84 12.8: Food Code Operating Procedures (SOPs) for Power Outages

12.8 Food Code Operating Procedures (SOPs) for Power Outages

Cold Food Holding Procedures

Keep refrigerator and freezer doors closed as much as possible to maintain cold temperatures.

If practical, group packages of cold food together to reduce heat gain.

Use commercially made ice or dry ice to help keep Time/Temperature Control for Safety (TCS) foods cold (use precautions with dry ice).

Monitor and record the temperature of all potentially hazardous foods (PHF/TCS foods) in refrigeration and freezers.

Discard any refrigerated perishable food if the temperature rises above 41°F (5°C) for more than four (4) hours.

Hot Food Holding Procedures

Do not place hot foods in refrigerators or freezers during the outage.

Use ice baths to rapidly cool small batches of hot food if necessary.

Discontinue hot holding if food cannot be maintained at 135°F (57.22°C) or above.

Discard hot foods that have been below 135°F (57.22°C) for more than two (2) hours.

Food Preparation and Facility Operations

Discontinue food preparation if any of the following conditions exist:

Inability to properly wash, rinse, and sanitize utensils.

Inoperative hood ventilation and make-up air supply systems with gas or solid fuel equipment.

Lack of sufficient light for safe food preparation and cleaning.

No hot water or inadequate water pressure.

If safe operations cannot be assured, close the food establishment and notify the local health department.

Documentation and Communication

Document all actions taken, including temperature logs and food disposition decisions.

Notify the local health department regarding the status of operations (open or closed) and actions taken.

If unable to contact the regulatory agency during a widespread event, document all actions to report later.

Reopening Procedures

Before resuming operations:

Discard all unsafe potentially hazardous food.

Ensure electricity and gas services are fully restored.

Verify all equipment (refrigeration, hot holding, lighting, ventilation, water supply) is functioning properly.

Ensure hot and cold potable water is available for handwashing and dishwashing.

Key SOPs – Water Service Interruption

Resumption of Operations. If operations are discontinued according to law, the permit holder must obtain approval from the regulatory authority before resuming operations.

Timely Correction. A permit holder should, at the time of inspection, correct a violation of a priority item or priority foundation item of the Food Code and implement corrective action for a HACCP Plan provision that is not in compliance with its critical limit.

Considering the nature of the potential hazard involved, and the complexity of the corrective action needed, the regulatory authority may agree to or specify a longer time frame, not to exceed:

• Seventy-two (72) hours after the inspection, for the permit holder to correct violations of a priority item or;
• Ten (10) calendar days after the inspection, for the permit holder to correct violations of a priority foundation item or HACCP plan deviations.