ENVIRONMENTAL SERVICES


Disaster Mitigation and Recovery


Disasters, such as floods, fires, hurricanes, tornados, extended cold and snow and power and water outages have plagued Food Service facilities and Environmental Health personnel for many years.

Food may be contaminated by flood water, fires, toxic chemicals and other contaminants rendering most food items unfit for human consumption. Power outages may spoil refrigerated and heat held foods if perishable foods are kept in the "Danger Zone," (40 to 140) for more than two hours.

The importance of preventing the consumption or use of contaminated foods necessitates the prompt destruction of such products to eliminate any threat to public health.

DISCARD ANYTHING THAT TURNS MOLDY OR HAS AN UNUSUAL ODOR OR LOOK
(WHEN IN DOUBT THROW IT OUT.)

POWER OUTAGES
In emergency conditions, the following foods should be discarded if kept more than two hours at above 40 F:

  • raw or cooked meat, poultry, and seafood
  • milk/cream, yogurt, soft cheese
  • cooked pasta, pasta salads
  • custard, chiffon or cheese pies
  • fresh eggs, egg substitutes
  • meat-topped pizza, lunch meats
  • casseroles, stews or soups
  • freshly prepared mayonnaise and tartar sauce
  • refrigerator and cookie doughs
  • cream-filled pastries


    • Discard:

    FOODS EXPOSED TO FLOOD WATERS, FIRES AND TOXIC CHEMICALS:

  • meat, poultry
  • fresh produce
  • preserves sealed with paraffin
  • unopened jars with waxed cardboard seals such as mayonnaise and salad dressing
  • all foods in cardboard boxes, paper foil, cellophane or both
  • food service paper goods such as paper plates cups and napkins
  • food items sealed by crimping the package edge
  • food and beverages packed in screw caps or crimp cap containers

    • Drinking Water Quality:
    Listen for official announcements on the safety of the public water supply. Do not use contaminated water to wash hands, dishes or to prepare foods. Bringing water to a rolling boil for one minute, will make the water suitable for use, or add six drops of household bleach per gallon, mix and let stand for 30 minutes.

     

    WHEN TO CLOSE:
    ALL FOOD SERVICE FACILITIES SHOULD BE CLOSED

    AFTER A MAXIMUM OF FOUR (4) HOURS:

    WITHOUT RUNNING WATER UNDER PRESSURE

    NO ELECTRICITY

    IF YOUR REFRIGERATOR OR FREEZER IS WITHOUT POWER FOR A LONG PERIOD:

    Remove the food to another facility for storage

    Use dry ice- 25 pounds of dry ice will keep a 10- cubic foot freezer below freezing for three to four days. (Exercise care when handling dry ice, because it freezes everything it touches)

    SANITATION AND HYGIENE
    REMEMBER in a general disaster it is critical to practice basic hygiene. You must wash your hands with soap and water from an approved source or water that has been boiled or disinfected.

    Wash your hands:

  • before preparing or eating foods
  • after toilet use
  • after participating in the disaster cleanup activities
  • after handling articles that have been contaminated

    •  

    FLOOD CLEANUP

    Floors, walls and ceilings:

  • wash down with clean water
  • finish up by applying with a broom or mop a solution of bleach and water made with 1/2 oz. bleach per gallon water.

    • Furnishings

  • wash with water and soap (or dry clean)
  • dry in open air and sunshine
  • discard what cannot be cleaned and dried (mattresses, upholstery, dry wall, etc.)


    •

    Private Wells:

  • Must be disinfected and tested prior to use.
  • Mix 1 gal. bleach per 5 gal. water and pour down the well.
  • Run water thru all taps until bleach is smelled.
  • Allow the bleach to sit in the pipes overnight.
  • The next morning, run the water until the bleach can no longer be smelled.




    		•
    		   

    REMEMBER
    Food that has been exposed to fire can be compromised by three factors: the heat of the fire, smoke and chemicals used to fight the fire.

    Food in cans or jars may appear to be "okay" but may no longer be edible.