• Always read manufactures instructions on any generator and follow them completely. They explain how to run the equipment safely including
1. Safety precaution
2. How to run unit appropriately
3. How to cool the unit off
4. How to fuel safely
5. What extension cords to be used safely

• Generators must always be used outside, NEVER inside, including in the garage, even with doors and windows open.  Carbon Monoxide gas is a by-product that is odorless, tasteless, with no fumes to alert us. Build-up of CO requires a fire department fan and equipment to remove. Open windows and doors will not be effective

• Do not leave gasoline can next to generator
• Monitor generator frequently, turn off when not in use
• ALWAYS have a battery operated CO detector when using a generator, even if generator is outside. Any change in wind could potentially send fumes back into your house via any open window/door.
• When filling generator make sure to allow unit cooling time before restarting. Gasoline is extremely flammable. Please check your manufactures recommendations regarding cooling time.
• Never place generator near combustibles, i.e. wood, housing, furniture, clothing, or gasoline can
• NEVER plug a generator directly into home outlets. Only use manufacture recommended heavy duty extensions cords.
• Generators should be treated as you would any electrical appliance, in terms of water. Please make sure you are not standing in water when using.

• Make sure it is stored in a UL approved container
• Transport gasoline secured in vehicle to avoid spillage
• NO SMOKING near any gasoline or gas cans. Fumes are flammable.
• When pouring gasoline make certain that there is no spillage on side of container or around your work area.

• NEVER heat your home with a gas oven. Heating is not approved by manufactures as gas produces carbon monoxide. Also, many times the oven door is left open an inch or so to allow the heat to permeate the room. This leaves the potential for fires because of combustible materials in a kitchen.
• Use caution when using boiling water for bathing especially with and around small children. Always check the bathtub temperature with your elbow/hand to ensure water is of safe temperature.

• More than half of all candle fires start when something that could burn, such as furniture, mattresses or bedding, curtains, or decorations is too close to the candle
• The risk of fatal candle fires appears higher when candles are used for light

• If you do use candles, ensure they are in sturdy metal, glass or ceramic holders and placed where they cannot be easily knocked down
• Keep candles at least 12 inches from anything that can burn
• Never use a candle where medical oxygen is being used. The two can combine to create a large, unexpected fire
• Always use a flashlight – not a candle – for emergency lighting
• Extinguish candles after use and before going to bed
• NEVER leave burning candles unattended!

The Christie Administration and Health Commissioner Mary O'Dowd urge all residents to throw away any food that may have come in contact with flood or storm waters and individuals that have suffered power outages should keeptheir refrigerator and freezer doors closed as much as possible to maintain the cold temperature.


Commissioner O'Dowd urged all residents to dispose of any perishable food that may have been above 40 degrees for two hours or more. Food will stay cold in the refrigerator for about four hours if it is unopened. A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. However, food above 40 degrees for 2 hours or more must be discarded.

"Perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozenmay cause illness if consumed, even when they are thoroughly cooked," said Health Commissioner Mary E. O'Dowd.

Thawed food that contains ice crystals or is 40 degrees or below can be refrozen or cooked. If you plan to eat refrigerated or frozen meat, poultry, fish or eggs while it is still at safe temperatures, it's important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed.

Information about municipalities that have issued boiled water advisories as well as instructions for safely boiling water for drinking can be found at:
http://www.nj.gov/health/er/documents/hurricane_health_safety_tips.pdf
Below are some additional food safety tips to prevent illness during power outages, flooding and hurricane conditions:

Add block ice or dry ice to your refrigerator if the electricity is expected to be off for more than four hours. Fifty pounds of dry ice should keep an 18-cubic foot fully-stocked freezer cold for two days.

Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-off caps, snap lids and pull tops.

Discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.

Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Check to ensure that the freezer temperature is at or below 0 °F and the refrigerator is at or below 40 degrees

Wash fruits and vegetables with water from a safe source before eating.

For infants, if using formula, try to use prepared, canned baby formula that requires no added water. When using concentrated or powdered formulas, prepare with bottled water if the local water source is potentially contaminated.

During power outages, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe.

Once Power is Restored . . .

You'll need to determine the safety of your food. Here's how:
If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40 degrees or below, the food is safe and may be refrozen.

If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 degrees or below, it is safe to refreeze or cook.

Refrigerated food should be safe as long as the power was out for no more than 4 hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40°F for two hours or more.

For additional information on food safety and power outages, please visit: http://www.nj.gov/health/er/natural.shtml and http://emergency.cdc.gov/disasters/hurricanes/recovery.asp