Transcript Keeping Food & Water Safe After a Disaster

Keeping Food & Water Safe
After a Disaster
In this session…..
• Importance of food safety
• Handling food and water safely after a
disaster
• Keeping food safe: when to keep it and
when to throw out after a disaster
What Determines Who Gets Sick
from a Foodborne Illness?
• Type of microbe or germ
• How much contamination is in the food
• Condition of the affected person
Food Borne Illness –
Who is at Risk?
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Pregnant women and their fetuses
Young children
Older adults
Individuals with a weakened immune system
Individuals with certain chronic diseases
Source: Dietary Guidelines for Americans, 2005
Preventing Food borne Illness
in the Home – Fight Bac!
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Clean
Chill
Cook
Separate
Source: Partnership for Food Safety Education
What is a
Potentially Hazardous Food?
Food items that require temperature control
because they are capable of supporting
the rapid and progressive growth of
microbes that cause foodborne illness.
Source: Retail Best Practices & Supervisor’s Guide to Food Safety and Sanitation
Time & temperature are critical factors
in reducing the risk of a food borne
illness.
Remember: More than
2 is Bad for You!
How Do We Keep Food and Water
Supplies Safe After a Disaster?
Water
• Average adult loses ~ 2 ½ quarts (10 cups) of
water each day
• Infants, children, nursing mothers, older
adults and individuals who are ill will use
more
• Total water needs = individual needs + water
for cooking + water for personal hygiene.
Hidden Sources of Water at Home
• Ice cubes from the freezer
• Water from the toilet tank (not the bowl)
– unless chemical treatments have been
added.
• Water from a water bed – unless chemical
treatments have been added
Sources: American Red Cross; TCE-EDEN
Hidden Sources of Water at Home
• Water in household pipes
– Turn on the highest faucet in the house
– Drain water from the lowest faucet
• Water in the hot-water heater
– Turn gas or electricity off first
– Open drain at the bottom of the tank
– Turn off water intake valve; turn on a hotwater faucet
– Do not turn on the gas or electricity when the
tank is empty.
Sources: American Red Cross; TCE-EDEN
Hidden Sources of Water –
Outside the Home
• Rainwater
• Water from coiled garden hoses
These sources must
be disinfected before using.
Sources: American Red Cross; TCE-EDEN
Disinfecting Water
Why: Tap water can become contaminated
with bacteria, sewage, agricultural or
industrial waste, or chemicals that can
cause illness or death.
When: Listen for public announcements –
be prepared to disinfect water if instructed
to do so.
Sources: American Red Cross; TCE-EDEN; FSIS
Disinfecting Water
• Boiling (kills parasites)
• Liquid chlorine bleach
• Tincture of iodine
Bleach & iodine will disinfect but will not
kill any parasites.
Sources: U.S. Environmental Protection Agency;
Centers for Disease Control & Prevention
Boiling
• Strain water through a clean cloth, coffee
filter or paper towel
• Boil the water vigorously for 1 minute
• Let water cool completely before using
To improve the flavor of water:
1. Add pinch of salt to improve taste
2. Pour water back and forth from one
container to another
Source: Centers for Disease Control & Prevention
Liquid Chlorine Bleach
• Strain water through a clean cloth, coffee
filter or paper towel
• Use common, unscented household laundry
bleach. The amount of bleach added to the
water depends on the amount of available
chlorine in the bleach and whether the water
is cloudy or clear.
Source: Centers for Disease Control & Prevention
Liquid Chlorine Bleach
Drops of bleach to add per quart
Available
chlorine
1%
Clear Water
Cloudy Water
10 drops
20 drops
4% to 6%
2 drops
4 drops
7% to 10% 1 drop
2 drops
Source: TCE Emergency Food and Water Supplies; FEMA; Red Cross
Liquid Chlorine Bleach
1.
2.
3.
4.
Add water to bleach.
Stir or shake in a clean container thoroughly.
Let water stand for 30 minutes.
If a slight chlorine odor is present, the water
should be safe.
5. If no chlorine smell is present, repeat steps 1
and 2; wait 15 minutes more before using the
water; if no chlorine smell, do not use.
Source: Environmental Protection Agency, September 2005
Tincture of Iodine
Found in medicine cabinet or first aid kit
Amount of
Iodine to
add
Clear Water
Cloudy Water
5 drops per
quart
10 drops per
quart
Stir and let stand for 30 minutes. Water should
be safe to use.
Source: Environmental Protection Agency, September 2005
Storing Disinfected Water
• Store disinfected water in a clean, sanitary
glass or plastic container.
• Metal containers may corrode and give
water an unpleasant taste.
What about
Private Water Sources?
• Wells, cisterns, springs
• May become contaminated after a flood.
• Should be tested for presence of disease
causing bacteria before using.
• Have water source inspected by local
health department.
• When in doubt, disinfect!
Sources: American Red Cross; TCE-EDEN
Remember….
• Use only disinfected or bottled water for drinking,
cooking, cleaning, or personal hygiene until the
water supply is determined to be safe.
• If you must use an emergency water source,
underground water (well or spring) is less likely
than water from surface sources (pond or river) to
have harmful contaminants.
• Try to avoid using water that is dark in color,
contains floating material, or has a strong odor.
Sources: American Red Cross; TCE-EDEN
Remember….
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Water is the most important nutrient.
Can only live about 1 week without water.
Don’t ration water – drink what you need.
Look for additional water the next day.
Food
Freezer
Pantry
Refrigerator
Food
Freezer
Pantry
Refrigerator
Toss Out The Following if it Comes
Into Contact with Flood Waters
• Unopened jars with waxed cardboard seals
(mayonnaise, ketchup, and salad dressings)
• Food packed in foil, cardboard boxes, paper,
cellophane, or cloth
• Foods in containers with screw-lids, snaplids, crimped caps (soda bottles), twist caps
• Home canned foods
• Opened containers or packages
• Cans that are dented, leaking bulging or
rusted
Source: Centers for Disease Control and Prevention; Food Safety & Inspection Service
Commercially Canned Foods
If commercially canned foods come into contact
with flood waters, you have 2 options:
1. Throw out (preferred)
2. Disinfect
Disinfecting Commercially
Canned Foods
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Remove label
Wash the can with detergent and a scrub brush
Soak the entire can in a sanitizing (bleach)
solution for 15 minutes
Let air dry
Re-label with a permanent marker.
Use as soon as possible
Source: CDC; University of Illinois
Sanitizing Solution
Two (2) teaspoons of chlorine
bleach per quart of water at room
temperature
The following items used with food or that
are put into the mouth should be thrown
away if they come into contact with flood
waters:
– Paper, styrofoam & other picnic supplies
– Baby pacifiers and baby bottle nipples
– Plastic or wooden containers and utensils
Source: Food Safety & Inspection Service
Other FAQ About Food Safety
After a Flood
Question: Flood waters came into contact
with dishes, pots and pans. How should
they be cleaned?
Answer: For ceramic dishes and metal
pots/pans, wash in hot soapy water. Then
sanitize by boiling or immersing in a
bleach solution (1 tsp per quart of water).
Source: Food Safety & Inspection Service
Food
Freezer
Pantry
Refrigerator
Refrigerator Foods – What to
Keep During a Power Outage
• Consider how the food had been stored
before the power went out
– How often was the food taken out?
– Refrigerator temperature
• Foods should be safe to eat if
the power was not out for more
than 4 hours
– Keep the temperature at 40 degrees
or lower
• Keep the door closed!
Source: Food Safety & Inspection Service
Throw out if the Refrigerator
Temperature reaches 40 degrees for
more than 2 hours
• Meat, fish poultry, seafood, pork, eggs, soy
– Casseroles made with these foods
– Canned meats that have been opened
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Lunchmeat, hot dogs, bacon
Pizza
Soft, shredded, and low-fat cheese
Opened jars of creamy salad dressing
Milk, soy milk, and dairy products
Opened cans of baby formula
Source: Food Safety & Inspection Service
Throw out if the Refrigerator
Temperature reaches 40 degrees for
more than 2 hours
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Custards and puddings
Fresh fruit that has been cut up
Opened jars of sauce
Refrigerated dough (biscuit, cookie, rolls)
Cooked pasta and potatoes
Pasta salads
Fresh pasta
Source: Food Safety & Inspection Service
Throw out if the Refrigerator
Temperature reaches 40 degrees for
more than 2 hours
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Cream-filled desserts
Salad in a bag
Cooked vegetables and tofu
Opened containers of vegetable juice
Baked potatoes and potato salad
Commercial garlic in oil
Source: Food Safety & Inspection Service
These foods can be kept safely
above 40 degrees for 2-3 days
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Grated Parmesan or Romano Cheese
Butter or margarine (covered)
Raw whole fruits/vegetables
Worcestershire, soy, BBQ sauce
Vinegar-based dressings
Dried and candied fruits and dates
Hard cheeses
Food is safe but
Source: Food Safety & Inspection Service
the quality may
not be the same!
These foods can be kept safely
above 40 degrees for 2-3 days
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Processed cheese
Canned fruits that have been opened
Fruit juices (opened and unopened)
Breads (rolls, tortillas, muffins)
Waffles, pancakes and bagels
Fruit pies
Fresh mushrooms, herbs, Food is safe but
the quality may
& spices
not be the same!
Source: Food Safety & Inspection Service
Food
Freezer
Pantry
Refrigerator
Facts about Freezer Storage
• Foods are stored frozen best at 0 degrees F
or below
– Got a thermometer?
• A full freezer in good working order should
keep food frozen for 2 days
• A freezer that is half full will keep foods
frozen for only about 1 day
Source: Food Safety & Inspection Service
Freezer Storage During
a Power Outage
• Group packages together to ensure cold
temperatures
• Group meat and poultry together
– Place on the lower shelves of the freezer
• Only open the freezer when necessary
Source: Food Safety & Inspection Service
When The Power Comes On:
Check the temperature of the freezer
If temperature is less
than 40 degrees
food can be refrozen.
May see a decrease
in quality.
If temperature is greater
than 40 degrees, foods
may be in the danger zone.
Time becomes critical.
Source: Food Safety & Inspection Service
Frozen Foods – What to Keep
After a Power Outage
If ice crystals are present, foods can
be refrozen. Quality of the food may
be reduced.
Source: Food Safety & Inspection Service
If thawed, the following
foods can be refrozen***
Hard cheeses
Fruit juice (if there is no slime or mold present)
Fruits
Breads, rolls, muffins and cakes
(without custard filling)
Pie crusts and bread dough
***Quality may be reduced.
Source: Food Safety & Inspection Service
If thawed, throw out the
following foods:
Meats, poultry, fish, seafood and eggs
Casseroles, soups, and stews
Milk, eggs, soft and shredded cheeses
Cheesecake
Frozen meals, TV dinner and other types of
convenience foods
Source: Food Safety & Inspection Service
Thawed Frozen Vegetables and
Vegetable Juice
Throw out if they have been
at 40 degrees or more for more than 6
hours.
Source: Food Safety & Inspection Service
In Case of Fire
• Clean cookware in hot soapy water and soak in
a bleach solution for 15 minutes.
• Throw out canned foods that have come into
contact with heat from the fire.
• Throw out any raw food or food stored in a
permeable package
– Cardboard
– Plastic wrap
– Screw-top bottles and jars
Source: Food Safety & Inspection Service
In Case of Fire
Refrigerators & Freezers
• Throw out food in refrigerators and
freezers if chemicals are used to fight the
fire.
– Seals on refrigerators and freezers are not
airtight
– Chemicals are toxic and fumes can get inside
the refrigerator and freezer
Source: Food Safety & Inspection Service
Other FAQ About Food Safety
During a Snowstorm
Question: When the power goes out during a
snowstorm, can I put the food from the
refrigerator in the snow for safe keeping?
Answer: NO!
- exposure to sun’s rays
- food may become too warm (danger zone)
- outside temperature may vary
- animals?????
Source: Food Safety & Inspection Service
Other FAQ About Food Safety
During a Snowstorm
Question: How can I use the snow during a
snowstorm to help keep food safe?
Answer: Make ice; place in the refrigerator
or freezer
Source: Food Safety & Inspection Service
Remember…..
Never taste food to see if it is safe to eat!
When in doubt – throw it out!
Source: Food Safety & Inspection Service
Questions?
For additional information, contact:
Jenna Anding, PhD, RD, LD
352 Kleberg
College Station, TX 77843-2253
[email protected]
979-847-9227