What to do when a weather emergency strikes
Last year, the U.S. set a record for natural disasters, with 28 weather and climate emergencies, that cost $92.9 billion in damages, according to Climate.gov. Winter storms, wildfires, heatwaves, flooding, tornados and hurricanes can bring immediate damage to a community, but the lingering effects include foodborne illness.
Food that has been exposed to fire, flood water or a power outage for too long, can contain harmful bacteria that make one sick. Knowing how to keep food safe and how to determine if food is safe, will help minimize the potential loss of food and reduce the risk of foodborne illness, after weather emergencies and power outages.
Before power outages, fill empty spaces in the freezer with frozen plastic jugs of water, bags of ice or gel packs. Also, freeze items that aren’t needed right away.
During outages, keep refrigerator and freezer doors closed. A refrigerator will keep food safely cold for four hours, after power loss, if it is unopened. A full freezer will hold a safe temperature for 48 hours, and a half full freezer for 24 hours, if it is unopened.
After outages, if the power is off longer, transfer food to a cooler, and fill with ice or frozen gel packs. Make sure there is enough ice to keep food in the cooler at 40Âş F or below. Add more ice to the cooler as it begins to melt. Discard any perishable food after the safe timeframes, if unable to transfer to a cooler.
Before a flood, if possible, raise refrigerators and freezers off the floor, by placing cement blocks underneath them. Move canned goods and other shelf-stable foods to a higher area.
After a flood, do not eat any food or drink bottled water that came in contact with flood water. Discard any food that is not in a waterproof container (those with screw caps, snap lids, pull tops and crimped caps). Discard any cardboard juice/milk/baby formula boxes and homecanned foods that came in contact with flood water, because they cannot be effectively cleaned and sanitized. Undamaged, commercially prepared food in all-metal cans and retort pouches can be saved, if the labels are removed, thoroughly wash packaging with soap and water, and sanitize them.
Before a fire, if there’s an emergency kit, pack non-perishable snacks to sustain oneself for a couple days. These items include canned meats, beef jerky, protein or fruit bars, dry cereal, dried fruit and peanut butter.
After a fire, discard all food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes and fire-fighting chemicals. Sanitize cookware exposed to fire-fighting chemicals, by washing in soap and hot water, then submerging for 15 minutes, in a solution containing one tablespoon of unscented, liquid chlorine bleach, per gallon of drinking water.
