Follow these steps to make sure you and your family have enough safe food and water (for drinking, cooking, bathing, etc.) available in the event of a disaster or emergency.

Prepare an Emergency Food Supply

A disaster can easily disrupt the food supply at any time, so plan to have at least a 3-day supply of food on hand.

Keep foods that:

• Have a long storage life
• Require little or no cooking, water, or refrigeration, in case utilities are disrupted
• Meet the needs of babies or other family members who are on special diets
• Meet pets’ needs
• Are not very salty or spicy, as these foods increase the need for drinking water, which may be in short supply

How To Store Emergency Food

When storing food, it is not necessary to buy dehydrated or other types of emergency food.

• Check the expiration dates on canned foods and dry mixes. Home-canned food usually needs to be thrown out after a year.
• Use and replace food before its expiration date.

Certain storage conditions can enhance the shelf life of canned or dried foods. The ideal location is a cool, dry, dark place. The best temperature is 40° to 70°F.

• Store foods away from ranges or refrigerator exhausts. Heat causes many foods to spoil more quickly.
• Store food away from petroleum products, such as gasoline, oil, paints, and solvents. Some food products absorb their smell.
• Protect food from rodents and insects. Items stored in boxes or in paper cartons will keep longer if they are heavily wrapped or stored in waterproof, airtight containers.

Preparing Food

Preparing food after a disaster or emergency may be difficult due to damage to your home and loss of electricity, gas, and water. Having the following items available will help you to prepare meals safely:

• Cooking utensils
• Knives, forks, and spoons
• Paper plates, cups, and towels
• A manual can- and bottle-opener
• Heavy-duty aluminum foil
• Propane gas or charcoal grill; camp stove
• Fuel for cooking, such as charcoal. (CAUTION: Only use charcoal grills or camp stoves outside of your home to avoid smoke inhalation and carbon monoxide poisoning.)

Prepare an Emergency Water Supply

• Store at least 1 gallon of water per day for each person and each pet. Consider storing more water than this for hot climates, for pregnant women, and for people who are sick.
• Store at least a 3-day supply of water for each person and each pet. Try to store a 2-week supply if possible.
• Observe the expiration date for store-bought water; replace other stored water every 6 months.
• Store a bottle of unscented liquid household chlorine bleach to disinfect your water and to use for general cleaning and sanitizing. Try to store bleach in an area where the average temperature stays around 70°F (21°C). Because the amount of active chlorine in bleach decreases over time due to normal decay, consider replacing the bottle each year.

Note: Alcohol dehydrate the body, which increases the need for drinking water.

Water Containers (Cleaning and Storage)

Unopened commercially bottled water is the safest and most reliable emergency water supply.

Use of food-grade water storage containers, such as those found at surplus or camping supply stores, is recommended if you prepare stored water yourself.

Before filling with safe water, use these steps to clean and sanitize storage containers:

• Wash the storage container with dishwashing soap and water and rinse completely with clean water.
• Sanitize the container by adding a solution made by mixing 1 teaspoon of unscented liquid household chlorine bleach in one quart of water.
• Cover the container and shake it well so that the sanitizing bleach solution touches all inside surfaces of the container.
• Wait at least 30 seconds and then pour the sanitizing solution out of the container.
• Let the empty sanitized container air-dry before use OR rinse the empty container with clean, safe water that already is available.

Avoid using the following containers to store safe water:

• Containers that cannot be sealed tightly
• Containers that can break, such as glass bottles
• Containers that have ever held toxic solid or liquid chemicals, such as bleach or pesticides
• Plastic or cardboard bottles, jugs, and containers used for milk or fruit juices

For proper water storage:

• Label container as “drinking water” and include storage date.
• Replace stored water that is not commercially bottled every six months.
• Keep stored water in a place with a fairly constant cool temperature.
• Do not store water containers in direct sunlight.
• Do not store water containers in areas where toxic substances such as gasoline or pesticides are present.

If you are in a disaster or emergency, it’s important that you take steps to prevent illness from unsafe water.

After a disaster

• Do not use water you suspect or have been told is contaminated to drink, wash dishes, brush your teeth, wash and prepare food, wash your hands, make ice, or make baby formula.
• Use bottled, boiled, or treated water for drinking, cooking, and personal hygiene.
• Follow your state, local, or tribal health department for specific recommendations regarding boiling or treating water in your area.
• Avoid drinking alcohol. Alcohol dehydrates the body, which increases the need for drinking water.

Never use water from unsafe sources.

Do not use water you suspect or have been told is unsafe to

• Wash dishes
• Brush teeth
• Wash and prepare food
• Make ice
• Make baby formula

After an emergency, especially after flooding, drinking water may not be available or safe to drink. Never use water from radiators or boilers that are part of your home heating system.

Do not use contaminated well water.

Floods and other disasters can damage drinking water wells and lead to aquifer and well contamination. Floodwater can contaminate well water with livestock waste, human sewage, chemicals, and other contaminants that can lead to illness when used for drinking, bathing, and other hygiene activities. Dug wells, bored wells, and other wells less than 50 feet deep are more likely to be contaminated, even if damage is not apparent.

It is safest to drink bottled water until you are certain your water is free of contaminants and safe to drink.

• If your water comes from a private well that has been flooded, consider the following guidance for making water safe and for emergency water sources until you are certain your water is free of contaminants and safe to drink.
• If extensive flooding has occurred or you suspect a well may be contaminated, DO NOT drink the water. Use a safe water supply like bottled or treated water.
• Contact your local, state, or tribal health department for specific advice on wells and testing.

Make your water safe to use.

Water often can be made safe to drink by boiling, adding disinfectants, or filtering.

Boil water

If you don’t have safe bottled water, you should boil water to make it safe. Boiling is the surest method to make water safer to drink by killing disease-causing organisms, including viruses, bacteria, and parasites.

You can improve the flat taste of boiled water by

• Pouring it from one clean, disinfected container to another and then allowing it to stand for a few hours OR
• Adding a pinch of salt for each quart or liter of boiled water

Steps for boiling cloudy water

• Filter it through a clean cloth, paper towel, or coffee filter, OR allow it to settle.
• Draw off the clear water.
• Bring the clear water to a rolling boil for 1 minute (at elevations above 6,500 feet, boil for 3 minutes).
• Let the boiled water cool.
• Store the boiled water in clean, sanitized containers with tight covers.

Steps for boiling clear water

• Bring the clear water to a rolling boil for 1 minute (at elevations above 6,500 feet, boil for 3 minutes).
• Let the boiled water cool.
• Store the boiled water in clean, sanitized containers with tight covers.

IMPORTANT

Water contaminated with fuel or toxic chemicals , or radioactive material will not be made safe by boiling or disinfection. Use a different source of water if you know or suspect that water might be contaminated with fuel or toxic chemicals.

If you suspect your water is contaminated with fuel or chemicals, contact your local health department for specific advice.

Disinfectants

If you don’t have clean, safe, bottled water and if boiling is not possible, you often can make water safer to drink by using a disinfectant, such as unscented household chlorine bleach, iodine, or chlorine dioxide tablets. These can kill most harmful organisms, such as viruses and bacteria. However, only chlorine dioxide tablets are effective in controlling more resistant organisms, such as the parasite Cryptosporidium. If the water is contaminated with a chemical, adding a disinfectant will not make it safe to drink.

To disinfect water using bleach:

Bleach comes in different concentrations. Make sure you know the concentration of bleach you are using before using to disinfect drinking water. It should be on the label. Typically, unscented household liquid chlorine bleach in the United States will be between 5% and 9% sodium hypochlorite, though concentrations can be different in other countries.

If your water is cloudy, filter water through a clean cloth, paper towel, or coffee filter, OR allow it to settle, then draw off the clear water and follow the steps below.

If your water is clear,

1. Follow the instructions on the bleach label for disinfecting drinking water.
2. If the necessary instructions are not given, add a little less than 1/8 teaspoon (8 drops or about 0.5 milliliters) bleach for each gallon of clear water (or 2 drops of bleach for each liter or each quart of clear water).
3. Stir the mixture well.
4. Let it stand for at least 30 minutes before using.
5. Store the disinfected water in clean, sanitized containers with tight covers.

To disinfect water to control for resistant organisms using chlorine dioxide tablets:

• Follow the manufacturer’s instructions.
• Store the disinfected water in clean, sanitized containers with tight covers.

Filters

Many portable water filters can remove disease-causing parasites such as Cryptosporidium and Giardia from drinking water.

• If you are choosing a portable water filter, try to pick one that has a filter pore size small enough to remove both bacteria and parasites (absolute pore size of 1 micron or less). Most portable water filters do not remove bacteria or viruses.
• Carefully read and follow the manufacturer’s instructions for the water filter. After filtering, add a disinfectant such as iodine, chlorine, or chlorine dioxide to the filtered water to kill any viruses and remaining bacteria.

Know where to find safe emergency water sources.

Alternative sources of clean water can be found inside and outside the home. DO NOT DRINK water that has an unusual odor or color, or that you know or suspect might be contaminated with fuel or toxic chemicals; use a different source of water.

Possible home water sources:

• Water from your home’s water heater tank (part of your drinking water system, not your home heating system)
• Melted ice cubes made with water that was not contaminated
• Water from your home’s toilet tank (not from the bowl), if it is clear and has not been chemically treated with toilet cleaners such as those that change the color of the water
• Liquid from canned fruit and vegetables
• Water from swimming pools and spas that hasn’t been contaminated with floodwater or stormwater can be used for personal hygiene, cleaning, and related uses. Do not drink water from swimming pools or spas.

Listen to reports from local officials for advice on water precautions in your home.

Possible water sources outside the home:

Floodwater can contaminate well water and rivers, streams, and lakes with livestock waste, human sewage, chemicals, and other contaminants that can lead to illness when used for drinking, bathing, and other hygiene activities.

Water from sources outside the home must be treated through boiling, adding disinfectants, or using filters, because it could be contaminated with livestock waste or human sewage. If you suspect or know the water is contaminated with toxic chemicals or fuels, it cannot be made safe. You should not drink or bathe in this water.

Possible sources of water that could be made safe by treatment include

• Rainwater
• Streams, rivers, and other moving bodies of water
• Ponds and lakes
• Natural springs

Note: DO NOT USE water that has been contaminated by fuel or toxic chemicals.

Before a Disaster or Emergency

Prepare an Emergency Food Supply

A disaster can disrupt the food supply, so plan to have at least a 3-day supply of food on hand.

Keep foods that:

• Have a long storage life
• Require little or no cooking, water, or refrigeration, in case utilities are disrupted
• Meet the needs of infants or other family members who are on special diets
• Meet pets’ needs
• Are not very salty or spicy, as these foods increase the need for drinking water, which may be in short supply

For a list of suggested emergency food supplies visit https://www.ready.gov/food.

How To Store an Emergency Food Supply

When storing food, it is not necessary to buy dehydrated or other types of emergency food.

• Check the expiration dates on canned foods and dry mixes. Home-canned food usually needs to be thrown out after a year.
• Use and replace food before its expiration date.

Certain storage conditions can enhance the shelf life of canned or dried foods. The ideal location is a cool, dry, dark place. The best temperature is 40° to 70°F.

• Store foods away from ranges or refrigerator exhausts. Heat causes many foods to spoil more quickly.
• Store food away from petroleum products, such as gasoline, oil, paints, and solvents. Some food products absorb their smell.
• Protect food from rodents and insects. Items stored in boxes or in paper cartons will keep longer if they are heavily wrapped or stored in waterproof, airtight containers.
• Store food on shelves that will be safely out of the way of floodwaters.

Prepare an Emergency Water Supply

• Store at least 1 gallon of water per day for each person and each pet. Consider storing more water than this for hot climates, for pregnant women, and for people who are sick.
• Store at least a 3-day supply of water for each person and each pet.
• Make sure to store your emergency water supply where it will be as safe as possible from flooding.
• If your bottled water has an odor, do not drink or use it. Instead, dispose of it, or if applicable, call your bottled water provider to get a replacement.
• Observe the expiration date for store-bought water; replace other stored water every 6 months.
• Store a bottle of unscented liquid household chlorine bleach to disinfect your water and to use for general cleaning and sanitizing. Try to store bleach in an area where the average temperature stays around 70°F (21°C). Because the amount of active chlorine in bleach decreases over time, consider replacing the bottle each year.

Preparing for a Power Outage

• Make sure you have appliance thermometers in your refrigeratorandfreezer.
  • Check to ensure that the freezer temperature is at or below 0° F, and the refrigerator is at or below 40° F.
  • In case of a power outage, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe.
• Purchase or make ice cubes in advance, and freezegel packs and containers of water to help keep food cold in the freezer, refrigerator, or coolers in case the power goes out. Store all of these in the freezer for later use in the refrigerator or in coolers. The melting ice in the containers of water will also supply safe drinking water.
• 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.
• Group food together in the freezer. This helps the food stay cold longer.
• Have coolers on hand to keep refrigerated food cold if the power might be out for more than 4 hours.
• Check out local sources to know where dry ice and block ice can be purchased, in case it should be needed.

During an emergency, if you use food or beverage containers to hold non-food substances like gasoline, dispose of them after use and do not recycle them.

During a Disaster or Emergency

If the Power Goes Out

• Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
  • The refrigerator will keep food cold for about 4 hours if unopened.
  • A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
• Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should keep an 18-cubic-foot, fully stocked freezer cold for two days.
• If you plan to eat refrigerated or frozen meat, poultry, fish, or eggs while they are still at safe temperatures, it is important that each item is thoroughly cooked to a safe minimum internal temperature to ensure that any foodborne bacteria that may be present are destroyed. However, if at any point the food was above 40º F for 2 hours or more (or 1 hour if temperatures are above 90 º F) — discard it.
• During a snowstorm, do not place perishable food out in the snow. Outside temperatures can vary and food can be exposed to unsanitary conditions and animals. Instead, make ice. Fill buckets, empty milk containers, or cans with water and leave them outside to freeze. Use the homemade ice in your refrigerator, freezer, or coolers.

After a Disaster or Emergency

Throw away the following food:

• Perishable food that has not been refrigerated or frozen properly due to power outages
• Food that may have come in contact with floodwater or stormwater
• Food with an unusual odor, color, or texture.

After a Power Outage

Determine the safety of your food:

• If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can’t rely on appearance or odor alone. If the food still contains ice crystals or is 40° F or below, it is safe to refreeze or cook.
• Refrigerated food should be safe as long as the power was out for no more than 4 hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs, or leftovers) that has been at temperatures above 40° F for 2 hours or more (or 1 hour if temperatures are above 90º F).

Throw out the following foods:

1. All perishable foods (including meat, poultry, fish, eggs, and leftovers) in your refrigerator when the power has been off for 4 hours or more.
2. All perishable foods in your freezer if they have thawed.

You can safely refreeze or cook food from the freezer if the food still contains ice crystals and feels as cold as if refrigerated.

Is food in the refrigerator safe during a power outage? Use this chart to find out.

Is thawed or partially thawed food in the freezer safe to eat? Use this chart as a guide.

After a Flood

Do not eat any food that may have come into contact with flood or stormwater. Discard:

• Food with an unusual odor, color, or texture.
• Food in packages that are not waterproof.
• Food in cardboard containers, including juice/milk/baby formula boxes.
• Food containers with screw-caps, snap-lids, crimped caps, twist caps, flip tops, and snap tops.
• Home-canned foods because they cannot be disinfected.
• Canned foods or food containers that are bulging, opened, or damaged. Throw out cans or food containers that spurt liquid or foam when you open them or contain food that is discolored, moldy, or smells bad. When it doubt, throw it out!

How to salvage commercially prepared food in cans and plastic or metal pouches (like flexible, shelf-stable juice package

1. Remove labels if possible. Note the expiration date.
2. Brush or wipe away dirt or silt.
3. Wash cans and pouches with hot, soapy water.
4. Rinse cans and pouches with clean, safe water.
5. Sanitize cans and pouches in one of two ways:
   1. Place them in a solution of 1 cup (8 oz/240 mL) of unscented household bleach in 5 gallons of water for 15 minutes, OR
   2. Put in a pot of water, bring to a boil, and continue boiling for 2 minutes.
6. Re-label cans or pouches with a marker. Include the expiration date.
7. Use food in cans or pouches as soon as possible.

Keep Food Safe After a Disaster or Emergency

If you are in a disaster or emergency, it’s important that you take steps to prevent illness from unsafe food.

After A Disaster

Throw away the following food:

• Perishable food that has not been refrigerated or frozen properly due to power outages
• Food that may have come in contact with floodwater or stormwater
• Food with an unusual odor, color, or texture.

Unsafe food can make you sick even if it looks and smells normal. When in doubt, throw it out!

During and after a power outage

Keep refrigerator and freezer doors closed as much as possible while the power is out.

A full freezer will keep food safe for 48 hours (24 hours if half-full) without power if you don’t open the door. Your refrigerator will keep food safe for up to 4 hours without power if you don’t open the door.

Throw out the following foods:

• All perishable foods (including meat, poultry, fish, eggs, and leftovers) in your refrigerator when the power has been off for 4 hours or more.
• All perishable foods in your freezer if they have thawed.

You can safely refreeze or cook food from the freezer if the food still contains ice crystals and feels as cold as if refrigerated.

After a flood

Do the following with food that may have had contact with floodwater or stormwater.

Throw away the following foods or food containers:

• Food with an unusual odor, color, or texture.
• Food in packages that are not waterproof.
• Food in cardboard containers, including juice/milk/baby formula boxes.
• Food containers with screw caps, snap lids, crimped caps, twist caps, flip tops, and snap tops.
• Home-canned foods. They cannot be disinfected.
• Canned foods or food containers that are bulging, open, or damaged.

Throw out cans or food containers that spurt liquid or foam when you open them or contain food that is discolored, moldy, or smells bad. When in doubt, throw it out!

Clean and sanitize food-contact surfaces that have been flooded
Throw out wooden cutting boards, baby bottle nipples, and pacifiers if they have come into contact with floodwaters. Sanitizing methods are not effective for removing floodwater contaminants from these items.
Clean and sanitize dishes, utensils, and other surfaces that touch food (like refrigerator drawers or kitchen countertops) in a four-step process:

1. Wash with hot, soapy water.
2. Rinse with clean, safe water.
3. Sanitize:
   • Make a solution of 1 cup (8 oz/240 mL) of unscented household chlorine bleach in 5 gallons of clean water.
   • Soak items for 1 minute in the beach solution (solution should completely cover the items).
   • For items that you can’t put in the solution (like countertops), apply solution with a cloth.
4. Allow to air dry.

How to salvage commercially prepared food in cans and plastic or metal pouches (like flexible, shelf-stable juice packages):

1. Remove labels if possible. Note the expiration date.
2. Brush or wipe away dirt or silt.
3. Wash cans and pouches with hot, soapy water.
4. Rinse cans and pouches with clean, safe water.
5. Sanitize cans and pouches in one of two ways:
   1. Place them in a solution of 1 cup (8 oz/240 mL) of unscented household bleach in 5 gallons of water for 15 minutes, OR
   2. Put in a pot of water, bring to a boil, and continue boiling for 2 minutes.
6. Re-label cans or pouches with a marker. Include the expiration date.
7. Use food in cans or pouches as soon as possible.

After any disaster or emergency

If you suspect the disaster has caused damage to your home’s structure do not use your fireplace for cooking until the chimney has been inspected for cracks and damage. Sparks may escape through an undetected crack and start a fire.

Power Outages

Plan Ahead

• Keep an appliance thermometer in both the refrigerator and freezer. Make sure the refrigerator temperature is at 40 °F or below and the freezer is at 0°F or below.
• Group foods together in both the refrigerator and freezer. This helps foods stay cold longer.
• Keep the freezer full. Fill empty spaces with frozen plastic jugs of water, bags of ice, or gel packs.
• Freeze refrigerated items that you may not need immediately, such as leftovers, milk, and fresh meat and poultry. This will keep them at a safe temperature longer.
• Have a large, insulated cooler and frozen gel packs available. Perishable foods will stay safe in a refrigerator only 4 hours.
• Find out where dry ice and block ice can be purchased.

During a Power Outage

• Keep refrigerator and freezer doors closed.
• The refrigerator will keep food safe for up to 4 hours. If the power is off longer, you can 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 40°F or below. Add more ice to the cooler as it begins to melt.
• A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full).
• Obtain dry ice or block ice if your power is going to be out for a prolonged period. Fifty pounds of dry ice should hold an 18-cubic-foot freezer for 2 days. (Caution: Do not touch dry ice with bare hands or place it in direct contact with food.)
• In freezers, food in the front, in the door, or in small, thin packages will defrost faster than large, thick items or food in the back or bottom of the unit.
• During a snowstorm, do not place perishable food out in the snow. Outside temperatures can vary and food can be exposed to unsanitary conditions and animals. Instead, make ice. Fill buckets, empty milk containers, or cans with water and leave them outside to freeze. Use the homemade ice in your refrigerator, freezer, or coolers.

After a Power Outage

• Never taste food to determine its safety. When In Doubt, Throw It Out!

Refrigerated Foods

Unsafe Foods

• Discard the following if your refrigerator has been without power for more than 4 hours:
  • raw, cooked, or leftover meat, poultry, fish, eggs, and egg substitutes;
  • luncheon meat and hot dogs;
  • casseroles, soups, stews, and pizza;
  • mixed salads (i.e., chicken, tuna, macaroni, potato);
  • gravy and stuffing;
  • milk, cream, yogurt, sour cream, and soft cheeses;
  • cut fruits and vegetables (fresh);
  • cooked vegetables;
  • fruit and vegetable juices (opened);
  • creamy-based salad dressing;
  • batters and doughs (i.e., pancake batter, cookie dough);
  • custard, chiffon, or cheese pies;
  • cream-filled pastries; and
  • garlic stored in oil.
• Discard opened mayonnaise, tartar sauce, and horseradish if they were held above 50 °F for over 8 hours.
• Discard any foods like bread or salad greens that may have become contaminated by juices dripping from raw meat, poultry, or fish.
• In general, if any food has an unusual odor, color, or texture, throw it out.

Safe-to-Eat Foods

• High-acid foods such as mustard, ketchup, relishes, pickles, non-creamy salad dressings, jams, and jellies; however, they may spoil sooner.
• Foods that don't actually require refrigeration. These foods may be used unless they turn moldy or have an unusual odor;
  • whole fruits and vegetables (fresh);
  • fruit and vegetable juices (unopened);
  • dried fruits and coconut;
  • baked goods such as fruit pies, bread, rolls, muffins, and cakes (except those with cream cheese frosting or cream fillings);
  • hard and processed cheeses;
  • butter and margarine;
  • fresh herbs and spices;
  • flour; and
  • nuts.

Frozen Foods

Safe-to-Eat Foods

• Frozen foods that have thawed, but still contain ice crystals.
• Foods that have remained at refrigerator temperatures — 40 °F or below. They may be safely refrozen; however, their quality may suffer.
• Foods that don't actually need to be frozen. These foods may be used unless they turn moldy or have an unusual odor:
  • dried fruits and coconut;
  • baked goods including fruit pies, bread, rolls, muffins, and cakes (except for those with cream cheese frosting or cream fillings);
  • hard and processed cheeses;
  • butter and margarine;
  • fruit juices; and
  • nuts.
• Never taste food to determine its safety.

WHEN IN DOUBT, THROW IT OUT!

Removing Odors From Refrigerators and Freezers

The following steps may have to be repeated several times:

• Dispose of any spoiled or questionable food.
• Remove shelves, crispers, and ice trays. Wash them thoroughly with hot water and detergent. Then rinse with a sanitizing solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
• Wash the interior of the refrigerator and freezer, including the door and gaskets, with hot water and baking soda. Rinse with a sanitizing solution (see above).
• Leave the door open for about 15 minutes.

If odor remains, try any or all of the following:

• Wipe the inside of the unit with equal parts of vinegar and water to destroy mildew.
• Leave the door open and allow to air out for several days.
• Stuff the refrigerator and freezer with rolled newspapers. Keep the door closed for several days. Remove the newspaper and clean with vinegar and water.
• Sprinkle fresh coffee grounds or baking soda loosely in a large, shallow container in the bottom of the unit.
• Use a commercial product available at hardware and houseware stores. Follow the manufacturer's instructions.

Note: If odors still remain, the unit may need to be discarded.

Flooding

Plan Ahead

• If possible, raise refrigerators and freezers off the floor, putting cement blocks under their corners.
• Move canned goods and other foods that are kept in the basement or low cabinets to a higher area.

After a Flood

• Use bottled drinking water that has not come in contact with flood water.
• Do not 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 it may have come in 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 waters. They cannot be effectively cleaned and sanitized.
• Inspect canned foods; 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.
• Discard wooden cutting boards, plastic utensils, baby bottle nipples, and pacifiers that may have come in contact with flood waters. There is no way to safely clean them.
• Thoroughly wash metal pans, ceramic dishes, utensils (including can openers) with soap and water (hot water if available). Rinse and 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.
• Thoroughly wash countertops with soap and water (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. Allow to air-dry.
• Note: If your refrigerator or freezer was submerged by floodwaters — even partially — it is unsafe to use and must be discarded.

Salvaging All-Metal Cans & Retort Pouches

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

1. Remove the labels if possible. They can harbor dirt and bacteria.
2. Thoroughly wash the cans or retort pouches with soap and water (use hot water if available).
3. Brush or wipe away any dirt or silt.
4. Rinse the cans or retort pouches with water that is safe for drinking (if available). Dirt or residual soap will reduce the effectiveness of chlorine sanitation.
5. Then sanitize them by immersion in one of the following ways:
   • Place in water. Allow the water to come to a boil 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.
6. Allow to air-dry for a minimum of 1 hour before opening or storing.
7. Relabel the cans or retort pouches with a marker. Include the expiration date if available.
8. Use the food in these reconditioned cans and retort pouches as soon as possible.
9. Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.

Fires

• 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. These fumes and chemicals cannot be washed off. These include:
  • Foods stored outside of the refrigerator, such as bread, fruits, and vegetables.
  • Raw food or food in permeable packaging (cardboard, plastic wrap, etc.).
  • All foods in cans, bottles, and jars. While they may appear to be okay, the heat from a fire can damage the containers and can activate food spoilage bacteria.
  • Foods stored in refrigerators or freezers. Refrigerator seals are not airtight and fumes can get inside.
• Sanitize cookwear exposed to fire-fighting chemicals by washing in soap and hot water. Then submerge for 15 minutes in a solution for 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.

Know the proper food safety precautions to take before, during, and after a power outage.

Emergencies can happen, especially with extreme weather conditions. When they do, the best strategy is to already have a plan in place. This includes knowing the proper food safety precautions to take before, during, and after a power outage — and being prepared to safely handle food and water in the event that flooding occurs.

Note: Your local officials will notify you of any evacuations or states of emergency.

Prepare Yourself Before Power Emergencies

1. Make sure you have appliance thermometers in your refrigeratorandfreezer.
   • Check to ensure that the freezer temperature is at or below 0° F, and the refrigerator is at or below 40° F.
   • In case of a power outage, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe.
2. Freeze containers of water for ice to help keep food cold in the freezer, refrigerator, or coolers in case the power goes out. If your normal water supply is contaminated or unavailable, the melting ice will also supply drinking water.
3. 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.
4. Group food together in the freezer. This helps the food stay cold longer.
5. Have coolers on hand to keep refrigerated food cold if the power will be out for more than 4 hours.
6. Purchase or make ice cubes in advance, and freeze gel packs ahead of time. Store all of these in the freezer for future use in the refrigerator or in coolers.
7. Check out local sources to know where dry ice and block ice can be purchased, in case it should be needed.
8. Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
9. Make sure to have a supply of bottled water stored where it will be as safe as possible from flooding. If your bottled water has an odor, do not drink or use it. Instead, dispose of it, or if applicable, call your bottled water provider to make arrangements to get a replacement.

During an emergency, if you use food or beverage containers to hold non-food substances like gasoline, dispose of them after use and do not recycle them.

Power Outages: During and After

When the Power Goes Out . . .

Here are basic tips for keeping food safe:

1. Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
   • The refrigerator will keep food cold for about 4 hours if it is unopened.
   • A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
2. Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should keep an 18 cubic foot, fully stocked freezer cold for two days.
3. If you plan to eat refrigerated or frozen meat, poultry, fish, or eggs while they are still at safe temperatures, it is important that each item is thoroughly cooked to a safe minimum internal temperature to ensure that any foodborne bacteria that may be present are destroyed. However, if at any point the food was above 40º F for 2 hours or more (or 1 hour if temperatures are above 90 º F) — discard it.

Once Power is Restored . . .

Determine the safety of your food:

1. If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen.
2. If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can’t rely on appearance or odor. If the food still contains ice crystals or is 40° F or below, it is safe to refreeze or cook.
3. If the power was out for no more than 4 hours, refrigerated food should be safe as long as the doors were kept closed. When the power comes back on, check the temperature in the refrigerator or of the food. Discard any perishable food (such as meat, poultry, seafood, milk, eggs, or leftovers) that has been at refrigerator temperatures above 40°F for 4 hours or more. Perishable foods with temperatures that are 45°F or below (measured with a food thermometer) should be safe, but should be cooked and consumed as soon as possible.

Perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.

If Flooding Occurs

Be prepared to safely handle food and water in the event that flooding occurs.

Keep Water Safe

Follow these steps to keep your WATER SAFE during and after flood conditions.

1. Only use water from a safe source for drinking and washing or preparing food.
2. Use bottled water that has not been exposed to flood waters, if it is available.
3. If you don’t have bottled water, you should boil or disinfect water to make it safe. (see steps below)
4. If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agricultural extension agent for specific advice.

How to Boil or Disinfect Water To Make It Safe

If the water is cloudy, first filter it through clean cloths, or allow it to settle and then draw off the clear water for boiling/ disinfecting. Then, follow one of these two procedures:

Boiling

Boiling water will kill most types of disease-causing organisms that may be present.

1. Boil the water for 1 minute.
2. Let it cool, and store it in clean containers with covers.

Disinfecting with Bleach

Bleach will kill some, but not all, types of disease-causing organisms that may be in the water.

• Add 1/8 teaspoon (or 8 drops) of unscented household (5.25% concentration) liquid bleach for each gallon of water.
• Stir it well and let it stand for 30 minutes before you use it.
• Store disinfected water in clean containers with covers.

Keep Food Safe

Follow these steps to keep your FOOD SAFE during and after flood conditions.

1. Do not eat any food that may have come into contact with flood water.
2. Discard any food and beverage 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 waterproof include undamaged, commercially prepared foods in all-metal cans and “retort pouches” (like flexible, shelf-stable juice or seafood pouches).
   • 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.
3. Discard any food in damaged cans. Damaged cans are those with swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting that is severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. See box on next page for steps to clean/save undamaged packages.
4. 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 household (5.25% concentration) liquid bleach per gallon of water.
5. Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize by applying a solution of 1 tablespoon of unscented household (5.25% concentration) liquid bleach per gallon of water. Allow to air dry.

How To Save Undamaged Food Packages Exposed to Flood Water

Undamaged, commercially prepared foods in all-metal cans and “retort pouches” (like flexible, shelf-stable juice or seafood pouches) can be saved if you follow this procedure.

1. Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
2. Brush or wipe away any dirt or silt.
3. Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
4. 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.
5. Sanitize cans and retort pouches 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.
   • Place in a solution of 1 cup (8 oz/250 mL) of unscented household (5.25% concentration) bleach mixed with 5 gallons of water and soak for 15 minutes.
6. Air dry cans or retort pouches for a minimum of 1 hour before opening or storing.
7. If the labels were removable, then re-label your cans or retort pouches, including the expiration date, with a permanent marking pen.

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

Baby Formula Tip

For infants, try to use prepared, canned baby formula that requires no added water. Otherwise, dilute any concentrated baby formula in reconditioned, all-metal containers with clean drinking water.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Hurricanes and other severe storms are dangerous and destructive – destroying homes and compromising communities. Floods and power outages from hurricanes, tornadoes, and snow storms can cut off water supplies and quickly contaminate food. Protect yourself, your family, and your pets from foodborne illnesses. Following are steps you can take to preserve your food and water during storms.

Before a Storm

Prepare for unpredictable weather emergencies. Have these supplies on hand:

• Thermometers in the freezer and refrigerator
• Containers of ice to keep food cold or to melt if water supply is contaminated or unavailable
• Coolers, frozen gel packs, and dry ice to keep refrigerated food at or below 40 F and frozen food at or below zero F if power is out for more than 4 hours
• Bottled water
• Nonperishable food high on shelves, in case of flood
• Manual can opener
• Bleach for disinfecting

During a Storm

Keep food at recommended temperatures. Keep in mind that perishable food such as meat, poultry, seafood, milk, and eggs not kept at recommended temperatures can make you sick—even if thoroughly cooked.

Do not eat or drink anything that has touched flood water, including food packed in non-metal containers.

How to sanitize cans of food:

• Remove labels from cans, which can harbor dirt and germs, wash the cans, and dip them in a solution of 1 cup (8 oz/250 mL) of unscented household (5.25% concentration) bleach in 5 gallons of water.
• Allow the cans to air dry.
• Re-label the cans with a marker. Include the expiration date.

How to sanitize containers, countertops, pots, pans, dishware and utensils:

• Thoroughly wash, rinse, and sanitize anything that may come in contact with food — for example, pans, dishes, utensils, and countertops. Throw away wooden cutting boards or bowls — these cannot be safely sanitized.
• Mix 1 tablespoon unscented household (5.25% concentration) liquid bleach with 1 gallon of water.
• Soak item in the solution for 15 minutes.
• Allow to air dry.

How to make tap water safe to drink:

After a natural disaster, water may not be safe to drink. Area Health Departments will determine whether the tap water can be used for drinking. If the water is not potable or is questionable, then follow these directions:

1. Use bottled water that has not been exposed to flood waters if it is available.
2. If you don't have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
3. If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of unscented household (5.25% concentration) liquid bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
4. If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.

After a Storm

If water supply is still unsafe, boil water or use bottled water.

Once power is restored, check the temperature inside your refrigerator and freezer. You can safely eat or refreeze food in the freezer if it is below 40 F.

If your freezer does not include a thermometer, then check the temperature of each food item. If the item still contains ice crystals or is at or below 40 F, you can safely refreeze it.

Discard any perishable food—for example, meat, poultry, fish, eggs, milk—that has been in a refrigerator or freezer at or above 40 F 2 hours or more.

When in doubt, throw it out.

After a hurricane and/or flooding, people need to assess all food and food preparation areas and equipment to decide what to keep or throw away. Hurricanes, especially if accompanied by a tidal surge or flooding, can contaminate the public water supply. Water in the hurricane-affected area may not be safe to drink. Local announcements should provide updated information on the safety of the water supply.

Food

• Do not eat any food that may have come directly into contact with flood water. If in doubt, throw it out.

• Do not eat food packed in plastic, paper, cardboard, cloth, and similar containers that have been water damaged.

• Discard food and beverage containers with screw-caps, snap lids, crimped caps (soda bottles), twist caps, flip tops, and home canned foods, if they have come in contact with flood water. These containers cannot be disinfected.

• Inspect the food and beverage containers thoroughly for damage. Discard any visibly damaged containers. Undamaged, commercially-prepared foods in all-metal cans or retort pouches can be saved if you remove the labels, thoroughly wash the cans, rinse them, and then disinfect them with a sanitizing solution consisting of 1 cup (8 oz/250 mL) of unscented household (5.25% concentration) bleach per 5 gallons of water. Allow the cans to air dry. Finally, re-label the containers, including the expiration date, with a marker. As an added precaution, if you are not sure if the container is damaged or not, FDA recommends boiling (rolling boil) the contents of the container for 5 minutes.

Water

Area Health Departments will determine whether the tap water is potable, i.e., can be used for drinking. If the water is not potable or is questionable and bottled water is not available, then follow these directions to purify it:

1. Use bottled water that has not been exposed to flood waters if it is available.

2. If you don't have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.

3. If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of unscented household (5.25% concentration) liquid bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.

4. If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.

Food contact surfaces and equipment

• When cleaning or disinfecting, wear protective clothing, such as gloves, to avoid skin contact, irritation, or infection.

• Discard wooden cutting boards, wooden dishes and utensils, plastic utensils, baby bottle nipples, and pacifiers that have come into contact with flood water. These items cannot be safely cleaned.

• 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 min. in a solution of 1 tablespoon of unscented household (5.25% concentration) liquid bleach per gallon of drinking water (or the cleanest, clearest water available).

• Thoroughly wash countertops with soap and water, using hot water if available. Rinse, and then sanitize by applying a solution of 1 tablespoon of unscented household (5.25% concentration) liquid bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air dry.

• Make sure to carefully clean corners, cracks and crevices, door handles, and door seals, in rooms that have been affected by flood water.

• If the power in a refrigerator goes out, keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food cold for about 4 hours if it is unopened. A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Buy dry or block ice to keep the refrigerator 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 fully-stocked freezer cold for two days.

• Once the power is restored, determine the safety of your food. If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40° F or below, it is safe to refreeze or cook.

• Refrigerated food should be safe as long as the power was out for no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40° F for two hours or more.

• Perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.

• Discard refrigerators that have been submerged in flood water, or if enough moisture was present from liquefied food items to reach the insulation inside the equipment.

• Run your dishwasher, empty through three complete cycles to flush the water lines and assure that they are cleaned internally before washing equipment and utensils in it.

• Discard all ice in ice machines; clean and sanitize (1 tablespoon of bleach per gallon of potable water) the interior surfaces; run the ice through 3 cycles; and discard ice with each cycle.

• Replace all ice machine filters and beverage dispenser filters and flush all water lines for 10 to 15 minutes.

Be Prepared

• Keep unscented liquid household bleach on hand.

• Store a supply of food, water, and medication on shelves that will be safely out of the way in case of flooding. This should include a few days’ worth of ready-to-eat foods that do not require cooking or cooling, which depend on electricity.

• Know where you can buy dry ice and blocked ice, in case it should be needed.

• Know what to do in case of a power outage.

• Check the Federal Emergency Management Agency’s website for information about how to prepare an emergency kit and other safety tips.

When Flooding Occurs

Keep Water Safe

Follow these steps to keep your WATER SAFE during and after flooding.

• Only use water from a safe source for drinking and washing or preparing food.
• Use bottled water not exposed to flood waters, if available.
• If you don’t have bottled water, you should boil or disinfect water to make it safe. (see steps below).
• If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agricultural extension agent for specific advice.

How to Boil or Disinfect Water to Make It Safe

If the water is cloudy, first filter it through clean cloths, or allow it to settle and then draw off the clear water for boiling/disinfecting. Then, follow one of these two procedures:

Boiling
Boiling water will kill most types of disease-causing organisms that may be present.

1. Boil the water for 1 minute.
2. Let it cool and store it in clean containers with covers.

Disinfecting with Bleach
In an emergency, it is safe to drink water that has been disinfected with bleach until regular water service is available again. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water.

1. Locate a fresh liquid bleach that has been stored at room temperatures for less than one year. Do not use scented, color safe, or bleaches with added cleaners.
2. Add 1/8 teaspoon (or 8 drops) of unscented household (5.25% concentration) liquid bleach for each gallon of water. The label may say that the active ingredient contains 6 or 8.25% of sodium hypochlorite.
3. Stir well and let stand for 30 minutes before you use it. The water should have a slight chlorine odor. If it doesn’t, repeat the dosage and let stand for another 15 minutes before use. If the chlorine taste is too strong, pour the water from one clean container to another and let it stand for a few hours before use.
4. Store disinfected water in clean containers with covers.

Keep Food Safe

Follow these steps to keep your FOOD SAFE during and after flood conditions.

• Do not eat any food that may have come into contact with flood water.
• Discard any food and beverage 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 waterproof include undamaged, commercially prepared foods in all-metal cans and “retort pouches” (like flexible, shelf-stable juice or seafood pouches).
  • 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.
• Discard any food in damaged cans. Damaged cans are those with swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting that is severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. See box on next page for steps to clean/save undamaged packages.
• 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 household (5.25% concentration) liquid bleach per gallon of water.
• Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize by applying a solution of 1 tablespoon of unscented household (5.25% concentration) liquid bleach per gallon of water. Allow to air dry.
• Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should keep an 18 cubic foot, fully stocked freezer cold for two days.

How to Save Undamaged Food Packages Exposed to Flood Water

Undamaged, commercially prepared foods in all-metal cans and "retort pouches" (like flexible, shelf-stable juice or seafood pouches) can be saved if you follow this procedure.

1. Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
2. Brush or wipe away any dirt or silt.
3. Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
4. 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.
5. Sanitize cans and retort pouches 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.
   • Place in a solution of 1 cup (8 oz/250 mL) of unscented household (5.25% concentration) bleach mixed with 5 gallons of water and soak for 15 minutes.
6. Air dry cans or retort pouches for a minimum of 1 hour before opening or storing.
7. If the labels were removable, then re-label your cans or retort pouches, including the expiration date, with a permanent marking pen.

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

Baby Formula Tip

For infants, try to use prepared, canned baby formula that requires no added water. Otherwise, dilute any concentrated baby formula in reconditioned, all-metal containers with clean drinking water.

Be Prepared

• Have a refrigerator thermometer.
• Know where you can get dry ice.
• Keep on hand a few days worth of ready-to-eat foods that do not require cooking or cooling, which depend on electricity.

When the Power Goes Out

• Keep the refrigerator and freezer doors closed as much as possible.
• The refrigerator will keep food cold for about 4 hours if it is unopened.
• Refrigerators should be kept at 40° F or below for proper food storage.

Once the Power is Restored

• Check the temperature inside of your refrigerator and freezer.
• If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40° F or below, it is safe to refreeze or cook.
• Refrigerated food should be safe as long as the power was out for no more than 4 hours. Keep the door closed as much as possible.
• Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40° F for two hours or more.

Refrigerated Food and Power Outages: When to Save It and When to Throw It Out

As the USDA notes in Keeping Food Safe During an Emergency, your refrigerator will keep food safe for up to 4 hours during a power outage. Keep the door closed as much as possible. Discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours without power.

After a power outage never taste food to determine its safety. You will have to evaluate each item separately—use this chart as a guide. When in Doubt, Throw it Out!

Download Refrigerated Food During Power Outage Safety Chart

Frozen Food and Power Outages: When to Save It and When to Throw It Out

A full freezer will hold a safe 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, however, its quality may suffer. Never taste food to determine its safety. Use this chart as a general guide.

Download Frozen Food During Power Outage Safety Chart

Food poisoning—any illness or disease that results from eating contaminated food—affects millions of Americans each year. While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.

Causes of Food Poisoning

• Bacteria and Viruses: Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
• Parasites: Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms.
• Molds, Toxins, and Contaminants: Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But some cases of food poisoning can be linked to either natural toxins or added chemical toxins.
• Allergens: Food allergy is an abnormal response to a food triggered by your body's immune system. Some foods, such as nuts, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soybeans, can cause allergic reactions in people with food allergies.

Symptoms of Food Poisoning

Symptoms may range from mild to severe and differ depending on the germ you swallowed. The most common symptoms of food poisoning include:

• Upset stomach
• Stomach cramps
• Nausea
• Vomiting
• Diarrhea
• Fever
• Dehydration

Serious long-term effects associated with several common types of food poisoning include:

• Kidney failure
• Chronic arthritis
• Brain and nerve damage
• Death

People at Risk

Certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. These groups include:

• Pregnant women
• Children younger than 5 years
• Adults age 65 and older
• People whose immune systems are weakened due to illness or medical treatment