Transcript Food Safety in a Disaster - Mississippi Extension Service

Food Safety in a Disaster
Adapted by: Jason M. Behrends, Ph.D., CCS
Mississippi State University
Course Work
• Module I
– Facts About Food and Floods
• Module II
– Preparing Food During a Power Failure
• Module III
– Meal Preparation and Food Safety After a
Flood
Module I
– Is Food Safe to Eat?
• Contact with flood water
• Contact with water from broken pipes
– Module 1
• Identifies safe food
Module I
• Undamaged canned foods may be
saved
• Cleaning methods
– Label with permanent ink
– Remove paper labels
– Wash and scrub
– Soak in bleach
– Air dry
• Dispose can if contacted with waste
– When in doubt, THROW IT OUT!
Module I
• Pantry/Fresh foods should be disposed if
contacted by flood water.
• Flood water may carry sewage, oil, or
other wastes.
• If left out, cold foods should be trashed.
Module I
• Water for Drinking, Cooking, or Cleaning
– Consider all water unsafe!
– Public Announcements
– Boil Water to prevent contamination by:
• Viruses
• Bacteria
• Parasites
– Contact local health department
Module I
•
Discard these products
– Fresh produce
– Jarred foods
– Containers with:
• Cork
• Wax
• Pap tops
• Peel off tops
• Wax seals
– Cardboard boxes
– Canned foods if:
• Dented
• Rusted
• Leaking
• Bulging
• Home-canned
– Spices/seasonings
– Open containers
– Dry goods and stables
Module I
• Consumer Tips
– Cold foods <40F
– Hot foods >140F
– Perishable foods out < 2hrs.
– Keep it clean
Module I
• Power outage
– 2-3 hrs. in refrigerator
– Freezer
• Full freezer – 2 days
• Half-full – 1 day
• Safe to refreeze with ice crystals
Module I
• Power Outage
– Don’t rely on appearance
– Bacteria multiplies after 2 hrs. at room temp.
Discard these after two hours above 40F
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Raw meat
Milk/cream, yogurt, soft cheese
Cooked pasta
Eggs
Meat pizza/lunch meat
Casseroles
Soups
Mayonnaise
Cookie dough
Cream-filled pastries
Module I
• Foods generally safe above 40F after a few days
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Butter/margarine
Fresh fruits/vegetables
Dried fruits
Jelly, sauces
Hard cheeses
• Discard due to signs of mold or odor
• Higher temps. = Faster spoilage rate
Module I
• Clean the kitchen
– Scrub and sanitize
• Chlorine solution
– Sanitize dishes and glassware
• Boil metal utensils
– Discard wooden and plastic utensils
• Including baby bottle nipples and pacifiers
• These absorb and hide bacteria
– Wash linens in hot water
• Use chlorine bleach
Module II
• During Power Failure
– Change cooking and eating habits
• No heat
• No refrigeration
• Limited water
– Health risks from contaminated or spoiled
food may increase
Module II
• When preparing food during a power
outage, follow these guidelines:
– Save Fuel
– Conserve Water
– Observe Health Precautions
– Freezer and Refrigerator Food Safety
Module II
• Save Fuel
– Cook time
• Choose foods that cook quickly
• Use no-cook (ready to eat) meals
– Alternative cooking options
• Fireplace
• Hot plates
• Candle warmers
• Camp stoves
Module II
• Frozen foods
– Do not cook unless enough heat is
available
– Require more heat than canned
goods
– Leave in freezer if power is off
• Canned foods
– Commercially canned foods can be
eaten from the can
– Do not use home canned without
boiling for ten minutes
Module II
• Conserve Water
– Save liquids from canned vegetables.
• Use these liquids fro water in cooked dishes.
– Drain and save juices from canned fruits.
• Use the juices for water in salads and drinks.
Module II
• Observe Health Precautions
– Boil water used for cooking for 10 min.
– Without refrigeration:
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Open only enough for one meal
Some can be kept shortly without refrigeration
Packaged survival foods are safe
Do not serve foods that spoil easily
– Ex:
» Meats
» Hash
» Custards
» Meat pies
Module II
• Do not use fresh milk
– Canned milk keeps safe for hours
– For baby’s milk pen a fresh can for
each bottle
– Use only disinfected water to mix
powdered milk
– W/o safe water, use canned or
bottles juices
Module II
• Food Preparation
– Eat foods in their original containers
– This eliminates sanitation and dishwashing
issues
Module II
• Food Safety of Frozen Foods
– Anticipating power failure or flood
• Set refrigerator and freezer to coldest
– If water enters freezer
• Dispose of all foods not sealed airtight
Module II
• Keep Freezer Closed!
– Food may last 2-3 days
– Well insulated 4 cu.ft.freezer food will not spoil in <3
days
– 12-36 cu. Ft. freezer food will not spoil in <5 days or
longer
– Open freezer only to move food or add dry ice.
Module II
• Thawing Rate
– When closed most freezers will stay below 40F for 3
days
– Thawing rate depends on:
• Amount in freezer
• Type of food
• Temperature of food
• Insulation of the freezer
• Size of freezer
• Do not put hot foods in freezer
– Cover and dispose of in 2 hrs.
Module II
• Emergency measures
– KEEP DOOR CLOSED
– Move food to locker plant if possible
• Check with plant
• Wrap and store in cooler
• Rush food to plant
• Make preparations with plant in advance of an
emergency
Module II
• If locker plant is not available
– Leave in freezer and cover freezer
– Do not cover air vents
– Use dry ice
– Can the food
Module II
• When food has thawed
– Food quality is diminished
– Red meats are affected less
– Food may be refrozen if ice crystals are
present
– If temp. > 40F, throw away
Module II
• Treating thawed foods:
– Fruits
• Refreeze if still good
• Fruit starting to ferment is safe
– Frozen dinners
• Do not refreeze if thawed
Module II
• Vegetables
– Do not refreeze if thawed
– Bacteria multiply rapidly
– Spoilage begins before odor is present
– Refreeze only if ice crystals are present in
package
– When in doubt, THROW IT OUT!
Module II
• Meat and Poultry
– Unsafe when they start to
spoil
– Discard if odor is present
– Discard above 40F
– Discard stuffed poultry
– Immediately cooked
unspoiled meat or poultry
– Cooked meat can be refrozen
Module II
• Fish and Shellfish
– Extremely perishable
– Do not refreeze unless ice crystals are
present throughout
Module II
• Dry Ice in a Power Failure
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Helps prevent spoiling
More dry ice = longer the food stays frozen
Expensive/ hard to find
Locate a source before a disaster
Can be located from:
• Dairy
• Cold storage warehouse
• Power company can locate a source
Module II
• Dry Ice Usage
– Handling and usage guidelines:
• Wear gloves
• 2-3 lbs./cu.ft.
• Move products from freezing compartment
to storage area.
• Put board or cardboard on top of food
• Put dry ice on top of boards
Module II
• Dry Ice Usage
– Cover Freezer
– Do not block air vents
– Open windows or doors to let gas escape
Module II
• Safety of Refrigerated Food After a Power
Failure
– Meats, poultry, and seafood should be left out no
longer than 2 hrs.
– If leaving home without ice
• Take cold salad ingredients
• Eat upon arrive
• Throw leftovers away
Module II
• Safety of Refrigerated Food After a Power
Failure
– Cook all unspoiled meat immediately and
keep above 140F
– Large pieces will not spoil as easily
– Sausage is easily contaminated
– Raw chopped meats spoil quickly
• Dispose after 12 hours with no power
• Do not trust your sense of smell
Module II
• Safety of Refrigerated Food
After a Power Failure
– Milk spoils quickly
• Throw it out
• Use for baking
– Creamed foods and chopped
meats spoil quickly and can easily
cause foodborne illness.
– Any product high in protein and
moisture should not be transported
without ice
Module III
• Food Preparation Safety After a Flood
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Contaminated foods
Food to discard
Other packaged foods
Foods to keep
Disinfecting cans and glass jars
How much bleach to use for purifying water
Flooded garden produce
Immature produce
Mature produce
Produce disinfecting measures
Module III
• Flood-Contaminated Foods
– Floodwaters carry:
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Silt
Raw sewage
Oil
Chemical wastes
Bacteria
– Thoroughly examine all food
• When in doubt, throw it out!
Module III
• Food to Discard
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Opened containers
Unopened jars with waxy seals
Seasonings/spices
Flour, grains, and sugars
Paper box products
Dented cans
Module III
• Food to Discard
– Do not try to save any of these foods:
• Jams sealed with paraffin
• Containers with non-sealed lids
• Bottled beverages
• Foil packages
• Fresh fruits and vegetables
• Home canned foods
Module III
• Other Packaged Foods
– Metal drums/wooden barrels
• Examine for leaks
• Destroy containers
– Examine foil or cellophane
containers
• Discard if :
– Caked inside
– Stained
– Any evidence of water
contamination
Module III
• Food to Keep
– Safe food:
• Undamaged tin cans
Boil cans for extra safety
• Potatoes
– Wash and sanitize
– Dry and peel before cooking
• Citrus Fruits
– Wash and sanitize
– Peel and heat to 160F for 10 min.
• Apples and fruits that can be sanitized
and sealed
Module III
• Disinfecting Cans and Commercial Glass
Jars
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Must be sanitized and washed
Inspect and destroy if damaged
Remove labels and all silt
Soak 15 min. in cold chlorine solution
Remove and rinse
Store to avoid further contamination
Module III
How much bleach to use for purifying water.
Amount of chlorine in
bleach
Volume of bleach to add
to one quart of water
Volume of bleach to add
to one gallon of water
2%
2 tsp
2 tbsp plus 2 tsp
4%
1 tsp
1 tbsp plus 1 tsp
5%
¾ tsp
1 tbsp
6%
½ ts[
2 tbsp
• Other ways to disinfect cans and
jars
– Immerse in sterilizing solution and rinse
– Boil for 10 min., dry and relabel
NOTE: Chlorine and other sterilizing
solutions are poisonous. Use
extreme caution.
Module III
• Flooded Garden Produce
– Some produce will be unsafe to eat
– Safety depends on
• Kind of produce
• Maturity of produce
• Time of year
• Flooding severity
• Flood duration
• Water bacterial content
• Probability of other contamination
Module III
• Immature Produce
– More than two weeks immature at the flooding
time should be safe by ripening time
– Disinfect and cook for additional safety before
eating
Module III
• Mature Produce
– Avoid using if possibly contaminated unless:
• They can be disinfected
• Peeled
• Thoroughly cooked
Module III
• Some fruits and vegetable are more susceptible
than others to bacterial contamination.
– Leafy vegetables are highly susceptible to bacterial
contamination
– Do not pick contaminated strawberries
– Root, bulb, and tuber crops are less likely to be
contaminated
• Disinfect , peel and cook before eating
Module III
• Thoroughly wash, disinfect, and cook any
produce before eating.
– Wash in strong detergent solution
– Soak 15-20 min. in chlorine solution
– Rinse thoroughly
– Peel and cook
Questions