Notice To All Regulated Establishments

For Immediate Release

October 20, 2017; 4:30pm

DPHSS Release No. 2018-03

Notice To All Regulated Establishments

The Division of Environmental Health of the Department of Public Health and Social Services would like to remind all health-regulated establishments that in the event of a power or water outage, affected businesses must ensure appropriate measures are implemented in protecting its customers:

All Food and Water Vending Establishments

  • Power must be available at all times in order to operate your business. 
  • If there is no power and/or water, the food establishment operators must cease operation. 
  • If a generator is used as an alternate power source, food establishment operators must ensure that all cold holding temperatures are maintained at, or below, 41o F for refrigerator units and at, or below, 0o F for freezer units, and all hot holding temperatures are maintained at, or above, 140o F.
  • Hot water must be provided at a temperature of at least 100o F for all handwashing sinks.

Schools and Child Care Establishments

  • Adequate lighting must be provided to promote comfortable lighting environment (i.e., prevention of hazards).
  • Ventilation shall be adequate to provide proper circulation of needed air within a room by either windows or mechanical ventilators.  No class room shall exceed a temperature of 84o F.
  • If there is no power and/or water, food preparation must cease. 
  • If a generator is used as an alternate power source, food operations must ensure that all cold holding temperatures are maintained at, or below, 41o F for refrigerator units and at, or below, 0o F for freezer units, and all hot holding temperatures are maintained at, or above, 140o F.
  • Hot water must be provided at a temperature of at least 100o F for all handwashing sinks.

Food Safety

  • Maintain all perishable food below 41o F or above 140o F.
  • Discard any perishable food (i.e., meat, poultry, fish, eggs, milk) that has been in refrigerator or freezer at, or above, 41o F for 4 hours or more.
  • Frozen food that is still somewhat thawed or has ice crystals can still be refrozen, or used immediately.
  • When in doubt, throw it out.

For further information, please contact the Food Safety Program of the Division of Environmental Health at 300-9578/300-9560, or via email at dphss-deh@dphss.guamdev.com

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