Community » Power Outages: During and After

Power Outages: During and After

When the Power Goes Out . . .

It is important to follow these basic tips provided by the U.S. Food and Drug Administration (FDA) to avoid food contamination during power outages. The following are some tips outline on FDA's website:
  1. Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
    • The refrigerator will keep food cold for about 4 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.

  2. Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should keep an 18 cubic foot, fully stocked freezer cold for two days.

  3. If you plan to eat refrigerated or frozen meat, poultry, fish, or eggs while they are still at safe temperatures, it is important that each item is thoroughly cooked to a safe minimum internal temperature to ensure that any foodborne bacteria may be present are destroyed. However, if at any point the food was above 40º F for 2 hours or more (or 1 hour if temperatures are above 90 º F) — discard it.

Once Power is Restored . . .

Determine the safety of your food:
 
  1. If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen.

  2. 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° F or below, it is safe to refreeze or cook.

  3. If the power was out for no more than 4 hours, refrigerated food should be safe as long as the doors were kept closed. When the power comes back on, check the temperature in the refrigerator or of the food. Discard any perishable food (such as meat, poultry, seafood, milk, eggs, or leftovers) that has been at refrigerator temperatures above 40°F for 4 hours or more. Perishable foods with temperatures that are 45°F or below (measured with a food thermometer) should be safe but should be cooked and consumed as soon as possible.
Perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.