Hurricane Preparedness

Emergency Response for Food Establishments

Food Business Guidelines for Food Safety During Temporary Power Outages

Appropriate decision-making before, during, and immediately after power outages is necessary to protect consumers from unsafe food and minimize product loss. The Department recommends that food retailers develop a plan and obtain appropriate emergency supplies before the need arises.

The food items of concern are those that are potentially hazardous foods (PHF). Generally, PHF are moist, perishable foods in and on which bacteria can grow most easily during the time when the food is held in the temperature danger zone (41°F to 140°F).

A POWER OUTAGE OF 2 HOURS OR LESS IS NOT CONSIDERED HAZARDOUS TO FOOD THAT IS HELD UNDER SAFE CONDITIONS WHEN THE OUTAGE BEGINS.

WHEN THERE IS A POWER OUTAGE…

• Note the time at which the power outage begins.
• Discard food products that are in the process of being cooked, but which have not yet reached the final temperature.

ACTIONS THAT CAN KEEP FOOD SAFE FOR SEVERAL HOURS

Cold Potentially Hazardous Foods Hot Potentially Hazardous Foods

DISCONTINUE FOOD PREPARATION IF ANY OF THE FOLLOWING CONDITIONS EXIST

• Inability to properly wash, rinse and sanitize utensils
• Inoperative hood ventilation and make-up air supply systems in conjunction with gas or solid fuel heating and cooking equipment (Danger: Toxic fumes may cause injury or death)
• Lack of sufficient light in food preparation areas to allow for safe food preparation and cleaning and sanitizing of food contact surfaces.
• No hot water, inadequate water pressure
• Unsafe food temperatures 

WHEN THE POWER IS RESTORED

• Identify PHF that may have been in the temperature danger zone
• Check the internal food temperature
• If practical, separate packages of food in refrigeration units and freezers to allow for faster recooling.

Use the following to determine the disposition of PHF:

REFRIGERATED PHF

Use the table below as a guide for handling PHF stored in refrigeration units during power outages:

PHF IN HOT HOLDING UNITS

Use the following table to determine what to do with PHF that is held in hot holding units and is below 140°F at the time the power is restored:

If food cannot be rapidly cooled as specified in the tables above, it cannot be sold.

REOPENING

If you voluntarily closed your facility, the following conditions should be verified prior to resuming food preparation and/or sale of potentially hazardous foods:

1. All unsafe potentially hazardous food has been discarded

• If there are any questions regarding the safety of specific foods, contact the RI Department of Health at 222-2750.

2. Electricity and gas services have been restored

3. All circuit breakers have been properly reset as needed

4. All equipment and facilities are operating properly, including:

• Lighting
• Refrigeration
• Hot holding
• Ventilation
• Toilet facilities

5. Hot and cold potable water, under pressure for:

• Hand washing
• Proper dishwashing

If your facility was closed by the Rhode Island Department of Health, it must remain closed until you obtain official approval from that agency to reopen.

DISPOSAL OF FOOD

• PHF that has been subjected to temperature abuse prior to the power outage might not be safe to eat even if the procedures in the tables on the previous page are followed. WHEN IN DOUBT, THROW IT OUT!
• If it is determined that food must be discarded, document the type and amount of food and the reason for disposal for insurance and regulatory purposes.
• Small volumes of food to be discarded can be denatured with a cleaning product (such as bleach) and placed in the outside refuse bin.
• To discard large volumes of food, contact your refuse disposal company or your local landfill operator for disposal instructions.
• If there are any questions regarding the safety of specific foods, contact the RI Department of Health Office of Food Protection.

This document may serve as a guideline for most situations encountered during power outages. If you have any questions contact the Rhode Island Department of Health.

FP Fact Sheet # 20 Adapted from: State of California Department of Health Services Food and Drug Branch