"When In Doubt, Throw It Out"

As power begins to return to the region, food safety concerns are coming to the forefront.

Many homes and restaurants went without electricity for at least a few hours, raising the concern of spoilage for refrigerated food items.

“Our biggest concern right now is ensuring that food service establishments that lost power during the hurricane that are reopening meet sanitary standards,” said Steve Mansfield, Deputy Director of one local health district.

The Connecticut River Area Health District serves Clinton.

Restaurants all around are being evaluated by the sanitarians for food safety, including checking food temperatures and evaluating any flooding. The sanitarians will issue closure orders as necessary if a restaurant does not meet the minimum safety requirements.

“We’re prioritizing the establishments we’re inspecting based on level of risk,” said Mansfield.

For example, a longtime care facility that serves food to the elderly will be checked before a gas station that sells prepackaged food items.

Mansfield also warns people to be wary of the food in their refrigerators, especially if they experienced a power outage longer than four hours.

Any food that remains in the “danger zone” - above 45 degrees for refrigerated foods – more than four hours is unsafe.

“Even if people have kept their refrigerator closed throughout the power outage, the food is still unsafe. If you have any doubt, it should be discarded,” he said.

"When in doubt, throw it out" advises the health district deputy director.

Some food safety tips include:

• Be especially careful with eggs and egg products, milk and milk products, meat, fish, poultry and shellfish.  If you have any doubt concerning food items, they should be discarded – remember – when in doubt, throw it out!

• A tightly shut refrigerator can keep the food at or below 45 ºF degrees for about 4 hours and a freezer can keep food frozen for up to 2 days (if fully stocked).

• If there is a suspicion that your well may be contaminated (dug wells or drilled wells where the cap was partially or completely submerged), do not drink the water. You should have your water tested for contamination to ensure its safety.

More food safety tips from the U.S. Department of Agriculture:

Steps to follow to prepare for a possible weather emergency:

• Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature inside the refrigerator and freezer in case of a power outage and help determine the safety of the food.
• Make sure the freezer is at 0°F or below and the refrigerator is at 40°F or below.
• Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
• Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately -- this helps keep them at a safe temperature longer.
• Plan ahead and know where dry ice and block ice can be purchased.
• Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice and store in the freezer for use in the refrigerator or in a cooler.
• Freeze gel packs ahead of time for use in coolers.
• Group food together in the freezer -- this helps the food stay cold longer.
• Store food on shelves that will be safely out of the way of contaminated water in case of flooding.

Steps to follow after the weather emergency:

• Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
• The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
• Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
• Food may be safely refrozen if it still contains ice crystals or is at 40°F or below when checked with a food thermometer.
• Never taste a food to determine its safety!
• Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
• If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40°F or below, the food is safe to refreeze.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
• Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
• Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved. Follow the Steps to Salvage All-Metal Cans and Retort Pouches in the publication "Keeping Food Safe During an Emergency." 
• Use bottled water that has not been exposed to flood waters. If bottled water is not available, tap water can be boiled for safety.