Oregon Emergency Readiness for Food Workers Poster

Emergency Readiness for Food Workers
3. Keep good temperature records while  the power is out.	
Š Check hot food hourly and cold food every 
2 hours for each unit.
Š Write down times & temperatures.	
4. Do not serve partially cooked food.	
ŠIf power returns within 1 hour, rapidly 
reheat food to 165 F.
Š If power is off more than 1 hour,
discard food.	
2. Do two things immediately:	
1. Write down the time power went off.
2. Check food temperatures with a thermometer
and write them down.	
LESSON 1	Power Outage
1. Stop serving food and beverages.	
ŠNotify customers.

Emergency Readiness for Food Workers	
Power Outage	
5. Food being held cold:	
ŠDiscard all cold food that has been 
above 41 F for more than 4 hours.	
6. Food being held hot:	
ŠDiscard all hot food that has been below 
140 F for more than 4 hours.	
7. Refrigerator tips:	
ŠKeep refrigerator doors closed.
Š Cover open units with a tarp.
Š Don’t add hot food to units.	
8. Recovery when the power returns:	
ŠReview temperature records.
Š Discard food as required.
Š Reset all breakers, equipment, etc.	
LESSON 1

Emergency Readiness for Food Workers
3. Clean the building - safely! 	
ŠWear rubber boots, gloves, goggles 
and coveralls.
Š Wear an N-95 filter mask for mold 
protection.	
1. Stop serving food and beverages.	
ŠNotify customers. 	
2a. If a sewage back-up occurs, 
then sewage lines are blocked.	
ŠDon’t track sewage around facility.
Š Call plumber to clear sewage drain lines. 	
2b. If a flood occurs, do damage 
assessment first.	
ŠIs building safe to occupy?
Š Ask manager if building is safe.	
LESSON 2	Flood or Sewage Back-Up

Emergency Readiness for Food Workers	
Flood or Sewage Back-Up 	
4 Clean the building - floors and walls. 	
ŠRemove sewage, solids, water.
Š Scrub with brush, soap.
Š Rinse and then sanitize floors, walls.
Š Dry quickly with fans.	
5 Clean all food equipment.	
ŠClean all hard equipment surfaces with 
soap and water.
Š Rinse and sanitize before use.
Š Mixers, ice machines, etc.	
6 Discard damaged building items.	
ŠDiscard all porous, contaminated items 
that cannot be cleaned.	
7 Salvage food and reopen for business.	
ŠDiscard any food contaminated by sewage 
or floodwaters.
Š Discard all porous food packages that cannot 
be cleaned (bags of flour, salt, bottles or cans 
with screw tops, corks or EZ-open tops).
Š Call your health department to review 
cleaning and salvage.	
LESSON 2

Emergency Readiness for Food Workers	
LESSON 3	
1. Call for help.  
2. Assess the severity of the situation.  
3. Follow fire department instructions.
4. Afterward, discard unsafe food.  
Fire	
Significant	
5. Repair or replace damaged equipment.  
6. Get food safety inspection  before reopening.  	
Contained

Emergency Readiness for Food Workers
1. Call the health department and the water utility.
2. Stop serving food and beverages.
3. Are we ready to reopen? 	
Š Do we have safe water?
Š Call local health department.	
4. Recovery and clean up:	
ŠFollow instructions from local health 
department regarding contaminated water.
Š Clean and sanitize as needed.	
Water Service Disruption 
or Contamination	LESSON 4

Emergency Readiness for Food Workers
1. Be on the lookout for suspicious activities and unusual items.	
Š Many ill customers & employees
Š Foods that do not seem right
Š Suspicious powders or liquids
Š Unauthorized persons	
2. Restrict access of non-employees.	
ŠVerify ID of visitors.
Š Have delivery persons check in.
Š Check with manager if unsure.	
3. Report suspicious activities to the 
person in charge.
4. Manager or person in charge  may need to call 911.	
LESSON 5	Biological Tampering 
and Terrorism

Emergency Readiness for Food Workers
Biological Tampering and Terrorism
5. Close establishment if there is a 
biological contamination incident.	
Š Alert customers.
Š Stop serving food.	
6. Salvaging food & cleaning the 
establishment:  W A R N I N G!	
Š DO NOT try to salvage food or clean up 
until you have expert advice from the 
health department. 
Š How to clean things will vary with the 
type of biological contaminant.	
7. Clean up - safely! 	
ŠIt is dangerous to clean without the 
proper safety equipment.
Š Talk with the health department about 
what is required.	
8. Be safe! Talk with your manager 
before you act.	
Š A biological incident is not a normal situation.	
U	
LESSON 5

Emergency Readiness for Food Workers
1. If the establishment IS in the immediate area of the blast:	
Š See manager for directions.
Š Leave the immediate area on foot.
Š Cover your mouth/nose with a wet cloth 
to prevent breathing in dust.	
2. If the establishment IS NOT in 
the immediate area of the blast,
stay in the building:	
Š See manager for directions.
Š Call 911 to report an explosion.	
3. Turn on local television, radio 
and computers for emergency 
information.	
Š Is your location safe?
Š If not, where do I go?
Š Decontamination sites?	
4. The biggest danger from a 
dirty bomb is the blast itself.	
Š Stay inside.
Š Buildings will provide some shielding from radiation.
Š Minimize time spent exposed to the radiation.	
Dirty Bomb	LESSON 6

Emergency Readiness for Food Workers	
Dirty Bomb	LESSON 6	
5. Stop operations if there is a dirty bomb attack.	
Š Alert customers.
Š Stop serving food.	
6. Salvaging food & cleaning the 
establishment:  W A R N I N G!	
Š DO NOT try to salvage food or clean up 
until you have expert advice from the 
health department. 
Š How to clean things will vary with the 
type of dirty bomb. 	
7. Cleaning up-safely!	
ŠIt is dangerous to clean without the proper 
safety equipment.
Š Consult with the health department on 
what is required.	
8. Be safe!  Talk with your manager
before you act.	
Š A dirty bomb incident is not a normal situation.
Š Discuss everything with your manager 
BEFORE you act!

Emergency Readiness for Food Workers
1. Call 911 and the state duty officer.
2. Cover mouth and nose with a wet cloth to prevent exposure.
3. Discontinue food and beverage  service to the general public.
4. Seek expert advice about  clean-up.	
Š Call local health department.	
Chemical Incident	LESSON 7	
5. Employee safety training:	
ŠProper use of chemicals stored on-site.

Emergency Readiness for Food Workers
Solid Waste Collection 
Disruption and Pest Control 	
LESSON 8  	
6. Put used cooking oil from fryers in sealed buckets or a grease 
container. 	
Š Do not mix with food waste.	
2. Separate hazardous materials 
for appropriate disposal. 
3. Place food waste in plastic bags and tie securely. 
4. Place tied bags into containers  with tight-fitting lids. 
1. Separate food waste from empty boxes and cans.
5. Food waste outside of trash containers attracts pests!

Emergency Readiness for Food Workers
8. Eliminate nesting spaces inside - store food and equipment 
neatly, off the floor. 
9 Use traps to detect and monitor pest activity. 
10. Inspect incoming shipments. 7. Eliminate nesting spaces  outside - remove brush, debris, etc. 
11. Keep waste containers closed and  the ground around them clean. 
12. Eliminate standing water. 	
LESSON 8  	
Solid Waste Collection 
Disruption and Pest Control

Emergency Readiness for Food Workers
6. Monitor hot foods to keep themat or above 140 F.
2. Clean and sanitize food 
preparation areas before use.
3. Hand washing is one of the  most important ways to keep 
food safe.
4. Home-prepared foods cannot  be used, even in a disaster.
1. Practice food safety basics 
in a disaster.
5. Monitor cold foods to keep  them at or below 41 F.	
LESSON 9	
Maintaining Food 
Safety in a Disaster

Emergency Readiness for Food Workers	
Maintaining Food 
Safety in a Disaster	
Wash Hands Frequently! 	
5. Dry hands using clean towel.
6. Use towel to turn off faucet.
2. Use soap. Work up lather that 
covers hands and forearms.
3. Wash well for 20 seconds.
4. Rinse hands and forearms.
1. Roll up sleeves and wet hands with warm water.	
LESSON 9

Emergency Readiness for Food Workers	
LESSON 10	
Discard or Salvage?	
Discard	
Any food or service item that has been 
contaminated or come in contact with water,
sewage, smoke, fumes or chemicals.This
includes:
Š	Fresh perishables - produce, meat, poultry, 
fish, dairy products and eggs.	
Š	Opened containers and packages	
Š	Vulnerable containers with peel-off, waxed 
cardboard, cork or screw tops or paraffin seals 
such as glass or plastic containers of catsup, dressing, 
milk, horseradish, mayonnaise, pop, beer, sauces, etc.	
Š	Soft, porous packaging - food in cardboard boxes, 
paper, foil, plastic, and cellophane such as boxes or 
bags of food, cereal, flour, sugar, rice, salt, etc.	
Š	Dry goods - spices, seasoning and extracts, 
flour, sugar and other staples in canisters.	
Š	Single service items - plates, cups, utensils, lids,  etc.	
Canned and bottled items should be discarded: 
Š	If charred or near the heat of the fire.	
Š	If rusted, pitted, dented, swollen or leaking.	
Refrigerated or frozen food must be discarded if:
Š	In contact with sewage, water, smoke, fumes or 
chemical seepage.	
Š	Above 41	oF for four hours or more.	
Š	Frozen and then thawed for four or more hours.	
Š	Deteriorated in quality or has an unusual 
appearance, color or odor.	
Potentially Hazardous Food (PHF) must be discarded
if it has been in the "Temperature Danger Zone"
(41	
oF - 140	oF) for more than 4 hours. PHFs include:
Meat and mixed dishes	
Š	Beef, veal, lamb, pork, poultry, fish, seafood, 
luncheon meats, hot dogs, hams, etc. 	
Š	Soups, stews, casseroles or similar dishes 
containing meats, pasta, rice, eggs or cheeses
Eggs and dairy products	
Š	Eggs or egg products, ice cream, yogurt	
Š	Milk, cream, buttermilk, cream-based foods or soups	
Š	Soft cheeses such as cream, ricotta, brie, etc.
Desserts - Pies, cakes and pastries containing 
custard, cheese, chiffon, meringue or pumpkin
Cut Melons & Cooked Vegetables - Watermelon, musk
or honeydew melons, cooked peas or corn or beans	
Partially cooked food must be discarded if without
power for more than one hour.	
Salvage	
Frozen foods if stored in a sealed walk-
in or cabinet freezer (no water, smoke,
fumes or chemical  infiltration)and
where ambient temperature has
remained below 41	
oF.	
Disinfect undamaged cans and bottles
that have no heat or water damage and
are free from dents, bulging, leaks or rust.
Š	Paper label removed	
Š	Washed with soap and water, then rinsed	
Š	Sanitized with sanitizing solution, 
then air dried 	
Š	Relabeled with permanent marker.	
If fire, flood or sewage back-up has
been effectively contained:
Š	Food in areas unaffected by smoke, 
fumes, water, heat, fire suppression 
chemicals, floodwater or sewage
back-up may be salvaged.	
Š	Seek the advice of your local health 
inspector.	
Non-PHFs  may be kept at room 
temperature, though quality may 
deteriorate, including:
Š	Bread, rolls, muffins, dry cakes	
Š	Solid butter or margarine	
Š	Hard cheese - cheddar, parmesan, etc.	
Š	Fresh, uncut fruits & vegetables	
Š	Fruit or vegetable juices, dried fruit, 
fruit pies	
Š	Canned goods	
Š	Dry foods - flour, pasta, rice, etc.	
Š	High sugar foods - honey, jellies	
Š	Acid-based condiments - ketchup, 
mustard	
Partially cooked food  may be quickly
reheated to 165	
oF if without power for
less than one hour. When in doubt,
throw it out.	
Other than food: Discard	
Discard any exposed materials that cannot be effectively cleaned and sanitized, including toasters and other food equipment, linens, furnishings, carpets, etc.

Emergency Readiness for Food Workers
Food Security	
LESSON 11	
5. Report suspicious activity or delivery to person in charge.
6. Keep loading dock and food  storage areas locked.
2. Be on the lookout for suspicious 
and out-of-the-ordinary activities.	
Š Many people becoming ill
Š Suspicious powders or liquids
Š Unauthorized persons	
1. Restrict customer and supplier 
access from non-public spaces.
3. Keep food safe at buffet tables  and on food carts.
4. Inspect deliveries from suppliers.	
Š Suspicious powders or liquids
Š Unauthorized delivery or unfamiliar supplier

Emergency Readiness for Food Workers	
Food code requirements for employee health:1. Food employees who are ill with vomiting or diarrhea should be excluded \
from  working in the establishment. 
2. Complete this log when employees have vomiting or diarrhea. 
3. Restrict food employees who are ill with  Salmonella, Shigella, E. colior Hepatitis A
from working with food. Clean equipment, utensils, linens, or single-use\
 items until the 
Public Health Department has evaluated the potential for food-borne dise\
ase transmission.
4. Call your local health department if an employee is diagnosed with:	
Š	Salmonella	Š	Shigella	
Š	E. coli 	Š	Hepatitis A
5. Call your local health department if a customer complains of diarrhea or\
 vomiting;  or being infected with  Salmonella, Shigella, E. coli, or Hepatitis A.	
Employee illness log	
Date
missed work	Employee  name	Symptoms/ illness	Diarrhea orvomiting?	Was doctor seen?	Date
return
to work	
LESSON 11	
Food Security	
7. Illnesses should be tracked on an employee illness log.