FOODFACTS

From the U.S. Food and Drug Administration

Safety n Health n Science n Nutrition December 2007

1

Food and Water Safety During 

Hurricanes, Power Outages, 

and Floods

What Consumers Need to Know 

Emergencies can happen. When they do, the best strategy 

is to already have a plan in place. This includes knowing 

the proper food and water safety precautions to take if 

hurricanes — or other flooding/power outages — do occur.

1.	Make sure you have appliance thermometers in your 

refrigerator and freezer.

• 	 Check to ensure that the freezer temperature is at or

below 0 °F, and the refrigerator is at or below 40 °F. 

• 	 In case of a power outage, the appliance thermometers

will indicate the temperatures in the refrigerator and

freezer to help you determine if the food is safe.

2. Freeze containers of water for ice to help keep food

cold in the freezer, refrigerator, or coolers in case

the power goes out. If your normal water supply is

contaminated or unavailable, the melting ice will also

supply drinking water.

3. Freeze refrigerated items such as leftovers,

milk, and fresh meat and poultry that you may not

need immediately. This helps keep them at a safe

temperature longer.

Be Prepared for Emergencies

When the Power Goes Out . . .

Here are basic tips for keeping food safe:

•	 Keep the refrigerator and freezer doors closed

as much as possible to maintain the cold

temperature.

— 	The refrigerator will keep food cold for 

about 4 hours if it is unopened.

— 	A full freezer will keep the temperature for

approximately 48 hours (24 hours if it is

half full) if the door remains closed.

— 	Buy dry or block ice to keep the 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,

fully-stocked freezer cold for two days.

•	 If you plan to eat refrigerated or frozen meat, poultry, fish or eggs

while it is still at safe temperatures, it’s important that each item is

thoroughly cooked to its proper temperature to assure that any

foodborne bacteria that may be present are destroyed. However, if

at any point the food was above 40 oF for 2 hours or more —

discard it.

•	 Wash fruits and vegetables with water from a safe source before

eating.

•	 For infants, try to use prepared, canned baby formula that requires

no added water. When using concentrated or powdered formulas,

prepare with bottled water if the local water source is potentially

contaminated.

Once Power Is Restored . . .

You’ll need to determine the

safety of your food. Here’s how:

•	 If an appliance thermometer was

kept in the freezer, check the 

temperature when the power

comes back on. If the freezer

thermometer 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 its safety. 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 or cook.

•	 Refrigerated food should be safe as long as the

power was out for no more than 4 hours and

the refrigerator door was kept shut. Discard any

perishable food (such as meat, poultry, fish,

eggs or leftovers) that has been above

40 °F for two hours or more.

Keep in mind that perishable food such as meat,

poultry, seafood, milk, and eggs that are not 

kept adequately refrigerated or frozen may

cause illness if consumed, even when they are

thoroughly cooked.

Power Outages: During and After

KEEP

CLOSED

4.Group food together in the freezer. This helps the

food stay cold longer.

5.Have coolers on hand to keep refrigerated food cold if

the power will be out for more than 4 hours.

6.	Purchase or make ice cubes in advance and store in

the freezer for use in the refrigerator or in a cooler.

Freeze gel packs ahead of time for use in coolers.

7.	Check out local sources to know where dry ice and 

block ice can be purchased, just in case.

8. Store food on shelves that

will be safely out of the way

of contaminated water in case

of flooding.

9.	Make sure to have a supply 

of bottled water stored

where it will be as safe as

possible from flooding.
FOODFACTS n n n 

1. 	Use bottled water that has not been exposed to flood

waters if it is available.

2.	 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 then draw off the clear water

for boiling.

• 	Boil the water for one minute, let it cool,

and store it in clean containers with covers.

3.	 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.

When Flooding Occurs — Keep Water Safe

Follow these steps to keep your WATER SAFE during – and after – flood conditions.

• 	If the water is cloudy, filter it through clean cloths, or

allow it to settle and then draw off the clear water for

disinfection.

• 	Add 1/8 teaspoon (or 8 drops) of regular, unscented,

liquid household bleach per each gallon of water.

Stir it well and let it stand for at least 30 minutes

before you use it.

• 	Store disinfected water in clean containers with covers.

4. 	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 agricultural extension agent for

specific advice.

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For more information, contact: The U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Food Information

Line at 1-888-SAFEFOOD (toll free), 10 AM to 4 PM ET, Monday through Friday. Or visit the FDA Web site at www.cfsan.fda.gov.

Safety n Health n Science n Nutrition December 2007

1. Do not eat any food that may have come into contact

with flood water. 

2. 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.

3. 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.

4.	Undamaged, commercially prepared foods in all-metal 

cans and “retort pouches” (like flexible, shelf-stable

juice or seafood pouches) can be saved if you follow

this procedure:

• 	Remove the labels, if they are the removable kind,

since they can harbor dirt and bacteria.

• 	Brush or wipe away any dirt or silt.

• 	Thoroughly wash the cans or retort pouches with soap

and water, using hot water if it is available. 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.

When Flooding Occurs — Keep Food Safe

Follow these steps to keep your FOOD SAFE during — and after — flood conditions.

• 	Sanitize cans and retort pouches by immersion in

one of the two following ways:

—	 Place in water and allow the water to come to a

boil and continue boiling for 2 minutes, or

—	 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 marking pen.

• 	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.

5. Thoroughly 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).

6.	Thoroughly wash countertops with soap and water,

using hot water if available. Rinse, and then sanitize

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.

Everyone can practice safe food handling 

by following these four simple steps: