EXTENSION REPORT

In the last couple years Alabama has been hard hit by storms – to say the least.  With an office in every county, Extension plays a key role in disseminating information in times of crisis.  Often we are in the shelters working with Red Cross and other organizations to assist wherever we can.  Our offices are inundated with inquiries from clients and sometimes serve as communications hubs for multi-organizational use.  In addition to questions about how to best salvage crops and assist livestock when storms hit, Extension offices receive an abundance of questions about food and water safety.  To assist Alabamians in becoming more prepared each time we are affected by power outages and flooding we have developed these guidelines. 

There are a number of things Alabamians can do before the storm in preparation to keep food safe in the days following without power.   

* Freeze blocks of ice and gel packs ahead of time.  Many times ice is not readily available after a storm.  You can use the blocks to keep your refrigerated food cold for several days.

* Have coolers ready to store perishable items such as milk, meat, and poultry.  If you have to use blocks of ice or gel packs, it is easier to keep food cold in a small cooler than a large refrigerator.

* Make sure that you have a thermometer in your refrigerator and freezer.  The food in your refrigerator is safe as long as it is 40˚ F or below.  The food in your freezer can be refrozen as long as it still has ice crystals or is at 40˚ F or below.

* Group foods together in the freezer.  They will stay colder longer.

* If you are in an area that is at risk from floods, store your pantry items, plates, and utensils high enough that they will not come into contact with flood waters.

During a power outage -

* Try to keep refrigerator and freezer doors closed as much as possible.  A refrigerator should keep food safe for about 4 hours.  A full freezer will keep food cold for about 48 hours and a half full freezer will keep food safe for about 24 hours.

* Use ice blocks in the refrigerator and dry ice in the freezer.  Fifty pounds of dry ice should keep an 18 cubic foot freezer cold for 2 days.

After a power outage -

* Never taste food to see if it is okay.  Many times harmful bacteria cannot be seen, smelled, or tasted. WHEN IN DOUBT, THROW IT OUT!

* Throw away any perishable food items that were left in a refrigerator without power for 4 hours or more.

* If meat has thawed, but is still 40˚ F or below, consider cooking it and then refreezing for best quality.

Additional information concerning general guidelines can be found on the USDA website www.fsis.usda.gov.  For questions about the safety of specific foods or other information you can call my office at 574-8445. 

Serv Safe Certification Course

Date:  August 14-16, 2006

Place:  Mobile County Extension Office

Time:  8:00 am to 12:00 pm

All Restaurant Managers are encouraged to attend this class.  The ServSafe course gives certification recognized by the state, which is a program from the National Restaurant Association.  The class will be at the Jon Archer Ag. Center, 1070 Schillinger Road, Mobile.  Please pre-register by calling 251-574-8445.  Foreign language exams are available.  Please inquire 3 weeks prior to exam date.

Email address: mcgreaj@aces.edu
Phone number: (251) 574-8445

Issued in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, and other related acts, in cooperation with the U.S. Department of Agriculture. The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) offers educational programs, materials, and equal opportunity employment to all people without regard to race, color, national origin, religion, sex, age, veteran status, or disability