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FSIS/FDA Guidelines for Retail and
Foodservice Establishments Affected by Natural or Other Disasters
September 2005
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FDA/Center for Food Safety and Applied
Nutrition
USDA/Food Safety and Inspection Service
During and following a natural disaster, such as Hurricane
Katrina, there are potential health concerns that can be created by the
disruptions caused by the disaster. We are providing these guidelines because
retail and foodservice establishments may be forced to shut down due to power
outages, an influx of flood waters, contamination of potable water supplies, or
structural damage to buildings. Such actions may affect the integrity of a food
establishment's existing supply of food and may potentially have lingering
effects on the operation.
Purpose:
These guidelines provide emergency action food safety
suggestions and information for retail and foodservice establishments resuming
business in the aftermath of natural or other disasters.
Emergency Assessment:
Disruptions such as an interruption of electrical service
or potable water supply can create public health concerns about food safety.
Therefore, food establishment management should conduct an evaluation of their
facilities and inventory to determine whether it can continue to provide safe
food. Perishable foods such as meat, poultry, milk and egg products, if not
properly refrigerated, especially for an extended length of time as may be the
case in a power outage, can cause illness if consumed, even after they have been
thoroughly cooked. Most foods that have come into contact with flood waters
should be considered contaminated and must be denatured or destroyed and
discarded in accordance with local or state laws and regulations.
General Considerations
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Prior to reopening, establishment persons-in-charge (PICs) should
conduct a complete self-inspection to ensure that normal operations can be
resumed safely and without compromising food safety. Establishments required to
cease operations in an emergency or those affected by a natural disaster should
not re-open until authorization is granted by the local regulatory authority.
-
The owner or operator of any food establishment should notify the
health department (provide 24/7 contact information) before opening for
business. A temporary or conditional operating license/permit might be
considered if all public utilities, etc. are not yet available.
-
Other applicable provisions of the state Food Code or local ordinance
must be followed as usual.
-
These recommendations are for limited food service operations such as
either cook-serve, service of foods that do not require cooking, or operations
requiring minimal food preparation.
-
For full service operations involving complex food preparation (e.g.,
cooking, cooling, and reheating of foods), complete reinstatement of all public
utilities is necessary before reopening.
Potable Water
- If no potable municipal water supply, non-community public water
system (NCPWS) or private well water is available to the food establishment,
potable water should be brought in (tanks, bottled water, "water buffalos",
etc.) for food preparation, cooking, utensil and food contact surface
washing/rinsing/sanitizing and handwashing. It is important to ensure there is
an adequate amount of potable water available for these tasks.
- The source of the potable water should be identified. (i.e., bottled
water, well water or municipal water supply). Water that is delivered must meet
Environmental Protection Agency's (EPA) drinking water standards and must come
from an approved potable water supply.
- If tanker trucks are used, previous contents (water, milk, eggs, or
other foods), cleaning and sanitizing methods, and location (i.e., Where did the
truck come from? Where was cleaning and sanitizing done? Where will the truck be
kept?) should be identified.
- Single service utensils (paper/plastic plates, forks, spoons, knives)
should be used.
- A gravity-fed, potable water supply, soap and paper towels should be
provided in the food preparation area for handwashing.
- A small food establishment with 3 employees uses about 500 gallons of
water a day. A major clean-up effort could use twice as much water.
Electricity
- If no electricity is available for refrigeration and frozen storage in
the food establishment:
- provide continuous refrigeration by the use of generators or ice (wet
or dry ice). If dry ice is used in enclosed spaces such as walk-in
refrigerators, make sure there is adequate ventilation to avoid the harmful
affects of a build-up of carbon dioxide.
- the volume and type of potentially hazardous food requiring
refrigeration should be limited to very simple foods whenever possible (e.g.,
hot dogs, eggs, cheeses, cultured dairy products, hard summer sausage or salami,
and other foods with preservatives).
- Consider obtaining alternative refrigerated warehouse space outside of
the affected area.
- If no electricity or gas is available for water heaters, water can be
heated using alternate methods such as electrical generators for electrical
power or propane heaters. As a safety precaution, advise the utility company
when using a generator and use it in a properly ventilated area.
Sewer
- If sewage connection is inoperable or in disrepair a holding tank can
be obtained to store wastewater on a temporary basis. Contact the local
wastewater authority for an approved pump and haul company to pump wastewater
tanks and portable toilets for proper disposal.
- Until the water supply is reestablished consider obtaining portable
toilets for employee and consumer use. When the portable toilets do not have handwashing facilities attached, alternative handwashing facilities should be
provided for use by food employees in an accessible location (i.e., gravity-fed,
potable water supply, soap and paper towels).
- If non-potable water is used to flush toilets, it should be posted when
faucets provide water that it is not for drinking.
- Upon the restoration of potable water supply all plumbing lines should
be adequately flushed and all fixtures cleaned and sanitized.
- Structural Integrity of Facility
- Condition of the physical structure of the establishment should be in
compliance with local building and occupancy codes in a manner that does not
compromise the safe and sanitary handling of food and equipment and the safety
of employees.
- All mud and debris should be removed from inside and outside of
premises (if outside standing water is contaminated soil may also be
contaminated).
- Ensure the interior and exterior of the facility is structurally sound
and that there are no opportunities for water/moisture, or pests, to enter the
facility.
- Prohibit the storage and/or preparation of food in areas of the
facility that are not deemed structurally sound.
Pest Control
- Ensure that any rodents/pests that may have entered the facility are
no longer present. Remove dead pests and sanitize any food-contact surfaces that
have come in contact with pests.
- Seal all openings into the facility to prevent future entry of pests,
rodents, or pets.
Damaged Food Products:
- Evaluate the usability of any food, and packaging materials that have
been submerged under flood waters. Unsalvageable food items are those that are
irreparably damaged by microbiological, chemical, or physical contaminants, or
goods exposed to conditions making such contamination likely. Most food
containers, equipment, and packaging materials will not be salvageable.
- Fresh fruits and vegetables that have been inundated by flood waters
cannot be adequately cleaned and should be destroyed.
- Refrigerated and frozen foods, such as meat, poultry, shell eggs, egg
products, and milk, that have been immersed in flood waters, should be
destroyed. If in doubt throw it out.
- Products in containers with screw-caps, snap-lids, crimped-caps (soda
pop bottles), twist-caps, flip-top, snap-open, and similar type closures that
have been submerged in flood waters cannot be reconditioned.
- Food packed in plastic, paper, cardboard, cloth and similar containers
that have been water damaged cannot be salvaged.
- Foods in hermetically sealed cans (top and bottom double seams) that
have been under water may be reconditioned and relabeled under certain
conditions.
- Proper and safe disposal of condemned food items must be in a manner
that ensures that the items will not be easily accessible to consumers in trash
containers or reappear as damaged merchandise in any outlet that would permit
public consumption. Disposal of such items should be conducted properly and in a
manner consistent with food safety requirements in that jurisdiction.
- Foods subject to direct contact with non-potable water are not
salvageable.
Equipment:
- Clean, repair and disinfect all surfaces affected by flood waters,
including:
- Non-food contact surfaces (e.g., floors, walls, ceilings)
- Food contact surfaces, using potable water (e.g., equipment, utensils,
etc.)
- A commercial dishwasher or 3-compartment sink should be utilized to
wash, rinse, and sanitize equipment and utensils using potable water, and:
- Chlorine bleach or other approved sanitizers should be provided for
sanitizing food contact surfaces and equipment.
- An approved test kit should be available to ensure appropriate
sanitizer strength.
- Refrigerated display and storage cases and other refrigerator
equipment used to store food should be cleared of all contaminated products and
their juices prior to cleaning.
- Refrigerated storage equipment should be thoroughly washed inside and
outside with a hot detergent solution and rinsed free of detergents and residues
(Special attention should be given to lighting, drainage areas, ventilation
vents, corners, cracks and crevices, door handles and door gaskets).
- Any exhaust systems and hoods should be thoroughly cleaned and freed
of any debris. Consult professional service technicians, as needed.
- All filters on equipment should be removed and replaced if not
designed to be cleaned in place.
- All sinks should be thoroughly cleaned and sanitized before resuming
use.
- Equipment should be inspected to ensure it is operational and that all
aspects of its integrity are maintained.
- Stove units should be thoroughly cleaned and checked by the fire
department, local utility company, or authorized service representative prior to
use.
Maintaining Food Temperatures
- Ensure that the facility has the capability to achieve the appropriate
cooking temperature for raw animal foods and to consistently maintain
potentially hazardous foods at both hot (>135°F) and cold (<41°F) temperatures.
- Verify that all equipment used for food preparation (e.g., cooking,
cooling, reheating) is functioning and properly calibrated prior to use.
Employees
- Determine if there are an adequate number of trained employees to
staff each area of the operation during normal working hours.
- Alcohol hand gels may be used after handwashing. Hand sanitizers or
gels are a not a substitute for handwashing.
- Employees should not touch foods with their bare hands, but instead
should use tongs, deli paper, or single-use, disposable gloves.
- Employees with open wounds should not work with hands-on preparation
of foods or with cleaned and sanitized food contact surfaces or
single-service/single-use utensils.
- Employees sick with vomiting or diarrhea should not be working in the
establishment.
U.S. Government Resources
Consult the
US Department
of Agriculture's Food Safety and Inspection Service for guidance on disaster
response in regards to meat, poultry, and egg products.
Consult the
US Food and Drug
Administration for guidance on disaster response in regards to all other
food products and for science-based information on food safety for retail and
food service industries.
Consult with the
US Environmental
Protection Agency for guidance on disaster response in regards to potable
water supply, wastewater and soil erosion and contamination.
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