In many cases, it may be necessary to establish temporary sanitary landfills. Trucking arrangements should also be considered in a disaster plan. Records should be kept of disposal of merchandise at the place of business and at the disposal site. Do not forget the number of truckloads, date and point of origin information for future insurance claims and reimbursement. Reputable dealers and manufacturers want assurance that their products are absolutely destroyed and will not reappear as damaged merchandise in retail outlets leaving a door open for damage suits by the general public.
Most produce is self destructive because of spoilage.
Frozen foods partially or completely thawed. Potentially hazardous foods under refrigeration where temperatures have reached 41 F or higher, for a period of four hours or longer. Heat damaged food items that were noticeably charred or that were in the immediate proximity of the fire. Look for charred labels or other packaging damage. Extreme heat can re-cook the contents of canned foods and adversely affect the product.