Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Frequently Asked Questions
Updated April 21, 2003
Flood
1. Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out? How should I clean my dishes and pots and pans?
Discard all food that came in contact with flood waters including canned goods. It is impossible to know if containers were damaged and the seal compromised. Discard wooden cutting boards, plastic utensils, baby bottle nipples, and pacifiers. There is no way to safely clean them if they have come in contact with contaminated flood waters. Thoroughly wash metal pans, ceramic dishes, and utensils with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 teaspoon of chlorine bleach per quart of water.
2. My home was flooded and I am worried about the safety of the drinking water. What should I do?
Drink only approved or chlorinated water. Consider all water from wells, cisterns, and other delivery systems in the disaster area unsafe until tested. Purchase bottled water, if necessary, until you are certain that your water supply is safe. Keep a 3-day supply of water or a minimum of 3 gallons of water per person.
Fire
3. We had a fire in our home and I am worried about what food I can keep and what to throw away.
Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire .
Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.
One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside.
Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 teaspoon chlorine bleach per quart of water.
Power Failure
4. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?
No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal.
Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.
5. Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?
Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze.
Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.
6. May I refreeze the food in the freezer if it thawed or partially thawed?
Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.
When to Save and When to Throw It Out
General Rule: As long as the power has been out less than 2 hours, all foods will be safe.
FOOD |
Held above 40 ºF for over 2 hours |
---|---|
MEAT,
POULTRY, SEAFOOD Fresh or leftover meat, poultry, fish, or seafood |
Discard |
Thawing meat or poultry | Discard |
Meat, tuna, shrimp, chicken, or egg salad | Discard |
Gravy, stuffing | Discard |
Lunchmeats, hot dogs, bacon, sausage, dried beef | Discard |
Pizza – with any topping | Discard |
Canned hams labeled "Keep Refrigerated" | Discard |
Canned meats, opened | Discard |
CHEESE Soft Cheeses: blue/bleu, Roquefort, brie, Camembert, colby, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel |
Discard |
Hard Cheeses: cheddar, Swiss, Parmesan, provolone, Romano | Safe |
Processed Cheeses | Safe |
Shredded Cheeses | Discard |
Low-fat Cheeses | Discard |
Grated Parmesan, Romano, or combination (in can or jar) | Safe |
DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt |
Discard |
Butter, margarine | Safe |
Baby formula, opened | Discard |
EGGS Fresh eggs, hard-cooked in shell, egg dishes, egg products |
Discard |
Custards and puddings | Discard |
CASSEROLES, SOUPS, STEWS | Discard |
FRUITS Fresh fruits, cut |
Discard |
Fruit juices, opened | Safe |
Canned fruits, opened | Safe |
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates | Safe |
SAUCES,
SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish |
Discard if above 50 °F for over 8 hrs. |
Peanut butter | Safe |
Jelly; relish; taco, barbecue & soy sauce; mustard; catsup; olives | Safe |
Worcestershire sauce | Discard |
Fish sauces (oyster sauce) | Discard |
Hoisin sauce | Discard |
Opened vinegar-based dressings | Safe |
Opened creamy-based dressings | Discard |
Spaghetti sauce, opened jar | Discard |
BREAD,
CAKES, COOKIES, PASTA Bread, rolls, cakes, muffins, quick breads |
Safe |
Refrigerator biscuits, rolls, cookie dough | Discard |
Cooked pasta, spaghetti | Discard |
Pasta salads with mayonnaise or vinaigrette | Discard |
Fresh pasta | Discard |
Cheesecake | Discard |
Breakfast foods – waffles, pancakes, bagels | Safe |
PIES,
PASTRY Pastries, cream filled |
Discard |
Pies – custard, cheese filled, or chiffon | Discard |
Pies, fruit | Safe |
VEGETABLES Fresh mushrooms, herbs, spices |
Safe |
Greens, pre-cut, pre-washed, packaged | Discard |
Vegetables, raw | Safe |
Vegetables, cooked | Discard |
Vegetable juice, opened | Discard |
Baked potatoes | Discard |
Commercial garlic in oil | Discard |
Potato Salad | Discard |
When to Save and When To Throw It Out
FOOD | Still contains ice crystals and feels as cold as if refrigerated |
Thawed. Held above 40 ºF for over 2 hours |
---|---|---|
MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats |
Refreeze |
Discard |
Poultry and ground poultry | Refreeze | Discard |
Variety meats (liver, kidney, heart, chitterlings) | Refreeze | Discard |
Casseroles, stews, soups | Refreeze | Discard |
Fish, shellfish, breaded seafood products | Refreeze. However, there will be some texture and flavor loss. | Discard |
DAIRY Milk |
Refreeze. May lose some texture. |
Discard |
Eggs (out of shell) and egg products | Refreeze | Discard |
Ice cream, frozen yogurt | Discard | Discard |
Cheese (soft and semi-soft) | Refreeze. May lose some texture. | Discard |
Hard cheeses | Refreeze | Refreeze |
Shredded cheeses | Refreeze | Discard |
Casseroles containing milk, cream, eggs, soft cheeses | Refreeze | Discard |
Cheesecake | Refreeze | Discard |
FRUITS Juices |
Refreeze |
Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
Home or commercially packaged | Refreeze. Will change texture and flavor. | Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
VEGETABLES Juices |
Refreeze |
Discard after held above 40 ºF for 6 hours. |
Home or commercially packaged or blanched | Refreeze. May suffer texture and flavor loss. | Discard after held above 40 ºF for 6 hours. |
BREADS, PASTRIES Breads, rolls, muffins, cakes (without custard fillings) |
Refreeze |
Refreeze |
Cakes, pies, pastries with custard or cheese filling | Refreeze | Discard |
Pie crusts, commercial and homemade bread dough | Refreeze. Some quality loss may occur. | Refreeze. Quality loss is considerable. |
OTHER Casseroles – pasta, rice based |
Refreeze |
Discard |
Flour, cornmeal, nuts | Refreeze | Refreeze |
Breakfast items – waffles, pancakes, bagels | Refreeze | Refreeze |
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods) | Refreeze | Discard |
For Further Information, Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:
FAQ Start Page | FSIS Home Page | USDA Home Page