This document provides guidance on food safety after a fire. It advises discarding foods exposed to smoke, firefighting chemicals, or held above 41°F for over 2 hours. All equipment and surfaces must be thoroughly cleaned and sanitized, even if they appear clean, as chemicals may remain. When power is lost, keep refrigerator and freezer doors closed and discard foods that have been in the temperature danger zone for more than two hours or have abnormal characteristics. Consult local authorities for specific guidance.
This document provides guidance on food safety after a fire. It advises discarding foods exposed to smoke, firefighting chemicals, or held above 41°F for over 2 hours. All equipment and surfaces must be thoroughly cleaned and sanitized, even if they appear clean, as chemicals may remain. When power is lost, keep refrigerator and freezer doors closed and discard foods that have been in the temperature danger zone for more than two hours or have abnormal characteristics. Consult local authorities for specific guidance.
This document provides guidance on food safety after a fire. It advises discarding foods exposed to smoke, firefighting chemicals, or held above 41°F for over 2 hours. All equipment and surfaces must be thoroughly cleaned and sanitized, even if they appear clean, as chemicals may remain. When power is lost, keep refrigerator and freezer doors closed and discard foods that have been in the temperature danger zone for more than two hours or have abnormal characteristics. Consult local authorities for specific guidance.
Introduction Foods that were stored outside the refrigerator Fires are serious threats to life and property due and which were exposed to smoke and fumes to the smoke, extreme heat, and chemicals they must be discarded. produce. In addition, a fire may directly or Foods in refrigerators or freezers may also be indirectly affect foods in ways that could tainted by fumes since refrigerator seals are endanger your health. The following food safety not airtight. Throw away foods from the and clean up tips will help protect you and the refrigerator or freezer if they have signs of public if your food establishment is damaged by smoke damage, or have off odors or tastes. fire. Ice, in both serving bins and machines, must be discarded. What do you do first? Throw away foods that were touched by Close the food establishment (health firefighting chemicals. These chemicals are department approval must be given before re- very poisonous and cannot be safely washed opening). off foods. If you are not sure if the food was Notify the regulatory authority who will touched by firefighting chemicals, throw it determine what foods, dry goods etc. may be away. salvaged. Throw away disposable single-service Are food and beverages safe after being in a utensils (plastic plates, cups etc.) that were fire or after the extinguishing system has exposed to smoke and chemicals. discharged? Establishments serving alcohol should contact Heat can cause jars and cans to split and the Alcohol & Gambling Enforcement crack allowing contaminants to enter. Division for guidance on disposal of liquor. Even if cans and jars appear undamaged, heat Never taste food to determine its safety. can cause the food to spoil. Please remember that food unfit for human Smoke and chemicals from the fire and consumption is also unfit for pets. extinguishing system can penetrate Cryovac When in doubt, throw it out. packaging, plastic wraps of all kinds, and get Cleaning and Sanitizing under bottle caps or screw tops. Even though a surface may look clean, chemicals Firefighting chemicals can taint food and from extinguishers and fine particles may be on beverages, and packaged products. surfaces of equipment and utensils. Cleaning and What should you do with food and beverages sanitizing is an important step prior to reopening. that were in or near a fire? A professional cleaning service or restoration All foods and beverages stored in a company may be the way to go. Check with permeable packaging such as cardboard, foil, your insurance agent for recommendations. paper, screw top jars or bottles, or plastic Be sure they are familiar with food service wrap should be thrown away. All unwrapped operations. fruits and vegetables should also be thrown Utensils and other items may be cleaned and away. sanitized in a three-compartment sink or dishwasher.
Food, Pools, and Lodging Services Section
625 Robert Street North, PO Box 64975 St. Paul, MN 55164-0975 (651) 201-4500 http://www.health.state.mn.us Food Safety after a Fire December 2010 Items such as tables, outsides of equipment, When to Save and When to Throw It Out Refrigerator and shelving, should first be washed with Held above 41 F detergent, rinsed with clear water, and then FOOD & BEVERAGES for over 2 hours sanitized. Check with manufacturer on cleaning and MEAT, POULTRY, SEAFOOD , DAIRY PRODUCT, BABY servicing of equipment. Some pieces of FORMULA, PIES/PASTRY equipment, such as pop machines or coolers, (cream), EGGS/EGG may have special cleaning requirements after PRODUCTS, CASSEROLES, SOUPS, STEWS, FRUITS/VEG a fire. Discard (fresh cut & cooked), Vegetable Depending on the extent of the fire, ice juice (opened), SAUCES & creamy dressings, PASTA machines and other types of equipment may (fresh/cooked), DOUGHS, need to be emptied and thoroughly cleaned CHEESE (soft), Gravy, stuffing, per the manufacturers recommendations. broth
Check with the health department throughout BAKED GOODS, PASTA,
the clean-up process and prior to re-opening. GRAINS, Pies (fruit), Peanut butter, Jelly, relish, taco sauce, They can provide guidance on what and how mustard, catsup, olives, pickles, to clean and sanitize. Safe Worcestershire, soy, barbecue, Opened vinegar-based What if the fire causes a power outage? dressings, Fruit juices, Canned fruits opened, CHEESE (hard) Special considerations are necessary to ensure the safety of food in refrigerators and freezers. The above table can be used as a guideline. When the power goes out, keep refrigerator Please consult your local health department and freezer doors closed as much as possible. for specifics. Check for signs of power outage such as liquid or refrozen meat juices, soft or melted For further information, contact the following ice cream. MDH District Office: If you have returned from being evacuated Bemidji (218) 308-2100 and are not sure if the power was shut off and Duluth (218) 302-6166 then turned back on, check with your utility Fergus Falls (218) 332-5150 company. Mankato (507) 344-2700 Minimize traffic in and out of walk-in Marshall (507) 537-7151 coolers. Contaminates can be brought into Metro (651) 201-4500 walk-ins on clothing and shoes. Rochester (507) 206-2700 Discard any food that has an unusual color, St. Cloud (320) 223-7300 odor, or texture. Minnesota Department of Agriculture: Discard any meat, poultry, seafood, milk, or (651) 201-2538 eggs that have been in the temperature danger zone (above 41oF) for more than two hours. Alcohol & Gambling Enforcement Div: Remember to check with the health (651) 201-7500 department as to which foods can be safely kept. To request this document in another format, call 651-201-4500, TTY 651-201-5797.