Emergency
Response:
Review of the Advanced Practice
Centers (APC) Emergency
Handbook for Food Managers
Moderator:

Kim Carlton, City of St. Paul
Panel:





Annette Yarusso, Yarusso Bros.
Blake Nordin, MDH
Ken Schelper, Davanni’s
Shawn Neumann, MDA/Wadena Co.
Tim Jenkins, City of Minneapolis
Session Goal
Review APC guidance for
emergency response with input
from industry and regulatory
partners who have responded
to disasters in food establishments
APC Scenarios










Power outage
Flood or sewage backup
Fire
Water disruption/contamination
Tornado or wind
Biological tampering and terrorism
Dirty bomb
Chemical Incident
Solid waste collection disruption
Pest control in a disaster
APC Scenarios






Power outage
Flood or sewage
backup
Note that more than one
Fire
of these scenarios (e.g.
power outage) may occur
Water service
disruption
or
during a single disaster
contamination
such as a flood, so there
is some overlap in this
Tornado or
Wind
guidance.
Chemical Incident
Introduction
Twin Cities Advanced
Practice Center (APC)



One of eight APCs in the nation, and the only
one in the Midwest.
An APC is charged with developing tools and
resources to help health departments
nationwide prepare for, respond to, and
recover from major emergencies.
Funding is through the National Association of
County and City Health Officials (NACCHO), in
collaboration with the Centers for Disease
Control and Prevention (CDC).
Twin Cities Advanced
Practice Center (APC)




Only APC focusing specifically on environmental
health emergency preparedness.
Collaboration of health departments in Hennepin
County, the City of Minneapolis, and Saint Paul
– Ramsey County.
APC serves as a resource for local public health
by developing plans, training materials, and
other products.
APC builds local and regional capacity for
responding to an act of bioterrorism or other
public health emergency.
Twin Cities Advanced
Practice Center (APC)


The Emergency Handbook for Food
Managers is one of many products
produced by the TC Metro APC.
See end of powerpoint
for list of additional
materials
1. Power Outage
Advice for Food Establishments
Power Outage (1)
Stop serving food and
beverages.
•
•
Notify customers.
Notify regulatory agency
Power Outage (2)
Close the facility.

It is not safe to operate without
lights, refrigeration, ventilation or
hot water.
Write down the time when the
power outage occurred.
Power Outage (3)
Begin taking regular food
temperature readings.


Check hot foods every hour and
cold foods every two hours.
Keep a time/temperature record
for every item checked in every
unit.
Power Outage (4)
Foods being cooked when
power went off


Do not serve any partially cooked
food.
If power returns within 1 hour,
rapidly reheat food to 165 F.If
power is off more than 1 hour,
discard food.
Power Outage (5)
Food being held cold:
•
•
Write down the time when
food rises above 41 F.
Discard all cold food that has
been above 41 F for more
than 4 hours.
Power Outage (6)
Food being held hot:


Discard all hot food that has been
below 140 F for more than 4
hours
If food is below 140 F for less
than four hours, rapidly reheat it
to 165 F on stove or in oven
before serving.
Power Outage (7)
Frozen foods that thaw out


If thawed food does not exceed
41 F for more than four hours, it
may be refrozen.
(Refreezing can make some
foods watery or mushy.)
Power Outage (8)
Refrigerator tips:
•
•
•
Keep refrigerator doors closed.
Cover open units with a clean
tarp or heavy canvas.
Do not add hot food to units.
Power Outage (9)
When the power returns:
•
•
•
•
•
Review temperature records.
Discard food as required
Make sure that all breakers,
utilities and equipment are working
Clean and sanitize
Call your health department before
opening
Power Outage (10)
Helpful Hints:
•
•
•
•
Cancel incoming food shipments.
Transfer food to off-site storage.
Use dry ice: 25 pounds of dry ice
can keep a 10-cubic-foot freezer
cold for up to four days.
Note: Dry ice produces carbon
dioxide gas that should be
ventilated.
Discussion
•
•
Comments from the Panel
Questions from Attendees
2. Flood or Sewage
Back-Up
Advice for Food Establishments
Flood or Sewage Back-Up (1)
Decide: Stay open or close?


Stay open – if flooding or sewage
back-up is contained and can be
quickly corrected.
Close – if any food storage, prep
or service area is at risk of
contamination.
Flood or Sewage Back-Up (2)
If flooded, call:
•
•
•
•
•
City building inspector - structural safety
Utility companies - safety of gas, electric
and telephone.
Sewage-pumping contractor, if septic
tank is flooded.
Well contractor, if well water is
contaminated.
Health department - response and
clean-up advice.
Flood or Sewage Back-Up (3)
If sewer is backed up, call:
•
•
•
Licensed plumber to remove
blockages in drain lines.
Sewage-pumping contractor if
septic tank is overfilled.
Health department for
response and clean-up advice
Flood or Sewage Back-Up (4)
Food Safety
•
•
Discard all food that has been
in direct contact with flood
water or sewage and anything
that cannot be washed and
disinfected.
When in doubt, throw it out!
Flood or Sewage Back-Up (5)
Clean the building – safely!
•
•
•
•
Wear rubber boots, gloves,
goggles, and coveralls.
Wear an N-95 filter mask for mold
protection.
Do not walk between contaminated
and clean areas in contaminated
shoes and clothing.
Wash your hands thoroughly after
working in the contaminated area.
Flood or Sewage Back-Up (6)
Clean floors, surfaces, walls.
•
•
•
•
Remove sewage, solids, water.
Scrub with brush and soap.
Rinse and then sanitize.
Dry quickly with fans.
Flood or Sewage Back-Up (7)
Clean all food equipment.
•
•
•
Clean all hard equipment
surfaces with soap and water.
Rinse and sanitize before use.
Mixers, ice machines, etc.
Flood or Sewage Back-Up (8)
Wash or discard linens, mops,
apparel contaminated by
event or during clean-up


Wash all contaminated items such
as linens and clothing in detergent
and hot water.
Launder or discard mops and any
cleaning aids that contacted flood
or sewer water.
Flood or Sewage Back-Up (9)
Discard uncleanable items:
•
•
Damaged food equipment, utensils and
linens.
Soft, porous materials that are not
cleanable:



•
Drywall, insulation and paneling
Furnishings, carpets, wall coverings
Books, paperwork, menus.
Discard any exposed item that cannot
be effectively disinfected (e.g., toasters)
Flood or Sewage Back-Up (10)
Ready to Reopen?
•
Call health department for a
pre-opening inspection.
Discussion
•
•
Comments from the Panel
Questions from Attendees
3. Fire
Advice for Food Establishments
Fire (1)
Uncontrolled fire:
•
Evacuate facility and call 911!
Confined fire:
•
Extinguish with on-site extinguisher.
Call health department.
In either case, close the facility until
food safety can be assured.
Fire (2)
Call:



Health department for clean-up
advice and assessment
Local building official (to
determine building safety)
Building insurance company
Fire (3)
Assess impacts on:





Electrical service
Physical facilities
Equipment
Offensive odors and chemical
residues
Natural gas
Fire (4)
Discard damaged food and
disposables






In opened containers, open sleeves or liners
In paper or cardboard containers; screw lids
Any food or item with water or heat
damage.
Foods that have been above 41 F for more
than 4 hours.
Ice in ice bins.
Cans that are dented or rusty.
Fire (5)
Clean Up:


Clean all structural surfaces
Sanitize all food containers and
food-contact surfaces
Fire (6)
Equipment:




Evaluate condition
Clean and repair
Remove unusable equipment
Follow all fire, building and
health department instructions.
Fire (7)
Ready to Reopen?


Check refrigerators (below 41 F)
and freezers (below 0 F) before
taking new food deliveries.
Call your local health department
for a pre-opening inspection.
Fire (8)
Helpful Hint:

Use a camera or camcorder to
document discarded goods for
insurance purposes.
Discussion
•
•
Comments from the Panel
Questions from Attendees
4. Water Service
Disruption or
Contamination
Advice for Food Establishments
Water Service Disruption or
Contamination (1)
Close the facility
 Without adequate, clean hot
and cold water you should
not continue to operate.
Water Service Disruption or
Contamination (2)


Contact your local health department
to discuss water system and food
facility decontamination procedures
A facility closed because of water
system problems must not reopen
until safe water service is restored
and the local health department
approves reopening.
Water Service Disruption or
Contamination (3)
When water service is restored:
•
•
•
Flush pipes, faucets, water
fountains; run cold water faucets
for at least five minutes.
Make sure equipment with water
line connections is flushed, cleaned
and sanitized.
Run water softeners through a
regeneration cycle.
Water Service Disruption or
Contamination (4)
Ready to Open?
•
Call local health department for
a pre-opening inspection.
Discussion
•
•
Comments from the Panel
Questions from Attendees
5. Tornado or Wind
Advice for Food Establishments
Tornado or Wind (1)
During a tornado watch


Continue normal operations.
Monitor radio or TV for emergency advisories.
During a tornado warning or high wind.




Close facility.
Help customers and employees find shelter
away from windows and in an enclosed area
at the lowest level.
Stay away from chimneys and large,
unattached items such as refrigerators.
Monitor emergency advisories.
Tornado or Wind (2)
After the event, call:






911 if a power line is down.
Local health department.
City building department to determine
safety of structure.
Utility companies to verify status of gas,
electric & telephone.
Insurance company to begin claim
process.
Local emergency management agency for
disaster relief.
Tornado or Wind (3)
Beware of glass and debris:


Discard all suspect and damaged foods
and service items.
Be especially cautious with:
•
•
•
•
•
Open or unpackaged food, including ice and
beverages
Porous food packaged in fabric, plastic or
paper bags or cardboard cartons
Fruits and vegetables
Disposable dishware and utensils
Filters, purifiers, and beverage cartridges
attached to equipment
Tornado or Wind (4)
(For water damaged goods,
follow guidelines under
flooding section.)
Tornado or Wind (5)
Cleanup and Recovery:





Wear eye, hand and limb protection to
guard against injury from debris.
Vacuum floors and seating areas to ensure
removal of hard-to-see glass shards.
Double-bag waste before discarding.
Wash, rinse and sanitize all food contact
and structural surfaces.
Wash, rinse and sanitize all cookware,
dishes, silverware, and glassware.
Tornado or Wind (6)
Ready to Reopen:



Are utilities restored?
Is clean-up complete?
Contact your local health
department for a pre-opening
inspection.
Discussion
•
•
Comments from the Panel
Questions from Attendees
Ambassador Sausage Company, Wadena
Ambassador Sausage Company, Wadena
Wadena Community Center
El Tequila Restaurant, Wadena
Wadena High School and Community Center
Wadena High School and Community Center
Wadena Swimming Pool
6. Chemical
Incident
Advice for Food Establishments
Chemical Incident (1)
What is it?


Any release of a hazardous chemical that
threatens public health, contaminates food
or water or does harm to the environment
is a chemical incident.
Examples include a tanker truck rollover
and spill, an industrial facility release, or
an act of terror in which chemical agents
are intentionally released.
Chemical Incident (2)
Release in your building:





Stop operations immediately.
Cover mouths and noses with wet cloths
to prevent inhalation of chemicals.
Evacuate the building immediately.
Call 911 to report the release and any
terrorist or suspicious activity.
Follow directions of emergency
responders
Chemical Incident (3)
Release near your building:






Stop operations immediately.
Stay inside the building
Close all windows. Turn off ventilation
systems and stay near center of building.
Call 911 to report the release and any
terrorist or suspicious activity.
Follow directions of emergency responders.
Turn on local TV or radio for emergency
advisories.
Chemical Incident (4)
Clean-up and decontamination:

Do not attempt clean-up or
personal decontamination until
chemical-specific guidance is
provided by the health
department.
Chemical Incident (5)
Questions to ask:
•
•
•
•
•
Can the building be safely
occupied?
What foods can I salvage? How do
I do it? What must I discard?
How do I dispose of contaminated
food/equipment?
How do I clean the building, food
equipment and linens?
What safety equipment do I need?
Chemical Incident (6)
Ready to Reopen?
•
•
•
Call local health department for
help and approval to reopen.
Dispose all contaminated food
in a permitted landfill.
All discarded food must be
documented (also useful for
insurance purposes).
Discussion
•
•
Comments from the Panel
Questions from Attendees
Extra
Material
APC Materials
http://www.health.state.mn.us
/divs/eh/apc/prof/index.html
for Food Managers

Discard or Salvage Guide

Emergency Handbook for Food Managers

Emergency Readiness for Food Workers
Training Guide

Equipment & Supplies List for Food Service

Food Safety Self-Inspection Checklist

Food Security Self-Inspection Checklist

Food Safety & Security Self-Audit Checklist
for Environmental Health Professionals
Training
Emergency Preparedness and
Response Fundamentals
• Module 2: Disaster Strikes – Environmental
Health Responds: Stories from the Field
• Module 3: Decision Making in the Field
• Module 1:
• Environmental Health Emergency Preparedness
Training handouts
• Solid Waste Management During Disease
Outbreak
• Solid Waste Issues Related to Avian Influenza
for Environmental Health Professionals





Planning
Environmental Health Emergency Response
Guidebook
Environmental Health Emergency Response
Plan
Environmental Health Standard Operating
Procedures
Field-Staff Tools for Emergency Response
Environmental Health Resource Compendium
for Emergency Response
Emergency Contacts
Find and post these numbers in your
establishment and make them a part
of your emergency plan

Emergency or Suspicious Activity
•

For Advice and Reopening Inspection
•


Police, Fire, Medical, Other: 911
State or local licensing authority
Property Damage or Utility Service Outage
•
Local building inspection office
•
Property insurer
•
Utilities
Chemical Spill or Incident
•
State Duty Officer: 1-800-422-0798



Well Water Disinfection
•
Minnesota Dept. Health: 215-0700
•
Local Health Department
Water Supply
•
Local Public Works department or other
provider
•
Local health department
Waste Disposal
•
Local landfill
•
Local health department
Other Helpful Contacts and Information Sources
•
Local chapter – American Red Cross
•
Federal Emergency Management Agency
(FEMA) – www.fema.gov
•
MDH Foodborne Illness Hotline – 1-877-3663455
•
Minnesota State Flood Resources – 651-2964156
•
MN Office Emergency Preparedness – 651296-0047
•
Centers for Disease Control (CDC) –
www.cdc.gov
The End
This
Powerpoint will be available
on the FSP website:
http://www.health.state.mn.us/divs/
eh/food/pwdu/fsp/index.html
For
CEUs, contact
[email protected]