Hurricane Response Guide for Environmental Public Health Professionals
You can use a crushed ice bath to calibrate. The thermometer should read 32°F in an ice bath. Use a wrench to adjust the nut on the back of the thermometer to adjust the temperature. Electronic devices can also be calibrated. Food Safety Assessment Supplies Approved food temperature measurement devices: Bayonet-type thermometer: simple, basic, and low-cost Thermistor: slightly more expensive; requires batteries Thermocouple: most accurate, some have storage capacity Infrared thermometer: can be expensive; suitable for quick surface temperature readings, but has limitations Approved alcohol swabs Sanitizer test strips The three primary chemical types are chlorine (most common), quaternary ammonia, and iodine. At minimum, carry chlorine and quaternary test strips. Quaternary ammonia test strips should be matched with the correct generation of quaternary ammonia sanitizer that is being used. Temperature strips Flashlight GPS Disposable gloves Hand washing reminder signs Permit modification forms Closure signs Camera Paper, tape, and markers Retail Food Facilities After a hurricane, food safety at retail food facilities can be compromised. When environmental public health (EPH) professionals arrive on-site, they should assess the following elements: Building/electrical safety Water supply Waste disposal Food waste disposal
Food salvage Vermin control Cleanup Refrigeration Food/provision resupply Ice machines Beverage systems
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