Flooding or Loss of Power in Food Facilities

  • If a food facility has been flooded, make certain that all water, mud and debris has been removed from all affected areas before restarting operations.
  • Wash down and sanitize all surfaces (floors, walls, equipment, food contact surfaces) that have been contaminated by floodwaters.
  • Do not use any foods that may have been contaminated by floodwaters. Properly dispose of these foods by double bagging and place in a dumpster or covered trash can
Loss of Power
Normally, if a restaurant is without power it would have to cease its operations. However, a new regulation change does permit for a temporary electrical service. Please call 610.344,5277 for more information.
  • Refrigeration units storing potentially hazardous foods can maintain temperature for up to 6 hours. Discard food after 4 hours or when the temperature exceeds 41°F. Keep the unit closed as much as possible to keep food cold.
  • A fully loaded freezer can keep food frozen for up to 48 hours. A half full freezer will only keep food frozen for 24 hours. Consider using dry ice in the cold units if extended period of power loss is expected.
  • Facilities utilizing on site water wells will not have water during a power loss. The entire food operations including restroom facilities will be affected.
  • If the on site water well has been flooded, contact the Health Department at 610.344.5277. The ice in the ice machine must be discarded and the machine must be sanitized prior to use.