Food Resources

Follow these guidelines and steps when managing a power outage with your food establishment:

• Do two things immediately:
  • Write down the time the power went off.
  • Check food temperatures with a thermometer and write them down.
• Keep temperature records while the power is out.
  • Check cold food every two hours for each unit.
  • Write down the times and temperatures.
• For food being held cold (such as in a refrigerator at 41° F or below):
  • Write down the time when food rises above 41° F.
  • Discard all cold food that has been above 41° F for more than 4 hours.
• For frozen foods that thaw out: If thawed food does not exceed 41° F for more than four hours, it may be refrozen. (However, refreezing may make some foods watery or mushy.)
• To keep cold food cold longer:
  • Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature (except while checking temperatures every two hours).
  • Cover open units with a tarp.
  • Don’t add hot food to units.
  • Group chilled foods together to reduce warming.
  • A closed refrigerator can keep food cold for up to four hours; a closed freezer for up to two days. A half-filled freezer will warm up twice as fast as a full one.
• Recovery when the power returns:
  • Review temperature records.
  • Discard food as required (see #7 below).
  • Reset all breakers, equipment, etc.
• Discard or salvage:
  • Refrigerated or frozen food should be discarded if: 1) Above 41° F for four hours or more, 2) Frozen and then thawed for four or more hours, or 3) Deteriorated in quality or has an unusual appearance, color, or odor.
  • Potentially Hazardous Food (PHF) must be discarded if it has been in the “Temperature Danger Zone” (41° F-135° F) for more than 4 hours. PHFs include:
    • 1) Animal food that is raw or heat-treated: Ground beef, cooked roast beef, veal, lamb, poultry, fish, seafood, luncheon meats, hot dogs, hams, etc.;
    • 2) Plant foods that are heat-treated or consist of raw seed sprouts: Cooked pasta, rice, peas, corn, beans, etc.;
    • 3) Cut melons: Watermelon, musk or honeydew melons;
    • 4) Cut leafy greens: Cut, shredded, sliced, chopped or torn iceberg lettuce, romaine lettuce, leaf lettuce, escarole, endive, spring mix, spinach, cabbage, kale, arugula, chard, etc.;
    • 5) Cut tomatoes or mixtures of cut tomatoes;
    • 6) Garlic-in-oil mixtures;
    • 7) Eggs and dairy products: a) Eggs or egg products, ice cream, yogurt, b) Milk, cream, buttermilk, cream-based foods or soups, c) Soft cheeses such as cream, ricotta, brie, etc.;
    • 8) Desserts: Pies, cakes, and pastries containing custard cheese, chiffon, meringue or pumpkin;
    • 9) Soups, stews, casseroles or similar dishes containing meats, pasta, rice, eggs, or cheeses
  • Partially cooked food should be discarded if without power for more than one hour.
  • Frozen foods, if stored in a sealed walk-in or cabinet and where ambient temperature has remained below 41° F, may be salvaged.
• Remember:
  • Cancel incoming food supply shipments.
  • Never taste food to determine its safety.
  • When in doubt, throw it out.

References: Emergency Handbook for Food Managers, Twin Cities Metro Advanced Practice Centers (APC), supported by funding from the National Association of County and City Health Officials (NACCHO), First printing, September 2005

A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes

After a flood, the water supply may be contaminated and this can affect the health of persons living or working in the affected areas.

All flood water should be considered contaminated! Food establishments must not reopen until safe water service is restored and the local health department approves re-opening.

All procedures must be completed with potable water (water that is safe to drink). Potable water must also be used for hand hygiene. 

Once floodwaters have receded and it is safe to enter your facility:

1. First, check:
   1. Safety of structure (follow instructions on any warning sign placed by the building department).
   2. Safety and availability of electrical, natural gas, and power supplies.
   3. Potable water (water that is safe to drink) supply and sewer system.
   4. For presence of rodents, snakes, or insects.
   5. With insurance company and/or licensed food salvager for possible recovery of loss.
2. Remove and discard:
   1. Food exposed to flood water or debris.
   2. Any food that has an unusual odor, color or texture.
   3. Potentially hazardous foods at temperatures in the danger zone: between 41°F and 135°F.
   4. Perishable foods (including meat, milk, poultry, fish, eggs and leftovers) that have been above 41°F for more than 4 hours due to an electrical outage.
   5. Canned foods contaminated by flood or waste water. You cannot ensure that all contaminants can be removed by washing and sanitizing.
   6. Food containers with screw caps, snap-lids, crimped caps (soda pop bottles), twist caps, caps that snap-open and home-canned foods that have been contaminated by the flood or waste water.
   7. Water and ice in icemakers, coffee makers and soda pop dispensers.
   8. Water filters, purifiers, and beverage cartridges attached to equipment — replace with new filters after the cleanup and before beginning operation (this includes coffee makers, ice machines, carbonated beverage machines, etc.).
   9. Damaged building items that are contaminated or porous and cannot be cleaned.
   10. Frozen food that contains ice crystals and is 41°F or below can be refrozen or cooked unless contaminated by flood or waste water.
3. Flush and clear:
   1. All water lines and equipment connected to the main water supply for at least five minutes (this includes all sink faucets – both hot and cold water, drink dispensers, ice makers, drinking fountains, hose bibs, etc.).
   2. Any blockage of floor sinks and drains.
   3. Equipment drain lines (flush from the interior of the equipment).
4. Clean and sanitize (wear rubber boots, gloves, goggles, coveralls and appropriate respiratory protection):
   1. All sinks before using them.
   2. Food contact surfaces, work stations and dining tables.
   3. Run the empty dishwasher through the wash-rinse-sanitize cycle at least three times before washing dishes and utensils in it.
      1. Consult manufacturer instructions or contact the product representative if further instructions are needed.
      2. For chemical sanitizing machines, use approved test kit to ensure appropriate sanitizer strength has been reached.
      3. For high temperature machines, the hot water temperature must reach 180°F.
   4. After completing above step, use the dishwasher to wash and sanitize utensils, dishes, silverware and glassware.
   5. Exterior surfaces of equipment and furniture.
   6. Interior surfaces of equipment such as refrigerators, sinks, trash containers, etc.
   7. All floors, sinks and walls.
   8. Run water softeners through a generation cycle.
   9. Contact your service technician for the proper flushing and sanitizing of equipment such as dishwashers, water softeners, beverage dispensers and ice machines.
5. Finally, verify:
   1. Toilets and hand washing stations with soap and paper towels are available.
   2. Refrigeration and/or freezer units are capable of maintaining food temperatures at or below 41°F.
   3. Hot holding units are capable of maintain food temperatures at or above 135°F.
   4. Damaged food has been removed from sale.
   5. All food is protected from contamination.
   6. Rodent and insect infestations do not exist.

After completing the above procedures, contact your health inspector for a pre-reopening inspection. For more information, please call the Department of Inspections, Appeals, and Licensing at 515.281.6096.

How to Make a Sanitizing Solution

To make a bleach solution of 100 parts-per-million (ppm) chlorine which is suitable for sanitizing all food contact surfaces, canned foods and equipment:

• Use 1 tablespoon (5.25% sodium hypochlorite) bleach for each gallon of water
• 1 tablespoon = 3 teaspoons or ½ fluid ounce

Allow the solution to air dry after application.

Why is a Water Advisory Issued?

A water advisory is issued to protect the public from infectious agents (such as bacteria) or other threats that could be or are known to be present in drinking water.

• A do-not-use advisory may be issued if public health is at risk from contact or inhalation of contaminants or toxins in the water.
• A bottled water advisory is issued by a public water system when boiling water from that system will concentrate the identified contaminate to a level that could cause a health concern.
• A boil water advisory is issued by a public water system when there is concern that a problem with drinking water exists.

Boil Water Advisory Procedure

• Place water in a clean and sanitized, heat-resistant container.
• Place container on a stove burner and bring the water to a rapid, rolling boil for at least one minute.
• If necessary, cool water by placing in another sanitized container and store the container in the refrigerator.

Precautions for Food Service Establishments During a Water Advisory

• Do not distribute any foods prepared with or containing water that was not bottled or boiled without pre-approval from regulatory authorities.
• Use only bottled or boiled water for the following:
  • To wash, rinse, and prepare food.
  • Serving drinking water or drinks mixed with water.
  • Using water as an ingredient in any food product.
  • To make consumable ice products (when possible purchase commercially bagged ice from an approved source/supplier).
  • To wash hands before and during preparation of food, and after using the restroom.
• Use boiled or bottled water for washing, rinsing, and sanitizing steps in a three compartment sink. See product label for proper sanitizer mixing instructions.
• Do not use high temperature dish machines since the water does not reach boiling temperature for one minute. Any alternative methods for dish washing/sanitizing must be approved by regulatory authorities.
• Do not use any equipment with water line connections. This includes but is not limited to beverage dispensing machines, ice machines, glass washers, dishwashers, spray misters, filters, coffee/tea urns, etc.

After an Advisory is Lifted

• Complete these steps with an approved water source.
• Flush all pipes and faucets. Run hot and cold water faucets for at least five minutes.
• Thoroughly clean and sanitize all sinks before resuming use.
• Discard ice in ice machines that was produced with water during the water advisory.
• Flush, clean, and sanitize all equipment connected to water lines according to the manufacturers’ instructions. This includes but is not limited to beverage-dispensing machines, ice machines, glass washers, dishwashers, spray misters, filters, coffee/tea urns, etc.
  • Contact beverage distributor for post-mix machine cleaning instructions.
• Run the empty dishwasher through the wash-rinse-sanitize cycle at least three times to flush the water lines and assure that the dishwasher is cleaned and sanitized inside before washing dishes and utensils in it.
  • Consult manufacturer instructions or contact product representative if further instructions are needed.
  • For chemical sanitizing machines, use approved test kit to ensure appropriate sanitizer strength has been reached.
  • For high temperature machines, the hot water temperature must reach 180°F.
• After cleaning and sanitizing equipment, use dish washer to wash and sanitize any dirty dishes remaining since closure.
• Run water softeners through a generation cycle.
• Flush drinking fountains by running water continuously for at least five minutes.
• After completing the above procedures, notify your health inspector before resuming food operations.

For more information, please call the Department of Inspections, Appeals, and Licensing at 515.281.6096.

Designed for commercial food-service operations, these courses also meet the training requirement for Iowa's home food processing establishments (HFPEs).

Designed for commercial food-service operations, these courses also meet the training requirement for Iowa's home food processing establishments (HFPEs). 

This course is designed for exempt cottage food operations, home food processing establishments, food regulators, and farmers market managers, and meets the training requirement for Iowa's home food processing establishments (HFPEs).