Attention Food Service Establishments:
If your business has been without power for over 4 hours no
food may be served.
Prior to opening please email the health department at
Or call the Health Department at 217-222-8440.
Food Safety During An Emergency
Did you know that a flood, fire, natural disaster, or the loss of power from high winds, snow, or ice
could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food
safe will help minimize the potential loss of food and reduce the risk of food-borne illness. This
Consumer’s Guide will help you make the right decisions for keeping your family safe during an a prolonged
A Consumer’s Guide to Food Safety after Severe Storms:
Steps to Follow During and After the Weather Emergency:
Never taste a food to
determine its safety!
Keep the refrigerator and
freezer doors closed as much as possible to maintain the
The refrigerator will
keep food safely cold for about 4 hours if it is
unopened. A full freezer will hold the temperature for
approximately 48 hours (24 hours if it is half full and
the door remains closed).
Food may be safely
refrozen if it still contains ice crystals or is at 40
°F or below.
Obtain block ice or dry
ice to keep your refrigerator and freezer as cold as
possible if the power is going to be out for a prolonged
period of time. Fifty pounds of dry ice should hold an
18-cubic-foot full freezer for 2 days.
If the power has been out
for several days, then check the temperature of the
freezer with an appliance thermometer or food
thermometer. If the food still contains ice crystals or
is at 40 °F or below, the food is safe.
If a thermometer has not
been kept in the freezer, then check each package of
food to determine its safety. If the food still contains
ice crystals, the food is safe.
perishable food such as meat, poultry, fish, soft
cheeses, milk, eggs, leftovers, and deli items after 4
hours without power.
When in Doubt, Throw it
Adams County Health Department was formed by a tax referendum in
1944. The mission of the department is Disease and Injury
prevention, Health Protection and Health Promotion.
There are approximately fifty employees in these divisions:
Clinical and Environmental Services, Family Health and Community
Education, and Supportive Services.
Our department is governed by a Board of Health, a medical
director and a public health administrator. Revenue comes from
the local health tax levy, fees for services and program grants.