Food Safety While Hiking, Camping

& Boating

Keeping Food Safe During an Emergency

USDA Meat & Poultry Hotline

1-888-MPHotline

(888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health

agency in the U.S. Department of Agriculture responsible for ensuring

that the nation’s commercial supply of meat, poultry, and egg products

is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

ABCD’s of Keeping Food Safe in an

Emergency

Always keep meat, poultry, fish, and eggs

refrigerated at or below 40 oF and frozen food at or

below 0 oF. This may be difficult when the power is

out.

Keep the refrigerator and freezer doors closed as

much as possible to maintain the cold temperature.

The refrigerator will keep food safely cold for about 4

hours if it is unopened. A full freezer will hold the

temperature for approximately 48 hours (24 hours if

it is half full) if the door remains closed. Obtain dry or

block ice to keep your refrigerator as cold as

possible if the power is going to be out for a

prolonged period of time. Fifty pounds of dry ice

should hold an 18-cubic foot full freezer for 2 days.

Plan ahead and know where dry ice and block ice

can be purchased.

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

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could

jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help

minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right

decisions for keeping your family safe during an emergency.

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 oF or below; the freezer, 0 oF 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.

USDA Photo
Food Safety Information 2

Keeping Food Safe During an Emergency

· 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 allmetal 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:

o Place in water and allow the water

to come to a boil and continue

boiling for 2 minutes, or

o 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?

AThoroughly 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?

AThoroughly 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 it 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 has 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 screwtopped jars and bottles. Cookware exposed to firefighting 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.

Food Safety Information 3

Keeping Food Safe During an Emergency

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.
Focus on Chicken Keeping Food Safe During an Emergency

Food Safety Information 4

REFRIGERATOR FOODS

When to Save and When to Throw It Out

FOOD

MEAT, POULTRY, SEAFOOD

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

Thawing meat or poultry

Meat, tuna, shrimp, chicken, or egg salad

Gravy, stuffing, broth

Lunchmeats, hot dogs, bacon, sausage, dried beef

Pizza – with any topping

Canned hams labeled “Keep Refrigerated”

Canned meats and fish, opened

CHEESE

Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam,

Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

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

Processed Cheeses

Shredded Cheeses

Low-fat Cheeses

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

DAIRY

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

Butter, margarine

Baby formula, opened

EGGS

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

Custards and puddings

CASSEROLES, SOUPS, STEWS

FRUITS

Fresh fruits, cut

Fruit juices, opened

Canned fruits, opened

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

Held above 40 oF

for over 2 hours

Discard

Discard

Discard

Discard

Discard

Discard

Discard

Discard

Discard

Safe

Safe

Discard

Discard

Safe

Discard

Safe

Discard

Discard

Discard

Discard

Discard

Safe

Safe

Safe
Food Safety Information 5

Keeping Food Safe During an Emergency

SAUCES, SPREADS, JAMS

Opened mayonnaise, tartar sauce, horseradish

Peanut butter

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

Worcestershire, soy, barbecue sauces, Hoisin sauce

Fish sauces (oyster sauce)

Opened vinegar-based dressings

Opened creamy-based dressings

Spaghetti sauce, opened jar

BREAD, CAKES, COOKIES, PASTA, GRAINS

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

Refrigerator biscuits, rolls, cookie dough

Cooked pasta, rice, potatoes

Pasta salads with mayonnaise or vinaigrette

Fresh pasta

Cheesecake

Breakfast foods –waffles, pancakes, bagels

PIES, PASTRY

Pastries, cream filled

Pies – custard, cheese filled, or chiffon; quiche

Pies, fruit

VEGETABLES

Fresh mushrooms, herbs, spices

Greens, pre-cut, pre-washed, packaged

Vegetables, raw

Vegetables, cooked; tofu

Vegetable juice, opened

Baked potatoes

Commercial garlic in oil

Potato Salad

FOOD Held above 40 oF

for over 2 hours

Discard if above 50 °F for

over 8 hrs.

Safe

Safe

Safe

Discard

Safe

Discard

Discard

Safe

Discard

Discard

Discard

Discard

Discard

Safe

Discard

Discard

Safe

Safe

Discard

Safe

Discard

Discard

Discard

Discard

Discard
FROZEN FOOD

When to Save and When to Throw It Out

Food Safety Information 6

Keeping Food Safe During an Emergency

FOOD

MEAT, POULTRY, SEAFOOD

Beef, veal, lamb, pork, and ground

meat

Poultry and ground poultry

Variety meats (liver, kidney, heart,

chitterlings)

Casseroles, stews, soups

Fish, shellfish, breaded seafood

products

DAIRY

Milk

Eggs (out of shell) and egg products

Ice cream, frozen yogurt

Cheese (soft and semi-soft)

Hard cheeses

Shredded cheeses

Casseroles containing milk, cream,

eggs, soft cheeses

Cheesecake

FRUITS

Juices

Home or commercially packaged

VEGETABLES

Juices

Home or commercially packaged or

blanched

Still contains ice crystals and

feels as cold as if refrigerated

Refreeze

Refreeze

Refreeze

Refreeze

Refreeze. However, there will be

some texture and flavor loss.

Refreeze. May lose some texture.

Refreeze

Discard

Refreeze. May lose some texture.

Refreeze

Refreeze

Refreeze

Refreeze

Refreeze

Refreeze. Will change texture and

flavor.

Refreeze

Refreeze. May suffer texture and

flavor loss.

Thawed. Held above

40 oF for over 2 hours

Discard

Discard

Discard

Discard

Discard

Discard

Discard

Discard

Discard

Refreeze

Discard

Discard

Discard

Refreeze. Discard if mold,

yeasty smell, or sliminess

develops.

Refreeze. Discard if mold,

yeasty smell, or sliminess

develops.

Discard after held above 40

oF for 6 hours.

Discard after held above 40

oF for 6 hours.
Food Safety Questions?

Ask Karen!

FSIS’ automated response

system can provide food safety

information 24/7

www.fsis.usda.gov

The USDA is an equal opportunity

 provider and employer.

Revised September 2006

Keeping Food Safe During an Emergency

Call the USDA Meat & Poultry Hotline

If you have a question

about meat, poultry or

egg products, call the

USDA Meat and

Poultry Hotline

toll free at

1-888-MPHotline

or 1-888-674-6854,

TTY: 1-800-256-7072.

The hotline is open yearround Monday through Friday

 from 10 a.m. to 4 p.m. EST

(English or Spanish).

Listen to timely

 recorded food safety

messages at the

 same number

24 hours a day.

Check out the

FSIS Web site at

www.fsis.usda.gov.

Send e-mail questions to

MPHotline.fsis@usda.gov.

FSIS encourages the reprint and distribution of this publication for food safety

education purposes. However, USDA symbols or logos may not be used

separately to imply endorsement of a commercial product or service.

BREADS, PASTRIES

Breads, rolls, muffins, cakes (without

custard fillings)

Cakes, pies, pastries with custard or

cheese filling

Pie crusts, commercial and

homemade bread dough

OTHER

Casseroles – pasta, rice based

Flour, cornmeal, nuts

Breakfast items –waffles, pancakes,

bagels

Frozen meal, entree, specialty items

(pizza, sausage and biscuit, meat

pie,convenience foods)

Refreeze

Refreeze

Refreeze. Some quality loss

can occur.

Refreeze

Refreeze

Refreeze

Refreeze

Refreeze

Discard

Refreeze. Quality loss is

considerable.

Discard

Refreeze

Refreeze

Discard

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 oF for over 2 hours