Emergencies, especially those caused by severe weather, highlight the importance of preparedness. A crucial part of this preparation is understanding food safety, particularly during power outages. Knowing how to protect your food when the refrigerator stops working is essential to prevent foodborne illnesses and minimize food waste. This guide provides comprehensive information on how long food will stay safe in your refrigerator without power and what steps you can take to ensure food safety before, during, and after a power outage.
Before a power emergency occurs, proactive measures can significantly improve food safety. Equip your refrigerator and freezer with appliance thermometers. The freezer temperature should consistently be at or below 0°F, and the refrigerator at or below 40°F. These thermometers will be invaluable during a power outage to assess the internal temperature and food safety. Pre-freezing containers of water to make ice is another smart step. This ice can be used in the freezer, refrigerator, or coolers to maintain cold temperatures during an outage, and as a source of drinking water if your regular supply becomes compromised. Consider freezing refrigerated items like leftovers, milk, and fresh meats that you won’t immediately need. This not only extends their shelf life but also helps maintain a colder temperature in the freezer for a longer period during a power outage. Grouping food items together in the freezer also aids in retaining cold temperatures for a longer duration.
Having coolers readily available is essential for storing refrigerated food if a power outage extends beyond four hours. Prepare ice cubes and freeze gel packs in advance and store them in the freezer for use in refrigerators or coolers. Familiarize yourself with local sources for dry ice and block ice, as these can be crucial for extended power outages. In flood-prone areas, storing food on shelves that are safely above potential floodwater levels is a vital precaution. Similarly, ensure you have a stock of bottled water stored in a location safe from flooding. If bottled water develops an odor, discard it or contact the provider for a replacement. Remember, during emergencies, if food containers are used for non-food substances like gasoline, dispose of them afterward and do not recycle them.
During a power outage, maintaining the temperature inside your refrigerator and freezer is paramount. Keep refrigerator and freezer doors closed as much as possible. An unopened refrigerator will maintain a safe temperature for approximately 4 hours. A fully stocked freezer, with the door kept closed, can hold its temperature for about 48 hours, while a half-full freezer can maintain it for around 24 hours. For prolonged power outages, consider purchasing dry ice or block ice to keep the refrigerator as cold as possible. Fifty pounds of dry ice can keep a fully stocked 18 cubic foot freezer cold for up to two days. If you consume refrigerated or frozen meat, poultry, fish, or eggs while they are still at safe temperatures, ensure they are thoroughly cooked to a safe minimum internal temperature to eliminate any potential foodborne bacteria. However, if perishable food has been at room temperature for 2 hours or more (or 1 hour if the temperature is above 90°F), it should be discarded for safety reasons.
Once power is restored, it’s crucial to determine the safety of your food. If you have a freezer thermometer, check the temperature immediately after power is back. If it reads 40°F or below, the food is safe to refreeze. If you didn’t use a thermometer, inspect each food package individually. Do not rely on appearance or odor to determine safety. If food still contains ice crystals or is at 40°F or below, it’s safe to refreeze or cook. For refrigerated food, if the power was out for no more than 4 hours and the doors remained closed, it should be safe. Upon power restoration, check the refrigerator temperature or the food temperature. Discard any refrigerated perishable foods like meat, poultry, seafood, milk, eggs, or leftovers that have been above 40°F for 4 hours or more. Perishable foods at 45°F or below (measured with a food thermometer) are likely safe but should be cooked and consumed as soon as possible. Remember that perishable foods like meat, poultry, seafood, milk, and eggs that are not adequately refrigerated or frozen can cause illness if consumed, even after thorough cooking.
