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Resources for Food Safety & Storage During Emergency Situations

Emergencies can take many forms, including flood, fire, earthquakes and other events. Knowledge of emergency food safety and storage ensures that families have adequate food in the event of an emergency or natural disaster. Employing this information on how to store food and keep food safe reduces the possibility of loss of food. In addition, knowing these food storage and safety methods can protect your family from food-borne illnesses and diseases.

  1. Preparation

    • Refrigerators should maintain a temperature of 40 degrees Fahrenheit (F) or below. Freezers should have a temperature of 0 degrees F or below. Purchase appliance thermometers for the refrigerator and freezer. The thermometer helps determine food temperature and safety in case of a power outage. Freeze items not needed immediately, such as leftovers, milk, meat or poultry. Buy coolers and plan where to buy dry ice or blocks of ice.Containers of ice help keep food in the refrigerator or freezer from spoiling during power outages.

    Selection

    • Select foods that have a long shelf life and require little or no water, cooking or refrigeration. In addition, include food for babies, pets and individuals on special diets, if necessary. Avoid salty or spicy foods because they increase a desire for more drinking water, which could be limited. Stay away from foods with high protein and fat content for the same reason. It is not necessary to buy dehydrated or emergency-packaged meals. Foods like whole grain cereals, salt-free crackers or canned foods with high liquid content may reduce thirst. Dry mixes and canned foods have a shelf life of two years.

    Storage

    • Proper storage increases the shelf life of dried or canned foods. Keep food stored in temperatures between 40-60 degrees F. Protect food from the exhaust emitted from refrigerators or ranges, as heat from appliances can speed the spoiling process. Do not store food near oil, gasoline or solvents because some foods absorb chemicals. Wrap food items packaged in cartons or boxes and store them in airtight containers so they will keep longer and stay safe from insects and rodents. Put containers out of the path of water or potential flooding areas. Mark each item with a date. Consume food and replace items before the freshness date expires.

    Safety

    • Do not taste food to determine whether it is safe to eat. Discard any food exposed to flood water or affected by other disasters. This includes food in cardboard boxes, such as baby food, juice or cereal. Throw away containers that have snap lids, screw caps, crimped caps or pull tops. Thoroughly inspect canned goods for punctures, leaks, fractures, denting and other defects. During a power outage, keep freezer and refrigerator doors closed to maintain the cold temperature. Refreeze food only if the item still has ice crystals and has a temperature of 40 degrees F or below. Dispose of refrigerated perishable food, including poultry, meat, fish, milk and eggs. In addition, discard soft cheeses, leftovers and deli foods. When unsure about the safety of refrigerated food, use a food thermometer to take the temperature.

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