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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall and PHA Cases in Calendar Year 2022
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
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      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
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      • Meat, Poultry and Egg Product Inspection Directory
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  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
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    • Freedom of Information Act (FOIA)
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      • Making a Freedom of Information Act (FOIA) Request
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
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      • Dr. Summer Addo — an Unexpected Career Path
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      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
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      • Archives
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      • Submit Your Stories
      • Black History Month — Resistance Through Agricultural Innovations
      • Tiffanie Newman: Versatility at FSIS and in Daily Life
      • Meet Pickle-Eating Champ, CSI Joe Smith
      • Supervisors Make All the Difference!
      • Disability: Part of the Equity Equation
      • Archives
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: Message from Leadership — Women’s Equality Day
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
        • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
        • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
        • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Mask Requirements Updated for FSIS Employees
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
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        • ARCHIVE: Pride Month and USDA’s Commitment to Inclusion
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
        • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
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Keep Your Food Safe During Emergencies: Power Outages, Floods & Fires

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.

For additional information about food safety during an emergency, in English and Spanish, call:

USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
Email: MPHotline@usda.gov

Open Monday through Friday from 10 a.m. to 6 p.m. ET; a live chat is available (English or Spanish). Listen to timely recorded food safety messages at the same number 24 hours a day. Recorded food safety messages are available 24 hours a day.

"Ask USDA" a food safety question: https://ask.usda.gov/s/

USDA Food Safety and Inspection Service
www.fsis.usda.gov

Other sources of emergency food safety information:

U.S. Food and Drug Administration
www.fda.gov/Food/default.htm

Centers for Disease Control and Prevention
www.cdc.gov

Federal Emergency Management Agency
www.fema.gov

Your local chapter of the American Red Cross or Civil Defense can also offer additional information about emergency management.

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Last Updated: Aug 07, 2013
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