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Energy Crisis Guidelines
May 9, 2001
Power Outage Procedures for Retail Food Facilities
PG & E may periodically implement rolling blackouts throughout Contra Costa
County. Food facilities are strongly advised to have an emergency action plan
and kit (which should include probe thermometers, single service utensils, sanitizer
test strips, bleach, etc.) in place prior to loss of electrical power. In an
effort to protect food safety, prevent possible temperature abuse, and decrease
potential for food related illnesses, the following guidelines are recommended:
For outages between 1 - 2 hours:
- Keep all refrigerated cases, walk-ins, and freezers closed in order to delay loss
of cooling capability.
- Serve only previously ordered food items that have already been completely cooked
and were ready to serve to customers prior to the power outage.
- Hold or suspend deliveries of products that require refrigeration.
- Follow food safety principles and practices including temperature control for hot
and cold holding of foods. (cold at 41° F or less, hot at 140° F or above)
- Hood ventilation and exhaust systems will be inoperable. Cease cooking activities.
For outages between 2 - 4 hours:
- Be aware that hot water reserves are probably diminished or no longer available
from water heaters.
- Use disposable, single service utensils to reduce the need for dishwashing.
- Use sanitizing test paper to check/monitor sanitizer levels. Manual sanitizing
requires 100ppm available chlorine. Follow directions on bleach/sanitizer
container for proper mixing instructions.
- Relocate highly perishable foods to freezers.
- Monitor temperatures of refrigerated cases by placing thermometers in easily visible
locations.
- Be aware that door mounted thermometers or digital displays may no longer be
operational. Thermometers (back up) that do not require a power/electrical
source are recommended.
- Be aware that potentially hazardous foods may now be susceptible to increase
of microbial growth.
For outages of 4 hours and up:
- Highly perishable and potentially hazardous foods will need to be discarded if internal
temperature for cold holding is above 41° F.
- Discard food items held in electrically controlled hot holding units.
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