Restaurant Emergency Guidance
Food Safety with No Power and No Water
- Evaluate the safety of the remaining food in the establishment.
- Time / Temperature Control for Safety (TCS) Food that has been out of temperature (above 41°F) for more than 4 hours must be discarded. Check the temperature of the food using a thermometer
- Packaged non-TCS food, including canned foods, should be discarded if there are signs of water damage if the package seal has been broken.
- Do not reopen the food establishment if water cannot be obtained from an approved source (bottled or from a water hauler with a covered sanitized container).
- Food preparation surfaces, cooking equipment, and utensils must be cleaned with soapy water from a potable water supply and sanitized with a solution of ¼ cup chlorine bleach per gallon of water.
- TCS food may be served if there is equipment to hold food at or below 41°F. An ice chest with a drain is acceptable when ice in the ice chest is from an approved source.
- Use only disposable paper products (plates, cups) and plastic single service eating utensils.
- Outdoor cooking on a grill, barbeque pit, etc. is allowed if there is overhead protection and the equipment is placed on a hard surface such as asphalt or concrete. No dirt or gravel surface.
- All food must be cooked and served with no holding.
- Create a temporary handwash facility using a water cooler with a spigot and a catch basin. Water used to fill the cooler must be from an approved source. Soap and water must be available.
- When a handwashing facility cannot be created use chemically treated towelettes (baby wipes).
- Single-use gloves may be used along with handwashing.
Food Safety with Water and No Power
- Evaluate the safety of the remaining food in the establishment.
- Time / Temperature Control for Safety (TCS) Food that has been out of temperature (above 41°F) for more than 4 hours must be discarded. Using a thermometer, check the temperature of the food.
- Packaged non-TCS food, including canned foods, should be discarded if there are no signs of water damage or if the package seal has been broken.
- The water must be assumed to be unsafe unless the approved water system official has stated
- that the water is safe to drink.
- The water should be purified by:
- Boiling the water vigorously (rolling boil) for one to three minutes continuously; or
- Add eight drops (1/8 teaspoon) unscented bleach per gallon of water. The water
- should be stirred and allowed to stand for 30 minutes.
- Food preparation surfaces, cooking equipment, and utensils must be cleaned with soapy water and sanitized with a solution of ¼ cup chlorine bleach per gallon of water.
- TCS food may be served if there is equipment to hold food at or below 41°F. An ice chest with a drain is acceptable when ice in the ice chest is from an approved source.
- Use only disposable paper products (plates, cups) and plastic single service eating utensils.
- Outdoor cooking on a grill, barbeque pit, etc. is allowed if there is overhead protection and the equipment is placed on a hard surface such as asphalt or concrete. No dirt or gravel surface.
- All food must be cooked and served with no holding.
- Create a temporary handwash facility using a water cooler with a spigot and a catch basin.
- Water used to fill the cooler must be from an approved source. Soap and water must be available.
- When a handwashing facility cannot be created use chemically treated towelettes (baby wipes).
- Single-use gloves may be used along with handwashing
Food Safety with Power and No Water
- Evaluate the safety of the remaining food in the establishment.
- Time / Temperature Control for Safety (TCS) Food that has been out of temperature (above 41°F) for more than 4 hours must be discarded. Check the temperature of the food using a thermometer
- Packaged non-TCS food, including canned foods, should be discarded if there are signs of water damage or if the package seal has been broken.
- Do not reopen the food establishment if water cannot be obtained from an approved source (bottled or from a water hauler with a covered sanitized container).
- Food preparation surfaces, cooking equipment, and utensils must be cleaned with soapy water and sanitized with a solution of ¼ cup chlorine bleach per gallon of water.
- TCS food may be served if the refrigeration equipment can hold food at or below 41°F.
- Use only disposable paper products (plates, cups) and plastic single service eating utensils.
- All food must be cooked and served with no holding.
- Create a temporary handwash facility using a water cooler with a spigot and a catch basin. Water used to fill the cooler must be from an approved source. Soap and water must be available.
- When a handwashing facility cannot be created use chemically treated towelettes (baby wipes).
- Single-use gloves may be used along with handwashing.
- When power is obtained from an individual generator, the generator must be operated outside.
- The capacity of the generator must