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6 hours, provided the door remains closed most of the time. 12 hours in the freezer. Check the temperature of the food. If it is over 40 degrees Fahrenheit for 2 hours, discard, if it is 40 degrees Fahrenheit or below, cook or refreeze.
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If you turned off the ice machine before the hurricane, the ice should be safe. Ice machines that were not turned off should be drained or remove ice and cleaned with a mild sanitizing solution of chlorine and water. Pipes and tubes must also be cleaned.
You must contact the Division of Environmental Health, before re-opening. You can also review guidelines for re-opening your restaurant.
Don't rely on the odor or appearance. Never taste food to determine its safety. Use a thermometer to check the temperature. When in doubt, throw it out!
Cook the food immediately and eat or freeze. Partially thawed frozen food with ice crystals may be re-frozen.
Wash with soap and cold water and use rubbing alcohol afterwards or a chlorine dip (1 teaspoon of household bleach per gallon of water). Hand sanitizers may be used also, but only after washing with soap and water.
Do not handle food if you have cuts, sores, or open wounds on your hands or fingers. If you are coughing, sneezing, or have a runny nose, you should not handle food.
Plastic gloves are recommended, but this does not eliminate the necessity for proper hand washing. Hands must be washed before and after gloves are used. Gloves must be changed often.
Use only pre-prepared canned baby formula until you are notified that the water is safe to drink.
No! Floodwaters can be contaminated with industrial waste, chemicals, or sewage. Also, do not allow children to play with toys that have been contaminated by flood waters.
Wait until the refrigerator temperature reaches 40 degrees Fahrenheit.