Page 86 - DB Crisis Management Guide

 Adjust the defrost time clock and for the line coolers and walk-in.
 Adjust the time clocks on your water softener and carbon unit.
 If your store was built with an electrical gas valve, it will shut off your gas when the power goes out.

 Locate your gas shut-off valve; next to that there should be a box with a red reset button.
 Reset the button for your gas to turn back on.

AFTER THE STORM – FOOD SAFETY

 Refer to “Loss of Hot Water, No Hot Water, Boil Alert, Sewage Backup” section of this Guide.

 Do not drink or prepare food with tap water until notified by officials that it is safe to do so.
 Record any losses of inventory including product spoilage – provide info to your ROD/ROM and Legal.
 Clean up potential hazards such as spoiled cooking oil or cleaning supplies.

 Treat damaged, torn, exposed or spoiled packages/ingredients as potential hazards. Do not use
these ingredients; discard them.

 Inspect refrigerated/frozen products.

 Visually inspect and take temperatures of products in the walk-in, undercounter coolers, freezer and
upright refrigerated units. Use the Cold Foods Internal Temperature Guidance to determine what
product should be discarded. Foods that have reached 41 degrees Fahrenheit or higher and
remained above 41 degrees for a total of 2 hours or more must be discarded.
 Frozen foods that remain solid can be refrozen if the packages show no evidence of physical change.
If a product is somewhat thawed but has not exceeded 41 degrees Fahrenheit on the outside and the
inner core is still cold, it can be further processed or cooked. Do not refreeze food once it begins to
defrost.

 Disposal of Food – Small volumes of food can be denatured (such as with bleach, a detergent or other
cleaning product to render it unusable) or alternatively destroyed and placed in an outside refuse bin for
removal. To discard large volumes of food, notify your waste management company for immediate
pickup.

 Take photos of all inventory that must be disposed of. Provide photos to ROD/ROM and Risk
Management.

AFTER THE STORM – REPAIRS AND INSPECTIONS

 Working with Facilities and designated contractors, repair safety hazards such as live wires, leaking
gases, flammable liquids or hazardous materials.
 Working with Facilities, coordinate inspections by local authorities; e.g., Health Department, Fire,
Building.
 Contact your local utility companies for information on gas and electrical supplies.

 Restore electrical power only after inspection by electrician.
 Note any failed emergency equipment or lighting.

 Replace all flashlights in designated areas.

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