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USDA Offers Tips to Keep Food Safe

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USDA, Food Safety, Viking Pest Control

USDA Offers Tips to Keep Food Safe as Severe Weather Sweeps Across Nation
WASHINGTON– June 13, 2013 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing recommendations to help minimize the potential for foodborne illnesses as severe storms and tornadoes have left thousands in the Midwest without power and threaten more damage to the eastern states. Destruction and power outages caused by severe weather can compromise food storage, especially for frozen and refrigerated foods, and FSIS wants those affected to be aware of resources and measures that can keep food safe to eat longer.
Anyone with questions about the safety of their food as a result of weather damage and power outages is encouraged to call the USDA Meat and Poultry Hotline (888-MPHotline or 888-674-6854), available in English and Spanish from 10 a.m. to 4 p.m. EDT weekdays.

Ask Karen, FSIS’s virtual food safety expert, is available in English and Spanish 24 hours a day, 7 days a week with answers to nearly 1,500 food safety questions. The Mobile Ask Karen app also can be downloaded for free for iOS and Android devices. Users can email, 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 is available during the Meat and Poultry Hotline’s hours of operation.
The publication “Preparing for a Weather Emergency” 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.

Steps to follow to prepare for a possible 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.
  • 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.
  • 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.

Steps to follow if the power goes out:

  • 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!

 
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 www.fsis.usda.gov/news/Food_Safety_PSA. 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.

Videos about food safety during power outages are available in English, Spanish, and American Sign Language on FSIS’ YouTube channel, www.youtube.com/USDAFoodSafety. Podcasts regarding food safety during severe weather, power outages, and flooding are available English and Spanish on FSIS’ website at www.fsis.usda.gov/News_&_Events/Food_Safety_at_Home_Podcasts.

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