Be Food Safe!
Disasters can happen to anyone
Here are the key things to keep in mind so you are prepared:
Have a 3 to 5 day supply of food such as canned or UHT milk; canned meat, fish, or poultry; canned soup; canned fruits and vegetables; ready-to-eat cereal; whole grain crackers; nutritious snack bars; and other foods that do not require refrigeration or cooking.
Have a week's supply of baby food on hand.
Have a 3 to 5 day supply of water - you will need 1 gallon of bottled water per person per day.
Breastfeeding is best during a disaster. Breastfeeding is sanitary with no need for refrigeration, sanitized bottles, or water for formula preparation. Breastfeeding helps reduce stress and is a comfort to both mom and baby.
Have coolers on hand.
If you are under a hurricane warning, fill plastic containers with water and put them into any empty spaces in your freezer so they will freeze - this will help keep your frozen foods cold if the power goes out. Get ice for coolers.
For more information on disaster preparedness, go to FloridaWIC.org and click on Disaster Preparedness Newsletter.
Four Steps to Keeping Your Family Safe
1. CLEAN - Wash Hands and Surfaces Often
- Wash hands with soap and water for 20 seconds before and after handling food. This is the best way to reduce the spread of germs and prevent food poisoning.
- Run cutting boards and utensils through the dishwasher or wash them in hot soapy water after each use.
- Keep countertops clean by washing with hot soapy water after preparing food.
- Wash fruits and vegetables thoroughly under running water just before eating, cutting, or cooking.
2. SEPARATE - Separate Raw Meats from Other Raw Foods
- Keep raw meat, poultry, eggs, and seafood and their juices away from ready-to-eat food.
- Use one cutting board for raw meat, poultry, and seafood. Use another cutting board for salads and ready-to-eat food.
- Separate raw meat, poultry, and seafood from produce in your shopping cart.
- Store raw meat, poultry, and seafood in a container or on a plate so juices can't drip on other foods.
- Place cooked food on a clean plate - never on a plate that was used for raw food.
3. COOK - Cook to the Right Temperature
- Use a food thermometer to make sure foods are cooked safely. The food thermometer should be placed in the thickest part of the food, away from bone, fat, or gristle.
- Stir, rotate the dish, and cover food when microwaving to prevent cold spots where bacteria can survive.
- Bring sauces, soups, and gravies to a rolling boil when reheating.
4. CHILL - Chill Food Promptly
- Cool the fridge to 40 degree F or below, and the freezer to 0 degree F or below. Use an appliance thermometer to check the temperature. Bacteria spreads fastest at temperatures above 40 degrees F and below 140 degrees F.
- Refrigerate leftovers within 2 hours.
- Thaw meat, poultry, and seafood in the fridge, not on the counter, and don't overstuff the fridge.
- Divide large pots of food, like soup or stew, into shallow containers. Cut cooked meat or poultry into smaller portions or slices. Place in shallow containers, cover, and refrigerate. Meat and poultry may be refrozen after cooking.
Food Safety Links:
Minimum Safe Cooking Temperatures
Storage Times for the Refrigerator and Freezer
Cutting Boards and Food Safety
Cleanliness Helps Prevent Foodborne Illness