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Formatted from (http://www.fsis.usda.gov/Fact_Sheets/Keeping_Food_Safe_During_an_Emergency/index.asp) 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. ABCD’s
of Keeping Food Safe in an Emergency Always
keep meat, poultry, fish, and eggs refrigerated at or below 40 ºF and
frozen food at or below 0 ºF. 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 don’t 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 hours—have a couple on hand
along with frozen gel packs. When your freezer is not full, keep items
close together—this 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 ºF or below;
the freezer, 0 ºF or lower. If you’re not sure a particular food is
cold enough, take its temperature with a food thermometer. 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? How should I clean my dishes and
pots and pans? A.
Discard all food that came in contact with flood waters including canned goods.
It is impossible to know if containers were damaged and the seal
compromised. Discard wooden cutting boards, plastic utensils, baby
bottle nipples, and pacifiers. There is no way to safely clean them if
they have come in contact with contaminated flood waters. Thoroughly
wash metal pans, ceramic dishes, and utensils with hot soapy water and
sanitize by boiling them in clean water or by immersing them for 15
minutes in a solution of 1 teaspoon of chlorine bleach per quart of
water. Q.
My home was flooded and I am worried about the safety of the drinking
water. What should I do? A.
Drink only approved or chlorinated water. Consider all water from wells,
cisterns, and other delivery systems in the disaster area unsafe until
tested. Purchase bottled water, if necessary, until you are certain that
your water supply is safe. Keep a 3-day supply of water or a minimum of
3 gallons of water per person. Q.
We had a fire in our home and I am worried about what food I can keep
and what to throw away. 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 packaging—cardboard, 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 away—the 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 teaspoon chlorine bleach per
quart of water. 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.
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 can’t 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. 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. When to Save
and When to Throw It Out
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http://www.nyhealth.gov/environmental/emergency/flood/ Please
contact the Oneida County Health Department at 315-798-5064 |
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© 2005 Oneida County, New York, USA |
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