Details:

Corporate Authors:
Centers for Disease Control and Prevention (U.S.)
Description:
To prevent foodborne diseases, wash your hands with clean water and soap before and after you eat or prepare food and after you use the latrine or bathroom. If you do not have clean water, use waterless hand sanitizers until clean water is available for washing.

Do not eat any food that has not been sealed in waterproof containers (commercially canned or sealed plastic containers) and that may have come in contact with untreated water, such as seawater, floodwater, river water, or pond water. Throw away any food not in nonsealed, nonwaterproof containers that has come in contact with untreated water.

Undamaged commercially canned foods can be saved. Remove the can labels, wash the outsides of the cans with soapy water, and thoroughly disinfect the cans using a solution of 1 cup (8 ounces; approximately 0.25 liters) of household bleach (5.25%) in 5 gallons (approximately 19 liters) of treated drinking-quality water. Use a marker to note the contents and expiration date on the cans.

If opened food containers have screw caps, snap lids, crimped caps (soda pop bottles), twist caps, or flip tops, or if they have been home canned, throw them away if they have come in contact with untreated water. They cannot be disinfected.

tsunami_foodsafety.pdf


Subject:
[+]
Disasters
Floods
Food Safety
Hand Disinfection
Sanitation
Tsunamis

Series:
Tsunamis
Document Type:
Pamphlet (or booklet)
Genre:
Fact Sheet ; Popular Works
Fact Sheet ; Popular Works Less -
Collection(s):
Stephen B. Thacker CDC Library collection
Main Document Checksum:
[+]
urn:sha256:9f3b7da04a9b186b87b17be19f8311044f09e895ae6784cb7ca2c7753de6449a
File Type:

Supporting Files

• No Additional Files

More +