As we saw in the aftermath of Hurricane Irma, severe storms often result in extended power losses and flooding. Many of you did a tremendous job of preparing for these calamities, protecting your health and keeping your food supply safe by taking the necessary precautions. After a storm, it’s important that your food supplies remain safe. Here are some key steps to assure that you and your family are eating foods that are safe:

• Never taste a food to determine its safety!
• Keep refrigerator/freezer doors closed to maintain cold temperatures.
• Food in an unopened refrigerator should be safe for four hours.
• An unopened, full freezer should hold the temperature for approximately 48 hours; 24 hours, if half full.
• Food may be safely refrozen if it still contains ice crystals or is at or below 40 degrees Fahrenheit.
• If there is no freezer thermometer, check each package. If the food contains ice crystals, the food is safe.
• Discard any items that have contacted raw meat juices.
• Following an evacuation, if you suspect that the food has been thawed and refrozen over time, the safest plan is to discard the food.
• Discard meat, poultry, fish, soft cheeses, milk, eggs, leftovers, deli items, and any perishable foods if the refrigerator temperature has risen above 40 degrees Fahrenheit for two hours or more.
• Remember, you cannot rely on appearance or odor.
• Drink only bottled water if flooding has occurred.
• Discard any food that may have come in contact with flood water.
• Discard cutting boards, plastic utensils, baby bottle nipples and pacifiers. There is no way to safely clean them.
• Thoroughly wash metal pans, ceramic dishes, glasses and utensils with soap and hot water.
• Sanitize items by boiling (rolling boil for one minute) or immersing them for 15 minutes in three tablespoons of chlorine bleach per one gallon of water. Allow to air dry.
• Dispose of any questionable items.
• Remember: WHEN IN DOUBT, THROW IT OUT!