Office of Food Protection

Food Safety Guidelines for Food Businesses After Flooding

Assume that any well that is or has been flooded is contaminated.  The property owner should disinfect the well.  See The RI Department of Health “Well Disinfection Procedure”.

Food operations must cease at food establishments if there is flooding with sewage-contaminated water or the water supply is contaminated with sewage-contaminated water.

Discard food items such as fresh fruits, vegetables, meats, fish, poultry, and soft packaged (boxed or bagged) foods that have become wet with floodwaters

Discard processed foods or food items that are in containers sealed with screw tops, corks or crown tops if they have been submerged in floodwaters.

Discard canned goods if the surface is rusted or pitted, if the can is swollen or leaking, and if the can is badly creased or dented at the rims and seams.

Commercial canned goods may be used if the outside of the container is washed and sanitized as follows.  First mark the contents on the can lid with indelible ink (permanent marker).  Remove labels:  paper can harbor dangerous bacteria and then wash cans in a detergent solution using a scrub brush.  Finally immerse containers for 15 minutes in a solution of 1 tsp. chlorine bleach per quart of room temperature water.  Air dry.

Discard beverage containers with twist or screw tops that have been in contact with floodwaters.

Thoroughly clean and disinfect facility and equipment prior to reopening for business.  (Walls, floors, and counter surfaces should be cleaned with soap and water, followed by disinfection with 1 cup household bleach (non-scented) to 5 gallons of water.)   See the RI Department of Health “Cleaning and Sanitizing Procedures in Food Establishments”.

FP Fact Sheet# 21                                                                             9/18/03