Flood Cleanup for Food Establishments

Flood Cleanup for Food Establishments

Simple, basic hygiene - handwashing - is the single most important thing you can do to protect your health when you clean up after a flood. Hand washing technique.

Emergency Health LogoWhat if there's no running water?
Transport and store clean water in clean plastic containers.
Get a beverage cooler equipped with a spigot and keep it filled with clean water for handwashing. Be sure to thoroughly dry hands with paper towels.

Food Salvage in Flood Waters
· Discard any food and beverage containers have been in contact with floodwaters.
· Do not try to salvage foods even those in sealed cans.
· Also, any single service utensils or containers that become wet must be discarded.

Food Salvage in Power Outage
· Perishable, refrigerated foods such as meats, fish, poultry, and all dairy products that have been without refrigeration and are above 41°F for more than 2 hours should be discarded.
· Any perishable food from the freezer that has thawed for more than 2 hours and is above 41°F should be discarded.
· Any food item discarded should be disposed of in well tied double-bagged plastic garbage bags.
· After the power returns, it is ok to refreeze frozen foods that still contained ice crystals and are below 41°F. These include meats, fish, vegetables and cheeses.
· As a general rule, a well-functioning freezer that remains unopened and is at least half full will keep foods cold for about 24 hours.

When in doubt, throw it out.

The Structure
Cavities in walls, floors and ceilings must be opened, cleaned, decontaminated and thoroughly dried.

Walls, Floors and Ceilings
· Drywall and paneling that contacts floodwater must be discarded.
· Remove stainless steel wall panels and set aside for re-use later.
· Insulation that contacts flood waters must be discarded.
· Discard all absorbent floor coverings including carpet and carpet pads.
· Thoroughly scrub floors and woodwork within 48 hours, using a stiff brush, water, detergent and sanitizer (a solution of ¼ cup bleach per gallon of water).
· Discard ceiling tile or other absorbent materials contaminated by floodwater.
Remember: If any materials are still wet or moist after 24-48 hours, you should assume they have mold growing on them.

Reusable EquipmentEmergency Response logo
· New refrigerators and freezers may have closed cell polyurethane insulation and may not be absorbent. Check with the manufacturer.
· All stainless steel equipment and equipment that is non-absorbent can be reused.
· Thoroughly clean and sanitize all equipment using a detergent and a sanitizing solution of ¼ cup of bleach per gallon of water.

Discarding Equipment
Equipment to be discarded includes:
· Any equipment with fiberglass insulation.
· Any old compressors with Freon that may need re-charging.
· Any equipment with rusted, deteriorated surfaces.
· Equipment that is damaged and not repairable to standards.
· Counters, cabinets and bars that are made of wood/particle board or plastic laminate that have been damaged by floodwaters.

· Discard flood water-contaminated upholstered furniture such as: chairs, stools, benches and seats.
· Discard tables and booths that cannot be effectively cleaned and sanitized.

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