Kitchen Cleanup After the Flood

Floodwater can bring silt, raw sewage, oil, and chemical wastes into your home. If these compounds come in contact with food, it makes the food unsafe to eat. Even though some foods might seem protected because they are in cans, bottles, or jars, throw them out.

Food stored in the refrigerator or freezer

• Throw out all foods touched by floodwater, including those in cans, bottles, or jars.

• Throw out all refrigerated foods that have warmed to temperatures above 400F.

• Throw out all frozen foods that have warmed to temperatures above 400F.

• Partially thawed food is safe to use or refreeze if it still has ice crystals.

Food stored in cabinets and cupboards

• Because you don’t know what was in the floodwater, throw out all foods and containers of foods that have come in contact with floodwaters.

Discard these kitchen utensils, pots, pans, dishes, and glasses

•Wood, plastic, or rubber utensils, bowls, glassware, cutting boards, and any utensil or container made of porous material that can absorb water.

• Dishes and serving dishes with any cracks, chips, or scoring can be salvaged if they will only be used for decorative purposes.

Sanitize

• Pots and pans that have handles or knobs that are glued or screwed on.

• Other kitchen items not previously listed.

Washing and sanitizing dishes, glasses, pots, pans, and metal utensils takes three steps

1. Thoroughly wash everything that was not thrown away in hot soapy water. Water for washing and sanitizing must be certified safe to use. Take off all handles that can be removed and scrub all parts well. Use a stiff brush to get into all corners.

2. Rinse items in non-contaminated, clear, hot water.

3. Finally, make a sanitizing solution by mixing 1 tablespoon of unscented chlorine bleach in 1 gallon of warm (not hot) water. (Hot water causes bleach to dissipate.) Completely immerse all cleaned pots, pans, dishes, glassware, and utensils in the sanitizing solution for 10 to 15 minutes. Remove all pieces and let them air dry in a clean and sanitized dish rack.

Empty and thoroughly clean the sink after washing each sinkful of dishes and utensils.

Adapted by Dr. Angela Fraser, Extension Food Safety Specialist, Family and Consumer Sciences, North Carolina Cooperative Extension Service, NC State University, from University of Florida/ Institute of Food and Agriculture Sciences’ Disaster Handbook
8/00—JMG