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A Consumer's Guide to Food Safety: Severe Storms and Hurricanes |
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Note: This text-only version of the Guide has been optimized for accessibility.
The illustrated PDF version (2.1MB)
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FOOD SAFETY DURING AN EMERGENCY
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 Consumer's
Guide will help you make the right decisions for keeping your
family safe during an emergency.
POWER OUTAGES
We practice basic safe food handling in our daily lives, but
obtaining and storing food safely becomes more challenging during
a power outage or natural disasters such as hurricanes and floods.
Steps to Follow to Prepare for a Possible Weather Emergency:
Keep an appliance thermometer in the refrigerator and freezer.
An appliance thermometer will indicate the temperature in the
refrigerator and freezer in case of a power outage and help
determine the safety of the food.
- Make sure the freezer is at 0 °F (Fahrenheit) or below
and the refrigerator is at 40 °F or below.
- Freeze containers of water for ice to help keep food cold
in the freezer, refrigerator, or coolers after the power
is out.
- Freeze refrigerated items such as leftovers, milk, and
fresh meat and poultry that you may not need immediately-this
helps keep them at a safe temperature longer.
- Plan ahead and know where dry ice and block ice can be
purchased.
- Store food on shelves that will be safely out of the way
of contaminated water in case of flooding.
- Have coolers on hand to keep refrigerator food cold if
the power will be out for more than 4 hours. Purchase or
make ice cubes and store in the freezer for use in the refrigerator
or in a cooler. Freeze gel packs ahead of time for use in
coolers.
- Group food together in the freezer—this helps the food
stay cold longer.
Steps to Follow During and After the Weather Emergency:
- Never taste a food to determine its safety!
- 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 and the door remains closed).
- Food may be safely refrozen if it still contains ice crystals
or is at 40 °F or below.
- Obtain block ice or dry ice to keep your refrigerator
and freezer 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.
- If the power has been out for several days, then check
the temperature of the freezer with an appliance thermometer
or food thermometer. If the food still contains ice crystals
or is at 40 °F or below, the food is safe.
- If a thermometer has not been kept in the freezer, then
check each package of food to determine its safety. If the
food still contains ice crystals, the food is safe.
- Discard refrigerated perishable food such as meat, poultry,
fish, soft cheeses, milk, eggs, leftovers, and deli items
after 4 hours without power.
- When in Doubt, Throw it Out!
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SAFETY OF FOOD IN CONTAINERS EXPOSED TO FLOOD WATERS
How to Determine What Food to Keep or Discard
- 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.
Pots, Pans, Dishes, and Utensils
- 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).
Countertops
- 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.
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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Safety of Drinking Water If Flooding Occurs
- 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 it 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 has 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.
[Back to Top]
FOOD SAFETY: REMOVING ODORS FROM REFRIGERATORS & FREEZERS
Refrigerators and freezers are two of the most important pieces
of equipment in the kitchen for keeping food safe. We are instantly
reminded of their importance when the power goes off, flooding
occurs, or the unit fails, causing food to become unsafe and
spoil. The odors that develop when food spoils can be difficult
to remove. Use this information to learn how to remove odors
from units or how to safely discard an affected unit.
To Remove Odors from Refrigerators and Freezers
If food has spoiled in a refrigerator or freezer and odors from the food remain, they
may be difficult to remove. The following procedures may help
but may have to be repeated several times.
- Dispose of any spoiled or questionable food.
- Remove shelves, crispers, and ice trays. Wash them thoroughly with hot water and detergent.
Then rinse with a sanitizing solution (1 tablespoon unscented, liquid chlorine bleach per gallon of water).
- Wash the interior of the refrigerator and freezer, including the door and gasket, with hot water and baking soda. Rinse with sanitizing solution as above.
- Leave the door open for about 15 minutes to allow free air circulation.
If odor remains, try any or all of the following:
- Wipe inside of unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
- Leave the door open and allow to air out for several days.
- Stuff both the refrigerator and freezer with rolled newspapers. Close the door and leave
for several days. Remove paper and clean with vinegar and water.
- Sprinkle fresh coffee grounds or baking 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 and freezer. Close door for 24 hours. Check for odors.
- Use a commercial product available at hardware and housewares stores. Follow the manufacturer's instructions.
If Odors Remain
If odors cannot be removed, then
the refrigerator or freezer may need to be discarded. If you
need to discard the refrigerator or freezer, discard it in a
safe manner:
- "Childproof" old refrigerators or freezers so children do not get trapped inside. The surest way is to take the door off.
- If the door will not come off, chain and padlock the door permanently and close tightly, or remove or disable
the latch completely so the door will no longer lock when closed.
It is unlawful in many jurisdictions to discard old refrigerators or freezers
without first removing the door.
Depending on where you live, your appliance will be picked up by your solid waste provider,
a recycler, a retailer (if you buy a new unit), or program sponsored by local or regional utilities.
[Back to Top]
REFRIGERATOR FOODS
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 whole 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, whole |
Safe |
Vegetables, cooked; tofu |
Discard |
Vegetable juice, opened |
Discard |
Baked potatoes |
Discard |
Commercial garlic in oil |
Discard |
Potato Salad |
Discard |
[Back to Top]
FROZEN FOOD
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
|
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 |
Got Food Safety Questions?
Ask Karen!
The FSIS automated response system can provide food safety information 24/7.
Visit us at AskKaren.gov
USDA Meat and Poultry Hotline
1-888-MPHOTLINE (1-888-674-6854)
English & Spanish
10:00–4:00 ET
TTY: 1-800-256-7072
[Back to Top]
FOOD SAFETY CONTACTS FOR AREAS AFFECTED BY SEVERE STORMS AND HURRICANES
FSIS: USDA's Food Safety and Inspection Service
Consumers with food safety questions can phone the toll-free USDA Meat
and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); TTY,
1-800-256-7072.
The Hotline is available in English and Spanish
and can be reached from 10 a.m. to 4 p.m. (ET) Monday through
Friday. Recorded food safety messages are available 24 hours
a day.
Consumers can also ask safe food handling questions by
logging on to FSIS' online automated response system called
"Ask Karen,"
on the Food Safety and Inspection Service's Web
site: www.fsis.usda.gov
E-mail inquiries can be directed to
mphotline.fsis@usda.gov
Additional information about USDA's
food safety efforts can be accessed on the FSIS Web site at
www.fsis.usda.gov
CDC: Centers for Disease Control and Prevention
- Call 1-800-CDC-INFO or 1-800-232-4636, TTY 1-888-232-6348, for information on hazards, safe clean up,
and preventing illness and injury.
Available in English and Spanish, 24 hours a day,
7 days a week. www.cdc.gov
FDA: Food and Drug Administration
Other
- Environmental Protection Agency - EPA's Safe Drinking Water Hotline: 1-800-426-4791
www.epa.gov
- Federal Emergency Management Agency (FEMA): Food and Water in an Emergency
www.fema.gov
- General Disaster Assistance Site: www.foodsafety.gov
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Last Modified:
January 12, 2011 |
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