Food Safety Hot Topics
Maintain food safety during weather-related emergencies
LITTLE ROCK – Only in Arkansas will you see a thunderstorm warning, tornado
watch and winter weather advisory in the same day at the same time. Because
our weather is so precarious, it’s vital to prepare for a weather-related
emergency, and that includes keeping food safe and available for your family
and yourself.
“The first thing people think about when they hear food safety in relation
to weather emergencies is bread, milk and canned food,” says Dr. Russ
Kennedy, health and aging specialist with the University of Arkansas Cooperative
Extension Service. “That’s certainly a good place to start, but
there are a few other things to consider well before an emergency is imminent.”
The first is adequate and efficient storage. In a power outage caused by wind,
lightning or ice, make sure frozen foods stay that way by monitoring the temperature
in the refrigerator and freezer.
“Keep an appliance thermometer in the fridge or freezer to make sure
the temperature is properly maintained. This means at, or below 0 degrees Fahrenheit,
in the freezer and at, or below 40 degrees, in the refrigerator,” Kennedy
explains.
This may seem difficult, especially if you have a restless family cooped up
in the house.
“Avoid opening and closing the doors as much as possible so cold air
won’t escape,” Kennedy says. “Stock a few coolers with items
the family will eat most often – lunchmeat, milk, fruit. That way the
food will stay sufficiently cold in the coolers and maintain the temperature
in the refrigerator and freezer longer.”
Another way to maintain a safe food temperature is to group like foods together
to keep them colder longer.
“If your freezer isn’t completely stocked, you can fill and freeze
ice cube trays and water bottles to fill up the space and keep the temperature
at a safe level longer,” Kennedy says. “If you don’t open
the door, a refrigerator will keep food cold safely for about four hours. A
full freezer will maintain its temperature for about 48 hours if it’s
not opened; 24 hours if it’s half-full and the door stays closed.”
After power has been restored, be vigilant about the quality of food that
has been stored.
“If you’re in doubt about a particular dish, throw it out,”
Kennedy stresses. “The potential for a food-borne illness is not worth
the risk. Throw away perishable food such as meat, poultry, fish, soft cheeses,
milk, eggs, leftovers and deli items after four hours without power.”
For more information about food safety and nutrition, visit extension's Web
site, www.uaex.edu, or contact your county extension agent. The Cooperative
Extension Service is part of the U of A Division of Agriculture.
By: Kelli Reep
For the Cooperative Extension Service
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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