Food Establishment Clean Up After Fire Mobile App

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  Food and utensils damaged by heat, smoke, chemicals or water may not be safe to use.

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  WHEN IN DOUBT, THROW IT OUT

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  Be thorough in inspecting kitchen items for water, smoke, chemical and heat damage.

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  When in doubt, throw it out.

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  Throw out any of these items if they have come in contact with smoke, fumes, or waters or chemica...

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  Fresh produce, meat, poultry, fish, potatoes, etc.

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  Opened containers and packages.

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  Containers with peel-off tops, or cork-lined, waxed cardboard or paraffin (waxed) seals.

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  All food in cardboard boxes, paper, foil, plastic, cellophane or cloth.

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  Spices, seasonings and extracts, flour, sugar and other staples in canisters.

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  Throw away any items that were charred or near the fire.

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  Disinfect cans that have no heat damage and are free from dents and rust.

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  Clean with detergent and scrub brush.

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  REFRIGERATION AND FREEZER CONCERNS

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  Refrigerator and freezer seals may not be air-tight.

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  If the electricity is out to the refrigerator or freezer, follow these guidelines:

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  Discard refrigerated potentially hazardous foods such as meats, seafood, milk, soft cheese, eggs,...

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  Discard thawed items in the freezer that have warmed above 41 degrees F.

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  CLEAN EQUIPMENT

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  Clean all floors, walls, ceilings, and equipment.

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  Sanitize all food-contact surfaces

• ...and More!