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Last Updated: Mar 29, 2009 - 5:58:43 PM |
FSIS Media Contact: Amanda Eamich (202) 720-9113
Miami Office of Communications: Kelly Penton (305) 416-1440
MIAMI, May 29, 2008 - As the 2008 hurricane season approaches, USDA's Food Safety and Inspection Service (FSIS), Food and Nutrition Service (FNS) and the City of Miami today hosted a hurricane preparedness and recovery event to help minimize the potential for foodborne illnesses due to power outages and other problems often associated with severe weather.
On the lawn of Antonio Maceo Park in downtown Miami, Mayor Manny Diaz, FSIS Administrator Al Almanza and FNS Administrator Roberto Salazar provided consumers with tips to keep food safe during an emergency and assistance resources available after an emergency such as the USDA's Disaster Food Stamp Program.
"The first 72 hours after an emergency are critical," said Miami Mayor Manny Diaz. "Your first line of preparedness is to have a plan for your basic needs for the first 72 hours where you can keep your family safe until further help arrives."
The City of Miami recommends households and other facilities maintain a 72 hour supply of items such as water, food, medicine, cooking supplies and other personal care items.
"In the hours after a tropical storm or hurricane, food safety can become a critical public health issue," said FSIS Administrator Al Almanza. "After several hours without electricity or a cold source, perishable foods can become unsafe. Bacteria in food grow rapidly in temperatures between 40 °F and 140 °F, and if these foods are consumed, people can become very sick."
Steps to follow to prepare for a possible weather emergency:
* Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.
* Make sure the freezer is at 0 °F or below and the refrigerator is at 40 °F or below.
* 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.
Steps to follow after the weather emergency:
* Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
* The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
* Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
* Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below when checked with a food thermometer.
* Never taste a food to determine its safety!
* If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40 °F or below, the food is safe to refreeze.
* If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
* Drink only bottled water if flooding has occurred.
* Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
* Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved. Follow the Steps to Salvage All-Metal Cans and Retort Pouches in the publication "Keeping Food Safe During an Emergency" at: www.fsis.usda.gov/Fact_Sheets/
keeping_food_Safe_during_an_emergency/index.asp
* Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
* When in Doubt, Throw it Out!
"USDA is committed to working with Florida to provide emergency food assistance to disaster victims in need," said FNS Administrator Roberto Salazar. "Florida has demonstrated exemplary preparedness in disasters and we commend them for helping millions of families."
At the event Mr. Almanza also demonstrated safe grilling practices which are useful any time of year, but especially when grilling is a common alternative cooking method when the power is out. By following four simple steps of Clean, Separate, Cook and Chill, everyone can Be Food Safe and protect against foodborne illness. Visit BeFoodSafe.gov for more information including important temperatures to remember when using your food thermometer to be sure that foods have reached a safe minimum internal temperature.
FSIS has available a Public Service Announcement (PSA), available in 30- and 60-second versions, illustrating practical food safety recommendations for handling and consuming foods stored in refrigerators and freezers during, and after, a power outage. Consumers are encouraged to view the PSA at: http://www.fsis.usda.gov/news_&_events/
Food_Safety_PSA/index.asp. News organizations and power companies can obtain hard copy (Beta and DVD) versions of the PSA by contacting the Food Safety Education Staff in FSIS' Office of Public Affairs and Consumer Education by calling (301) 344-4757.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
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