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ABCD’s of Keeping Food Safe in an Emergency
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During an emergency, it’s necessary to keep in mind the
importance of food and how it too can become affected. Any event, such as
a flood, fire, national disaster or even the loss of power by strong winds, snow
or ice can jeopardize the safety of our food. Food plays a vital role in
everyone’s life, which is why we should know when food is safe for consumption.
Keeping food safe will help minimize the potential loss of food and reduce the
risk of foodborne illnesses. The following ABCD’s will help you make the
right decision in order to stay safe during an emergency.
ABCD’s of Keeping
Food Safe in an Emergency
Always
keep food (especially meat, poultry, fish and eggs) refrigerated at or below 40˚
F and frozen food at or below 0˚F. If you are experiencing loss of power,
make sure to keep the refrigerator and freezer closed as much as possible, this
will maintain the cold temperatures and the food safe for about 4 hours.
With full freezers, the cold temperatures can be maintained for about 48 hours
(24 hours if it’s half full and the door remains closed). If you know
power will be out for prolonged periods of time obtain dry or block ice to keep
your refrigerator as cold as possible. Fifty pounds of dry ice should hold
an 18-cubic foot full freezer for 2 days.
Be
prepared for an emergency by having handy items that don’t require refrigeration
and can be eaten cold or heated on an outdoor grill. Canned goods should
be part of a planned emergency food supply. Such items include canned
goods, boxed or canned milk and shelf-stable food. For infants, make sure
you have ready-to-use baby formula and for your pets, dry and canned food.
Even though an emergency might not be happening, remember to periodically use
and replace these items in order to not end up with expired goods. 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.
Make sure to keep a hand-held can opener or purchase items which can be
self-opened.
Consider
what you can do ahead of time to store and maintain food safely
during an emergency. For example, if your home is prone to
flooding, place food in high areas, such as kitchen shelves that
will be out of the way of contaminated water. It is a good
idea to keep coolers handy in case power goes out for more than 4
hours. Fill coolers up with ice or frozen gel packs to
maintain food cold. Plan ahead and know where dry ice and
blocks of ice can be purchased. 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 should always
be kept handy. These items will help you determine if food is at safe
temperatures. Appliance thermometers should always be kept in the
refrigerator and freezer. Regardless of how long the power has been out,
an appliance thermometer will always indicate the temperature within the
refrigerator and freezer. Refrigerator temperature should be 40˚ F or
below: the freezer, 0˚ F or lower. If you’re unsure if something 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, 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.
An ice storm 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 cold 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 animals.
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 read 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 foods (such as meat, poultry, fish, eggs
and leftovers) that have been above 40˚ F for 2 hours. Remember when in
doubt, throw it out!
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 contain
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.
content last updated: June 14, 2006 |
