ATTN: All Restaurateurs and Food Service Facility Managers
- Last Updated: 11.21.13
In order to ensure safe food conditions for Anne Arundel County food service establishments and their patrons, the County Department of Health requires that all restaurateurs and food service facility managers close their businesses if flooding, sewage backups or power outages affect their facilities. Any questions concerning the reopening of your facility should be directed to the Food Protection Program at 410-222-7238, 410-222-7364 or 410-222-7363.
Perishable foods held under refrigeration or in a freezer with a food temperature over 41° F for more than 4 hours should be discarded. This includes meats, poultry, dairy products, seafood, eggs and egg products. If unsure about the period of time that the food has been held over the required temperature, it is BEST to discard the food. Foods or dry goods that have come in contact with flood waters or sewage must also be discarded.
If your private water well was covered by floodwaters, it is recommended that you take steps to disinfect (chlorinate) the supply.
See Disinfecting Your Well Water After a Flood or arrange for the disinfection by a qualified contractor.
After all chlorine has been removed from your water supply, it is suggested that you contact a private certified lab and arrange for a bacteriological test.