Ohio Department of Agriculture
Division of Foods, Dairies, and Drugs Procedures For:

Food, Food Products and Drugs Involved in Floods, Fires and Major Catastrophes

The Foods, Dairies and Drug Division, as the regulatory arm of the Ohio Department of Agriculture, is responsible for the integrity of food manufactured and sold in this State under provisions of Section 3715.01 to 3715.72 of the Ohio Revised Code. We recommend that the following procedures follow by Inspectors acting for the Director of Agriculture under provisions of this law:

1. Accurately locate the site of a catastrophe. This is important, especially if area may be still a potential hazard, such as further flooding, etc.
2. Define the type of business.
3. Determine what other regulatory agencies are involved and on the scene. This may be police, National Guard, private security, Board of Health, Red Cross, USDA, FDA, PUCO, or Civil Defense. Advise Disaster Headquarters of your presence.
4. Determine the seriousness of the situation. Use power of embargo on any food or drug if you feel it is unfit for human consumption.

Places to monitor and inspect for food damage:

(a) Rail cars and semi-trailers with food or food products.

(b) Retail Stores.

(c) Food Warehouses or Cold Storage.

(d) Restaurants or Food Service.

(e) Drug Manufacturers and Drug Stores

(f) Food Processors.

(g) Soft Drink Processors and Wineries.

(5) Notify the office of actions by telephone. Movements of any food should be surveyed and logged as to kind, destination, and conditions of transportation.

BOTTLED ALCOHOLIC BEVERAGES, INCLUDING WINES AND WHISKEY - These will nearly always have either cork or screw top bottles and when found in small lots such material should be destroyed as it is usually contaminated under the cork cap. None of the stopper coverings so far in use are waterproof. When bottled liquors are found in large quantities, some methods of salvaging may be worked out by consultation with the Ohio Department of Agriculture, Division of Foods, Dairies, and Drugs and the Division of Liquor Control Office. Do not permit any shipment of such products before consultation with the Ohio Department of Agriculture, Division of Foods, Dairies, and Drugs.

BEVERAGES, BEER, MILK, SOFT DRINKS - All beverages in bottles having crown caps whether carbonated or still, or beverages in bottles with paper caps such as milk or other beverages put up by milk companies must be destroyed. Milk in milk cans is not salvageable.

BUTTER, CHEESE AND FATS - Butter, cheese or fats in small quantities should be destroyed unless facilities are available for fat recovery for industrial use. In large quantities it may be worthwhile to attempt to salvage it for glycerine and soap making purposes, and the owner should be permitted to make contact with rendering plants for that purpose. The shipment of large quantities of butter, cheese, or other fats for rendering purposes away from the site of the flood should only be permitted on consultation with the Ohio Department of Agriculture, Division of Foods, Dairies, and Drugs, and then should either be denatured or shipped under quarantine and seal.

CANDY, CEREALS, BREAD AND CAKES, CHEWING GUMS, SALTED, SHELLED OR SHELL NUTS - These products are usually in paper boxes, in wrapped packages, or in glass and cannot be salvaged and should be destroyed by dumping or burning, unless there might be some possibility of the salvage use of large quantities of such products except the chewing gum and salted nuts if there are hog feeding facilities available.

COFFEE - Coffee in sacks cannot be salvaged in any manner whatsoever whether it the bean or ground. Coffee in glass or metal containers must be handled as any other food similarly packaged.

DRIED FRUIT - Dried fruit cannot be salvaged for any purpose unless it would be for immediate feeding to hogs in small quantities. The fruit, of course, will absorb water and be subject to quick decomposition.

EGGS - FROZEN - The cans in which frozen eggs are kept are of the slip cover type and flood waters easily get inside the can. Denature with kerosene and release for industrial purposes.

EGGS - SHELL - There is no method of salvaging shell eggs. They should be broken and destroyed or denatured by breaking in the shell and adding kerosene oil.

FLOUR - Flour in barrels or sacks cannot be salvaged for human food. In large quantities it is worthwhile to attempt to dry it and after the drying to denature it with charcoal, tankage, cottonseed meal or other material for animal food. In small quantities destroying immediately would be best or if there is some means of local use for it, it might be denatured with charcoal or other material if it is not actually in a state of spoilage.

FRESH FRUITS AND VEGETABLES - Practically none of these foods can be salvaged after submersion in flood water. This is particularly true of such foods as lettuce, cabbage, celery, and any other foods which will be used in the raw state. Such fruits as apples, peaches, plums, grapes cannot be salvaged and must be destroyed.

FRUIT JARS, CANS, BOTTLES - These may be salvaged by thorough washing and chlorination under supervision. Some types of cans are not easy to clean and the cost of salvage may not be justified.

DISHES, KITCHEN UTENSILS - Whether in stock in a hardware store or in a restaurant, all dishes and utensils should be thoroughly washed in soap and water, all filth and mud being removed and then disinfected in a chlorine solution of 100 ppm if china or glass, and disinfected by boiling in water if metal. Do not allow a dealer to sell food utensils without cleaning and disinfecting.

BABY FEEDING BOTTLES - These must be washed and disinfected before sale is permitted.

HARD RUBBER EQUIPMENT - May be salvaged by washing and brushing in soap and water and disinfecting in chlorine solution. No equipment of this type which cannot be inspected in all surfaces should be salvaged.

SURGICAL SUPPLIES - Gauze, surgical needles, bandages, adhesive tapes, etc. cannot be salvaged and must be destroyed. Metal instruments may be cleaned, disinfected by boiling and covered with a neutral oil to prevent rusting.

SOAP - Soap flakes in boxes are usually dissolved if submerged for any length of time. They are not salvageable and contaminated soap flakes or soap should not be used for cleaning purposes after the flood waters recede. Cake soap in large quantities may be salvaged at a factory. No shipment of contaminated soap should be made without consultation with the Ohio Department of Agriculture, Division of Foods, Dairies, and Drugs.

CANNED GOODS - Canned goods when flooded may be salvaged for human consumption by scrubbing the cans in a strong soap suds, removing all of the silt from the surface of the can after having removed the labels. The can is then rinsed thoroughly and dipped in a solution of chlorine of 100 parts per million. The can should then be air dried or wiped dry with clean cloths.

The only type of cans that can be treated are:

1. The Hermetically sealed tin can in which most canned foods are packed.
2. The type of can with a key, when the key is removed and key tab is lifted to clean underneath.
3. A can which sometimes may be salvaged with careful supervision is a metal can such as is used for cooking oil or syrup that has a turnable spout. This can is salvaged by the removal of the metal spout and discarding of it in order to remove any silt that may by under the spout.

FOODS IN GLASS CONTAINER - As mentioned above any bottled foods with cork stopper or glass and cork stoppers were found to be contaminated on the interior when submerged in flood water. Such bottles usually contain catsups, vinegar, condiments. No type of closure used on glass food containers has been found safe for submersion in flood waters. In some instances large quantities of food stuffs packed in glass containers with the anchor type vacuum pack cover have been salvaged at the factory where they were subjected to flood waters by complete cleaning and disinfecting of outside and then removal of the food from the container, resterilization and repacking. This treatment is only of value in case of jams, catsup, and other products which are not injured by recooking. Home canned foods except in hermetically sealed metal cans are not salvageable.

RESTAURANTS AND THE CLEANING OF FOOD HANDLING ESTABLISHMENTS - No food handling establishments should be permitted to reopen until all contaminated surfaces are disinfected and inspected by the local health department. Operator should be instructed to boil all water for at least twenty minutes. If chlorine is available, the water should be sterilized with the use of chlorine. All plumbing fixtures in the establishment should be tested to see if they are free of obstruction; if they are not free they should be cleaned out. Water closets and drain traps can be cleaned with water and a swab or by rodding with a wire. In some areas temporary outdoor sanitary toilets must be installed.

ELECTRIC CIRCUITS - All electric lights and appliances should be checked by an electrician for short circuits.

MECHANICAL EQUIPMENT - All motors for pumps, dough mixers and other mechanical equipment should be examined by a competent person to see that they are clean, dry and free running before turning on current. All parts should be cleaned without forcing any dirt into the bearings. Wipe the metal surfaces of such equipment clean with a rag wet with kerosene to remove rust and dirt stains, and coat thinly with petroleum or machine oil to prevent rusting. Before using, oil the bearings and wipe surfaces exposed to hands or clothing dry with soft cloth.

WALLS, WOODWORK, ETC. - All woodwork in the establishment should be scrubbed with a stiff fiber brush and plenty of water before the establishment is dried out. Plaster may be cleaned with a good wallpaper cleaner as soon as it is bone dry. All walls should be brushed down before the place is allowed to be used for food handling. There is no use in attempting to rebuild any woodwork until it is completely dry. All wallpaper hanging from walls or ceiling should be removed. All woodwork including floors should be thoroughly scrubbed.

LINOLEUM - Linoleum should be removed because the silt will be underneath the linoleum.

FURNITURE - All furniture and equipment should be taken outdoors and thoroughly scrubbed using a hose steam if necessary to remove all mud and dirt. Any stuffed furniture should be cleaned as soon as possible since it is likely to rust. All stoves should be thoroughly cleaned and gone over with a good stove polish. All pots and pans should be thoroughly scrubbed with soapy water and then dipped in a chlorine solution, unless they are sterilized by means of heat. It is suggested that after cleaning they be coated with leaf lard and heated on the stove or in the oven, then wiped and put away.

In the opening up of establishments soon after the flood, it is recommended, if possible that only paper cups, dishes, utensils and paper napkins be used in public restaurants until the health department can be assured that satisfactory dishwashing methods are available.

RECORDS - Careful records should be made by inspectors of all food, drug or other products embargoed and ordered destroyed or salvaged. A complete report should be compiled and submitted to Chief, Division of Foods, Dairies and Drugs, Ohio Department of Agriculture.

Where a retail store is involved in its entirety, request that the owner make out an inventory from his records in duplicate, as material is removed, and then the inspector must check this inventory against material to be destroyed before signing the record. The checking need not mean an item proof but a general checking. A copy of the inventory is attached to the survey blank and a copy signed and dated by the inspector on each sheet is retained by the owner of the store for insurance or credit purposes.

SALVAGE OR DESTRUCTION OF FOODS AND BEVERAGES - Beans, dried, wheat, grains - beans, wheat and whole unprocessed grains may not be salvaged for human use and may start sprouting or destroying the containers in which they are stored. It is advised that these be denatured with some other type of food products unless facilities are available for cooking and storage of the cooked product for future animal feeding. Animal feeds, such as mixed feeds, etc. do not need denaturing. If drying facilities such as used in certain industries are available such products may be salvaged for animal feed by rapid drying.

BARRELED LIQUIDS - Barreled whiskey, beer, vinegar, glucose, etc. can be salvaged by scrubbing of the barrel completely on all surfaces with a cleaning agent and water. A mild soap has been found satisfactory rather than any of the strong alkalis. After thorough rinsing of the outside of the barrel the surface is again scrubbed with a 100 parts per million chlorine solution. Bungs should be carefully examined to see that there is no leakage or possibility of leakage of flood water into the barrel.

JELLIES, JAMS AND PRESERVES - PEANUT BUTTER AND MAYONNAISE - These products are nearly always packed in glasses with a screw friction or vacuum type lid. Those with the screw or friction type lid must if necessary be destroyed immediately since they are subject to contamination. The type with the vacuum lid may be salvaged when present in large quantities, and when there is available a manufacturing company so situated that they can individually open, sterilize the pouring lip, and remove the contents of the jar for resterilization and repacking. No attempt should be made to salvage foods packed in glass no matter what the type of closure by merely washing and then giving them a chlorine dip. Any special salvage problems of large quantities of glass packed products should be referred to the Ohio Department of Agriculture, Division of Foods, Dairies, and Drugs. Products of this type in cans may be salvaged by the same method as other canned foods.

KRAUT AND PICKLES - BULK - All kraut and pickles in process of manufacturing for in open barrels must be destroyed.

MEAT - Fresh, smoked, salted or other meat except canned cannot be salvaged for human food. Meat in the process of pickling or curing when the containers have been submerged in flood water cannot be salvaged for human use. Such meat or meat products of any type may have some value for rendering and should be handled as indicated under "butter" - Adequate denaturing with kerosene may precede tankage, unless inspector can accompany meat to rendering plant. Hog feeding of raw, fresh meats should not be permitted unless cooking facilities are available.
MEAT (continued) Miscellaneous food, ice cream, fish, etc. - These are foods which must be destroyed and have no salvage value, except in such quantities as will make the salvageable fat of some value.

SPICES - The type of containers in which spices are usually shipped are such as to permit contamination with flood water and all spices must be destroyed.

SALT, SUGAR, DRIED MILK, POWDERED EGGS - In most cases if the flood waters have come over the barrels or sacks the sugar or salt has been dissolved and the dried products damaged and there is no solution short of destruction. If, however, the bags are only wet it is possible to salvage the sugar or salt by return of it to the factory for recrystalization. This is only of value when there are large quantities concerned. No permission should be given for the return of salt or sugar to the factory without consultation with the Ohio Department of Agriculture, Division of Foods, Dairies, and Drugs. Sugar, dried milk or powdered eggs may be used, if it is not going to be returned to the factory for salvaging, in stock feeding by mixing with the other products such as grains, etc.

SYRUP, MOLASSES, HONEY - The types of containers in which syrup, molasses, are packed are usually of such character that it is necessary to destroy the product. Syrup, molasses, and honey may be used as denaturing material for feeding stuffs.

TOBACCO - Manufactured tobacco products in paper or cans must be destroyed. In large quantities there is a possibility of salvage value to revenue stamps and a record should be made of destruction for the owner. Loose leaf tobacco cannot be salvaged except for use as fertilizer. Tobacco in hogsheads can be salvaged but only at a commercial tobacco drying house.

RUBBER GOODS: DRUG SUNDRIES - Such as personal articles, baby nipples, rubber catheters of small size and various other small articles that in use come in contact with the human body cannot be salvaged and owners should be instructed to destroy them. The Ohio Department of Agriculture, Division of Foods, Dairies, and Drugs should sign a record to dealers showing destruction of such products.

DUMPS - To encourage immediate action convenient disposal dumps should be arranged, trucking facilities should be provided if possible. Workmen should be available at the dump to help unload, to break containers and denature or bury products that might be carried away by looters. Guards should watch the dumps night and day if necessary. Reputable dealers and manufacturers want assurance that their products are absolutely destroyed and will not reappear in the channels of trade as damaged merchandise at a cut price to give unfair competition or even haunt the manufacturer in the form of a damage suit if someone becomes ill.

DENATURING IN SALVAGE OPERATIONS - Many products can be released for unsupervised salvage operations if properly denatured in such a manner that they cannot be used for human food. Tankage, kerosene, oil, charcoal, mixtures of other damaged food stuffs (such as molasses into cereal) should be added in such amounts that there is no likelihood of use of the denatured foods or drugs, for human consumption.

When a product has been properly denatured, it need no further supervision, and denaturing should be insisted upon in so far as practical in order to release personnel from supervisory work of salvaging undenatured products.

What merchandise should be destroyed? Anything that cannot be reconditioned or has no salvage value. Some products that cannot safely be cleaned for human consumption are: lettuce, cabbage, celery, coffee, tea, flour, meal and other cereals, confectionery, nuts, etc.

Salvage and reconditioning operations should be started as soon as possible after the passing of the flood in order to minimize economic loss. They should be performed at the place where damage occurred for inspectors are present in the area and can supervise.

The following instructions which may be issued as posters and published in newspapers give the basis of action as regards foodstuffs, drugs and other commodities:

"Protection of the public health demands that fresh fruit and vegetables, foods and medicines in cardboard containers and any other containers which are not hermetically sealed and which have been under flood water, and flour and other commodities in bags shall be destroyed. The same procedure shall be followed in the case of screw top glass containers, corked bottles, and bottles or jars with crown caps, since experience shows that under ordinary circumstances these products are potentially dangerous. Foods or medicine in a friction-type top metal container are subject to contamination and should be destroyed. Products in hermetically sealed containers may be salvaged by removing the labels and washing containers in warm soapy water. Follow the cleansing treatment by immersion in a chlorine solution or other sterilizing solution approved by health authorities. A chlorine solution providing 100 parts of available chlorine per million parts of water is a suitable disinfecting solution. Phenol, cresol or other coaltar disinfectants are unsuitable, since the odor imparted by such solution is objectionable and persistent. Cans should be rinsed in fresh water and dried thoroughly before being repacked in dry cases."