Food Safety Guidance After a Fire

Fire damage can make food unsafe and increase the risk of a food- borne illness.

  • When returning after evacuation, many food items may need to be thrown away because they are spoiled or contaminated. 
  • This page provides some guidance on how to handle this type of situation.
  • To download a fact sheet, please visit the Food Safety After a Fire page.

NOTE: Information below was adapted with permission from Wellington-Dufferin-Guelph Public Health.

How does a fire make food unsafe?
  • Can be contaminated by toxic chemicals, the heat from the fire and chemicals use to fight the fire. 
  • Can be spoiled if the electricity is off for a long period of time.
  • An unopened fridge can keep food cold for 4 hours.
  • An unopened full freezer can keep food frozen for 2 days. A half-full freezer can keep food frozen for 1 day.
What do I do with food that may be unsafe because of a fire?
  • Check in with your municipality to learn more about how to get rid of large amounts of food and/or appliances.
  • Use an N95 or respirator-type mask to protect your lungs from mold spores and from the smell.
  • Use gloves, eye protection and coveralls if there is a risk of splashing or spilling contaminated food on your hands, eyes or body.
  • Throw away all food that may have been exposed to fumes, smoke, heat and/or chemicals used to fight fire. 
  • Throw away all perishable food (e.g., those that can spoil like milk or meat) from any fridges and freezers where the temperatures were not maintained while you were away (e.g., no electricity).
How can we determine what to throw out and what to keep? 

NOTE:

  • Food that has been contaminated or spoiled may not look different. 
  • You cannot usually see chemicals or germs (e.g., bacteria) on food.
  • When in doubt, throw it out! Throw away safely any items that you are not sure about to keep everyone safe.

You should throw out:

  • Food stored in permeable packaging (allows liquids and gasses to pass through) like cardboard, plastic wrap, screw topped jars, bottles, etc. 
    • This includes home-canned products and dry foods such as sugar, candies, flour, cereal products, bakery products, dried beans and rice. 
  • Food stored at room temperature in cabinets and on shelves in areas where the food could have been contaminated.
    • This includes potatoes and other fresh fruit and vegetables, and dried fruit.
  • Food stored in refrigerators or freezers that have become contaminated (the refrigerator seals may not be airtight and fumes can get inside).
    • This includes dairy products, fresh or frozen fish and meats.
    • If food from your refrigerator has an off flavour or odour when it is prepared, throw it away. Always err on the side of caution.
  • Food packaged in cans or jars that have been exposed to heat. 
    • Cans and jars that have split or ruptured, or have other visible signs of damage, should always be discarded.

You can consider safe:

  • Food stored in *commercially sealed, undamaged, unopened, water proof airtight metal once the containers are cleaned and sanitized according to the instructions in the cleaning section below.
    • *Commercially sealed products are those that were produced in factory to sell to the public.
How should I get rid of the items I need to throw away?

NOTE: Before beginning any disposal, speak with your insurance representative about what your policy covers and what documentation is needed for your claim.

  • Contact your local community office or official town website for special post-disaster drop-off schedules or landfill instructions.
What steps should I use to clean and sanitize?

Step 1: Throw away and remove from the building all damaged equipment, utensils (e.g., spatulas, whisks), linens/cloth and items that you would use once like paper or plastic plates, cups or utensils (e.g., forks).

Step 2: Find all of the areas of the building and all items that were affected by the fire that can be cleaned and sanitized. 

  • This includes all non-permeable utensils/silverware, cookware, dishware, food contact surfaces (e.g., counters), food preparation equipment (e.g., blender), floors, floor sinks, floor drains, and furniture.

Step 3: Clean and sanitize

  1. Wash very well with soap and water
  2. Rinse with clean water
  3. Sanitize by soaking the object in:
    • A mild bleach solution made with 5ml (1tsp) bleach for every 750ml (3cups) water; or
    • hot water that is 77°C (170°F) or hotter
  4. Air dry
  5. NOTE:
    • You can sanitize closed, undamaged food cans by putting them in water and letting the water to boil for at least two minutes.
    • You can also soak them for two minutes in a mild bleach solution that is made with 5ml (1tsp) bleach for every 750ml (3cups) of water.
    • Remove labels prior to washing and sanitizing.
    • Cans that have been cleaned and sanitized should be used as soon as possible as they may rust.
Fridges and Freezers

In general...

  • In general, a refrigerator or freezer that has been unplugged with food inside for 20+ days should be assumed to have extensive microbial growth and decomposition. 
  • But, the appliance is not automatically a write-off. 
  • The decision depends on whether it can be effectively cleaned and whether odors or mold have permanently penetrated porous components.
  • If your insurance supports replacement of the appliance, then seal it and dispose of it as per your community disposal guidelines. 
  • Confirm with your insurance company what documentation is needed for this process

Can you remediate?

Below are some criteria and considerations if you plan on trying to remediate, or clean, the appliance.

A refrigerator or freezer may be salvageable if:

  • The cabinet, shelves, and interior liner are intact.
  • Mold growth is limited to smooth, non-porous surfaces.
  • The appliance can be thoroughly cleaned, disinfected, and dried.
  • Offensive odors can be eliminated after cleaning.
  • The fridge is able to maintain 4°C (39°F) or below and -18°C (0°F) for the freezer

Cleaning should include:

  • Wearing appropriate PPE (gloves, eye protection, and an N95 respirator if heavy mold is present).
  • Removing and discarding all food.
  • Washing all surfaces with hot water and detergent.
  • Disinfecting with an appropriate disinfectant (such as a diluted bleach solution if compatible with the manufacturer's recommendations).
  • Cleaning the door gaskets, drain pan, drain tube, and removable shelves.
  • Leaving the doors open until the appliance is completely dry.
  • Change any filters that may be in the fridge and ensure the filter has not sustained any permanent mold or mechanical damage.  

Replacement should be strongly considered if:

  • Liquefied food decomposition has seeped into insulation or inaccessible spaces.
  • Mold has extensively colonized behind interior liners or inside insulation.
  • Door gaskets remain moldy or retain odors after cleaning.
  • Persistent putrid odors remain after repeated cleaning and airing out.
  • The appliance sustained heat or smoke damage from the wildfire.
  • Electrical components have been affected by flooding or fire damage.
     

Mold in gaskets and liners:

  • The vinyl door gaskets are often the most difficult component to remediate because mold can grow into small folds and microscopic surface imperfections. 
  • They can frequently be cleaned, but if staining, mold growth, or odor persists, replacement of the gasket is usually preferable to replacing the entire appliance.
  • The plastic interior liner itself is non-porous and generally does not absorb mold. The greater concern is if decomposition fluids have migrated behind the liner into the foam insulation, where cleaning is impossible. 
  • Persistent odors after thorough cleaning often indicate contamination of the insulation, making replacement of the appliance the most practical option.

 

 

 

 

 

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