Arrangement for the proper disposal of condemned goods is one of the first items to be completed in a disaster plan. Proper disposal could include the use of approved types of incinerators, when available, or the use of sanitary landfills or both. In many cases, it may be necessary to establish temporary sanitary landfills. |
Trucking arrangements should also be considered in a disaster plan. Workmen and security guards should be at the landfill site for proper disposal and to prevent scavenging/looting. Records should be kept of disposal of merchandise at the place of business and at the disposal site. Do not forget the number of truckloads, date and point of origin information for future insurance claims and reimbursement. Reputable dealers and manufacturers want assurance that their products are absolutely destroyed and will not reappear as damaged merchandise in retail outlets leaving a door open for damage suits by the general public.
Products that should be destroyed and cannot be reconditioned or salvaged:
Produce such as lettuce, celery, cabbage that has been under flood water or otherwise contaminated. Most produce is self destructive because of spoilage. All packaged foods such as: coffee and tea in bags, flour, meal, cereals, beans, wheat and whole unprocessed grains and confectionery sugars. The food containers (bags/packages) that are not waterproof. Salted / shelled / shell nuts exposed to the flood waters. Screw-top, crimped-cap and similar containers when water affected such as: canned soft drinks, beer, wine and other liquor products. Frozen foods partially or completely thawed. Some of the frozen foods that are thawed because of power shortage can be sold as "freshly thawed" items. Potentially hazardous foods under refrigeration where temperatures have reached 41°F or higher, for a period of four hours or longer. Heat damaged food items that were noticeably charred or that were in the immediate proximity of the fire. Look for charred labels or other packaging damage. Extreme heat can re-cook the contents of canned foods and adversely affect the product. Foods subjected to direct contact with non-potable water. Paper or cellophane-wrapped goods can collect filth or split at the seams making it virtually impossible to remove dirt or sanitize properly and therefore are not salvageable. This includes items such as: candies, cereals, bread, cakes, chewing gum, etc. Eggs whether frozen or in-shell must be destroyed. Eggs in slip-cover type tops in flood waters cannot be salvaged or reconditioned. Kraut and pickles in process of manufacturing or in bulk (in open barrels) must be destroyed.
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