Menus at food establishments that are open after a disaster should be simple and require minimal handling. For example, soups, canned meats and beans, canned vegetables, dehydrated potato products, canned juices, powdered milk, canned fruits, packaged cookies, crackers, breads, etc. If food is to be reheated, it must be reheated rapidly to a minimum of 165 F. Perishable or potentially hazardous food should be stored at 41 F or below. There is only one way to be sure dishes and utensils are clean. They must be washed, rinsed and sanitized in safe potable water.
Sanitization is very important during and after a disaster.
Effective sanitization can be obtained by adding 1 ounce of chlorine to each gallon of safe potable cool water. Wash dishes and utensils with soap and water first, rinse with clean water and sanitize with the bleach water. Do not forget to store clean utensils in a clean place after washing, to be protected from recontamination. Food dishes and utensils should be guarded against chemical exposure or contamination. The use of single service items is encouraged to reduce the possibility of food borne illness.