What is happening?
There isn’t enough power to meet demand. At any moment, your business neighborhood could be selected to experience a rolling blackout that could last one or two hours. Even longer.
The blackouts may be random and unscheduled, and you might have no warning when one will occur, but they are more predictable than a catastrophic, emergency situation such as an earthquake or accident that could knock out your power for 24 – 48 hours.
Such loss of power, even for the shorter time, can affect the safety of your customers and your employees. It is up to you to ensure that the food you serve is safe, that your facility is safe, and your employees know what to do.
What could go wrong?
First, there’s the inconvenience:
Customers eating and then leaving in the dark.
Your cash register isn’t working.
Your employees may find themselves slipping, tripping or getting hand cuts.
Was anyone in the bathroom?
Then there’s the cost:
Potentially some product loss (take a look at the food danger zones on the thermometer, left).
Loss of business, either because you have curtailed your service to your customers, or you decide to be safe and shut down.
Or some real damage:
Somebody could get sick (but remember, it’s better to lose the food than lose the lawsuit over food poisoning).
Somebody could get hurt.
Your friendly, neighborhood Environmental Health Specialist could show up.
Environmental Health
point of view
Our concern is public health and safety. This is what we look for:
Food that should be hot or cold should stay that way, and not reach an unsafe temperature. (See thermometer.)
Do you depend on an electric water heater to get your handwash and utensil wash water hot (120°F)?
How are you able to operate your ventilation fans to remove smoke and fumes?
Is there adequate light in the food prep and utensil wash areas?
If the power outage causes you to be unable to serve food that is safe and healthful, you must voluntarily close your business, and not open again until you can serve your customers safe meals in a safe environment. If you serve unsafe food to your customers, it will make them ill.
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So what can I do?
Plenty. Have a plan, and train your employees to follow it.
Before the rolling blackout hits (NOW!):
Have a backup for lights, such as battery operated lamps and flashlights.
Print a backup menu of your regular items that will not require power during preparation or rely on having that refrigerator door open very often.
Design a system for handling the receipts while your register is down.
Keep plenty of ice on hand to cool food quickly.
Know what you need to do to shut down fast.
Come up with a plan, and train your staff to follow it.
Make sure that there is always at least one person on duty who can make decisions about food and personal safety.
It’s your business that might be liable.
As soon as the lights go off:
Keep the refrigerator doors closed to maintain the cold temperature inside the cooler.
Further protect food by placing the food in clean ice and/or dry ice in the cooler.
You won’t have any ventilation for your cooking equipment.
Is this alternative lighting cozy and romantic, or scary and dangerous?
Is the alternative menu satisfying my customers?
Is staying open good for business in the long run?
Decide: is this bad enough that I need to close up?
Are my customers and employees safe?
Is my food safe to serve?
After the power comes back on:
Use your thermometers!
Food that has been between 41°F and 140°F for more than 4 hours must not be eaten. When in doubt, throw it out.
Don’t re-freeze thawed food.
Do you still have hot water, hot enough to wash hands and utensils properly?
Are the toilets still working?
Do you have your electricity and natural gas service back?
Are your coolers and freezers working and keeping the right temperature?
Is the frozen food still solidly frozen?
Remember! You can’t rely on appearance or odor to tell if food will make someone sick.
You’ll need more information:
General energy Information:
www.CAISO.com
Sacramento County Environmental Health
(916) 875-8440
California Restaurant Association:
http://www.calrest.org
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