Sanitation of Food and Water

3/2/2022 (Permalink)

Sanitation of Food and Water

Purify your water until your local water company, utility, or public health department considers it safe, not only for drinking and cooking, but also for washing any part of the body or dishes.

Water: Strain water through a clean cloth or filter, then rapidly boil for one minute, then cool. If boiling is not an option, use new unscented liquid chlorine bleach (8 drops or 1/8 teaspoon per gallon of clear water; 16 drops or 1/4 teaspoon per gallon of cloudy water); stir; let stand 30 minutes. It is not advised to use iodine or purification pills.

Food: Undamaged professionally prepared meals in all-metal cans or retort pouches can be saved provided the labels are removed, the cans are properly washed, rinsed, and then disinfected with a sanitizing solution of 1 tablespoon bleach per gallon of potable water. Finally, use a marker to re-label containers that had their labels removed, including the expiration date.
Utensils: Flood-damaged wooden cutting boards and spoons, plastic utensils, baby bottles, nipples, and pacifiers should all be discarded. Wash metal and ceramic pans, utensils, and dishes thoroughly with hot soapy water before sanitizing them by boiling them in clean water or immersing them for 15 minutes in a solution of 1 tsp chlorine bleach/quart water.

https://agrilifeextension.tamu.edu/solutions/water-damage-restoration-clean-up-checklist/

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