Hurricane Preparedness

Emergency Response for Food Establishments

When the area comes under the effects of a hurricane, or other situation where there is a power loss and/or flooding, there are extra precautions that food service establishment owners and managers need to take to protect the public's health from unsafe food and water. 

Flooding

Flooding can present serious problems to the safety of the water supply, due to contamination of the municipal water, or private wells.

You should never assume that the water is safe in a hurricane effected area. If the Rhode Island Department of Health tests the water in your food establishments area, and deems it unsafe, the Office of Drinking Water Safety will issue a "Boil Water Advisory for Food Establishments" checklist that must be followed.

Food Safety Guidelines for Food Businesses After Flooding

Some of the areas of concern would be ice machines, soda fountains, automatic vegetable, and fruit sprayers, and any unused water faucets during the boil water advisory.

When the Boil Water Advisory has been discontinued, The Rhode Island Department of Health has recommendations as to Cleaning and Sanitizing the items covered under the Boil Water Advisory. 

The Office of Drinking Water Quality has a list of frequently asked questions and answers regarding what you as a food establishment should do under conditions of water supply contamination problems. 

Power Outages

A loss of power can jeopardize the safety of your establishments food. Knowing how to make determinations about food safety, and utilizing methods which will help keep you food safe during a power outage, will help minimize the potential loss of food, and more importantly reduce the risk of foodborne illness. 

Food Business Guidelines for Food Safety During Temporary Power Outages

As a general rule, as long as the power has been out for less than 2 hours, most foods will be safe. Always make sure meat, poultry, and eggs are kept at a temperature of 41 degrees F or below, and that frozen foods are kept at a temperature of 0 degrees F or below. A fully stocked freezer will safely hold food for 48 hours, half this time if its half full. A refrigerator will keep food safely for 4 hours if the door is kept closed as much as possible.

The United States Department of Agriculture has a developed a brochure which discusses which foods to discard, and which foods are still safe to eat, if they have been held at over 40 degrees F for over 2 hours. This brochure also has a list of frequently asked questions and answers which address food safety under a power outage, and in flooding conditions.