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Emergency Preparedness

Guide Book

PREVENTING FOOD POISONING

Preventing Food Poisoning

     Food poisoning can be easily prevented by following some guidelines about storage of foods.

     Foods that do not require refrigeration are:  vegetables, fruit, bread, pasta, flour and canned foods.

     The following foods are hazardous and must be kept at a temperature of 4ºC (degrees Celsius) or lower or must be kept frozen at -18ºC (degrees Celsius) or lower.

• All meat products including beef, poultry, fish and pork

• All dairy products including cream, milk and cheeses and eggs

     Frozen foods, if thawed and kept at room temperature higher than 4ºC (degrees Celsius) for longer than four hours must be thrown out and not cooked or eaten.

Storing Foods Properly Without Refrigeration

     Hazardous foods must be stored at temperatures 4ºC (degrees Celsius) or lower (use thermometers to be sure of temperature).

     Bacteria grows at temperatures between 5ºC (degrees Celsius) and 60ºC (degrees Celsius).

• Food can be stored in coolers if individually wrapped.  To keep cooler at required temperature, fill with ice or ice packs and keep covered to help insulate.

• AVOID and food prepared with mayonnaise or any foods that have been cooked and kept for a day without refrigeration.

• Keep raw foods separate from prepared foods.

• Prevent meat from dripping on other foods by placing it on the bottom of a cooler or refrigerator (drippings can cause contamination).

• If a power outage occurs, cover freezers with blankets for extra insulation.

• Do not refreeze thawed foods.

• Do not eat foods that have come in contact with flood water or sewage water.

     A good rule when dealing with food is " when in doubt, throw it out."