Hurricane Response Guide for Environmental Public Health Professionals
Reopening after the Power Goes Out 1. For freezers with thermometers: Check temperature when power returns. Food is safe to refreeze if it is 40°F or below. 2. Without a freezer thermometer: Inspect each food item individually. Items are safe to refreeze or cook if ice crystals remain or temperature is 40°F or below. Do not judge by appearance or smell alone. 3. For power outages under four hours: Refrigerated food should be safe if doors remained closed. Upon power restoration, check the fridge or food temperature. Discard perishables (e.g., meat, dairy, leftovers) above 40°F for 4+ hours. Items at 45°F or below are likely safe but they should be cooked and eaten soon. Remember: Inadequately refrigerated or frozen perishables may cause illness even after thorough cooking. Hazard Analysis and Critical Control Point (HACCP) The Hazard Analysis and Critical Control Point (HACCP) approach, commonly used in daily food service operations, can also be applied during emergencies and disasters. The Food and Drug Administration (FDA) defines HACCP as a management system that addresses food safety by analyzing and controlling biological, chemical, and physical hazards throughout the entire food production process, from raw materials to the finished product.
Critical actions for safe food handling during emergencies include: 1. Using disposable and single-service items to minimize dishwashing 2. Keeping food in bags and containers to reduce cross-contamination
3. Separating drinks from food items 4. Avoiding ice baths for cooling drinks
If refrigeration is not available: 1. Pack ice on top of and around food, keeping in mind that cold air sinks and warm air rises. 2. Use separate coolers for raw foods, such as lettuce and raw meat products, to prevent cross- contamination. 3. Ensure that the ice used comes from a safe, approved source. By implementing the HACCP approach and following these critical actions, food safety risks can be minimized during emergency and disaster situations. Protecting Food from Contamination To protect food from contamination, ensure the following measures are implemented: 1. Cleaning and sanitizing equipment and food contact surfaces 2. Proper handling of raw food 3. Proper handling of prepared food 4. Proper storage, holding, and serving temperatures Consult with food operation managers, workers, and volunteers to ensure these measures are being followed and provide guidance and on-site education and training if necessary. Equipment should be washed in warm soapy water, rinsed in warm water, sanitized, and air-dried. Food preparation surfaces should be cleaned and sanitized before, during, and after food preparation. Proper handling of raw food includes storing meat, poultry, seafood, and eggs separately from ready- to-eat food items, refrigerating at 41°F or below, and cooking food until it reaches recommended temperatures to destroy pathogenic organisms.
Page 53
Powered by FlippingBook