February is Disaster Preparedness Month

Recovering from the storm
It’s up to you to be ready

by Nicole Gerber, Nancy Koch and Dick Crawford.
Grand Island Dispatch, February 23, 2007

Once the storm has passed or the power has been restored, go through your refrigerator and freezer and discard food that was not kept cold. The key to determining which food is safe to eat is knowing the temperature at which the food has been kept. The refrigerator should be 40 degrees F or below. You can also use your food product thermometer to check individual food items.

Remember the general rule: When in doubt, throw it out!

Generally, food in the refrigerator will remain cold for four to six hours if the door isn’t opened. A full freezer will stay frozen for two days; a half-full freezer for about one day.

Despite your best efforts, the food in your freezer may partially or completely thaw before power is restored. Foods may be safely cooked and eaten or refrozen if they still contain ice crystals. Foods that have completely thawed, but are still cold and have been kept cold for no longer that one or two days after thawing, may be eaten or refrozen if the following conditions are met:

•Fruits may be eaten or refrozen if they still taste and smell good. Fruits beginning to ferment are not dangerous to eat but will have an off-taste.

•Vegetables should not be eaten or refrozen if thawed completely, since bacteria multiply rapidly in these foods. If ice crystals are present, eating or refreezing is possible.

•Meat and poultry should be discarded if the color or odor is poor or questionable or if the meat has been warmer than 40 degrees F for two hours. Unspoiled meat may be cooked and then eaten or refrozen.

•Fish and shellfish should not be eaten or refrozen if thawed completely since these foods are extremely perishable. You may eat or refreeze if ice crystals are present.

•Frozen dinners should be kept refrigerated and cooked as soon as possible.

•Ice cream should be discarded.

Do Not Eat – Discard!

Throw away moldy items or food with an unusual odor or appearance. Throw away the following foods if they have been above 40 F for more than two hours;

•Raw or cooked meat, poultry, seafood

•Meat-topped pizza, lunch meats

•Casseroles, stews soups

•Milk/cream, yogurt, soft cheese

•Mayonnaise, tartar sauce, creamy dressings

•Cooked pasta, potato, rice, salads prepared from these foods

•Refrigerator and cookie doughs

•Fresh eggs, egg substitutes

•Cream-filled pastries

•Custard, chiffon, cheese pies

•Gravies

Foods OK to Keep

There are foods that some people store in the refrigerator that also can be kept at room temperature for a few days. If you have any of the foods listed below stored in your refrigerator, and the temperature in your refrigerator rises above 40 F, these foods should be safe:

•Butter, margarine

•Hard cheese

•Fresh fruit and vegetables (except fresh sliced fruit and raw sprouts)

•Fruit juices

•Dried fruits, coconut

•Fresh herbs and spices

•Opened jars of vinegar-based salad dressing, peanut butter, jelly, relish, taco sauce, barbecue sauce

•Mustard, ketchup, olives

•Fruit pies

The Grand Island Citizens Corp and CERT Team urge all citizens to plan ahead for emergencies. For additional information, contact the following Web sites: www.nyhealth.com, www.fema.gov, www.semo.state.ny.us, www.redcross.org, www.salvationarmyusa.org.

This article was prepared from booklets and literature from the above listed Web sites.