Handling Food or Drinks When the Power Goes Out

The Texas A&M University System

Freezer

When a power loss happens, a full, well-functioning freezer should keep foods frozen for 2 days if the freezer temperature was at 0 degrees F or below. A freezer that is only half-full will keep foods frozen for about 1 day.

If there is an appliance thermometer in the freezer, check the temperature when the power comes back on. If the temperature is 40 degrees F or lower, the food is safe to eat and may be refrozen. Keep in mind that some foods may lose their texture or flavor if they are refrozen.

If the foods in your freezer have begun to thaw, you will need to check each item to see if it is safe to eat. The chart below can help you decide which foods and drinks you can keep safely. Do not rely on taste or smell as a way of deciding whether or not something is safe to eat!

Additional tips for freezer storage during power outages:

• Group packages together to ensure cold temperature.
• Group meat and poultry together and place on the lower shelves of the freezer so their juices won't contaminate other foods if they begin to thaw.
• Open the freezer only when necessary and work quickly when the freezer door is open.

Refrigerator

Foods in the refrigerator should be safe to eat as long as the power was not out for more than 4 hours. Keep the refrigerator door closed as much as possible. If the refrigerator temperature has been 40 degrees F or higher for 2 hours or longer, the following foods should be thrown out:

• Any meat, fish, poultry, seafood, pork, eggs or soy (includes dishes and salads)
• Lunchmeat, hot dogs, bacon, sausage, or dried beef
• Pizza
• Canned hams that are labeled "keep refrigerated"
• Canned meats and fish that have been opened
• Soft cheeses (includes Monterey, Jack, Mozzarella, Brie, blue, cottage, cream, ricotta, Neufachatel, and queso blanco fresco)
• Shredded cheeses
• Low-fat cheeses
• Opened creamy-based salad dressings
• Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog or soy milk
• Baby formula, opened
• Eggs (fresh, hard-cooked in the shell, egg dishes or any egg products)
• Custards and puddings
• Casseroles, soups and stews
• Fresh fruit that has been cut up
• Opened jars of spaghetti sauce

• Refrigerator biscuits, rolls, and cookie dough
• Cooked pasta rice and potatoes
• Pasta salads with mayonnaise, salad dressing, or vinaigrette
• Fresh pasta
• Cream-filled pastries, custards, cheese-filled or chiffon pies and cheesecake
• Pre-cut pre-washed and packaged greens (salad in a bag)
• Cooked vegetables and tofu
• Opened containers of vegetable juice
• Baked potatoes and potato salad
• Commercial garlic in oil

Note: Opened jars of mayonnaise, tartar sauce and horse radish should be thrown out after 8 hours if the temperature reaches 50 degrees F.

The following foods can be kept above 40 degrees for 2 to 3 days. Expect a loss in the quality (taste and texture).

• Grated Parmesan or Romano cheese (in a can or jar)
• Butter and margarine that is wrapped or in a covered container
• Raw fruits and vegetables (if they have not been cut up)
• Peanut butter, jelly, relish, taco sauce, mustard, catsup, olives, pickles
• Worcestershire, soy and barbeque sauces
• Vinegar-based dressings
• Dried and candied fruits and dates
• Hard cheeses (Cheddar, Colby, Swiss, Parmesan, provolone, Romano)
• Processed cheese
• Canned fruits, opened
• Fruit juices, opened
• Bread, rolls, cakes, muffins, quick breads and tortillas
• Waffles, pancakes and bagels
• Fruit pies
• Fresh mushrooms, herbs and spices

Adapted from: Emergency Food and Water Supplies , Texas AgriLife Extension Service and Keeping Food Safe During an Emergency , USDA.

http://www.fsis.usda.gov/News_&_Events/NR_091905_01/index.asp