Power outages can be frustrating and troublesome, especially when they are prolonged. Perishable foods should not be held above 40 degrees for more than 2 hours. If a power outage is 2 hours or less, you need not be concerned, but how do you save your food when the refrigerator is out for longer times? Being prepared can help. By planning ahead, you can save your perishables.
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Food in your refrigerator :
Keep the refrigerator door closed to maintain the temperature inside.
Without power, the refrigerator section will keep foods cool for 4-6 hours - if the door is kept closed.
If possible, add bags of ice to the refrigerator to keep temperatures cooler for a longer period.
When in doubt, throw it out! If you are not sure whether an item is spoiled, play it safe and throw it out. Eating unsafe foods may cause food-borne illness.
Throw out perishable foods such as meat, fish, poultry, eggs and leftovers that have been at temperatures above 4°C for more than two hours.
Throw out any food that is off-colour or has an off odor as soon as possible.
Contact your doctor or pharmacist for information about proper storage of medication that requires refrigeration, such as insulin.
Refrigerator Foods - When to keep and When to Throw It Out
Dairy/Eggs/Cheese:
Food Still Cold, Held At 40¡ F Or Above Under 2 Hours
Food Still Cold, Held At 40¡ F Or Above Under 2 Hours
Held Above 40 F For Over 2 Hours
Fresh or leftover Meat, Poultry, Fish or Seafood
Keep
Discard
Lunchmeats, Hot Dogs, Bacon, Sausage, Dried Beef Safe Discard
Keep
Discard
Casseroles, Soups, Stews Safe Discard
Keep
Discard
Pizza-Meat topped Safe Discard
Keep
Discard
Canned Meats (NOT labled "Keep Refrigerated") but refrigerated after opening Safe Discard
Keep
Discard
Canned Hams labeled "Keep Refrigerated" Safe DiscardFresh or leftover meat, poultry, fish, or seafood
Keep
Discard
Mixed Dishes, Side Dishes:
Food Still Cold, Held At 40¡ F Or Above Under 2 Hours
Held Above 40 F For Over 2 Hours
Casseroles, soups, stews, pizza with meat
Keep
Discard
Meat, tuna, shrimp, chicken, or egg salad
Keep
Discard
Cooked pasta Pasta salads with mayonnaise or vinegar base
Keep
Discard
Gravy stuffing
Keep
Discard
Pies, Breads:
Food Still Cold, Held At 40¡ F Or Above Under 2 Hours
Held Above 40 F For Over 2 Hours
Pies custard, or chiffons
Keep
Discard
Cream or cheese filled pastries and pies
Keep
Discard
Fruit pies
Keep
Keep
Breads, rolls, cakes, muffins, quick breads
Keep
Keep
Refrigerator biscuits, rolls, cookie dough
Keep
Discard
Sauces, Spreads, Jams:
Food Still Cold, Held At 40¡ F Or Above Under 2 Hours
Held Above 40 F For Over 2 Hours
Mayonnaise, tartar sauce, horseradish
Keep
Discard
Peanut Butter
Keep
Keep
Opened salad dressing, jelly, relish, taco and barbeque sauce, mustard, catsup olives
Keep
Keep
Food in your freezer :
Keep the freezer door closed to maintain the temperature inside.
Without power, an upright or chest freezer that is completely full will keep food frozen for about two days. A half-full freezer will keep food frozen for one day. Avoid opening and closing the freezer to check the food inside.
If possible, add bags of ice to the freezer to help to keep the temperatures cooler for a longer period of time.
If the power is going to be off for an extended period of time, consider taking food to a freezer belonging to a friend or neighbour – if they have power!
Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat.
Tips to ensure your frozen foods are safe to eat :
Take the guess work out of knowing if the temperature inside the refrigerator and freezer are safe. Consider putting an accurate indicating thermometer in each section.
Temperature ranges should be between 0°C – 4°C for the refrigerator section and -18°C or colder for the freezer section.
Always wrap raw meat, poultry or fish very well and place in the coldest section of your refrigerator.
Foods that have thawed in the freezer may be re-frozen if they still contain ice crystals or are at 4°C or below. You will have to evaluate each item separately.
Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices.
Frozen Foods - When to Keep and When to Throw It Out
Meat and Mixed Dishes:
Still Contains Ice Crystals. Not Above 40¡ F
Thawed, Held Above 40 F For Over 2 Hours
Beef, veal, lamb, pork, poultry, ground meat and poultry
Refreeze. Discard if mold, yeasty smell or sliminess develops.
Home or commercially packaged fruit
Refreeze
Refreeze. Discard if mold, yeasty smell or sliminess develops.
Vegetable Juices
Refreeze
Discard if above 50¡ for over 8 hours.
Home or commercially packaged or blanched vegetables
Refreeze
Discard if above 50¡ for over 8 hours.
Sources Giant Food, Inc., Landover, Maryland. Used with permission. "Help, Power Outage!" Food News for Consumers, , U.S. Department of Agriculture, Food Safety and Inspection Service. ARC 1098, Red Cross
Be Prepared
* Make sure you have appliance thermometers in your refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help you determine if the food is safe.
* Make sure the freezer is at or below 0°F and the refrigerator is at or below 40° F.
* Freeze containers of water for ice to help keep food cold in the freezer, refrigerator, or coolers after the power is out. If your normal water supply is contaminated or unavailable, the melting ice will supply drinking water.
* Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need immediately. This helps keep them at a safe temperature longer.
* Group food together in the freezer. This helps the food stay cold longer.
* Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers. Inexpensive styrofoam coolers can do an excellent job as well
* Plan ahead and know where dry ice and block ice can be purchased.
* Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
* Make sure to have a supply of bottled water stored where it will be as safe as possible from flooding
Food Safety if flooding occurs:
1. Do not eat any food that may have come into contact with flood water.
2. 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-caps, snap lids, pull tops, and crimped caps. Also, 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.
3. 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.
4. Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:
* Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
* Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
* Brush or wipe away any dirt or silt.
* Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
* Then, sanitize them by immersion in one of the two following ways:
* place in water and allow the water to come to a boil and continue boiling for 2 min., or
* place in a freshly-made solution consisting of 1 tablespoon of unscented liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 min.
* Air dry cans or retort pouches for a minimum of 1 hour before opening or storing.
* If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
* Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
* Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.
5. Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse, and then sanitize them by boiling in clean water or immersing them for 15 min. in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).
6. Thoroughly wash countertops with soap and water, using hot water if available. Rinse, and then sanitize by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air dry.
Water Safety
1. Use bottled water that has not been exposed to flood waters if it is available.
2. If you don’t have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
3. If you can’t boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
4. If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.
