Bulletin E3366
Keeping Food Safe Before and After a Flood
DOWNLOAD
February 23, 2018 - Joyce McGarry
At all times
- Plan your food storage on shelves that will be safely out of the way of contaminated water.
- Keep coolers and frozen gel packs for food storage in case the power is out for more than 4 hours.
- Keep an appliance thermometer in the refrigerator and freezer at all times to know your food is at safe temperatures. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
Before a flood
- Raise refrigerators and freezers with cement blocks under each corner.
- Move canned goods and other foods out of reach of floodwaters.
After a flood
- All foods that have come in contact with floodwaters, if not in waterproof containers.
-
Cutting boards, plastic utensils, wooden spoons, baby bottle nipples and pacifiers. (There is no way to clean these items after they have come incontact with floodwaters)
- Damaged canned items (those with swelling,
leakage, punctures, holes, fractures, rusting, andcrushing or denting that would not allow openingwith a manual can opener).
-
Twist-top packages with damaged seams orunopened jars with waxed cardboard seals.
-
Fresh produce.
-
Home-canned foods.
-
Refrigerators or freezers that were under thefloodwaters.
Save:
- Undamaged canned goods and commercial glass
containers of food untouched by floodwaters.
-
Place in water and allow the water to come to aboil. Continue boiling for 2 minutes. Air-dry beforeopening.
-
Immerse in a fresh solution of 1 tablespoonunscented regular-strength (6%) bleach or1 teaspoon concentrated (8.25%) bleach per gallonof clean room-temperature water. Soak for 15 minutes. Air-dry before opening.
Pots, pans, dishes and utensils
- Thoroughly wash with soap and water, using hot water if available.
- Rinse and sanitize by:
Countertops
- Thoroughly wash countertops with soap and water, using hot water if available.
- Rinse and sanitize in a fresh solution of 1 tablespoon unscented regular-strength (6%) bleach or 1 teaspoon concentrated (8.25%) bleach per gallon of clean room-temperature water for 15 minutes.
- Allow to air-dry.
Water
- Use bottled water that has not been exposed to floodwaters if available.
- Boil water to make sure it is safe. Boil for 1 minute.
- Let cool and store in clean, covered containers.
- If you cannot boil water, you can disinfect by adding 1/8 teaspoon (or 8 drops) of regular, unscented chlorine (6%) bleach to each gallon of water. Stir well. Let stand for 30 minutes and store in clean, covered containers.
- Consider all wells, cisterns and other delivery systems in the disaster area unsafe until tested.
References and resources
U.S. Department of Agriculture, Food Safety and Inspection Service. (2007, June). A consumer’s guide to food safety: Severe storms & hurricanes. (Rev. ed.)
U.S. Department of Agriculture, Food Safety and Inspection Service. (2013, July 30). Keeping food safe during an emergency. Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safetyfact-sheets/emergency-preparedness/keepingfood-safe-during-an-emergency/CT_Index