Important Information Regarding the Floods of 2008

In light of the devastating weather and floods that have ravaged the state of Iowa over the last few weeks, the Iowa Grocery Industry Association has gathered important information for all those people and businesses being affected across the state.

All of the information and Web links provided will prove beneficial to any person or business associated with the grocery industry – in Iowa and around the country. And, even if you are not doing business in this industry, there is still plenty to gain by reviewing the information and links included.

So, in addition to taking note of everything that is outlined below, please click on the links that are provided on the left-hand side of this Web page. Regardless of whether you are a member of the Iowa Grocery Industry Association, all of this information is very valuable and it will help anyone jolted by the recent storms and floods recover and rebuild.

Consumer's Guide to Food Safety: Severe Storms and Hurricanes

From the United States Department of Agriculture and Food Safety and Inspection Service

Food Safety During an Emergency
Did you know that a flood, fire, national disaster or the loss of power from high winds, snow or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This Consumer's Guide will help you make the right decisions for keeping your family safe during an emergency.

Power Outages
We practice basic safe food handling in our daily lives, but obtaining and storing food safely becomes more challenging during a power outage or natural disasters such as hurricanes and floods.

Steps to Follow to Prepare for a Possible Weather Emergency:

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

§         Make sure the freezer is at 0 °F (Fahrenheit) or below and the refrigerator is at 40 °F or below.

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

§         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.

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

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

§         Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.

§         Group food together in the freezer – this helps the food stay cold longer.

Steps to Follow During and After the Weather Emergency:

§         Never taste a food to determine its safety!

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

§         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).

§         Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below.

§         Obtain block ice or dry 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.

§         If the power has been out for several days, then check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40 °F or below, the food is safe.

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

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

§         When in Doubt, Throw it Out!

Safety of Food in Containers Exposed to Flood Waters

How to Determine What Food to Keep or Discard

§         Do not eat any food that may have come into contact with flood water.

§         Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water.

§         Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.

§         Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Pots, Pans, Dishes, and Utensils

§         Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).

Countertops

§         Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.

Steps to Salvage All-Metal Cans and Retort Pouches

Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:

§         Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.

§         Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.

§         Brush or wipe away any dirt or silt.

§         Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.

§         Then, sanitize them by immersion in one of the two following ways:

·         Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or

·         Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.

§         Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.

§         If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.

§         Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.

§         Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.

Throw away ALL the following that came in contact with flood waters:

§         Canned Foods

·         Store bought canned goods.

·         Home canned foods.

·         Preserves sealed with paraffin.

·         Opened and unopened jars with waxed cardboard seals such as mayonnaise and salad dressing.

§         Foods in cardboard boxes, paper, foil, cellophane and cloth.

§         Food in canisters such as spices, seasonings, extracts, flour, sugar, grain, coffee and other staples.

§         Meat, poultry, eggs and fish.

§         Fruits and vegetables.

§         Wooden cutting boards.

§         Plastic utensils.

§         Baby bottles, nipples and pacifiers.

Save any of the following:

§         Canned foods that did not come in contact with flood waters.

§         The following items that came in contact with flood waters can be treated by washing with hot soapy water AND sanitizing by either (a) boiling in clean water or (b) immersing for 15 minutes in a solution of one teaspoon of chlorine bleach per quart of water:

·         Metal pans

·         Ceramic dishes

·         Metal utensils