A Consumer’s Guide To Food Safety U.S. Department of Agriculture Food Safety and Inspection Service www.fsis.usda.gov A Consumer’s Guide To Food Safety May 2006 Revised June 2007 SEVERE STORMS & HURRICANES Food Safety During An Emergency id 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 D will help minimize the potential loss of food and reduce the risk of foodborne illness. This Consumer’s Guide will help you make the right decisions for keeping your family safe during an emergency. Power Outages We practice basic safe food handling in our daily lives, but obtaining and storing food safely becomes more challenging during a power outage or natural disasters such as hurricanes and floods. STEPS TO FOLLOW TO PREPARE FOR A POSSIBLE WEATHER EMERGENCY: Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food. • Make sure the freezer is at 0 °F (Fahrenheit) or below and the refrigerator is at 40 °F or below. • Freeze containers of water for ice to help keep food cold in the freezer, refrigerator, or coolers after the power is out. • Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need A Consumer’s Guide To Food Safety immediately-this helps keep them at a safe temperature longer. • Plan ahead and know where dry ice and block ice can be purchased. • Store food on shelves that will be safely out of the way of contaminated water in case of flooding. • Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers. • Group food together in the freezer—this helps the food stay cold longer. www.fsis.usda.gov Photos Courtesy of National Oceanic & Atmospheric Administration/Department of Commerce STEPS TO FOLLOW DURING AND AFTER THE WEATHER EMERGENCY: • Never taste a food to determine its safety! • 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 and the door remains closed). • Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below. • Obtain block ice or dry ice to keep your refrigerator and freezer as cold as possible if the power is www.fsis.usda.gov 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. • If the power has been out for several days, then check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40 °F or below, the food is safe. • If a thermometer has not been kept in the freezer, then check each package of food to determine its safety. If the food still contains ice crystals, the food is safe. • Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers, and deli items after 4 hours without power. • When in Doubt, Throw it Out! A Consumer’s Guide To Food Safety Safety of Food in Containers Exposed to Flood Waters HOW TO DETERMINE WHAT FOOD POTS, PANS, DISHES, AND UTENSILS: • TO KEEP OR DISCARD • Do not eat any food that may have come into contact with flood water. • Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. 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. • Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. A Consumer’s Guide To Food Safety Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). COUNTERTOPS: • Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them 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. www.fsis.usda.gov STEPS TO SALVAGE ALL-METAL CANS AND RETORT POUCHES Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following: • Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria. • Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available. • Brush or wipe away any dirt or silt. • 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. • Then, sanitize them by immersion in one of the two following ways: • www.fsis.usda.gov Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or • 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. • Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing. • If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker. • 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. A Consumer’s Guide To Food Safety SAFETY OF DRINKING WATER IF FLOODING OCCURS • Use bottled water that has not been exposed to flood waters if it is available. • 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.  If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling.  Boil the water for one minute, let it cool, and store it in clean containers with covers. • If you can’t boil water, you can disinfect it using household bleach.  Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection.  Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let A Consumer’s Guide To Food Safety it stand for 30 minutes before you use it.  Store disinfected water in clean containers with covers.  • If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or State health department or agriculture extension agent for specific advice. www.fsis.usda.gov Food Safety: Removing Odors from Refrigerators & Freezers Refrigerators and freezers are two of the most important pieces of equipment in the kitchen for keeping food safe. We are instantly reminded of their importance when the power goes off, flooding occurs, or the unit fails, causing food to become unsafe and spoil. The odors that develop when food spoils can be difficult to remove. Use this information to learn how to remove odors from units or how to safely discard an affected unit. TO REMOVE ODORS FROM REFRIGERATORS AND FREEZERS If food has spoiled in a refrigerator or freezer and odors from the food remain, they may be difficult to remove. The following procedures may help but may have to be repeated several times. • Dispose of any spoiled or questionable food. • Remove shelves, crispers, and ice trays. Wash them thoroughly with hot water and detergent. Then rinse with a sanitizing solution (1 tablespoon unscented, liquid chlorine bleach per gallon of water). • • Wash the interior of the refrigerator and freezer, including the door and gasket, with hot water and baking soda. Rinse with sanitizing solution as above. Leave the door open for about 15 minutes to allow free air circulation. www.fsis.usda.gov If odor remains, try any or all of the following: • Wipe inside of unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew. • Leave the door open and allow to air out for several days. • Stuff both the refrigerator and freezer with rolled newspapers. Close the door and leave for several days. Remove paper and clean with vinegar and water. • Sprinkle fresh coffee grounds or baking soda loosely in a large, shallow container in the bottom of the refrigerator and freezer. • Place a cotton swab soaked with vanilla inside the refrigerator and freezer. Close door for 24 hours. Check for odors. • Use a commercial product available at hardware and housewares stores. Follow the manufacturer’s instructions. A Consumer’s Guide To Food Safety IF ODORS REMAIN If odors cannot be removed, then the refrigerator or freezer may need to be discarded. If you need to discard the refrigerator or freezer, discard it in a safe manner: • “Childproof” old refrigerators or freezers so children do not get trapped inside. The surest way is to take the door off. • If the door will not come off, chain and padlock the door permanently and close tightly, or remove or disable the latch completely so the door will no longer lock when closed. It is unlawful in many jurisdictions to discard old refrigerators or freezers without first removing the door. Depending on where you live, your appliance will be picked up by your solid waste provider, a recycler, a retailer (if you buy a new unit), or program sponsored by local or regional utilities. Refrigerator Foods WHEN TO SAVE AND WHEN TO THROW IT OUT FOOD Held above 40 ºF for over 2 hours MEAT, POULTRY, SEAFOOD Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes Discard Thawing meat or poultry Discard Meat, tuna, shrimp, chicken, or egg salad Discard Gravy, stuffing, broth Discard Lunchmeats, hot dogs, bacon, sausage, dried beef Discard Pizza – with any topping Discard Canned hams labeled “Keep Refrigerated” Discard Canned meats and fish, opened Discard CHEESE Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco Discard Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano Safe Processed Cheeses Safe A Consumer’s Guide To Food Safety www.fsis.usda.gov FOOD Held above 40 ºF for over 2 hours Shredded Cheeses Low-fat Cheeses Grated Parmesan, Romano, or combination (in can or jar) DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk Butter, margarine Baby formula, opened EGGS Fresh eggs, hard-cooked in shell, egg dishes, egg products Custards and puddings CASSEROLES, SOUPS, STEWS FRUITS Fresh fruits, cut Fruit juices, opened Canned fruits, opened Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates SAUCES, SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish Peanut butter Jelly, relish, taco sauce, mustard, catsup, olives, pickles Worcestershire, soy, barbecue, Hoisin sauces Fish sauces (oyster sauce) Opened vinegar-based dressings Opened creamy-based dressings Spaghetti sauce, opened jar BREAD, CAKES, COOKIES, PASTA, GRAINS Bread, rolls, cakes, muffins, quick breads, tortillas Refrigerator biscuits, rolls, cookie dough Cooked pasta, rice, potatoes Pasta salads with mayonnaise or vinaigrette Fresh pasta Cheesecake Breakfast foods –waffles, pancakes, bagels PIES, PASTRY Pastries, cream filled Pies – custard, cheese filled, or chiffon; quiche Pies, fruit VEGETABLES Fresh mushrooms, herbs, spices Greens, pre-cut, pre-washed, packaged Vegetables, raw Vegetables, cooked; tofu Vegetable juice, opened Baked potatoes Commercial garlic in oil Potato Salad www.fsis.usda.gov Discard Discard Safe Discard Safe Discard Discard Discard Discard Discard Safe Safe Safe Discard if above 50 °F for over 8 hrs. Safe Safe Safe Discard Safe Discard Discard Safe Discard Discard Discard Discard Discard Safe Discard Discard Safe Safe Discard Safe Discard Discard Discard Discard Discard A Consumer’s Guide To Food Safety Frozen Food WHEN TO SAVE AND WHEN TO THROW IT OUT FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed Held above 40 ºF for over 2 hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze Discard Poultry and ground poultry Refreeze Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard Casseroles, stews, soups Refreeze Discard Fish, shellfish, breaded seafood products Refreeze Discard However, there will be some texture and flavor loss DAIRY Milk Refreeze Discard May lose some texture Eggs (out of shell) and egg products Refreeze Discard Ice cream, frozen yogurt Discard Discard Cheese (soft and semi-soft) Refreeze Discard May lose some texture Hard cheeses Refreeze Refreeze Shredded cheeses Refreeze Discard Casseroles containing milk, cream, eggs, soft cheeses Refreeze Discard Cheesecake Refreeze Discard FRUITS Refreeze Refreeze. Discard Juices if mold, yeasty smell, or sliminess develops Home or commercially packaged Refreeze Refreeze. Discard Will change texture if mold, yeasty smell, and flavor or sliminess develops VEGETABLES Juices Refreeze Discard after held above 40 ºF for 6 hours Home or commercially packaged or blanched Refreeze Discard after held May suffer texture above 40 ºF for 6 hours and flavor loss BREADS, PASTRIES Breads, rolls, muffins, cakes (without custard fillings) Refreeze Refreeze Cakes, pies, pastries with custard or cheese filling Refreeze Discard 10 A Consumer’s Guide To Food Safety www.fsis.usda.gov FOOD Still contains ice crystals and feels as cold as if refrigerated BREADS, PASTRIES Pie crusts, commercial and homemade bread dough OTHER Casseroles – pasta, rice based Flour, cornmeal, nuts Breakfast items –waffles, pancakes, bagels Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods) Thawed Held above 40 ºF for over 2 hours Refreeze Some quality loss may occur Refreeze Quality loss is considerable Refreeze Refreeze Refreeze Discard Refreeze Refreeze Refreeze Discard Got Food Safety Questions? k ren Ka s A ASK KAREN! The FSIS automated response system can provide food safety information 24/7. Visit us at AskKaren.gov MPHo tl i n e USDA Meat and Poultry HOTLINE 1-888-MPHotline (1-888-674-6854) English & Spanish 10:00-4:00 ET TTY: 1-800 256-7072 www.fsis.usda.gov A Consumer’s Guide To Food Safety 11 Food Safety Contacts for Areas Affected by Severe Storms and Hurricanes FSIS USDA’s Food Safety and Inspection Service Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888674-6854); TTY, 1-800-256-7072. The Hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (ET) Monday through Friday. Recorded food safety messages are available 24 hours a day. Consumers can also ask safe food handling questions by logging on to FSIS’ online automated response system called “Ask Karen,” on the Food Safety and Inspection Service’s Web site: www.fsis.usda.gov E-mail inquiries can be directed to MPHotline.fsis@usda.gov. Additional information about USDA’s food safety efforts can be accessed on the FSIS Web site at www.fsis.usda.gov CDC FDA Centers for Disease Control and Prevention Food and Drug Administration • For information on safe food handling for foods other than meat, poultry, or egg products, call FDA's toll-free information line at 1-888- SAFEFOOD or 1-888-7233366. www.cfsan.fda.gov • FDA emergency number, staffed 24 hours a day, . • Call 1-800-CDC-INFO or 1-800-232-4636, TTY 1-888-232-6348, for information on hazards, safe clean up, and preventing illness and injury. Available in English and Spanish, 24 hours a day, 7 days a week. www.cdc.gov OTHER Environmental Protection Agency EPA’s Safe Drinking Water Hotline: 1-800-426-4791 www.epa.gov Federal Emergency Management Agency (FEMA) Food and Water in an Emergency www.fema.gov General Disaster Assistance Site: www.foodsafety.gov The U.S. Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or be- cause all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s Target 12 A Consumer’s Guide To Food Safety Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Ave., SW, Washington, DC 20250-9410, or call (800) 7953272 (voice) or (202) 720- 6382 (TDD). USDA is an equal opportunity provider and employer. www.fsis.usda.gov