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Safety Issues, Cleaning and
Restoration of Flood Damaged Retail Food Facilities
Food Protection Program
Following a flood event, food facility
operators may want to resume operation as quickly as possible.
It is important that
 all food preparation and service is
discontinued until the appropriate steps have been taken to
protect the public’s health. Contact Orange County Environmental
Health before food preparation is resumed and any food is served
to the public.
Disease transmission or illness may occur following
contamination from a flood. Flooding can damage a building in
many ways. Materials submerged in floodwater can decay, swell,
and warp. Electrical equipment and components can corrode and
may cause fires or electrical shock if not replaced after a
flood. Wet surfaces encourage mold growth, which discolors
surfaces, leads to odor problems, deteriorates building
materials, and may cause allergic reactions in susceptible
individuals. Floodwater may fracture water mains and sewer lines
which may contribute to a variety of health concerns. In
addition to the health hazards inherent in a flood damaged
building, there are concerns regarding the contamination and
adulteration of food, utensils, food preparation equipment, and
food contact surfaces.
The following are recommended safety measures and cleaning
methods:
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Only enter the flooded building with
caution and guidance of structural and electrical experts to
ensure that it is safe.
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Turn off the electricity from the circuit
breaker if you can get to the electric box without going
through standing water. Use a flashlight, if needed, instead
of turning on lights.
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Check the facility for signs of any risks
to personal safety.
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Shut off gas and propane tanks. Report gas
leaks to your local gas company immediately.
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Contact your insurance company to inform
of damages to your business and equipment. A camera can be
very useful to assist in documenting the extent of the
damage.
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Be sure the clean-up area is
well-ventilated. A mask and latex gloves should be worn for
protection when doing any clean-up or decontamination.
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Doors and windows should be opened as soon
as possible to ventilate a flood-damaged building.
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Immediately clean the facility of mud and
silt to remove any sewage and microorganisms that may have
been deposited by the floodwater.
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Check all water, drain, and sewer lines
for damage and make repairs if necessary. Also check floor
sinks and drains for stoppage and clear them as necessary.
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Flush all water lines and equipment
connected to the main water supply (e.g., drink dispensers,
ice makers, faucets, etc.) for 5 minutes.
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Flush equipment drain lines over floor
sinks. This must be done from the interior of the equipment.
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Replace all water filters attached to
equipment connected to the main water supply.
Due to the risk of adulteration and
contamination of food, all foods that have come into contact
with flood waters should be discarded. Contact this agency if
you have any questions regarding which foods must be discarded.
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Remove and discard all food and food
containers that were immersed in flood water including:
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Crown capped bottles and jars
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Screw topped bottles and jars
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Canned foods
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Cork topped bottles and jars (e.g.,
wine bottles)
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Food packaged in bags constructed from
absorbent materials (e.g., paper, burlap, linen)
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Evaluate all food items which have been
immersed in flood water:
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Clean and sanitize all affected surfaces
with a diluted bleach solution of 2 oz. bleach in 5 gallons
of potable water (100 ppm) and rinse with clear potable
water. Surfaces that should be sanitized include:
Heating and cooling systems, refrigerators,
water heaters, and other appliances in contact with flood-water
can be extremely dangerous. For safety reasons alone, it is
essential to restore heating and cooling systems and appliances
to proper operating condition, through repair or replacement,
before restoring power. All salvaged appliances should be
cleaned, dried, and disinfected prior to re-use.
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Electrical wiring in walls may suffer
moisture damage. Most wiring is plastic coated and
reasonably waterproof, minimizing the need for replacement
after a flood.
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Ovens and ranges are often salvageable.
Electricity must first be disconnected, the back cover
removed, water saturated insulation discarded, and the
interior surfaces cleaned and disinfected. Wet controls, the
pilot orifice, and valves exposed to flood water must be
replaced before turning on the stove.
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Any refrigerator or freezer submerged in
floodwater should be replaced.
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A clothes washing machine and dryer should
be clean, dry, and disinfected, and an electrician or
appliance technician should check all electrical contacts
and connections prior to reuse.
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Smaller appliances like microwave ovens
should be unplugged and carefully examined to determine if
salvage/repair or replacement is more appropriate. If deemed
salvageable, they should be cleaned, dried, and disinfected
inside and out, with the electrical parts components
carefully inspected.
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A gas or electric water heater exposed to
flood water should generally be replaced. If no water damage
is observed, flush clean water through the water heater
before re-use.
Prior to resuming food service and opening for
business, verify the following:
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Provisions for hot and cold potable water
are available.
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Provisions for hand washing are available.
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A properly functioning sewer system and
toilets are available.
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Electricity and natural gas (if
applicable) services are available.
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Refrigeration and/or freezer units are
capable of maintaining food temperatures of 41°F or below.
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Hot food holding units are capable of
maintaining food temperatures of 135°F or above.
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Damaged foods have been removed from sale.
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All food can be protected from
contamination.
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Rodent and insect infestations do not
exist.
Notify the Environmental Health Division Food
Protection Program before re-opening the establishment for
business. Always assume that floodwater brings contaminants
which may contain harmful bacteria and organics. There are
health and safety concerns associated with flooding, and
equipment and appliances contaminated by floodwater. Decisions
about salvaging or replacing damaged equipment depend on the
length of time and level of flooding in the building, and the
amount of insurance coverage, and assistance from flood-relief
programs.
For additional sanitation safety tips contact Orange County
Environmental Health at (714) 433-6000.
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