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Preventing Foodborne Illness in Afterschool Programs.

Project Title: USDA Tip Sheet 

The AED Center for Youth Development and Policy Research wants to keep you updated on issues related to afterschool programs and practices. Because so many areas have been affected by power shortages and/or are preparing for storms, the USDA has created health guidelines to help minimize the potential for foodborne illnesses the Center feels appropriate to share with those of you who work with youth.


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 in 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 in advance 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 might 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. 
  • Store food on shelves that will be safely out of the way of contaminated water in case of flooding. 
  • Have coolers on hand to keep refrigerated food cold if the power will be out for more than four hours. Purchase or make ice cubes now 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. 

Steps to follow AFTER the weather emergency: 

  • Never taste a food to determine its safety! 
  • 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 four 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.) 
  • Food may be safely refrozen if it still contains ice crystals or is at 40°F or below. 
  • Obtain block or dry 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 two days. 
  • If the power has been out for several days then check the temperature of the freezer with an appliance or food thermometer. If the food still contains ice crystals or is at 40°F or below then the food is safe. 
  • If a thermometer has not been kept in the freezer then check each package of food to determine its safety. If the food still contains ice crystals then the food is safe. 
  • Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after four hours without power. 
  • Drink only bottled water if flooding has occurred. 
  • Discard all food that came in contact with flood waters, including canned goods. 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 then sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of one teaspoon of chlorine bleach per quart of water. 
  • When in Doubt, Throw it Out! 

For Further Information: Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); TTY, 1-800-256-7072. The hotline is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. 

Consumers can also ask safe food handling questions by logging on to FSIS' online automated response system called "Ask Karen," on the Food Safety and Inspection Service's Web site: http://www.fsis.usda.gov/ E-mail inquiries can be directed to: MPHotline.fsis@usda.gov Additional information about USDA's food safety efforts can be accessed on FSIS' Web site. 

Website: http://www.fsis.usda.gov/

 

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