Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.

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1 Disaster Health & ty Infrmatin Fd and Water ty Fd Fd may nt be safe t eat during and after an emergency. Hw d I knw if fd is safe t eat? Undamaged, cmmercially prepared fds in all-metal cans and retrt puches (fr example, flexible, shelf-stable juice r seafd puches) can be saved if yu d the fllwing: Remve the labels, if they are the remvable kind, since they can harbr dirt and bacteria. Thrughly wash the cans r retrt puches with sap and water, using ht water if it is available. Brush r wipe away any dirt r silt. Rinse the cans r retrt puches with water that is safe fr drinking, if available, since dirt r residual sap will reduce the effectiveness f chlrine sanitatin. Then, sanitize them by immersin in ne f the tw fllwing ways: Place in water and allw the water t cme t a bil and cntinue biling fr 2 minutes, r Place in a freshly made slutin cnsisting f 1 tablespn f unscented, liquid chlrine bleach per galln f drinking water (r the cleanest, clearest water available) fr 15 minutes. Air-dry cans r retrt puches fr a minimum f 1 hur befre pening r string. If the labels were remvable, then re-label yur cans r retrt puches, including the expiratin date (if available), with a marker. Fd in recnditined cans r retrt puches shuld be used as sn as pssible, thereafter. Any cncentrated baby frmula in recnditined, all-metal cntainers must be diluted with clean, drinking water. See belw table fr a detailed list f fd yu may be able t eat if it has nt been cntaminated r in cntact with fld water. Thrw ut fd if it has been: Thrw away fd that may have cme in cntact with fld r strm water. Thrw away fd that has an unusual dr, clr, r texture. Thrw away perishable fds (including meat, pultry, fish, eggs and leftvers) that have been abve 40 degrees Fahrenheit (F) (r 5 degrees Celsius) fr 2 hurs r mre. Thawed fd which still cntains ice crystals r is 40 degree F (r 5 degrees Celsius) r belw can be refrzen r cked. Thrw away canned fds that are bulging, pened, r damaged. Fd cntainers with screw-caps, snap-lids, crimped caps (sda pp bttles), twist caps, flip tps, snap-pen, and hme canned fds shuld be discarded if they have cme int cntact with fldwater because they cannt be disinfected. Disaster Health and ty Infrmatin Fd and Water

2 Disaster Health & ty Infrmatin Fd and Water ty List f Fds t Save r Thrw Out Refrigerated Fds FOOD Meat, Pultry, Seafd Raw r leftver cked meat, pultry, fish, r seafd: sy meat substitutes Thawing meat r pultry Meat, tuna, shrimp, chicken, r egg salad Gravy, stuffing, brth Lunchmeats, ht dgs, bacn, sausages, dried beef Pizza with any tpping Canned hams labeled Keep Refrigerated Canned meats and fish, pened Cheese Sft Cheeses; blue/bleu, Rquefrt, Brie, Camembert, cttage, cream, Edam, Mnterey Jack, rictta, mzzarella, Muenster, Neufchatel, ques blanc, ques fresc Hard cheeses: Cheddar, Clby, Swiss, Parmesan, prvlne, Rman Prcessed Cheeses Shredded Cheeses Lw-fat Cheeses Grated Parmesan, Rman, r cmbinatin (in can r jar) Dairy Milk, cream, sur cream, buttermilk, evaprated milk, ygurt, eggng, sy milk Butter margarine Baby frmula, pened Eggs Fresh eggs, hard-biled in shell, egg dishes, egg prducts Custards and puddings Casserles, Sups, Stews Fruits Fresh fruits, cut Fruit juices, pened Canned fruits, pened Fresh fruits, ccnut, raisins, dried fruits, candied fruits, dates Sauces, Spreads, James Opened maynnaise, tartar sauce, hrseradish Peanut butter Jelly, relish, tac sauce, mustard, catsup, lives, pickles Wrcestershire, sy, barbecue, Hisin sauces Fish sauces (yster sauce) Opened vinegar-based dressings Opened creamy-based dressing Held abve 40F (r 5C) ver 2 hurs if abve 10C fr ver 8 hurs Disaster Health and ty Infrmatin Fd and Water

3 Disaster Health & ty Infrmatin Fd and Water ty Spaghetti sauce, pened jar Bread, cakes, Ckies, Pasta, Grains Bread, rlls, cakes, muffins, quick breads, trtillas Refrigeratr biscuits, rlls, ckie dugh Cked pasta, rice, ptates Pasta salads with maynnaise r vinaigrette Fresh pasta Cheesecake Breakfast fds waffles, pancakes, bagels Pies, Pastry Pastries, cream filled Pies custard, cheese filled, r chiffn; quiche Pies, fruit Vegetables Fresh mushrms, herbs, spices Greens, pre-cut, pre-washed, packaged Vegetables, raw Vegetables, cked; tfu Vegetable juice, pened Baked ptates Cmmercial garlic in il Ptat salad Frzen Fd FOOD Meat, Pultry, Seafd Beef, veal, lamb, prk, and grund meats Still cntains ice crystals and feels cld as if refrigerated Thawed. Held abve 40F (r 5C) fr ver 2 hurs Pultry and grund pultry Variety meats (liver, kidney, heart, chitterlings) Casserles, stews, sups Fish, shellfish, breaded seafd prducts Dairy Milk. Hwever, there will be sme texture and flavr lss. May lse sme texture. Eggs (ut f shell) and egg prducts Ice cream, frzen ygurt Cheese (sft and semi-sft) Hard cheeses Casserles cntaining milk, cream, eggs, sft cheeses Cheesecake Fruits Juices. if mld, yeasty smell, r sliminess Disaster Health and ty Infrmatin Fd and Water

4 Disaster Health & ty Infrmatin Fd and Water ty Hme r cmmercially packaged Vegetables Juices Hme r cmmercially packaged r blanched Breads, Pastries Breads, rlls, muffins, cakes (withut custard fillings). Will change texture and flavr.. May suffer texture and flavr lss. develps.. if mld, yeasty smell, r sliminess develps. after held at abve 40F (r 5C) fr 6 hurs. after held at abve 40F (r 5C) fr 6 hurs Cakes, pies, pastries with custard r cheese filing Pie crusts, cmmercial and hmemade bread dugh Other Casserles pasta, rice based. Sme quality lss may ccur.. Quality lss is cnsiderable. Flur, crnmeal, nuts Breakfast items waffles, pancakes, bagels Frzen meal, entrée, specialty items (pizza, sausage and biscuit, meat pie, cnvenience fds) Hw d I stre fd safely? Stre fd n shelves that will nt be reached by any further cntaminated water. Clers are a great help fr keeping fd cld if the pwer is r will be ut fr mre than 4 hurs alng with frzen gel packs. Cans: If cans have cme in cntact with fldwater r strm water, remve the labels, wash the cans, and dip them in a slutin f 1 cup f bleach in 5 gallns f water. Re-label the cans with a marker. Bttles / jars: Bttles and jars that have cme in cntact with fld water it is unsafe t eat r drink. Fresh: Dispse f any fresh fds, such as fruit and vegetables that have cme in cntact with fld/cntaminated water. Fd that has been kept n high shelves away frm the fld r sealed and refrigerated might safe t eat. Refrigerated: While the pwer is ut, keep the refrigeratr and freezer drs clsed as much as pssible. Add blck ice r dry ice t yur refrigeratr if the electricity is expected t be ff lnger than 4 hurs. Wear heavy glves when handling ice Disaster Health and ty Infrmatin Fd and Water

5 Disaster Health & ty Infrmatin Fd and Water ty Preparing fd Key Advice: 1. Avid preparing fd in areas where there is a high risk f cntaminatin frm flded water. 2. Prtect fd strage and preparatin areas frm insects, pests and ther animals. 3. Individuals with symptms that are highly transmissible such as, vmiting and diarrhea shuld be kept away frm fd preparatin areas. 4. Ensure there is reasnable distance between fd-preparatin areas and places fr defecatin. 5. In the event f a fld avid eating raw fd such as vegetables a fruit. 6. Meats shuld be thrughly cked, with n visible pink. Juices shuld run clear. Cleaning fd preparatin surfaces any wden cutting bards, baby bttle nipples, and pacifiers that have been affected. These items cannt be prperly sanitized if they have cme int cntact with cntaminated fld waters. Clean and sanitize fd-cntact surfaces in a fur-step prcess: 1. Wash with sap and warm, clean water. 2. Rinse with clean water. 3. Sanitize by immersing fr 1 minute in a slutin f 1 teaspn f chlrine bleach (5.25%, unscented) per galln f clean water. 4. Allw t air dry. Thrughly wash cuntertps with sap and water, using ht water if available. Rinse and then sanitize them by applying a slutin f 1 tablespn f unscented, liquid chlrine bleach per galln f drinking water (r the cleanest, clearest water available). Allw t air-dry. Cleaning plates, bwels and utensils Thrughly wash metal pans, ceramic dishes, and utensils (including can peners) with sap and water, using ht water if available. Rinse and then sanitize them by biling in clean water r immersing them fr 15 minutes in a slutin f 1 tablespn f unscented, liquid chlrine bleach per galln f drinking water (r the cleanest, clearest water available). Using biled water D nt use fld r cntaminated water t clean fd, fd utensils, preparatin surfaces r yur hands. See belw 2.1 Making water safe Washing hands It is imprtant t wash yur hands with safe biled r treated water and sap, r use an alchl based sanitizer befre yu prepare fd. D nt prepare fd if yu have cntracted any cntagius illnesses t avid crss cntaminatin. Disaster Health and ty Infrmatin Fd and Water

6 Disaster Health & ty Infrmatin Fd and Water ty Dispsal f Fd Wastes It is imprtant t crrectly stre r dispse f fd scraps t avid bacterial cntaminatin and attracting unwanted insects and wild animals. If there is n waste management services use rdent prf cntainers t stre waste. Feeding infants and yung children Breastfeeding Breastfed infants shuld cntinue breastfeeding. Preparing frmula Fr frmula-fed infants, use ready-t-feed frmula if pssible. If using ready-t-feed frmula is nt pssible, it is best t use bttled water t prepare pwdered r cncentrated frmula. If bttled water is nt available, use biled water. Use treated water t prepare frmula nly if yu d nt have bttled r biled water. If yu prepare frmula with biled water, let the frmula cl sufficiently befre giving it t an infant. Clean feeding bttles and nipples with bttled, biled, r treated water befre each use. Wash yur hands befre preparing frmula and befre feeding an infant. Yu can use alchl-based hand sanitizer fr washing yur hands if the water supply is limited Water Water may nt be safe t drink, clean with, r bathe in after an emergency such as a hurricane r fld. During and after a disaster, water can becme cntaminated with micrrganisms, such as bacteria, sewage, agricultural r industrial waste, chemicals, and ther substances that can cause illness r death. Listen t and fllw public annuncements. Lcal authrities will tell yu if tap water is safe t drink r t use fr cking r bathing. If the water is nt safe t use, fllw lcal instructins t use bttled water r t bil r disinfect water fr cking, cleaning, r bathing. Use nly bttled, biled, r treated water fr drinking, cking r preparing fd, washing dishes, cleaning, brushing yur teeth, washing yur hands, making ice, and bathing until yur water supply is tested and fund safe. If yur water supply is limited, yu can use alchl-based hand sanitizer fr washing yur hands. If yu use bttled water, be sure it came frm a safe surce. If yu d nt knw that the water came frm a safe surce, yu shuld bil r treat it befre yu use it. Making water safe water fr drinking, cking, and persnal hygiene includes bttled, biled, r treated water Instructins t make water safer Bttled Water Use bttled water that has nt been expsed t fld waters if it is available. Biled Water If yu dn't have bttled water, yu shuld bil water t make sure it is safe. Biling water will kill mst types f disease-causing rganisms that may be present. If the water is cludy, filter it thrugh clean clths r allw it t settle, Disaster Health and ty Infrmatin Fd and Water

7 Disaster Health & ty Infrmatin Fd and Water ty and draw ff the clear water fr biling. Bil the water fr ne minute, let it cl, and stre it in clean cntainers with cvers. NEVER USE THE FLOOD WATER. Treated Water If yu can't bil water, yu can disinfect it using husehld bleach. Bleach will kill sme, but nt all, types f disease-causing rganisms that may be in the water. If the water is cludy, filter it thrugh clean clths r allw it t settle, and draw ff the clear water fr disinfectin. Add 1/8 teaspn (r 8 drps) f regular, unscented, liquid husehld bleach fr each galln f water, stir it well and let it stand fr 30 minutes befre yu use it. Stre disinfected water in clean cntainers with cvers. Water Strage Tanks Use water strage tanks and ther types f cntainers with cautin. Fr example, fire truck strage tanks and previusly used cans r bttles may be cntaminated with micrbes r chemicals. Water cntainers shuld be thrughly cleaned, then rinsed with a bleach slutin befre use. Clean surfaces thrughly with sap and water, then rinse. Fr galln- r liter-sized cntainers, add apprximately 1 teaspn (4.9 ml) husehld bleach (5.25%) with 1 cup (240 ml) water t make a bleach slutin. Cver the cntainer and agitate the bleach slutin thrughly, allwing it t cntact all inside surfaces. Cver and let stand fr 30 minutes, then rinse with ptable water. Private Water Wells Flded, private water wells will need t be tested and disinfected after fld waters recede. If yu suspect that yur well may be cntaminated dn t use it. When t use treated / biled water: Washing hands After an emergency, finding running water can be difficult. Hwever, keeping yur hands clean helps yu avid getting sick. It is best t wash yur hands with sap and warm water fr 20 secnds. Hwever, when water is nt available, yu can use alchl-based hand prducts made fr washing hands (sanitizers). When shuld yu wash yur hands? Befre preparing r eating fd After ging t the bathrm After changing diapers r cleaning up a child wh has gne t the bathrm Befre and after caring fr smene wh is sick After handling uncked fds, particularly raw meat, pultry, r fish After blwing yur nse, cughing, r sneezing After handling an animal r animal waste After handling garbage Befre and after treating a cut r wund After handling items cntaminated by fld water r sewage Disaster Health and ty Infrmatin Fd and Water

8 Disaster Health & ty Infrmatin Fd and Water ty Washing with sap and water 1. Place yur hands tgether under water (warm water if pssible). 2. Rub yur hands tgether fr at least 20 secnds (with sap if pssible). Wash all surfaces well, including wrists, palms, backs f hands, fingers, and under the fingernails. 3. Clean the dirt frm under yur fingernails. 4. Rinse the sap frm yur hands. 5. Dry yur hands cmpletely with a clean twel if pssible (this helps remve the germs). Hwever, if twels are nt available it is kay t air dry yur hands. 6. Pat yur skin rather than rubbing t avid chapping and cracking. 7. If yu use a dispsable twel, thrw it in the trash. Remember: If sap and water are nt available, use an alchl-based hand sanitizer. Using alchl-based hand sanitizers When yur hands are visibly dirty, yu shuld wash them with sap and warm water when available. Hwever, if sap and water are nt available, use alchl-based hand sanitizers. Apply prduct t the palm f ne hand. Rub hands tgether. Rub the prduct ver all surfaces f hands and fingers until yur hands are dry. Nte: the vlume needed t reduce the number f germs n hands varies by prduct. Aviding fld water Fld water after a disaster becmes cntaminated with micrrganisms, such as bacteria, sewage, agricultural r industrial waste, chemicals, and ther substances that can cause illness r death. Fld water shuld be avided, and nt used t clean, bathe, play, drink, r ck with. See abve 2.1 Making water safe Especially avid fld water if yu have any wunds r illness. Althugh skin cntact with fld water des nt, by itself, pse a serius health risk, there is sme risk f disease frm eating r drinking anything cntaminated with fld water. If yu have any pen cuts r sres that will be expsed t fld water, keep them as clean as pssible by washing well with sap t cntrl infectin. If a wund develps redness, swelling, r drainage, seek immediate medical attentin. D nt allw children t play in fld water areas, wash children's hands frequently (always befre meals), and d nt allw children t play with fld-water cntaminated tys that have nt been disinfected. Yu can disinfect tys using a slutin f ne cup f bleach in 5 gallns f water. Disclaimer This infrmatin has been develped fr educatinal purpses nly. It is nt a substitute fr prfessinal medical advice. Shuld yu have questins r cncerns abut any tpic described here, please cnsult yur healthcare prfessinal. Disaster Health and ty Infrmatin Fd and Water