Immanent Health Hazard Westchester County Servsafe

Power Failure can cost us thousands and thousands of dollars. During the winter months and summer months we must be mindful and prepared for disaster. Immanent Health Hazard are a concern for all ud, especially of us in the food industry. Keep your foods safe, customers and staff secure and out of harms way is a priority.

Take the Servsafe Food Managers Safety Protection course today and learn valuable information.

In addition to what we learn in out Servsafe courses here is some useful info that will help keep you and your food safe from power outage. Sign up with Westchester Food Safety and learn great skills for all your food safety needs. Immanent Health Hazards are serious and without corrective action you will need to close and notify your local health Department. Remember security of your facility and food safety must always come first.

Power Outage Checklist:

  • Discard any food that you are not 100% certain is safe. Keep a record of your dis-carded items for your insurance company.
  • Throw away any suspect food items, according to the guidelines in this brochure. Carefully check the condition of your stock. If you are unsure how long the power was out, discard potentially hazardous foods.
  • If you have an on-site water supply, ensure your water is safe. If you have a well with a chlorination system, check that your system is running; the chlorination unit may need priming. Check the chlorine residual to ensure your water system is functioning correctly.
  • Clean and sanitize the facility and any equipment left out when the power failed. Make sure all cleaning and sanitizing steps are taken!
  • Clean and sanitize the ice machine. Do not reconnect it until your water source is safe.
  • Make sure that you are ready to open. Make new plans for the next power outage while the lessons are fresh in your mind. Train staff on new procedures.
  • Contact your local health department if you have any questions about your facility being ready to reopen.

 

Some food items are safe to use or sell, even if held above 41˚ F/5˚C. These include:

Bread, rolls, cakes, muffins, bagels, pancakes, waffles Hard and processed cheese that are well wrapped, grated parmesan and romano cheeses Fresh vegetables Uncut fresh fruit Peanut butter, jams and jelly Relish, mustard, ketchup, olives Margarine Taco, barbecue and soy sauce Vinegar based salad dressings Herbs, spices.

A Power Outage Can:

  • Hurt your business
    • Cause inventory losses
    • Disrupt normal routines
    • Cause health problems for your customers During a prolonged outage, follow these guidelines to either store or discard items.

    Bacteria grow readily at temperatures above 41˚F /5˚C in many foods, and can make customers ill. The foods that can cause illness if not stored below 41˚F /5˚C, are considered Potentially Hazardous Foods.

Potentially Hazardous Foods include:

Meat, poultry, seafood Cold cuts, hot dogs Eggs Cream, sour cream, yogurt, milk Custards, puddings Soft cheeses, shredded cheeses, low-fat cheeses Cooked vegetables, cooked potatoes, potato salad Cut fresh fruits Cooked pasta, rice, pasta salads Casseroles Unbaked cookie and bread dough Gravy Creamy salad dressings, fish sauces, hoisin sauce,

These Potentially Hazardous Foods, if not maintained at the proper temperature, must be discarded. See the tables for information on preserving refrigerated food, frozen food and hot food in service.

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