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Food Focus August 2008

Keeping food safe during emergencies

Being prepared for a disaster is crucial if you live in New Zealand. We are at the mercy of earthquakes, storms and floods, and being prepared for these is essential

Different areas of the country will face different issues, but when it comes to food the same preparation applies wherever you live. During an emergency it is important to keep food safe from germs and contamination to avoid becoming ill.

It is important to know how to get information on food and water safety during an emergency. This will usually come from your local authority and public health unit or you may have a neighbourhood watch-type system. Use your emergency radio to listen for advice.

Normal household services and facilities such as water supply, waste disposal and refrigeration may break down during a disaster and may pose a health risk. Food and water are easily contaminated and loss of electricity means food may also spoil quickly.

Cooking, drinking and washing water

Boil all water if you have been advised to or if you have any doubt about the safety or purity of water. Once boiled, cover and store in a clean container and place in the fridge (if working) or a cool place. Reboil if not used within 24 hours.

If you can’t boil water, purifying tablets or bleach can be added to water to ensure safety. Add five drops of household bleach per litre of water and leave for 30 minutes. Chlorine-based water purifying tablets can also be used. Add one tablet per litre of water, shake well to dissolve the tablet and stand for 30 minutes.

Avoid cross-contamination of food from spoilt water by boiling or purifying water before using it in food preparation.

Keeping food safe

Eat perishable foods first. Perishable foods are foods that go off or spoil quickly, for example, bread and meat. Frozen and canned foods should be eaten last. Do not use any tinned food that has been damaged (for example if the can has split seams or has been punctured). Cook all food thoroughly. Vegetables and fruits submerged in flood waters should not be eaten.

Minimise food spoilage by only opening your fridge or freezer doors to take food out. Store raw food (such as meat and poultry) below ready-to-eat foods to stop raw juices contaminating them. Cover all food with plastic wrap or store in waterproof containers. Leave bottles, cans of drink and water containers in the fridge to keep it cold.

Hygiene

Always wash and dry your hands before preparing food and ensure all utensils are clean before use.

All rubbish containing food scraps must be protected from flies and rats by wrapping or putting in a sealed container. Throw out rotting or tainted food before it taints other food. If in doubt, throw it out.

After the emergency

During the ‘clean-up’ phase after an emergency, keep applying food safety measures. Any food that retains ice crystals and where the packaging has not been damaged or opened can be safely refrozen. Foods that have been defrosted can still be used if they have just recently defrosted and can be kept cold, ie the fridge is working again. Defrosted food cannot be refrozen. If food smells off or appears different (the colour has changed and it has a slimy texture), it is probably unsafe to eat.

Then start packing a new emergency food survival kit to replenish your used one so you’ll be ready next time disaster strikes.

More information can be found on the Civil Defence website.