Consumer Food Safety

Food Safety after Power Outages

Refrigerated foods will be safe as long as power is not out for longer than four hours. Keep the refrigerator door shut to prevent warming up the stored food. Discard all potentially hazardous foods, such as meat, poultry, seafood, soft cheeses, milk, and cream that warms above 41 degrees F for more than two hours. This includes cooked foods as well as raw. If in doubt, throw it out! Discard food into your garbage can. Frozen foods that have partially or completely thawed can be re-frozen if they contain ice crystals or are below 41 degrees F.

Anyone with questions about food safety can call Tacoma-Pierce County Health Department at (253) 798-6460.

For more details about food safety during a of power outage, please visit www.doh.wa.gov/ehp/food/poweroutage.html.

Pierce County Licensed Caterers

Do you need a caterer for a special event? View all licensed caterers here.

Be a "Germ Smart" Shopper

Many common illnesses and diseases can be spread in the grocery store. They are spread by touching dirty shopping carts and basket handles, coughing or sneezing, products touched by other people, bacteria from leaking meat juices, unwashed fruits and vegetables, improper hand washing, and foods contaminated with bacteria.

You can protect yourself and others by following some simple steps.

Protect others:

• Use hand sanitizer before and after shopping
• Cough and sneeze into your sleeve
• Only use tissue once, then throw it away
• Always wash your hands after using the restroom and when visibly unclean

Protect yourself:

• Wipe down your grocery cart handle if wipes are available

• Bag fruits, vegetables, and meats separately
• Check expiration dates
• Keep cold foods cold

Tips for at home:

• Wash your hands immediately upon arriving home from grocery shopping

• Put perishable items away first
• Store raw meats properly
• Thaw frozen foods in the refrigerator
• Use a food thermometer and cook foods to the proper temperature

• Minimum internal cooking temperature

  • Poultry, stuffing, casseroles: cook to 165°F
  • Ground meats and restructured meats: cook to 155°F
  • Beef, pork, veal, lamb, seafood, eggs and other potentially hazardous foods: cook to 145°F
• Wash all fruits and vegetables before you eat them
• Clean counters and cutting boards often with warm, soapy water
• Reduce larger amounts of leftovers into smaller containers and place promptly in refrigerator

Be a "Germ-Smart" shopper by following these simple steps. For more information on how to keep your family healthy, call the Food & Community Safety Program at (253) 798-6460.