Nova Scotians Urged To Use Caution

EMERGENCY MEASURES ORGANIZATION--Nova Scotians Urged To Use Caution

Nova Scotians are being encouraged today, Nov. 15, to use added caution as they continue to dig out from the weekend's early winter snowstorm.

Food safety specialists at the provincial Department of Agriculture and Fisheries and safety officers at the Department of Environment and Labour have released the following information and tips:

• Candle use: Make sure candles are properly supported -- use a non-combustible container that is larger than the candle. Keep materials at least two feet away from candles. Extinguish any candles before leaving the room;

• Portable appliances: Put the correct fuel in appliances like Coleman stoves or oil lamps. Substituting fuels is extremely dangerous. Propane and liquid camp stoves are for outdoor use only. Space heaters create carbon monoxide. Ensure they are used in rooms with good ventilation and placed on a flat hard surface to prevent tipping. Do not leave the units unattended;

• Smoke alarms: Ensure smoke alarms and carbon monoxide detectors have fresh batteries and are working properly. Remember, electric-powered alarms do not work when the power is out;

• All furnace oil spills resulting from line breaks, flooding or tank damage should be reported to Nova Scotia Environment and Labour at 902-424-7773 during business hours, at the environmental emergencies number 1-800-565-1633, or at 902-426- 6030;

• Food safety specialists from the Department of Agriculture and Fisheries will be available at offices across the province to answer specific questions individuals may have concerning food safety. Staff will be extending their hours to 10 p.m. today, Nov. 15. They are available at the following telephone numbers: Halifax: 424-1173 Bridgewater: 527-5380 Truro: 893-7473 Yarmouth: 742-0614 Kentville: 679-6013 Annapolis Valley Region: 584-2080 Pictou: 485-7162.

• Information concerning food safety during a power outage is available on the department's food safety website at www.gov.ns.ca/nsaf/foodsafety/factsht/powerout.htm .

Any new information concerning food safety will be posted on this website.

• Refrigerated will generally stay safe in a refrigerator for several hours. If the door is kept closed, food will remain cold for four to six hours. Do not open the door any more than is necessary. If possible transfer food to a refrigerator or freezer that is operating;

• Placing blocks of ice in the refrigerator will help keep the temperature low;

• Discard any perishable foods that may have been above 4 C (40F) for more than two hours and any food that feels warm or has an unusual odour or colour. Block ice can be put in the freezer unit of your refrigerator along with your perishable items such as meat, poultry and milk. This will keep these foods colder;

• The following items should be discarded if stored above 4 C (40F) for two hours or more: raw or cooked meat, poultry, seafood and luncheon meats, casseroles, stews or soups, milk and soft cheeses, homemade mayonnaise or dressings, cooked pasta, potatoes or rice, salads made with any of these foods;

• Foods that can be stored above 4 C (40F) for several days include: butter and margarine, hard or processed cheese, fresh fruits and vegetables, mustard, ketchup, olives, salad dressings, peanut butter, barbecue sauce, jams and jellies;

• If in doubt, toss it out;

• Frozen foods in a fully-stocked chest or upright freezer will stay frozen up to two days, in a half-filled freezer for about one day. If the power is expected to be off for several days it is safer to move the food to another freezer. If moving frozen foods, wrap in newspapers and place in insulated coolers. Covering the freezer with blankets or quilts will also help keep it cold;

• Keep raw meats wrapped and take care that their juices do not drip on cooked or other ready-to-eat foods;

• A thermometer placed in your refrigerator of freezer will show you how cold the food has remained during the power outage and is the safest way to determine if the food can be saved;

• Fish and shellfish should not be refrozen if they have completely thawed. Frozen dinners, desserts and ice cream should not be refrozen. Prepared foods may be refrozen but should be marked so they can be used as soon as possible.