Food Safety During Hurricane Sandy…8 Tips You Need To Follow

As much of the east coast braces for the impact of Hurricane Sandy, being prepared is on everyone’s mind–and that includes food. Having enough canned and dried foods and bottled water is essential, but so is being informed about food safety. According to the FDA, one of the best precautions to take before a hurricane hits is making sure you have enough cold storage for food and that it will be stored at the proper temperatures–even if the power goes out. Here are eight essential tips to follow for food safety:

1. Make sure you have appliance thermometers in your refrigerator and freezer. Freezer temperature should be at or below 0 °F, and refrigerators should be at or below 40 °F to ensure optimal safe storage for perishables. If the power goes out, make sure you only consume foods that have been stored at these temperatures.

2. Freeze containers of water for ice. Do this now. Ice cubes, ice blocks and gel packs will help keep food cold in the freezer and refrigerator if the power goes out. Also, get some large coolers and have those ready, too. You can put blocks of ice in there with perishable foods if the refrigerator gets too warm.

3. Use these blocks of ice for drinking water. If your normal water supply is contaminated or unavailable, you can melt the ice for a supply of drinking water.

4. Freeze as much as possible now. Move refrigerated items such as milk, cheese and meat to the freezer. This will help keep them at a safe temperature longer. Also, group food together in the freezer–it will help the food stay cold longer.

5. Store dry foods off the ground. Move any pantry items to higher shelves so they are safely out of the way of contaminated water in case of flooding. This includes bottled water too.

6. Keep the refrigerator and freezer doors closed as much as possible. This will help maintain the cold temperature. The refrigerator will keep food cold for about 4 hours if it is unopened.

7. Keep your freezer full. A freezer that is loaded with food will keep the temperature for approximately 48 hours. If it’s only half full, temperatures will be maintained for just 24 hours–assuming the door remains closed.

8. Cook all foods first. Once the power returns, if you plan to eat refrigerated or frozen meat, poultry, fish or eggs while it is still at safe temperatures, it’s important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed. However, if at any point the food was above 40 °F for 2 hours or more, you need to throw it out.

Above all, please stay safe during this storm.

read more: http://blisstree.com/eat/food-safety-during-hurricane-sandy-8-tips-you-need-to-follow-705/

Keep food safe when power is out

By SUSAN LaHOUD |

Keeping your food safe should the power go out is a way to make sure nobody gets sick in your household.

The federal Department of Agriculture’s Food Safety and Inspection Service offers these tips on how to make the best in a bad situation to ensure the food in your refrigerator and freezer remains edible for as long as possible in the onslaught of a storm.

Before the storm and while you have power:

E Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature inside the refrigerator and freezer in case of a power outage and help determine the safety of the food.

E Make sure the freezer is at 0°F or below and the refrigerator is at 40°F or below.

E Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.

E 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.

E Plan ahead and know where dry ice and block ice can be purchased.

E 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.

E Group food together in the freezer — this helps the food stay cold longer.

E Store food on shelves that will be safely out of the way of contaminated water in case of flooding.

After the power goes out:

E Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.

E The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.

E Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.

E Food may be safely refrozen if it still contains ice crystals or is at 40°F or below when checked with a food thermometer.

E Never taste a food to determine its safety!

E Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.

E If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40°F or below, the food is safe to refreeze.

E If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.

E Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.

E 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.

E Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved.

Last but least, when in doubt, throw it out.

read more here: http://www.thesunchronicle.com/news/local_news/keep-food-safe-when-power-is-out/article_a5c1ab0e-21f7-11e2-a4fe-001a4bcf887a.html