With possible flooding in the path of Hurricane Florence, Clemson Extension is advising residents who rely on well water to protect that water source, even if they plan to evacuate.
Clemson Extension is offering a fact sheet titled “How to prepare your well for the next flood: evacuation preparations and return home” that includes how to prepare wells during evacuation preparations and after returning home.
“This fact sheet contains some easy steps you can take before a potential flood that will protect you in the event that your well is submerged,” said Cal Sawyer, water resources specialist, in a news release.
One of the most important steps is to store bottled water for drinking and cooking because if a well is submerged, even temporarily, the water will not be usable until it is tested, states the release.
Other steps include:
• Locating the nearest regional Department of Health and Environmental Control Environmental Affairs office to get sample collection bottles and instructions to test well water prior to evacuation;
• Protecting a copy of the report that was completed when the well was installed;
• Gathering contact information for licensed well drillers in the area;
• Filling up the well's pressure tank as much as possible; and
• Turning off electricity to wells and aerobic septic systems. No special preparations are recommended for conventional septic systems.
Residents who plan to try to disinfect wells themselves after returning, should have the following basic shock chlorination materials available before evacuating because supplies may be difficult to get following a flood:
• Unscented, household liquid bleach;
• A five-gallon bucket and five gallons of uncontaminated water;
• A garden hose that can reach the well;
• Protective goggles and gloves;
• A wrench for well access;
• A funnel; and
• Sample collection bottles from regional DHEC Environmental Affairs office.
For step-by-step instructions on the disinfection process, visit https://bit.ly/2NB2XrE
Clemson Extension also encourages residents to have manufacturer's instructions available to learn how to bypass water softeners and household water filters if any are attached to the water system.
--- By Clemson Extension
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations for those who may be impacted by Hurricane Florence.\
The National Hurricane Center expects impacts from Hurricane Florence along the coastal southeastern U.S. into the mid-Atlantic region. Everyone in the path of the storm should closely monitor the progress of Florence, ensure they have their hurricane plan in place, and follow any advice given by local officials.
Hurricanes present the possibility of power outages and flooding that can compromise the safety of stored food. Residents in the path of this storm should pay close attention to the forecast. FSIS recommends that consumers take the following steps to reduce food waste and the risk of foodborne illness during this and other severe weather events.
Steps to follow in advance of losing power:
• Keep appliance thermometers in both the refrigerator and the freezer to ensure temperatures remain food safe during a power outage. Safe temperatures are 40 degrees F or lower in the refrigerator, 0 degrees F or lower in the freezer.
• Freeze water in one-quart plastic storage bags or small containers prior to a storm. These containers are small enough to fit around the food in the refrigerator and freezer to help keep food cold. Remember, water expands when it freezes, so don’t overfill the containers.
• 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.
• Know where you can get dry ice or block ice.
• Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours.
• Group foods together in the freezer—this ‘igloo’ effect helps the food stay cold longer.
• Keep a few days’ worth of ready-to-eat foods that do not require cooking or cooling.
Steps to follow if the power goes out:
• Keep the refrigerator and freezer doors closed as much as possible. A refrigerator will keep food cold for about four hours if the door is kept closed. A full freezer will hold its temperature for about 48 hours (24 hours if half-full).
• Place meat and poultry to one side of the freezer or on a tray to prevent cross contamination of thawing juices.
• Use dry or block ice to keep the refrigerator as cold as possible during an extended power outage. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.
Food safety after a flood:
• Do not eat any food that may have come into contact with flood water—this would include raw fruits and vegetables, cartons of milk or eggs.
• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those packaged in plastic wrap or cardboard, or those with screw–caps, snap lids, pull tops and crimped caps. Flood waters can enter into any of these containers and contaminate the food inside. Also, discard cardboard juice/milk/baby formula boxes and home-canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
• Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel–type can opener.
Steps to follow after a weather emergency:
• Check the temperature inside of your refrigerator and freezer. Discard any perishable food (such as meat, poultry, seafood, eggs or leftovers) that has been above 40 degrees F for two hours or more.
• Check each item separately. Throw out any food that has an unusual odor, color or texture or feels warm to the touch.
• Check frozen food for ice crystals. The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40 degrees F or below.
• Never taste a food to decide if it’s safe.
• When in doubt, throw it out.
--- By the USDA FSIS
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