POWER OUTAGES
REFRIGERATOR - FREEZER

Power outages can mean the loss of all or part of a large investment in food, time, and money. The best time to decide how to handle such an emergency is before it happens.

If you have advance warning of a power outage take the following precautions:

• Turn the refrigerator or freezer to its highest setting. The colder the food, the more slowly it warms up.
• Group packages/containers of food together so they form an "igloo" protecting each other.
• Cover the appliance with several layers of heavy blankets, sleeping bags, or comforters to provide another layer of insulation.
• Plan ahead for ice to keep the food cold. Freeze water in plastic soda or milk bottles. (Note: the water may not be used for drinking)
• Always separate raw meat, poultry, and fish/shellfish items from other foods to prevent their juices from dripping onto other foods.
• Stock up on shelf: stable-foods, canned goods, juices and "no freeze dinners" that last 6-8 months.

During the power outage:

• Keep the refrigerator or freezer door closed. Keep the cold air inside. Do not open the door any more than necessary. Cover with blankets, sleeping bags or comforters to keep cold in.
• A full free-standing freezer will stay at freezing temperatures about two days; a half full freezer about one day if left closed.
• Refrigerated food will usually remain refrigerator cool from four to six hours, depending on the room temperature.
• To keep the refrigerator cool, set a block of ice or bag of ice cubes in a pan on the bottom shelf.

When power is restored:

• Carefully examine each item. Do not rely on appearance or odor. Never taste food to determine if it is safe to eat. Some foods may look and smell fine, but if they've been at room temperature too long, bacteria may have multiplied enough to cause illness. Use the following guidelines to decide what to do with the foods stored in the refrigerator and freezer.

In the freezer:

• Discard food that has thawed or was held above 40° F (refrigerator cold) for more than two hours. Bacteria may multiply to unsafe levels under these conditions.
• Most foods that contain ice crystals may be refrozen. Foods that have been improperly stored or otherwise mishandled will not be safe to eat by refreezing.
• Meats and poultry - Carefully examine each package. Discard if the color or odor is questionable. Thawed meat and poultry should be thoroughly cooked before refreezing and used as soon as possible.
• Fruits (including juices) - Refreeze only those that look and smell acceptable.
• Vegetables - Thoroughly cook and serve thawed vegetables immediately or refreeze after cooking.
• Fish and shellfish - These are perishable. Discard. They may be spoiled even if there is no bad odor.
• Ice Cream - Do not use melted ice cream.
• Baked goods- Breads, cakes and pastries without custard fillings may be refrozen, but use as soon as possible. Casseroles, pies, combination salads, stews ? cook or reheat thoroughly; serve immediately.

In the refrigerator:

• Fresh meats, poultry, lunch meats, hotdogs, shell and fin fish, eggs, milk, soft cheeses, and prepared or cooked foods should be discarded if they have been held above 40 degrees F. for more than two hours. Bacteria can multiply under these conditions.
• Discard fresh fruits and vegetables that are moldy, slimy, or have a yeast odor.
• Foods labeled "refrigerate after opening" are perishable and should be discarded if they have been without refrigeration for more than 2 hours. Those that do not require refrigeration either before or after opening may be re-refrigerated.
• Well wrapped margarine and butter can usually be kept as long as it does not melt. Discard if rancid odors develop.
• Home prepared foods should be discarded if they are without refrigeration for more than two hours.
• Discard any fully cooked foods that come into contact with raw meat, poultry, or seafood juices.

REMEMBER - WHEN IN DOUBT, THROW IT OUT!

 

Note: If floodwater or water resulting from any other natural disaster gets into your refrigerator or freezer, discard all contents. These waters may carry silt, sewage, oil, toxic chemical wastes, filth, or disease bacteria.

 

 

 

Revised 5/00
University of Rhode Island
Cooperative Extension Food Safety Education