Hurricane Response Guide for Environmental Public Health Professionals
Food Product Salvage Evaluation Guide When in doubt, throw it out! Flood / Water Damage Food Product
Action Explanation/Instruction
Fresh fruits and vegetables
Destroy Contaminants can be absorbed by produce. Destroy Not cleanable under/around caps. Containers returned for deposits or recycling must be drained. Destroy Inadequate barrier to contaminants and water. Salvage Re-label, if necessary, by removing the label; wash, rinse, sanitize (100 ppm chlorine), dry, and re-label with all required information and codes. Destroy Check with the Bureau of Alcohol, Tobacco, Firearms, and Explosives (ATF) regarding alcohol tax reimbursement (large volume).
Screw-top, crimped cap, twist-cap, pop- top containers submerged or splashed Permeable (paper, cardboard, cloth, plastic, etc.) containers submerged Hermetically sealed containers (cans, pouches) submerged or splashed
Alcoholic Beverages (closed with cork, screw-top, twist-top, crimped cap)
Electrical Outage Refrigerated foods (PHF, TCS Food > 41°F more than 4 hours)
Destroy If less than 4 hours, can be iced or moved to the working unit.
Resources National Guidance and Standards A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes Bad Bug Book: Handbook for Foodborne Pathogenic Microorganisms and Natural Toxins CDC National Outbreak Reporting System CIFOR Guidelines for Foodborne Disease and Outbreak Response FDA Investigations Operations Manual Foodborne Illness Investigation: Food Worker Interview Food Sorting Guidance and Model Consumer Commodity Salvage Code Food Safety During Power Outage Food Worker Illness Flowchart FSMA Final Rule for Preventive Controls for Human Food Hazard Analysis and Critical Control Point (HACCP) Approach National Environmental Assessment Reporting System (NEARS) National Retail Food Program Courses NEHA Food Establishment Inspection Report NEHA Food Safety Resources State Retail and Food Service Codes and Regulations by State U.S. Food and Drug Administration 2022 Food Code Forms Food Establishment Inspection Report Minimum Standards for Operation of a Retail Food Establishment While Under a Boil Advisory
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