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Food
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Hurricanes and Floods: Key Tips for Consumers About Food and Water Safety
Be Prepared:
- Keep liquid, household bleach on hand.
- Store a supply of food, water, and medication on shelves that will be safely out of the way in case of flooding.
- Know where you can get dry ice.
- Keep on hand a few days worth of ready-to-eat foods that do not require cooking or cooling, which depend on electricity.
- Know what to do in case of a power outage.
When Flooding Occurs:
- Water Safety
- Use bottled water not exposed to flood waters, if available.
- If bottled water is not available, boil water for one minute, let it cool, and store it in clean containers with a cover.
- If bottled water is unavailable and boiling water is not possible, then drinking water can be made by adding 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach to 1 gallon water. Stir it well and let it stand for 30 minutes before using. (If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water before adding bleach.)
- Don't drink water from a well that has flooded unless the water has been tested and shown to be safe to drink.
- Food Safety
- Do not eat any food directly exposed to flood water.
- Do not eat food from non-waterproof containers or damaged cans.
- All-metal, non-damaged canned food can be used if the cans are cleaned, rinsed, and sanitized in a solution of 1 tablespoon household bleach in 1 gallon water for 15 minutes. Labels should be removed prior to cleaning, and the cans should be relabeled afterwards.
- Thoroughly wash, rinse, and sanitize (using a solution of 1 tablespoon household bleach in 1 gallon of water) all metal pans, ceramic dishes, and utensils (including can openers), and countertops.
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