Hurricane Response Guide for Environmental Public Health Professionals
Prepared food should be stored separately from raw foods and surfaces where raw foods have been prepared or stored, wrapped, covered, or sealed with appropriate material, and placed in proper containers for transport to feeding sites. Cold food should be stored and maintained at 41°F or below, while hot food must be maintained at 135°F or above. Food within the “Danger Zone” (between 41°F and 135°F) for more than four hours should be discarded. Food cooked in large pots and pans should be cooled quickly using shallow food storage pans or ice paddles.
Food is recommended to be cooked and served, with all leftovers discarded, to ensure food safety.
The American Red Cross developed the “Rules of Four” to help volunteers comply with food safety rules: Keep food cold below 40°F, hot above 140°F, and discard food outside of this temperature range after four hours. Posters, fliers, and other educational materials with key food safety messages can be great reminders for those preparing and serving food at mass feeding operations. Checking Temperature Reminders For meat, poultry, and fish, insert the thermometer into the thickest part of the food. For liquids, insert the thermometer until the sensing area is completely submerged. Do not touch the bottom or sides of the container or any bones in the meat. Food Type Cooking Temperatures Poultry 165°F (74°C) for 15 seconds Seafood 145°F (63°C) for 15 seconds Eggs (raw, prepared for immediate service) 145°F (63°C) for 15 seconds Eggs (held for later service) 155°F (68°C) for 17 seconds Beef and pork injected with tenderizers
155°F (68°C) for 17 seconds or to 158°F (70°C) 145°F (63°C) Note: Intact steak does not require a time requirement but a color change.
Steak (intact)
Pork chops and tenderloin medallions
145°F (63°C) for 15 seconds 135°F (57°C) within 2 hours
Ready-to-eat (RTE) foods commercially processed in airtight containers or intact packaging Stuffing made with Time/Temperature Control for Safety (TCS) foods, stuffed fish, meat, poultry, or pasta
165°F (74°C) for 15 seconds
Leftovers or previously cooked TCS foods
165°F (74°C) for 15 seconds
Ground meats/fish
145°F (63°C) for 3 minutes 150°F (66°C) for 1 minute 155°F (68°C) for 15 seconds 158°F (70°C) for more than 1 second
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