[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-403631-105":59,"doc-detail-403631-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","food-safety-issues-during-a-power-outage-guidelines-and-actions-for-food-establishments","FOOD SAFETY ISSUES DURING A POWER OUTAGE - Guidelines and Actions for Food Establishments","","Food safety guidance for food establishments during a power outage, covering preparation before an outage, immediate actions when critical processes are interrupted, and criteria for when closure or permit suspension may occur. Key focus areas include maintaining proper hot/cold holding temperatures, managing foods exposed to the temperature danger zone, ensuring lighting and ventilation, preventing mishandling-related illness, and maintaining hygiene with adequate hot water for handwashing. It also outlines practical re-opening checks for power, refrigeration, hot holding, ventilation, and verified safe conditions.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-safety-issues-during-a-power-outage-guidelines-and-actions-for-food-establishments/403631/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-safety-issues-during-a-power-outage-guidelines-and-actions-for-food-establishments/403631.png","ImageObject",300,407,{"name":92,"@type":93},"Pentious","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What are the critical food safety issues a food manager must address during a power outage?","Question",{"text":112,"@type":113},"Maintain hot and cold food temperatures, prevent interruption of cooking/cooling, ensure adequate lighting for staff and customer safety, manage ventilation and fire alarm systems while cooking, ensure hot water for handwashing and dishwashing, and prevent foodborne illness from mishandling under abnormal conditions.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What should be done with foods that were in the temperature danger zone for over two hours?",{"text":117,"@type":113},"Identify foods exposed to 45°F to 140°F for more than two hours and discard them to prevent unsafe food handling.",{"name":119,"@type":110,"acceptedAnswer":120},"When can a food establishment re-open after a power outage?",{"text":121,"@type":113},"Re-opening requires verified safe conditions: restored adequate lighting, reset power breakers, refrigeration/freezer units maintaining temperature, operable hot holding units, and ventilation providing proper intake and exhaust airflow.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},403631,1790704282,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":29,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":81,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":39,"preview_page_count":4},1374404730887,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","FOOD SAFETY ISSUES DURING A POWER OUTAGE  \nHow to prepare for it. Guidelines to deal with it.  \nFood safety is a top priority for food establishments before, during, and after a power outage. To prepare for power outages in the future – which may be due to natural disasters, accidents, or electrical energy supply shortages-the Washoe County District Health Department’s food program staff would like to offer several suggestions to prepare for and deal with issues of food safety that food establishments may face.  \nCRITICAL PROBLEMS/ISSUES THE FOOD MANAGER NEEDS TO ADDRESS  \n1. Maintaining food product temperatures (“hot” foods held hot, and “cold” foods kept refrigerated or frozen) .  \n2. Interruption of the cooking or cooling process of foods.  \n3. Lack of adequate lighting for the food personnel to safely continue to prepare and serve food, or enact an emergency “food preservation plan”.  \n4. Liability of a food borne illness associated with the mishandling of food during abnormal conditions.  \n5. Lack of adequate lighting for customer and personnel safety in areas related to the food establishment (i.e. restrooms, hallways, stairwells, etc. ) .  \n6. Lack of ventilation and fire alarm systems while cooking.  \n7. Lack of hot water for handwashing, cooking, and the dishwashing process.  \nIf problems related to these issues occur in your food establishment during an emergency power outageand they cannot be corrected in a timely manner – voluntary closure of your operation should occur.  \nThe Washoe County District Health Department staff may conduct inspections of food facilities within the affected geographic area(s) . If critical operational problems are found to exist and cannot be resolved, then your health permit will be suspended until such problems can be resolved. To reinstate your permit, call the Washoe County District Health Department at 328-2434 for a re-inspection by a Health Inspector to re-open your business and resume operations.  \nPLAN AHEAD FOR FOOD SAFETY  \nBefore an emergency occurs, the management of the food establishment should develop a crisis management plan. The plan should include procedures your establishment would use to keep your food, your customers and your personnel safe. This plan would be based on an evaluation of the critical food processes that may need to be altered or stopped.  \n1. If foods are being prepped on cutting boards: Stop the preparation. Return foods to the appropriate storage units (i.e. walk-in refrigeration, refrigerated prep table, or reach-in refrigerator) .  \n2. If a power outage occurs during the cooking, preparation or cooling process, identify those foods that have been in the temperature danger zone (45°F to 140°F) for more than two hours and discard them.  \n3. If foods are being held in/on a hot holding unit, cover the food to maintain safe product temperature (cans of Sterno may be used to maintain temperature) . Check the food temperature regularly.  \nHot food must be held at a minimum temperature of 140°F. If the food is held at less than 140°F for two hours or less, it may be re-heated to 165°F. If the food is out of temperature for more than four hours it may be unsafe. When in doubt throw it out!  \n4. All electrical equipment should be checked to determine if surge protection is needed. Certain cooking and cooling equipment may need to be re-programmed after the power outage. This equipment will need to be reset to resume normal use.  \n5. Consider the use of a portable generator to provide power for the lights, fans, refrigerators and freezers, hot water, dishwasher , etc. during a power outage. If you have a permanent standby generator installed, special wiring and a transfer switch is needed to run your circuits. A portable generator is limited to selected appliances and circuits. The load limit from a backup generator will help you select what critical items you want to run.  \n6. Is there a supply of items, such as: battery-powered flashlights, portable radio","cbCaimV4V3q1nfgP","https://ap.wps.com/l/cbCaimV4V3q1nfgP","pdf",23724,"English","# Critical Problems/Issues the Food Manager Needs to Address\n# Plan Ahead for Food Safety\n# Suggested Procedures During the Power Outage\n# Guidelines for Re-Opening a Food Establishment","[{\"question\":\"What are the critical food safety issues a food manager must address during a power outage?\",\"answer\":\"Maintain hot and cold food temperatures, prevent interruption of cooking/cooling, ensure adequate lighting for staff and customer safety, manage ventilation and fire alarm systems while cooking, ensure hot water for handwashing and dishwashing, and prevent foodborne illness from mishandling under abnormal conditions.\"},{\"question\":\"What should be done with foods that were in the temperature danger zone for over two hours?\",\"answer\":\"Identify foods exposed to 45°F to 140°F for more than two hours and discard them to prevent unsafe food handling.\"},{\"question\":\"When can a food establishment re-open after a power outage?\",\"answer\":\"Re-opening requires verified safe conditions: restored adequate lighting, reset power breakers, refrigeration/freezer units maintaining temperature, operable hot holding units, and ventilation providing proper intake and exhaust airflow.\"}]","FOOD SAFETY ISSUES DURING A POWER OUTAGE - Guidelines and Actions for Food Establishments | PDF",1790542133]