FOOD SAFETY AND INSPECTION SERVICE ISSUES FOOD SAFETY TIPS TO VICTIMS OF SEVERE STORMS

FROM:  U.S. DEPARTMENT OF AGRICULTURE 
USDA Food Safety Tips for Areas Affected by Severe Storms

WASHINGTON, December 6, 2013—The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations for those affected by the weather system moving across the Rockies to the Ohio Valley. Power outages that result from weather emergencies compromise the safety of stored food, but there are steps that can minimize food waste and the risk of foodborne illness.
Steps to follow if the power goes out:

Keep appliance thermometers in both the refrigerator and the freezer to ensure temperatures remain food safe during a power outage. Safe temperatures are 40°F or lower in the refrigerator, 0°F or lower in the freezer.

Freeze water in one-quart plastic storage bags or small containers prior to a storm. These containers are small enough to fit in around the food in the refrigerator and freezer to help keep food cold. Remember, water expands when it freezes so don’t overfill the containers.

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.
Know where you can get dry ice or block ice.

Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours.

Group foods together in the freezer—this ‘igloo’ effect helps the food stay cold longer.
Avoid putting food outside in ice or snow, because it attracts wild animals or could thaw when the sun comes out.
Keep a few days’ worth of ready-to-eat foods that do not require cooking or cooling.

Keep the refrigerator and freezer doors closed as much as possible.
A refrigerator will keep food cold for about 4 hours if the door is kept closed.
A full freezer will hold its temperature for about 48 hours (24 hours if half-full).
Place meat and poultry to one side of the freezer or on a tray to prevent cross contamination of thawing juices.

Use dry or block ice to keep the refrigerator as cold as possible during an extended power outage. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.
Steps to follow after a weather emergency:

Check the temperature inside of your refrigerator and freezer. Discard any perishable food (such as meat, poultry, seafood, eggs or leftovers) that has been above 40°F for two hours or more.

Check each item separately. Throw out any food that has an unusual odor, color or texture or feels warm to the touch.

Check frozen food for ice crystals. The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40°F or below.

Never taste a food to decide if it’s safe.
When in doubt, throw it out.

THE VERMONT RECOVERY FROM HURRICANE IRENE PARTLY INVOLVES GETTING READY FOR NEXT DISASTER

FROM:  U.S. FEDERAL EMERGENCY MANAGEMENT AGENCY
Woodstock, Vt., May 23, 2012 -- The reopening of the Woodstock Farmers Market. The market sustained severe damages from Hurricane Irene. Photo by Wendell Davis/FEMA 

MONTPELIER, Vt. -- With the 2012 hurricane season officially starting on June 1 and the effects of Tropical Storm Irene still visible in many areas of Vermont, federal, state, and local officials worked together this week to get ready for the next time a disaster strikes the state.

Community leaders from Richmond and Huntington took part in a two-day course offered by the Federal Emergency Management Agency and the Red Cross on Community Mass Care and Emergency Assistance.  Community agencies, public and private organizations, and businesses are trained to work together with emergency management and traditional mass care providers to provide services to those affected by a disaster.
The course in Richmond on May 23–24 was a pilot program. This is only the second time it has been held anywhere in the United States.

“This was an ideal location to pilot the Mass Care and Emergency Assistance training,” said FEMA’s Federal Coordinating Officer James N. (Nick) Russo. “Irene and last spring’s storms are still fresh in people’s minds and this is when it is easier to commit time to doing something that will have long-term effects.”

Across Vermont, every Secretary and Commissioner in state government went through special in-depth emergency training at Vermont Emergency Management (VEM) this week to prepare for the next emergency event.

“This training is part of our mission to build back stronger following Irene. Training for emergency response will help our state hone its response for the next big storm,” said Secretary of Administration Jeb Spaulding. “Our state employees performed with great skill and dedication during and after Tropical Storm Irene, and have learned many lessons from that experience. We know that success in an emergency depends upon being well prepared for the next event.”

VEM staff ran the executives through Incident Command basics, Emergency Operations Plans, and Continuity of Operations Planning among many other tenets of emergency response.  The integration of all state agencies has long been an important part of Vermont’s emergency response, and those agencies have representatives at Vermont’s Emergency Operations Center during incidents.

In addition to government entities, individuals also need to take responsibility when damaging weather is moving in their direction.  Families need to keep an eye on the sky and have an emergency kit and a plan for communicating with each other if they are separated in a storm.

FEMA’s mission is to support our citizens and first responders and to ensure that as a nation we work together to build, sustain, and improve our capability to prepare for, protect against, respond to, recover from, and mitigate all hazards.