Follow these food safety tips before, during, and after a power outage. More information is available here.
Before an Outage
- Freeze containers of water and gel packs to help keep your food at 40°F or below.
- Keep appliance thermometers in your refrigerator and freezer. The refrigerator should be at 40°F or below. The freezer should be at 0°F or below.
- Have a cooler handy. Buy dry ice or block ice to keep food cold in the refrigerator if the power might be out for a long time.
During an Outage
- KEEP refrigerator and freezer doors CLOSED!
- If the doors stay closed, food will stay safe for up to:
- 4 hours in a refrigerator.
- 48 hours in a full freezer; 24 hours in a half-full freezer.
- If the power has been out for 4 hours, and a cooler and ice are available, put refrigerated perishable foods in the cooler. To keep them at 40°F or below, add ice or a cold source like frozen gel packs.
After an Outage
- Never taste food to determine if it is safe to eat. When in doubt, throw it out.
- Throw out perishable food in your refrigerator (meat, fish, cut fruits and vegetables, eggs, milk, and leftovers) after 4 hours without power or a cold source.
- Throw out any food with an unusual odor, color, or texture.
- Check temperatures of food kept in coolers or your refrigerator with a cold source. Throw out food above 40°F.
- If you have an appliance thermometer in your freezer, check to see if it is still at 40 °F or below. You can safely refreeze or cook thawed frozen food that still contains ice crystals or is at 40 °F or below.
