Food Safety During Power Outage (2024)

FAQs

Food Safety During Power Outage? ›

As the USDA notes in Keeping Food Safe During an Emergency, your refrigerator will keep food safe for up to 4 hours during a power outage. Keep the door closed as much as possible. Discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours without power.

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.

Good options include low-sodium canned beans, vegetables, fruit (packed in fruit juice), breakfast cereal, peanut butter, pouches of fully cooked whole grains, nuts, whole-wheat crackers, snack bars, and shelf-stable milk or plant milk (the kind sold in aseptic boxes in the grocery aisle).

Refrigerated food will stay good for four hours if your power goes out. Frozen food will stay good for one day in a half-full freezer and two days in a completely-full freezer. Ensure you do not eat food at a temperature above 40 degrees Fahrenheit for longer than four hours.

According to FoodSafety.gov, food stored in the refrigerator is still safe to eat for no more than four hours, while a full freezer will keep its temperature for about 48 hours (24 hours if half-full). Once the temperature inside the refrigerator reaches 40°F or higher, perishable food is only good for two more hours.

Foods that are safe, even if held at 40°F (4°C) or above for more than two hours, are: hard and processed cheeses that are properly wrapped. grated Parmesan and Romano cheeses. margarine or butter that is properly wrapped.

Check for mold growth. Discard opened mayonnaise, horseradish and tartar sauce if held above 50^o F for more than 8 hours. Discard milk, cream, sour cream, yogurt, cream cheese, soy milk and eggs if held above 40^o F for more than 2 hours.

Do I have to throw out butter after a power outage? ›

Hard cheese, butter and margarine.

Well packaged products should remain safe; if odors or mold develops, discard the items.

Foods that can be safely stored at room temperature, or "on the shelf," are called "shelf stable." These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require ...

The outside temperature can vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal.

The following items are safe (if they had been opened/refrigerated): Peanut butter, jelly, mustard, ketchup, olives, pickles, Worcestershire sauce, barbecue sauce, hoisin sauce, fish sauce, soy sauce, vinegar-based dressings, fruit, raw vegetables and hard cheeses (including grated).

Pack your cooler with several inches of ice or use frozen gel-packs, frozen juice boxes or frozen water bottles. Block ice keeps longer than ice cubes. Use clean, empty milk or water jugs to pre-freeze blocks of ice. Store food in watertight containers to prevent contact with melting ice water.