FEMA AND NOAA PROMOTE NATIONAL FLOOD SAFETY AWARENESS WEEK

FROM:  U.S. FEDERAL EMERGENCY MANAGEMENT AGENCY
March 15, 2013

WASHINGTON – The Federal Emergency Management Agency (FEMA) and the National Oceanic and Atmospheric Administration (NOAA) are partnering to improve public awareness for National Flood Safety Awareness Week, March 18-22, 2013. The agencies’ goal is to improve understanding about flood risk among individuals, families, businesses and communities. Knowledge and the right precautions can protect families, homes and finances.

"I've seen the devastation that can occur from floods. They can happen at any time, anywhere across the United States, which means we all need to be prepared now," said FEMA Administrator Craig Fugate. "In addition to obtaining a flood insurance policy for your home or business, there are simple steps folks can do now to be prepared for flooding - develop a family emergency plan and have an emergency supply kit ready to go."

Floods are the most common hazard in the United States. However, not all floods are alike. Floods typically occur when too much rain falls or snow melts too quickly. Chunks of ice from a thawing river can block its normal flow and force water out of its banks. While some floods develop slowly, flash floods develop suddenly. Hurricanes can bring flooding to areas far inland from where they first hit the coast, as we witnessed two years ago from the devastating impacts of Hurricane Irene and Tropical Storm Lee, and last year from Hurricanes Isaac and Sandy.

There are simple steps citizens can take today to reduce their risk to all types of floods. Flood Safety Awareness Week is an excellent time for people and communities to learn about their flood risk and implement precautions to mitigate the threat to life and property.

"Flooding is dangerous and costly, killing nearly 100 people and causing an average of eight billion dollars in property damage in the United States each year," said Dr. Louis W. Uccellini, director, NOAA’s National Weather Service, which produces an array of flood outlooks and forecasts, including watches and life-saving warnings. "A weather-ready nation is a prepared nation; one that will reduce flood losses by planning ahead, staying abreast of weather forecasts, and heeding the warnings."

Dr. Uccellini emphasized that a primary flood killer is flooded roadways. People should never attempt to drive through them, but should "Turn Around, Don’t Drown," NOAA’s flood safety slogan.

NOAA will issue the 2013 U.S. Spring Outlook and flood assessment on March 21.

FEMA and NOAA will provide the public with key information related to flood hazards, and ways to protect yourself and your property each day of National Flood Safety Awareness week.

FOOD SAFETY TIPS REGARDING HURRICANE DISASTERS

FROM:  USDA 
USDA Offers Food Safety Tips in Advance of This Season's Hurricanes
Keeping food safe and accessible should be a part of families' hurricane preparation tactics
WASHINGTON, June 25, 2012—The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is urging residents of coastal states to plan ahead this hurricane season and minimize the potential for foodborne illness in the event of power outages, flooding, and other problems that could be associated with weather emergencies.

"As you prepare your home for hurricane season, remember to protect food from being exposed to contaminated water or unsafe storage temperatures in a power outage," USDA Under Secretary for Food Safety Dr. Elisabeth Hagen said. "When it comes to emergencies of any kind, planning ahead is always the best strategy to help reduce the risk of foodborne illness."

FSIS encourages those living in coastal areas to be prepared, particularly when it comes to ensuring access to safe food and water after weather emergencies. Families should have an emergency plan in place that includes food and water safety precautions. The publication "A Consumer's Guide to Food Safety: Severe Storms and Hurricanes" is available atwww.fsis.usda.gov/PDF/
Severe_Storms_and_Hurricanes_Guide.pdf to print and keep for reference during a power outage. Consumers can get timely food safety information relevant to a particular state or territory on Twitter by following @XX_FSISAlert, replacing XX with each state or territory's postal abbreviation.
Steps to follow to prepare for a possible weather emergency:

Keep an appliance thermometer in the refrigerator and freezer to help determine if food is safe during power outages. The refrigerator temperature should be 40° F or lower and the freezer should be 0° F or lower.
Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
Group food together in the freezer — this helps the food stay cold longer.
Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours.
Purchase or make ice and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
Plan ahead and know where dry ice and block ice can be purchased.

Steps to follow if the power goes out:
Keep refrigerator and freezer doors closed as much as possible.
A refrigerator will keep food cold for about 4 hours if you keep the door closed.
A full freezer will keep its temperature for about 48 hours (24 hours if half-full).
If the power is out for an extended period of time, buy dry or block ice to keep the refrigerator as cold as possible. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.

Steps to follow after a weather emergency:
Check the temperature in the refrigerator and freezer. If the thermometer reads 40° F or below, the food is safe.
If no thermometer was used in the freezer, check each package. If food still contains ice crystals or is at 40° F or below when checked with a food thermometer, it may be safely refrozen.
Discard any perishable food (such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items) that have been kept in a refrigerator or freezer above 40° F for two hours or more.
Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved. Follow the Steps to Salvage All-Metal Cans and Retort Pouches in the publication "Keeping Food Safe During an Emergency" at: www.fsis.usda.gov/Fact_Sheets/
Keeping_Food_Safe_During_an_Emergency/index.asp
Use bottled water that has not been exposed to flood waters. If bottled water is not available, tap water can be boiled for safety.
Never taste food to determine its safety!
When in Doubt, throw it out!

An FSIS Public Service Announcement (PSA) illustrating practical food safety recommendations for handling and consuming foods stored in refrigerators and freezers during and after a power outage is available in 30- and 60-second versions at www.fsis.usda.gov/news/Food_Safety_PSA. News organizations and power companies can obtain hard copy (Beta and DVD) versions of the PSA by contacting FSIS' Food Safety Education Staff at (301) 344-4757.

Videos about food safety during power outages are available in English, Spanish, and American Sign Language on FSIS' YouTube
channel, www.youtube.com/USDAFoodSafety. Podcasts regarding food safety during severe weather, power outages, and flooding are available English and Spanish on FSIS' website at www.fsis.usda.gov/News_&_Events/
Food_Safety_at_Home_Podcasts.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day atwww.AskKaren.gov or m.AskKaren.gov on your smartphone. Mobile Ask Karen can also be downloaded from the Android app store. Consumers can email, chat with a live representative, or call the USDA Meat and Poultry Hotline directly from the app. To use these features on the app, simply choose "Contact Us" from the menu. The live chat option and the toll-free USDA Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854), are available in English and Spanish from l0 a.m. to 4 p.m. ET Monday through Friday.

USDA SEEKS SELF-IMPROVEMENT

The following excerpt is from the United States Department of Agriculture website:
"	Inspection would focus on areas most critical to ensuring food safety, save taxpayers more than $90 million over three years and lower production costs by more than $256 million annually
	WASHINGTON, Jan. 20, 2012 – In a shift that will save money for businesses and taxpayers while improving food safety, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) is proposing a modernization of young chicken and turkey slaughter inspection in the United States by focusing FSIS inspection resources on the areas of the poultry production system that pose the greatest risk to food safety. "The modernization plan will protect public health, improve the efficiency of poultry inspections in the U.S., and reduce spending," Agriculture Secretary Tom Vilsack said. "The new inspection system will reduce the risk of foodborne illness by focusing FSIS inspection activities on those tasks that advance our core mission of food safety. By revising current procedures and removing outdated regulatory requirements that do not help combat foodborne illness, the result will be a more efficient and effective use of taxpayer dollars." Currently, some FSIS employees in poultry establishments perform several activities which are unrelated to food safety, such as identifying visual defects like bruising, while others conduct the critical inspection activities. Under the proposed plan, all FSIS inspection activities will focus on critical food safety tasks to ensure that agency resources are tied directly to protecting public health and reducing foodborne illnesses. Additionally, some outdated regulatory requirements are being removed and replaced with more flexible and effective testing and process control requirements. Finally, all poultry establishments will now have to ensure that their procedures prevent contamination in the production process and provide supporting data to FSIS personnel. By focusing inspectors only on the areas that are crucial to food safety, these changes will not only enhance consumer safety but will improve efficiency saving taxpayers more than $90 million over three years and lower production costs at least $256.6 million per year. FSIS will continue to conduct on-line carcass-by-carcass inspection as mandated by law. This rule will allow FSIS personnel to conduct a more efficient carcass-by-carcass inspection with agency resources focused on more effective food safety measures. Data collected by the Agency over the past several years suggests that offline inspection activities are more effective in improving food safety. Inspection activities conducted off the evisceration line include pathogen sampling, and verifying that establishments are maintaining sanitary conditions and controlling food safety hazards at critical points in the production process. The proposal was posted today on the FSIS website atwww.fsis.usda.gov/regulations_&_policies/Proposed_Rules/index.asp and soon will publish in the Federal Register. The comment period will end 90 days after the proposal publishes in the Federal Register and must be submitted through the Federal eRulemaking Portal at www.regulations.gov, or by mail to the U.S. Department of Agriculture (USDA), FSIS, OPPD, RIMD, Docket Clearance Unit, Patriots Plaza III, Room 8-164, 355 E Street, S.W., Washington, D.C. 20024-3221. All items submitted by mail or electronic mail must include the Agency name and docket number, which will be assigned when it is published in the Federal Register. Over the past two years, FSIS has announced several new measures to safeguard the food supply, prevent foodborne illness, and improve consumers' knowledge about the food they eat. These initiatives support the three core principles developed by the President's Food Safety Working Group: prioritizing prevention; strengthening surveillance and enforcement; and improving response and recovery. Some of these actions include: Performance standards for poultry establishments for continued reductions in the occurrence of pathogens. After two years of enforcing the new standards, FSIS estimates that approximately 5,000 illnesses will be prevented each year under the new Campylobacter standards, and approximately 20,000 illnesses will be prevented under the revised Salmonella standards each year. Zero tolerance policy for six Shiga toxin-producing E. coli (STEC) serogroups. Raw ground beef, its components, and tenderized steaks found to contain E. coli O26, O103, O45, O111, O121 or O145 will be prohibited from sale to consumers. USDA will launch a testing program to detect these dangerous pathogens and prevent them from reaching consumers. Test and hold policy that will significantly reduce consumer exposure to unsafe meat products, should the policy become final, because products cannot be released into commerce until Agency test results for dangerous contaminants are known. Labeling requirements that provide better information to consumers about their food by requiring nutrition information for single-ingredient raw meat and poultry products and ground or chopped products. Public Health Information System, a modernized, comprehensive database about public health trends and food safety violations at the nearly 6,100 plants FSIS regulates."