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 Winter Weather: Prevent Carbon Monoxide Poisoning in a Winter Storm

Carbon monoxide (CO) is an odorless, colorless gas that can cause sudden illness and death if inhaled. When power outages occur during emergencies such as winter storms, the use of alternative sources of fuel or electricity for heating or cooking can cause CO to build up in a home, garage, or camper and to poison the people and animals inside.

Winter Weather: Hypothermia

Highlights

•When exposed to cold temperatures, your body begins to lose heat faster than it can be produced.

•Low body temperature may make you unable to think clearly or move well.

• You may not know you have hypothermia.

•If your temperature is below 95°, the situation is an emergency—get medical attention immediately.

 

When exposed to cold temperatures, your body begins to lose heat faster than it can be produced. Prolonged exposure to cold will eventually use up your body’s stored energy. The result is hypothermia, or abnormally low body temperature. Body temperature that is too low affects the brain, making the victim unable to think clearly or move well. This makes hypothermia particularly dangerous because a person may not know it is happening and won’t be able to do anything about it.

Hypothermia is most likely at very cold temperatures, but it can occur even at cool temperatures (above 40°F) if a person becomes chilled from rain, sweat, or submersion in cold water.

Victims of hypothermia are often (1) elderly people with inadequate food, clothing, or heating; (2) babies sleeping in cold bedrooms; (3) people who remain outdoors for long periods—the homeless, hikers, hunters, etc.; and (4) people who drink alcohol or use illicit drugs.

Frostbite

Frostbite is an injury to the body that is caused by freezing. Frostbite causes a loss of feeling and color in affected areas. It most often affects the nose, ears, cheeks, chin, fingers, or toes. Frostbite can permanently damage the body, and severe cases can lead to amputation. The risk of frostbite is increased in people with reduced blood circulation and among people who are not dressed properly for extremely cold temperatures.

Recognizing Frostbite

At the first signs of redness or pain in any skin area, get out of the cold or protect any exposed skin—frostbite may be beginning. Any of the following signs may indicate frostbite:

•a white or grayish-yellow skin area

•skin that feels unusually firm or waxy

•numbness

A victim is often unaware of frostbite until someone else points it out because the frozen tissues are numb.

What to Do

If you detect symptoms of frostbite, seek medical care. Because frostbite and hypothermia both result from exposure, first determine whether the victim also shows signs of hypothermia, as described previously. Hypothermia is a more serious medical condition and requires emergency medical assistance.

If (1) there is frostbite but no sign of hypothermia and (2) immediate medical care is not available, proceed as follows:

•Get into a warm room as soon as possible.

•Unless absolutely necessary, do not walk on frostbitten feet or toes—this increases the damage.

•Immerse the affected area in warm—not hot—water (the temperature should be comfortable to the touch for unaffected parts of the body).

Food Safety: Removing Odors from Refrigerators & Freezers


Refrigerators and freezers are two of the most important pieces of equipment in the kitchen for keeping food safe. We are instantly reminded of their importance when the power goes off, flooding occurs, or the unit fails, causing food to become unsafe and spoil. The odors that develop when food spoils can be difficult to remove. Use this information to learn how to remove odors from units or how to safely discard an affected unit.

Food Safety and Security: What Consumers

Need to Know


This text version of the booklet has been optimized for accessibility. The illustrated PDF version is available for printing. Please note that since the PDF booklet was issued, FSIS has changed its recommendation for safe minimum internal temperatures.

For nearly a century, the U.S. Department of Agriculture (USDA) has been protecting the Nation's food supply. This long history has allowed USDA's Food Safety and Inspection Service (FSIS) to develop the expertise and systems to protect our Nation's supply of meat, poultry, and egg products against intentional and unintentional contamination.

With a solid food safety infrastructure in place, FSIS has also been able to focus on strengthening existing programs and improving lines of communication, both internally and externally. Through cooperation with industry, consumers, and other government agencies, FSIS has an extensive system in place that can properly respond to a food security emergency.

 

USDA's Food Safety and Inspection Service

Assuring the safety and security of the food supply is a vital part of FSIS' public health mission. FSIS has more than 7,600 inspectors and veterinarians working in plants with meat, poultry, and egg products and at ports-of-entry every day to prevent, detect, and respond to food safety issues. FSIS also has more than 100 employees across the United States who monitor meat, poultry, and egg products at import facilities, including docks, loading areas, and refrigeration and storage areas. They also monitor the movement of product through distribution channels.

FSIS continues to look for ways to improve food safety. This includes devising the best methods for tracking cases of foodborne illness and identifying outbreaks more quickly. The Agency also aims to make sure that plans for reducing the risks of foodborne illness are based on the best available science and technology, and adjusting the FSIS workforce to support the increasingly science based and public health-oriented system.

The inspection system implemented in all federally inspected and State-inspected meat and poultry plants nationwide is designed to prevent entry of contaminated product into the food supply, whether the contamination is naturally occurring or intentional. FSIS inspectors and veterinarians routinely look for anything out of the ordinary.

FSIS and USDA's Animal and Plant Health Inspection Service (APHIS) coordinate activities to detect animal diseases that could affect human health and prevent any activities that could cripple agricultural production and damage the U.S. economy. Together with the resources of other government agencies at the Federal, State, and local levels, FSIS has an extensive and highly effective system to protect American consumers.

What Consumers Need to Know…Keeping Food Safe During Emergencies

There are times when the food you have in your home could become unsafe if not handled properly, such as if there is a power failure. In addition, many organizations, including the American Red Cross and the U.S. Department of Homeland Security, encourage consumers to keep a supply of nonperishable food in their homes in case of emergency.

What Food and Water Should You Keep in Your Home?

The American Red Cross and the U.S. Department of Homeland Security recommend the following:

Keep a supply of nonperishable food and a 3-day supply of commercially bottled water per person (minimum of 3 gallons) on hand in case of an emergency.

Since there may not be power, purchase food that requires no refrigeration, cooking, water, or special preparation. Good food choices are dried fruit; canned fruit or vegetables; shelf-stable cans of meat, poultry, and fish; jars of peanut butter and jelly; small packages of cereal, granola bars, and crackers; nonfat dry milk; and small boxes of juice drinks. Select small cans of food so there won't be any leftovers that will need refrigeration. Remember to include infant formula, pet food, and foods for family members with special dietary needs.

Have a manually operated can opener on hand.

Periodically use and refresh your supply.

 

What Consumers Need to Know…Risks of Intentional Contamination

Almost any food, beverage, or other item you ingest could be of some risk. However, safety measures practiced by the food producers, processors, and other foodservice operators and retailers, as well as common sense used by consumers, can greatly reduce the chance of having food used as a weapon to attack our country. Most of the food safety practices already in place apply equally to intentional contamination. If specific, credible threats are received, then USDA, in cooperation with other homeland security agencies, would keep the public informed of measures to take.

Consumers can also play a role by reporting unusual characteristics of meat, poultry, and egg products to their local health agency, the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), or if appropriate, law enforcement.

 

What Consumers Need to Know…Reporting Possible Food Tampering

Carefully examine all food product packaging. Be aware of the normal appearance of food containers. That way you'll be more likely to notice if an outer seal or wrapper is missing. Compare a suspect container with others on the shelf. If you suspect your product has been tampered with, contact your local health department or law enforcement agency. If the food contains meat, poultry, or egg products, you can also call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) from 10:00 a.m. to 4:00 p.m. Eastern Time. After business hours, call the FSIS Technical Service Center's emergency number at 1-800-233-3935. In order to help:

Preserve the evidence. If a portion of the suspect food is available and it is safe to keep it, wrap it securely, mark "DANGER" and freeze it. Save all packaging materials, such as cans, labels or cartons. Write down the food type, the date, other identifying marks on the package, the location and store where the food was purchased, the time consumed, and when symptoms occurred. Save any identical unopened products. Save all purchase receipts.

Seek treatment as necessary. If you become ill and believe your illness is due to a food product, contact your doctor. For victims in an "at-risk" group (the young, elderly, or immuno-compromised), seek medical care immediately. If symptoms persist or become severe (bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor immediately.

Call your local health department if the suspect food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product.

•Don’t use a heating pad, heat lamp, or the heat of a stove, fireplace, or radiator for warming. Affected areas are numb and can be easily burned.

These procedures are not substitutes for proper medical care. Hypothermia is a medical emergency and frostbite should be evaluated by a health care provider. It is a good idea to take a first aid and emergency resuscitation (CPR) course to prepare for cold-weather health problems. Knowing what to do is an important part of protecting your health and the health of others.

Taking preventive action is your best defense against having to deal with extreme cold-weather conditions. By preparing your home and car in advance for winter emergencies, and by observing safety precautions during times of extremely cold weather, you can reduce the risk of weather-related health problems.

Be prepared for an emergency...

... by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you’re not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q. Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out?

A. Do not eat any food that may have come into contact with flood water.

Discard any food that is not in a waterproof container if there is any chance that it has come into 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 water, because they cannot be effectively cleaned and sanitized.

Inspect canned foods and 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.

Steps to Salvage All-Metal Cans and Retort Pouches

Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:

Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.

Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.

Brush or wipe away any dirt or silt.

Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.

Then, sanitize them by immersion in one of the two following ways:

Place in water and allow the water to come to a boil and continue boiling 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.

Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.

If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.

Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.

Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.



Q. How should I clean my pots, pans, dishes, and utensils?

A. Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then 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 (or the cleanest, clearest water available).


Q. How should I clean my countertops?

A. Thoroughly wash countertops with soap and water, using 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 (or the cleanest, clearest water available). Allow to air-dry.


Q. My home was flooded and I am worried about the safety of the drinking water. What should I do?

A. Use bottled water that has not been exposed to flood waters if it is available.

If you don't have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.

If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.

If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.



Q. We had a fire in our home and I am worried about what food I can keep and what to throw away.

A. Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.


Q. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?

A. No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.


Q. Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?

A. Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.


Q. May I refreeze the food in the freezer if it thawed or partially thawed?

A. Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.



 

Frozen Food

When to Save and When To Throw It Out

FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed.

Held above 40 °F for over 2 hours

MEAT, POULTRY, SEAFOOD

Beef, veal, lamb, pork, and ground meats

Refreeze

Discard

Poultry and ground poultry Refreeze Discard

Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard

Casseroles, stews, soups Refreeze Discard

Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard

DAIRY

Milk

Refreeze. May lose some texture.

Discard

Eggs (out of shell) and egg products Refreeze Discard

Ice cream, frozen yogurt Discard Discard

Cheese (soft and semi-soft) Refreeze. May lose some texture. Discard

Hard cheeses Refreeze Refreeze

Shredded cheeses Refreeze Discard

Casseroles containing milk, cream, eggs, soft cheeses Refreeze Discard

Cheesecake Refreeze Discard

FRUITS

Juices

Refreeze

Refreeze. Discard if mold, yeasty smell, or sliminess develops.

Home or commercially packaged Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops.

VEGETABLES

Juices

Refreeze

Discard after held above 40 °F for 6 hours.

Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 °F for 6 hours.

BREADS, PASTRIES

Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze

Cakes, pies, pastries with custard or cheese filling Refreeze Discard

Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Quality loss is considerable.

OTHER

Casseroles – pasta, rice based Refreeze Discard

Flour, cornmeal, nuts Refreeze Refreeze

Breakfast items –waffles, pancakes, bagels Refreeze Refreeze

Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods) Refreeze Discard

Food

Note: Do not use your fireplace for cooking until the chimney has been inspected for cracks and damage. Sparks may escape into your attic through an undetected crack and start a fire.

Identify and throw away food that may not be safe to eat.

• Throw away food that may have come in contact with flood or storm water.

•Throw away food that has an unusual odor, color, or texture. When in doubt, throw it out.

•Throw away perishable foods (including meat, poultry, fish, eggs and leftovers) in your refrigerator when the power has been off for 4 hours or more.

•Thawed food that contains ice crystals can be refrozen or cooked. Freezers, if left unopened and full, will keep food safe for 48 hours (24 hours if half full).

• Throw away canned foods that are bulging, opened, or damaged.

• Food containers with screw-caps, snap-lids, crimped caps (soda pop bottles), twist caps, flip tops, snap-open, and home canned foods should be discarded if they have come into contact with floodwater because they cannot be disinfected.

•If cans have come in contact with floodwater or storm water, remove the labels, wash the cans, and dip them in a solution of 1 cup (8 oz/250 mL) of bleach in 5 gallons of water. Re-label the cans with a marker. Include the expiration date.

•Do not use contaminated water to wash dishes, brush your teeth, wash and prepare food, wash your hands, make ice, or make baby formula.

Clean and sanitize food-contact surfaces.

CDC recommends discarding wooden cutting boards, baby bottle nipples, and pacifiers. These items cannot be properly sanitized if they have come into contact with flood waters. Clean and sanitize food-contact surfaces in a four-step process:

1.Wash with soap and warm, clean water.

2.Rinse with clean water.

3.Sanitize by immersing for 1 minute in a solution of 1 teaspoon of chlorine bleach (5.25%, unscented) per gallon of clean water.

4.Allow to air dry.

You will have to evaluate each item separately. Use this chart as a guide.

Food Categories

Specific Foods

Held above 40 °F for over 2 hours


MEAT, POULTRY, SEAFOOD

Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes

Discard


Thawing meat or poultry

Discard


Salads: Meat, tuna, shrimp, chicken, or egg salad

Discard


Gravy, stuffing, broth

Discard


Lunchmeats, hot dogs, bacon, sausage, dried beef

Discard


Pizza – with any topping

Discard


Canned hams labeled "Keep Refrigerated"

Discard


Canned meats and fish, opened

Discard


Casseroles, soups, stews

Discard


CHEESE

Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

Discard


Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano

Safe


Processed Cheeses

Safe


Shredded Cheeses

Discard


Low-fat Cheeses

Discard


Grated Parmesan, Romano, or combination (in can or jar)

Safe


DAIRY

Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk

Discard


Butter, margarine

Safe


Baby formula, opened

Discard


EGGS

Fresh eggs, hard-cooked in shell, egg dishes, egg products

Discard


Custards and puddings, quiche

Discard


FRUITS

Fresh fruits, cut

Discard


Fruit juices, opened

Safe


Canned fruits, opened

Safe


Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates

Safe


SAUCES, SPREADS, JAMS

Opened mayonnaise, tartar sauce, horseradish

Discard if above 50 °F for over 8 hrs.


Peanut butter

Safe


Jelly, relish, taco sauce, mustard, catsup, olives, pickles

Safe


Worcestershire, soy, barbecue, hoisin sauces

Safe


Fish sauces, oyster sauce

Discard


Opened vinegar-based dressings

Safe


Opened creamy-based dressings

Discard


Spaghetti sauce, opened jar

Discard


BREAD, CAKES, COOKIES, PASTA, GRAINS

Bread, rolls, cakes, muffins, quick breads, tortillas

Safe


Refrigerator biscuits, rolls, cookie dough

Discard


Cooked pasta, rice, potatoes

Discard


Pasta salads with mayonnaise or vinaigrette

Discard


Fresh pasta

Discard


Cheesecake

Discard


Breakfast foods –waffles, pancakes, bagels

Safe


PIES, PASTRY

Pastries, cream filled

Discard


Pies – custard, cheese filled, or chiffon; quiche

Discard


Pies, fruit

Safe


VEGETABLES

Fresh mushrooms, herbs, spices

Safe


Greens, pre-cut, pre-washed, packaged

Discard


Vegetables, raw

Safe


Vegetables, cooked; tofu

Discard


Vegetable juice, opened

Discard


Baked potatoes

Discard


Commercial garlic in oil

Discard


Potato salad

Discard


Casseroles, soups, stews

Discard

 

Food Categories

Specific Foods

Still contains ice crystals and feels as cold as if refrigerated

Thawed and held above 40 °F for over 2 hours


MEAT, POULTRY, SEAFOOD

Beef, veal, lamb, pork, and ground meats

Refreeze

Discard


Poultry and ground poultry

Refreeze

Discard


Variety meats (liver, kidney, heart, chitterlings)

Refreeze

ask.

Discard


Casseroles, stews, soups

Refreeze

Discard


Fish, shellfish, breaded seafood products

Refreeze. However, there will be some texture and flavor loss.

Discard


DAIRY

Milk

Refreeze. May lose some texture.

Discard


Eggs (out of shell) and egg products

Refreeze

Discard


Ice cream, frozen yogurt

Discard

Discard


Cheese (soft and semi-soft)

Refreeze. May lose some texture.

Discard


Hard cheeses

Refreeze

Refreeze


Shredded cheeses

Refreeze

Discard


Casseroles containing milk, cream, eggs, soft cheeses

Refreeze

Discard


Cheesecake

Refreeze

Discard


FRUITS

Juices

Refreeze

Refreeze. Discard if mold, yeasty smell, or sliminess develops.


Home or commercially packaged

Refreeze. Will change texture and flavor.

Refreeze. Discard if mold, yeasty smell, or sliminess develops.


VEGETABLES

Juices

Refreeze

Discard after held above 40 °F for 6 hours.


Home or commercially packaged or blanched

Refreeze. May suffer texture and flavor loss.

Discard after held above 40 °F for 6 hours.


BREADS, PASTRIES

Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze


Cakes, pies, pastries with custard or cheese filling

Refreeze

Discard


Pie crusts, commercial and homemade bread dough

Refreeze. Some quality loss may occur.

Refreeze. Quality loss is considerable.


OTHER

Casseroles – pasta, rice based

Refreeze

Discard


Flour, cornmeal, nuts

Refreeze

Refreeze


Breakfast items –waffles, pancakes, bagels

Refreeze

Refreeze


Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods)

Refreeze

Discard

 

Safely Preventing Mold Growth

Clean up and dry out the building quickly (within 24 to 48 hours). Open doors and windows. Use fans to dry out the building. (See the fact sheet for drying out your house, Reentering Your Flooded Home).

•When in doubt, take it out! Remove all porous items that have been wet for more than 48 hours and that cannot be thoroughly cleaned and dried. These items can remain a source of mold growth and should be removed from the home. Porous, noncleanable items include carpeting and carpet padding, upholstery, wallpaper, drywall, floor and ceiling tiles, insulation material, some clothing, leather, paper, wood, and food. Removal and cleaning are important because even dead mold may cause allergic reactions in some people.

•To prevent mold growth, clean wet items and surfaces with detergent and water.

•Homeowners may want to temporarily store items outside of the home until insurance claims can be filed. See recommendations by the Federal Emergency Management Agency (FEMA) .

•If you wish to disinfect, refer to the U.S. Environmental Protection Agency (EPA) document, A Brief Guide to Mold and Moisture in Your Home.

If there is mold growth in your home, you should clean up the mold and fix any water problem, such as leaks in roofs, walls, or plumbing. Controlling moisture in your home is the most critical factor for preventing mold growth.

To remove mold growth from hard surfaces use commercial products, soap and water, or a bleach solution of no more than 1 cup of bleach in 1 gallon of water. Use a stiff brush on rough surface materials such as concrete.

If you choose to use bleach to remove mold:

•Never mix bleach with ammonia or other household cleaners. Mixing bleach with ammonia or other cleaning products will produce dangerous, toxic fumes

•Open windows and doors to provide fresh air.

•Wear non-porous gloves and protective eye wear.

•If the area to be cleaned is more than 10 square feet, consult the U.S. Environmental Protection Agency (EPA) guide titled Mold Remediation in Schools and Commercial Buildings . Although focused on schools and commercial buildings, this document also applies to other building types.

.

•Always follow the manufacturer's instructions when using bleach or any other cleaning product.

•More information on personal safety while cleaning up after a natural disaster is available at emergency.cdc.gov/disasters/workers.asp.

If you plan to be inside the building for a while or you plan to clean up mold, you should buy an N95 mask at your local home supply store and wear it while in the building. Make certain that you follow instructions on the package for fitting the mask tightly to your face. If you go back into the building for a short time and are not cleaning up mold, you do not need to wear an N95 m