safe |
Fresh fruits, coconut, raisins,
dried fruits, candied fruits, dates |
Safe |
SAUCES, SPREADS, JAMS
Opened mayonnaise, tartar sauce, horseradish |
Discard if above 50 °F for over 8 hrs. |
Peanut butter |
Safe |
Jelly, relish, taco sauce,
mustard, catsup, olives, pickles |
Safe |
Worcestershire, soy, barbecue,
Hoisin sauces |
Safe |
Fish sauces (oyster sauce) |
Discard |
Opened vinegar-based dressings |
Safe |
Opened creamy-based dressings |
Discard |
Spaghetti sauce, opened jar |
Discard |
BREAD, CAKES, COOKIES,PASTA,
GRAINS
Bread, rolls, cakes, muffins, quick breads, tortillas |
Safe |
Refrigerator biscuits,rolls,
cookie dough |
Discard |
Cooked pasta, rice, potatoes |
Discard |
Pasta salads with mayonnaise
or vinaigrette |
Discard |
Fresh pasta |
Discard |
Cheesecake |
Discard |
Breakfast foods waffles, pancakes,
bagels |
Safe |
PIES, PASTRY
Pastries, cream filled |
Discard |
Pies custard,cheese
filled, or chiffon; quiche |
Discard |
Pies, fruit |
Safe |
VEGETABLES
Fresh mushrooms, herbs, spices |
Safe |
Greens, pre-cut, pre-washed,
packaged |
Discard |
Vegetables, raw |
Safe |
Vegetables, cooked; tofu |
Discard |
Vegetable juice, opened |
Discard |
Baked potatoes |
Discard |
Commercial garlic in oil |
Discard |
Potato Salad |
Discard |
When
to Save and When To Throw It Out |
FOOD |
Still
contains ice crystals and feels as cold as if refrigerated |
Thawed.
Held above 40 °F for over 2 hours |
MEAT, POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground meats |
Refreeze |
Discard |
Poultry and ground poultry |
Refreeze |
Discard |
Variety meats (liver, kidney, heart, chitterlings) |
Refreeze |
Discard |
Casseroles, stews, soups |
Refreeze |
Discard |
Fish, shellfish, breaded seafood products |
Refreeze. However, there
will be some texture and flavor loss. |
Discard |
DAIRY
Milk |
Refreeze. May lose some texture. |
Discard |
Eggs (out of shell) and egg products
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Refreeze |
Discard |
Ice cream, frozen yogurt |
Discard |
Discard |
Cheese (soft and semi-soft) |
Refreeze. May lose some
texture. |
Discard |
Hard cheeses |
Refreeze |
Refreeze |
Shredded cheeses |
Refreeze |
Discard |
Casseroles containing milk, cream, eggs,
soft cheeses |
Refreeze |
Discard |
Cheesecake |
Refreeze |
Discard |
FRUITS
Juices |
Refreeze |
Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
Home or commercially packaged |
Refreeze. Will change
texture and flavor. |
Refreeze. Discard if mold,
yeasty smell, or sliminess develops. |
VEGETABLES
Juices |
Refreeze |
Discard after held above 40 °F for 6 hours. |
Home or commercially packaged or blanched |
Refreeze. May suffer texture
and flavor loss. |
Discard after held above
40 °F for 6 hours. |
BREADS, PASTRIES
Breads, rolls, muffins, cakes (without custard fillings) |
Refreeze |
Refreeze |
Cakes, pies, pastries with custard or
cheese filling |
Refreeze |
Discard |
Pie crusts, commercial and homemade bread
dough |
Refreeze. Some quality
loss may occur. |
Refreeze. Quality loss
is considerable. |
OTHER
Casseroles pasta, rice based |
Refreeze |
Discard |
Flour, cornmeal, nuts |
Refreeze |
Refreeze |
Breakfast items waffles, pancakes,
bagels |
Refreeze |
Refreeze |
Frozen meal, entree, specialty items (pizza,
sausage and biscuit, meat pie,convenience foods) |
Refreeze |
Discard |
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Last Modified:
September 6, 2006 |
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