Food Safety Tips for Areas Affected by Severe Storms and Tornadoes
USDA Meat and Poultry Hotline
Congressional and Public Affairs
Carolyn Horton (202) 720-7887
WASHINGTON, November 18, 2013—The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations for the residents of the Midwest to minimize the potential for foodborne illnesses due to the aftermath of the weekend's tornadoes and the severe weather that has followed. Power outages that often result from weather emergencies compromise the safety of stored food, but there are steps that can reduce food waste and the risk of foodborne illness. FSIS wants those affected to be aware of resources available to them and the measures they can take to keep food safe and protect themselves.
The publication “A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes” can be downloaded and printed for reference during a power outage. FSIS’ YouTube video “Food Safety During Power Outages” also has instructions for keeping frozen and refrigerated food safe.
FSIS will provide relevant food safety information as the storm progresses from its Twitter feed @USDAFoodSafety. To get tweets about weather-related food safety issues affecting just your state, follow @XX_FSISAlert, replacing XX with your state or territory's postal abbreviation.
Steps to follow if the power goes out:
- Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
- Group food together in the freezer — this helps the food stay cold longer.
- Keep refrigerator and freezer doors closed as much as possible.
- A refrigerator will keep food cold for about 4 hours if you keep the door closed.
- A full freezer will keep its temperature for about 48 hours (24 hours if half-full).
- If the power is out for an extended period of time, buy dry or block ice to keep the refrigerator as cold as possible. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.
Steps to follow after a weather emergency:
- Check the temperature in the refrigerator and freezer. If the thermometer reads 40° F or below, the food is safe.
- If no thermometer was used in the freezer, check each package. If food still contains ice crystals or is at 40°F or below when checked with a food thermometer, it may be safely refrozen.
- Discard any perishable food (such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items) that have been kept in a refrigerator or freezer above 40° F for two hours or more.
- Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
- Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
- Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved. Follow the Steps to Salvage All-Metal Cans and Retort Pouches in the publication “Keeping Food Safe During an Emergency.”
- Use bottled water that has not been exposed to flood waters. If bottled water is not available, tap water can be boiled for safety.
- Never taste food to determine its safety!
- When in doubt, throw it out!
Steps to follow to prepare for a future weather emergency:
- Keep an appliance thermometer in the refrigerator and freezer to help determine if food is safe during power outages. The refrigerator temperature should be 40° F or lower, and the freezer should be 0° F or lower.
- Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
- Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours.
- Purchase or make ice and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
- Plan ahead and know where dry ice and block ice can be purchased.
Videos detailing food safety information are available in English, Spanish, and American Sign Language on FSIS’ YouTube channel, www.youtube.com/USDAFoodSafety. An FSIS Public Service Announcement (PSA) illustrating practical food safety recommendations for handling and consuming foods stored in refrigerators and freezers during and after a power outage is available in 30- and 60-second versions at http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/videos-psas/food-safety-public-service-announcements. News organizations and power companies can obtain hard copy (Beta and DVD) versions of the PSA by contacting FSIS’ Food Safety Education Staff at (301) 344-4757.
Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at www.AskKaren.gov or m.AskKaren.gov on a smartphone. Mobile Ask Karen can also be downloaded from the Apple and Android app stores. Consumers can e-mail, chat with a live representative, or call the USDA Meat and Poultry Hotline directly from the app. To use these features from Mobile Ask Karen, simply choose “Contact Us” from the menu. The live chat option and the toll-free USDA Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854), are available in English and Spanish on weekdays from 10 a.m. to 4 p.m. ET.