Photo Credit: U.S. Food And Drug Administration. |
What Consumers Need to Know About Food and Water Safety During Hurricanes, Power Outages, and Floods
Be Prepared for Emergencies
below 40 °F.
In case of a power outage, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe.
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.
Group food together in the freezer. This helps the food stay cold longer.
Have coolers on hand to keep refrigerated food cold if the power will be out for more than 4 hours.
Purchase or make ice cubes in advance and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
Check out local sources to know where dry ice and block ice can be purchased, just in case.
Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
Make sure to have a supply of bottled water stored where it will be as safe as possible from flooding.
Power Outages: During and After
When the Power Goes Out . . .
Here are basic tips for keeping food safe:
A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
Buy dry or block ice to keep the 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 fully-stocked freezer cold for two days.
Wash fruits and vegetables with water from a safe source before eating.
For infants, try to use prepared, canned baby formula that requires no added water. When using concentrated or powdered formulas, prepare with bottled water if the local water source is potentially contaminated.
Once Power is Restored . . .
You'll need to determine the safety of your food. Here's how:
If a thermometer has not been kept in the freezer, check each package of food to determine its safety. 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 or cook.
Refrigerated food should be safe as long as the power was out for no more than 4 hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40°F for two hours or more.
Keep in mind that perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.
When Flooding Occurs — Keep Water Safe
Follow these steps to keep your WATER SAFE during — and after — flood conditions.
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.
Boil the water for one minute, let it cool, and store it in clean containers with covers.
Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach per each gallon of water. Stir it well and let it stand for at least 30 minutes before you use it.
Store disinfected water in clean containers with covers.
When Flooding Occurs — Keep Food Safe
Follow these steps to keep your FOOD SAFE during — and after — flood conditions.
Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water.
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.
Undamaged, commercially prepared foods in all-metal cans and "retort pouches" (like flexible, shelf-stable juice or seafood pouches) can be saved if you follow this procedure:
Brush or wipe away any dirt or silt.
Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available. 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.
Sanitize cans and retort pouches by immersion in one of the two following ways:
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.
If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marking pen.
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.
Thoroughly wash countertops with soap and water, using hot water if available. Rinse, and then sanitize 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.