Essential Food Safety Tips from District Health Department No. 4 After the Ice Storm

Last Tuesday, the District Health Department No. 4 (DHD4) gathered in Atlanta to review important public health updates. One key topic was how local restaurants coped during the recent ice storm and the power outages that followed.

Kevin Prevost, the environmental health director at DHD4, shared the challenges faced by food service establishments. After the storm hit, he instructed his team to send emergency action plan emails to restaurants to help them navigate the situation, replacing the old method of handing out paper copies.

“Many businesses adapted as best as they could,” Prevost noted. Some restaurants remained open during the outages, even giving away food to those in need. “Bless them for that,” he added with appreciation.

As power was restored, some restaurants reopened immediately. Prevost pointed out, however, that this raised questions about the food they were using: “What food were they using? Were they restocked?” He emphasized the need for follow-up to understand how businesses managed their food supplies and practices during the emergency.

To ensure safety, DHD4 also communicates water boiling advisories to locations connected to municipal water. Prevost stressed the importance of clear communication: “It’s vital for establishments to be informed,” he said, especially in emergencies.

During this crisis, Prevost encouraged his team to approach restaurant owners with empathy. “Talk to people, don’t act like a government agent bearing a heavy hand,” he advised. Having conversations allows DHD4 to learn about the inventive solutions establishments devised to protect their food.

“Did they come up with resourceful ways to keep things safe?” Prevost asked, indicating a willingness to learn and improve. He sees these follow-ups as educational opportunities for both the health department and the restaurants.

A great example of initiative during the storm was Samantha’s on 2nd in Alpena. Owner and chef Samantha Steele shared how her staff filled containers with ice to keep produce at the right temperatures. “We monitored the cooler temperatures every couple of hours,” she said. Any food that wouldn’t survive the outage was swiftly donated to those in need.

Steele wasn’t just focused on her restaurant; she also helped prepare meals at the Alpena Township Hall warming shelter during the storm. Community support like Steele’s exemplifies how local businesses can come together in a time of crisis.

This past year, natural disasters like the ice storm have highlighted the resilience and innovation of food service establishments. According to a 2022 report, 65% of local restaurants implemented new strategies during emergencies, adapting quickly to changing circumstances. This adaptability is crucial for survival in a rapidly evolving environment.

As local authorities and restaurant owners continue to strengthen their communication, it’s clear that the lessons learned during this storm will shape better practices for future emergencies.

For more insights into public health and safety responses, you can check out the [Centers for Disease Control and Prevention’s guidelines](https://www.cdc.gov/).

For all the latest updates on community developments, feel free to reach out to Kayla Wikaryasz at 989-358-5688 or kwikaryasz@TheAlpenaNews.com.