Reopening after a power cut or natural disaster? It’s important to get your food business back up and running safely. From checking your building to making sure your food and water are safe, this simple checklist will help you reopen with confidence—without risking food safety. Follow these steps to get back on track!
Before reopening, see if there are any post-emergency rules (like a “boil water” notice).
Is it officially safe to use?
Can you prep food safely—no falling debris or dirty surfaces?
Power
Water
Toilets
If anything’s down, have a backup plan for: electricity & gas, clean water (boiled, bottled, or tanked-in), waste disposal & handwashing.
Power out less than 24 hours and fridge stayed closed? Food might be okay—double-check! Power out more than 24 hours? Toss perishable food—better safe than sorry!
If a full freezer stayed closed & power was out less than 4 days, food should be fine.
If food thawed, refroze, or power was off more than 4 days—DO NOT USE IT!
Toss leaking cans, dented seams, and any damaged packaging exposing food.
Wipe down food packaging before opening. Clean & sanitise all surfaces, utensils, equipment, and customer areas.
Consider a simpler, safer menu for now.
Make sure staff know the new game plan!
If there’s a “boil water” notice, ensure there’s enough boiled or chlorinated water for drinking, cleaning, and handwashing.
Follow these steps, and you’ll be back in business—safe, clean, and ready to serve!