KINGSTON, Jamaica — When a hurricane passes, the first images that often come to mind are toppled trees, flooded streets, and shattered roofs, but one of the most serious and least visible consequences of a storm lies inside kitchens, warehouses, supermarkets and food distribution centres.

The safety of Jamaica’s food supply, already vulnerable to heat, moisture and pests in normal conditions, faces its greatest test in the days and weeks after severe weather.

Post-hurricane environments create the perfect circumstances for contamination as floodwaters carry sewage, chemicals and debris. Power outages also interrupt refrigeration, causing perishable foods to rise into unsafe temperature zones.

Damp, damaged buildings become open invitationpost  to rodents and insects searching for new shelter and if left unmanaged, these threats can spark outbreaks of foodborne illness long after the skies have cleared.

In Jamaica, this is where the Food Storage and Prevention of Infestation Division (FSPID) steps forward.

Guided by the Food Storage and Prevention of Infestation Act and its Regulations, the division enforces strict legal standards for storing, packing and selling food.

Chief Food Storage Officer, FSPID, Dr Roy McNeil, tells JIS News that “after a hurricane, these standards shift from routine practice to urgent public health necessity, as failure to follow them can lead to food being condemned or destroyed, and penalties for those who operate outside the law”.

“The division’s response is coordinated through its Inspectorate and Disinfestation Unit, which deploys teams to assess warehouses, retail establishments and food distribution hubs across affected parishes,” he adds.

Their work is supported by five specialised laboratories – Entomology, Microbiology, Pesticide Residue and Mycotoxin, Postharvest Technology, and Rodent Biology and Control. Together, these facilities provide scientific testing and analysis that help determine whether food is safe, or whether it must be removed from the supply chain.

Dr McNeil explains that for households and businesses alike, the first 24 to 72 hours after a storm are the most critical, noting that “safety starts with the surroundings”.

“Before handling food, people must ensure that structures are sound and electrical hazards are eliminated,” he said.

This is due to floodwater being unpredictable and often contaminated, hence protective gear is advised when entering damaged spaces. Only once an area is safe should any assessment of food begin.

“Refrigeration is usually the first casualty of a power outage. Even with the door closed, refrigerators can only keep food at safe temperatures for a limited time. If perishable items have been left unrefrigerated for too long, they must be discarded,” Dr McNeil advises.

He warns the public never to taste food to determine whether it is still good, as dangerous microorganisms such as E. coli or salmonella do not affect flavour or smell.

“Any food that has come into direct contact with floodwater should be thrown away immediately, including dry goods in non-waterproof packaging,” Dr McNeil emphasises.

He adds that porous materials, like cardboard, paper and soaked wooden utensils, usually cannot be salvaged, as mold and bacteria tend to settle deep within them.

While factory-sealed metal cans may be salvageable if they show no damage and can be cleaned thoroughly before opening, one principle remains: “When in doubt, throw it out,” Dr McNeil says.

Cleaning and sanitation are equally important. Surfaces exposed to floodwater require washing with soap and safe water, followed by sanitising with disinfectants or a bleach solution.

“Under the FSPI Act, these cleaning standards are more than best practice; they are legal obligations meant to prevent infestation and ensure that food storage areas remain sanitary,” Dr McNeil says.

He warns that as communities transition from emergency response to long-term recovery, rebuilding storage spaces is essential and that food kept in damaged pantries or areas that experienced flooding should be replaced.

“New supplies must be stored above ground level on clean pallets or shelving, inside sealed containers that prevent moisture, insects and rodents from gaining access. These practices mirror the requirements laid out in FSPI Regulation 3, which governs proper storage conditions nationwide,” he informs JIS News.

Dr McNeil says that pest management is an even more complex challenge during recovery, as flooding displaces rats, cockroaches and other pests, driving them towards homes and commercial facilities.

The FSPI Act defines infestation broadly, covering any rodent, insect, mite or fungus that poses a risk to food. Buildings must, therefore, be repaired or refurbished with pest exclusion in mind, following the detailed specifications found in the FSPI Regulations.

This includes ensuring that walls and floors are water-resistant, ventilation openings are sealed with mesh, and that drains are fitted correctly to prevent rodent entry.

“Chemical pest-control measures come with their own responsibilities,” he says, adding that “registered pesticides must be used strictly according to label directions and the regulatory requirements outlined in the Act. Some products are restricted for use only by certified professionals”.

The division strongly encourages non-chemical methods, such as traps, wherever possible. Once pest-control treatments are complete, food-storage and preparation areas must be washed and sanitised before any food is returned to the space.

“In the weeks that follow a hurricane, FSPID inspectors continue to visit warehouses, retail outlets, storage facilities and transport vehicles, including cargo ships and containers. They have the authority to sample products, detain items of concern, and seize or destroy food that is contaminated, infested or improperly stored,” Dr McNeil says.

These actions help prevent unsafe products from reaching consumers, reinforcing the country’s food-safety shield during a vulnerable period.

While hurricanes will always be part of life in the region, Jamaica’s regulatory framework and public health systems offer a strong line of defence against the hidden dangers they leave behind.

McNeil highlights that food safety, sanitation and pest management are not merely checklists for recovery,  they are essential practices that protect homes, businesses and communities.

“When properly followed, they help ensure that even after the storm takes its toll, the nation’s food remains safe, secure and fit to nourish its people,” he says.

–       JIS