Keep Your Food Safe in an Emergency!

Did you know that a flood, fire, or the loss of power from high winds, snow, or ice could jeopardize the safety of your stored food?  Knowing how to determine whether or not food is safe and how to keep it safe will help minimize the potential loss of food and reduce the risk of foodborne illness.  Follow my basic guidelines for keeping your family safe during an emergency.

·       NEVER eat any food that may have come in contact with flood water. Discard any food that is not in a waterproof container if there is any chance that it has been touched by flood water. Only keep food in undamaged cans or retort pouches (such as drink pouches). All other containers, like screw-caps, snap lids, pull tops, as well as anything in a cardboard box, should be discarded. Sanitize the cans and pouches by first washing them with soap and water, then immersing in boiling water for 2 minutes.  Air dry them for at least an hour before opening or storing.

·       NEVER eat food that has been exposed to fire.  Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. Even food stored in refrigerators and freezers can be contaminated by fumes or chemicals.

·       If a snow or ice storm knocks out your power, NEVER store frozen food outside. Frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect frozen and refrigerated food. Rather than putting food outside, consider taking advantage of the cold temperatures by making ice. Fill empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator or freezer until your power is restored.

·       NEVER eat perishable food (such as meat, poultry, fish, eggs, and leftovers) that has been above 40 degrees for 2 hours.

·       NEVER taste food to determine its safety! Each item should be examined individually. When in doubt, throw it out!