If the power goes out: If the power is out for more than 4 hours contact your local health department.

Some food items may be taken from refrigeration temperature of 41° or below and placed in the freezer to keep the temperature safe for a longer period of time. Such foods include: Fresh meat, Fresh poultry, milk, soups, stews, casseroles, egg based products, hard cheeses, and baked goods.

Know where to buy block ice or dry ice.

Keep all doors to refrigeration and freezer units closed. The refrigerator will keep foods at a safe temperature (41° or below) for approximately 4 hours. A full freezer will keep safe temperatures for about 48 hours (half full freezer units will keep safe temperature for about 24 hours). Food inside freezer units must remain at 41° or below in order to be safe. (Food can then be refrozen)

If the refrigeration temperatures go above 41° discard all perishable food items: meat, fish, poultry, soft cheeses, milk products, eggs, deli meats, cooked vegetables, cut fruit, gravy, broth, custards, puddings, open mayonnaise, tartar sauce, opened creamy dressings, cooked pasta, cooked rice, cooked potatoes, and mayonnaise based salads.

Clean and sanitize all refrigeration and freezer units in which food has spoiled. Wash all surfaced with soap and hot water (or baking soda and hot water) Rinse with bleach sanitizing solution (1 tablespoon unscented bleach per gallon of water). Leave the doors open for at least 15 minutes before restocking with fresh food.

Remember: When in doubt throw it out.

If flooding occurs: Contact your local health department.

Discard all food items which are not stored in waterproof containers

Discard any wooden cutting boards, plastic utensils, and single use disposable items which came in contact with the flood water.

Wash all pots, pans and utensils in hot soapy water. Sanitize them by immersing in a bleach water solution (1 tablespoon unscented bleach per one gallon of water) for at least 15 minutes.

Canned food items and airtight food pouches may be saved. Wash the outside of the can or pouch with hot soapy water. Soak cans or pouches in bleach water solution (1 tablespoon unscented bleach per one gallon of water) for 15 minutes, then allow to air dry.

Wash all food contact surfaces with hot soapy water, rinse, and sanitize with bleach solution (1 tablespoon unscented bleach per one gallon of water). Allow all surfaces to air dry.

Sanitize all affected floors and walls using bleach water solution. (1 tablespoon unscented bleach per one gallon of water)

In case of a fire: Contact your local health department

Dispose of all canned and jarred foods that have been exposed to heat.

Discard food items stored in cardboard, plastic wrap, or aluminum foil.

Discard any raw fruits and vegetables stored outside of refrigeration units.

Foods that are exposed to chemicals from fire extinguishing devices must be disposed of.

Wash all affected surfaces, utensils, and equipment with hot soapy water, sanitize with bleach water solution (1 tablespoon unscented bleach per one gallon of water). Allow all surfaces to air dry.

All Retail Food Establishments Should Be Familiar With the Following Documents:

Emergency Action Planning Guidance for Retail Food Establishments

Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water Advisory

CHAPTER 24: Sanitation in Retail Food Establishments and Food and Beverage Vending Machines