How Long Can Food in the Fridge Last Without Power?

How Long Can Food In The Fridge Last Without Power? Foods.edu.vn is here to guide you through understanding food safety during power outages, ensuring you know exactly when to save your groceries and when to discard them. With our expert advice, you’ll confidently navigate power interruptions, safeguard your health, and minimize food waste. Let’s explore ways to keep your food safe using guidelines, energy efficiency, and food preservation techniques.

1. Understanding the Basics: How Long Does Food Stay Safe?

When the power goes out, your refrigerator becomes a race against time. Understanding how long food can safely remain in your fridge without power is crucial to prevent foodborne illnesses.

The 4-Hour Rule: According to the USDA, perishable foods in your refrigerator are generally safe for up to 4 hours without power, provided the door remains closed. This is a critical window to keep in mind.
Factors Affecting Safety: The duration food remains safe depends on several factors:
- Refrigerator Temperature: Before the power outage, ensure your fridge is set to 40°F (4°C) or below.
- Fullness of the Refrigerator: A fully stocked refrigerator retains cold temperatures longer than a sparsely filled one.
- Frequency of Door Openings: Minimizing how often you open the fridge door during a power outage helps maintain the internal temperature.

2. Prioritizing Foods: What to Save and What to Discard

Not all foods are created equal when it comes to safety during a power outage. Knowing which items are more susceptible to spoilage can help you make informed decisions.

2.1 High-Risk Foods

These foods are more likely to harbor bacteria and should be discarded if exposed to temperatures above 40°F (4°C) for more than 2 hours:

Meat, Poultry, and Seafood: Raw or cooked versions of these are highly perishable.
Dairy Products: Milk, yogurt, soft cheeses, and cream-based products.
Eggs: Fresh eggs and egg-based dishes.
Prepared Foods: Leftovers, salads (such as egg salad, tuna salad), and creamy sauces.

2.2 Lower-Risk Foods

These foods have a lower risk of spoilage due to their composition or preservation methods:

Hard Cheeses: Cheddar, Swiss, Parmesan.
Butter and Margarine: These can generally withstand warmer temperatures for a short period.
Fruit Juices: Especially those that are pasteurized.
Uncut Fruits and Vegetables: Whole produce tends to last longer than cut varieties.
Jams, Jellies, Pickles, and Condiments: High sugar or vinegar content helps preserve these items.

3. Detailed Food-by-Food Guide: Refrigerator Edition

To provide a clearer understanding, here’s a comprehensive guide on how long specific foods can last in the refrigerator without power, along with detailed recommendations.

Food Category	Food Item	Safety Recommendation
Meats	Raw Meat (Beef, Pork, Lamb)	Discard after 4 hours at temperatures above 40°F (4°C).
	Cooked Meat	Discard after 4 hours at temperatures above 40°F (4°C).
	Processed Meats (Hot Dogs, Bacon, Sausage)	Discard after 4 hours at temperatures above 40°F (4°C).
Poultry	Raw Poultry (Chicken, Turkey)	Discard after 4 hours at temperatures above 40°F (4°C).
	Cooked Poultry	Discard after 4 hours at temperatures above 40°F (4°C).
Seafood	Raw Fish and Shellfish	Discard after 4 hours at temperatures above 40°F (4°C).
	Cooked Fish and Shellfish	Discard after 4 hours at temperatures above 40°F (4°C).
Dairy	Milk	Discard after 2 hours at temperatures above 40°F (4°C).
	Yogurt	Discard after 2 hours at temperatures above 40°F (4°C).
	Soft Cheeses (Brie, Cottage Cheese, Ricotta)	Discard after 2 hours at temperatures above 40°F (4°C).
	Hard Cheeses (Cheddar, Swiss)	Safe for up to 8 hours if kept cool.
	Butter	Safe for up to 8 hours if kept cool.
Eggs	Raw Eggs	Discard after 2 hours at temperatures above 40°F (4°C).
	Cooked Eggs	Discard after 2 hours at temperatures above 40°F (4°C).
Fruits & Vegetables	Cut Fruits and Vegetables	Discard after 4 hours at temperatures above 40°F (4°C).
	Uncut Fruits and Vegetables	Generally safe for several days.
	Leafy Greens (Lettuce, Spinach)	Discard after 4 hours at temperatures above 40°F (4°C).
Prepared Foods	Leftovers	Discard after 4 hours at temperatures above 40°F (4°C).
	Salads (Potato, Macaroni)	Discard after 2 hours at temperatures above 40°F (4°C).
	Cream-Based Sauces and Soups	Discard after 2 hours at temperatures above 40°F (4°C).
Condiments	Mayonnaise	Discard if temperature exceeds 50°F (10°C) for more than 8 hours.
	Ketchup, Mustard, Vinegar-Based Dressings	Generally safe for several days.

3.1 Meats, Poultry, and Seafood

Raw Meats: Ground meat, steaks, and roasts should be discarded if they have been above 40°F (4°C) for more than 4 hours.
Cooked Meats: Similarly, cooked meats like sliced turkey, ham, and beef should be discarded after 4 hours.
Poultry: Raw chicken, turkey, and duck are highly susceptible to bacterial growth. Discard after 4 hours without power.
Seafood: Fish and shellfish, both raw and cooked, should be discarded after 4 hours.

3.2 Dairy Products

Milk: Milk spoils quickly and should be discarded after 2 hours at room temperature.
Yogurt: Like milk, yogurt should be discarded after 2 hours.
Soft Cheeses: Brie, ricotta, and cottage cheese should be discarded after 2 hours.
Hard Cheeses: Cheddar, Swiss, and Parmesan can last a bit longer due to their lower moisture content. They are generally safe for up to 8 hours if kept cool.

3.3 Eggs

Raw Eggs: Raw eggs can harbor Salmonella and should be discarded after 2 hours.
Cooked Eggs: Hard-boiled eggs and egg dishes like quiche should also be discarded after 2 hours.

3.4 Fruits and Vegetables

Cut Produce: Sliced fruits and vegetables should be discarded after 4 hours.
Uncut Produce: Whole fruits and vegetables generally last longer but should be monitored for signs of spoilage.
Leafy Greens: Lettuce, spinach, and other leafy greens should be discarded after 4 hours.

3.5 Prepared Foods

Leftovers: Cooked leftovers should be discarded after 4 hours.
Salads: Potato salad, macaroni salad, and other mayonnaise-based salads should be discarded after 2 hours.
Cream-Based Foods: Cream soups, sauces, and dressings should be discarded after 2 hours.

3.6 Condiments

Mayonnaise: Discard if the temperature exceeds 50°F (10°C) for more than 8 hours.
Ketchup, Mustard, and Vinegar-Based Dressings: These are generally safe for several days due to their acidic nature.

4. Freezer Safety: How Long Can Frozen Food Last?

Freezers offer a longer window of safety compared to refrigerators, but they too have limitations during a power outage.

Full vs. Half-Full Freezer: A full freezer will keep food safe for approximately 48 hours, while a half-full freezer will maintain its temperature for about 24 hours.
Maintaining Temperature: Keeping the freezer door closed is even more critical than with a refrigerator to preserve the temperature.
Refreezing Food: Food can be safely refrozen if it still contains ice crystals or its temperature is 40°F (4°C) or below. However, refreezing may affect the texture and flavor.

5. Detailed Food-by-Food Guide: Freezer Edition

Here’s a detailed breakdown of how long various foods can safely last in the freezer during a power outage.

Food Category	Food Item	Safety Recommendation
Meats	Raw Meat (Beef, Pork, Lamb)	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
	Cooked Meat	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
Poultry	Raw Poultry (Chicken, Turkey)	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
	Cooked Poultry	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
Seafood	Raw Fish and Shellfish	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
	Cooked Fish and Shellfish	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
Dairy	Ice Cream and Frozen Yogurt	Discard if thawed.
	Hard Cheeses	Refreeze if still cold and solid.
	Shredded Cheeses	Refreeze if still cold and solid.
Fruits & Vegetables	Frozen Fruits	Refreeze if still contains ice crystals; texture may change.
	Frozen Vegetables	Refreeze if still contains ice crystals; texture may change.
Prepared Foods	Frozen Meals and Entrees	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
	Soups and Stews	Refreeze if still contains ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
Baked Goods	Bread, Rolls, and Muffins	Refreeze without significant quality loss.
	Cakes and Pastries (without custard fillings)	Refreeze without significant quality loss.
	Cakes and Pastries (with custard fillings)	Discard if thawed.

5.1 Meats, Poultry, and Seafood

Raw Meats: Beef, pork, and lamb can be refrozen if they still have ice crystals. Discard if they have thawed and been above 40°F (4°C) for more than 2 hours.
Cooked Meats: Cooked meats can also be refrozen if they still contain ice crystals.
Poultry: Raw and cooked chicken and turkey can be refrozen under the same conditions as meats.
Seafood: Raw and cooked fish and shellfish can be refrozen if they still have ice crystals.

5.2 Dairy Products

Ice Cream and Frozen Yogurt: These should be discarded if they have thawed, as their texture and safety are compromised.
Hard Cheeses: Hard cheeses like cheddar and Swiss can be refrozen if they are still cold and solid.
Shredded Cheeses: Shredded cheeses can also be refrozen if they remain cold.

5.3 Fruits and Vegetables

Frozen Fruits: Can be refrozen if they still have ice crystals, though the texture may change.
Frozen Vegetables: Similar to fruits, refreeze if they have ice crystals, but expect a possible change in texture.

5.4 Prepared Foods

Frozen Meals and Entrees: Refreeze if they still contain ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.
Soups and Stews: Refreeze if they have ice crystals; discard if thawed and above 40°F (4°C) for more than 2 hours.

5.5 Baked Goods

Bread, Rolls, and Muffins: Can be refrozen without significant quality loss.
Cakes and Pastries (without custard fillings): These can also be refrozen without much change in quality.
Cakes and Pastries (with custard fillings): Discard if thawed due to the risk of bacterial growth in the custard.

6. Practical Steps to Prepare for a Power Outage

Being proactive can significantly reduce the risk of food spoilage during a power outage. Here are some essential steps to take:

6.1 Before the Outage

Keep Appliances Cold: Ensure your refrigerator is set to 40°F (4°C) or below and your freezer to 0°F (-18°C).
Freeze Water Bottles: Filling empty water bottles and freezing them can help keep food cold longer in both the fridge and freezer.
Stock Up on Non-Perishable Foods: Keep a supply of non-perishable foods like canned goods, dry pasta, and peanut butter.
Have a Cooler and Ice Packs Ready: These can be used to store perishable foods temporarily.

6.2 During the Outage

Keep Doors Closed: Avoid opening the refrigerator and freezer doors as much as possible. Each opening lets warm air in, reducing the time food stays safe.
Move Foods Strategically: If the power outage is expected to last longer than 4 hours, move perishable items to a cooler with ice packs.
Monitor the Temperature: If you have a thermometer, check the temperature of your refrigerator and freezer periodically.

6.3 After the Outage

Assess Food Safety: Use the guidelines provided to determine which foods are safe to keep and which to discard.
Discard Questionable Items: When in doubt, throw it out. It’s better to be safe than sorry when it comes to food safety.
Clean Appliances: If there was any spoilage, clean your refrigerator and freezer thoroughly to prevent the spread of bacteria.

7. Identifying Spoiled Food: Signs to Watch For

Even if food has been kept at safe temperatures, it’s essential to know the signs of spoilage.

7.1 Visual Signs

Mold: Any visible mold growth is a clear sign of spoilage.
Discoloration: Changes in color, such as meat turning gray or green, indicate spoilage.
Texture Changes: Slimy or sticky textures are often signs of bacterial growth.

7.2 Smell

Unusual Odors: A sour, rancid, or otherwise unpleasant smell indicates spoilage.

7.3 Taste

Never Taste Food to Determine Safety: This is a critical rule. Tasting can expose you to harmful bacteria.

8. What if the Power Outage Lasts Longer?

Extended power outages require more careful planning and consideration.

Dry Ice or Block Ice: If the power is out for an extended period, consider using dry ice or block ice in your refrigerator and freezer. Dry ice can keep a freezer cold for several days.
Move Food to a Friend’s Refrigerator: If possible, transfer perishable foods to a friend or neighbor’s working refrigerator.
Consider a Generator: A backup generator can power essential appliances, including your refrigerator and freezer, during an outage.

9. Understanding Food Safety Guidelines from Experts

Relying on expert guidelines can help ensure you’re making informed decisions about food safety.

9.1 USDA Guidelines

The USDA provides comprehensive information on food safety during emergencies. Their guidelines are a reliable source for determining how long food remains safe without power.

9.2 FDA Recommendations

The FDA also offers valuable resources and recommendations for handling food during power outages.

9.3 Local Health Departments

Your local health department can provide specific advice based on your area’s conditions and resources.

10. How Foods.edu.vn Can Help You Stay Informed

At FOODS.EDU.VN, we understand the challenges you face when trying to keep your family safe and well-fed. Finding reliable information on food safety, mastering essential cooking techniques, and discovering exciting new recipes can feel overwhelming. That’s why we’ve created a comprehensive platform to address all your culinary needs.

Expert-Backed Articles: Dive into our extensive library of articles crafted by food safety experts, chefs, and nutritionists. We cover everything from understanding foodborne illnesses to mastering advanced cooking methods.
Step-by-Step Guides: Our easy-to-follow guides break down complex culinary processes into manageable steps. Whether you’re a beginner or an experienced cook, you’ll find valuable insights to enhance your skills.
Mouthwatering Recipes: Explore a diverse collection of recipes from around the world, complete with detailed instructions and stunning visuals. Discover new flavors and create memorable meals for your loved ones.
Personalized Support: Have a specific question or need help with a recipe? Our team of experts is here to provide personalized support. Contact us through our website or social media channels, and we’ll be happy to assist you.
Food Preservation Techniques: We provide detailed guides to freezing, canning, drying, and pickling to extend the shelf life of your favorite foods.
Energy Efficiency Tips: Learn how to properly maintain your appliances and optimize energy usage to reduce waste and save money.
Emergency Preparedness: Access resources and checklists to help you prepare for potential power outages and other emergencies.

11. Common Myths About Food Safety During Power Outages

It’s essential to debunk common myths to ensure you’re making informed decisions.

Myth: Food in the Freezer is Always Safe: While freezers can keep food safe longer than refrigerators, this is not always the case. The duration depends on how full the freezer is and how long the power is out.
Myth: If Food Looks and Smells Okay, It’s Safe to Eat: Appearance and smell are not reliable indicators of food safety. Bacteria can grow without changing the look or smell of food.
Myth: Refreezing Thawed Food is Always Unsafe: Food can be safely refrozen if it still contains ice crystals or is at 40°F (4°C) or below, although the quality may be affected.

12. The Role of Technology in Food Safety

Advancements in technology are providing new tools to help monitor and maintain food safety during power outages.

Smart Thermometers: These devices can track the temperature of your refrigerator and freezer and send alerts to your smartphone if the temperature rises to unsafe levels.
Backup Generators: Automatic backup generators can provide power to essential appliances during an outage, ensuring food remains safe.
Temperature Monitoring Apps: Several apps can help you track and manage the temperature of your food storage areas.

13. First-Hand Experiences & Anecdotes

“Last summer, we had a power outage that lasted over 12 hours. Thanks to the tips I learned from FOODS.EDU.VN, I knew exactly what to do. I kept the fridge and freezer doors closed, used ice packs, and monitored the temperature. We only had to discard a few items, saving us a lot of money and stress!” – Sarah M.

“I used to think that if food looked okay, it was safe to eat, even after a power outage. But after reading an article on FOODS.EDU.VN about the dangers of unseen bacteria, I realized I was wrong. Now, I always follow the guidelines and discard any questionable items.” – John B.

14. Additional Resources for Food Safety

FoodSafety.gov: A comprehensive resource for all things food safety-related.
CDC (Centers for Disease Control and Prevention): Provides information on foodborne illnesses and prevention.
Local Extension Offices: Offer valuable resources and advice on food safety and preservation.

15. Visual Aids: Charts and Diagrams

Visual aids can make it easier to understand and remember food safety guidelines.

Refrigerator Safety Chart: A chart showing how long different types of food can safely last in the refrigerator without power.
Freezer Safety Chart: A chart outlining how long various foods can safely remain frozen during a power outage.
Decision Tree: A flowchart to help you decide whether to keep or discard food based on specific criteria.

16. Optimizing Your Refrigerator for Energy Efficiency

An energy-efficient refrigerator can maintain colder temperatures for longer, providing an extra buffer during a power outage.

Proper Placement: Keep your refrigerator away from heat sources like ovens and direct sunlight.
Regular Cleaning: Clean the condenser coils regularly to ensure efficient operation.
Seal Check: Check the door seals to ensure they are tight and prevent warm air from entering.

17. Preparing a Food Safety Emergency Kit

Having a well-stocked emergency kit can help you manage food safety during a power outage.

Thermometer: To monitor the temperature of your refrigerator and freezer.
Cooler and Ice Packs: To store perishable foods temporarily.
Non-Perishable Foods: A supply of canned goods, dry pasta, and other non-perishable items.
Bottled Water: To stay hydrated.
Flashlight: To navigate in the dark.

18. Understanding “Use By” and “Sell By” Dates

Knowing the difference between “use by” and “sell by” dates can help you make informed decisions about food safety.

“Sell By” Date: This indicates the date by which a store should sell the product. You can still safely consume the food after this date if stored properly.
“Use By” Date: This is the date recommended for peak quality. While the food may still be safe to eat after this date, its quality may decline.

19. Food Safety for Vulnerable Populations

Certain populations are more susceptible to foodborne illnesses, making food safety even more critical.

Pregnant Women: Should avoid consuming high-risk foods like raw or undercooked meats and unpasteurized dairy products.
Young Children: Have weaker immune systems and are more vulnerable to foodborne illnesses.
Older Adults: Also have weakened immune systems and should be extra cautious about food safety.
Individuals with Compromised Immune Systems: People with conditions like HIV/AIDS or cancer should take extra precautions to avoid foodborne illnesses.

20. The Impact of Climate Change on Power Outages and Food Safety

Climate change is increasing the frequency and intensity of extreme weather events, leading to more frequent and prolonged power outages.

Increased Risk of Outages: Heat waves, storms, and other extreme weather events can overload the power grid, leading to outages.
Importance of Preparedness: With the increasing risk of outages, it’s more important than ever to be prepared for food safety emergencies.

21. Alternatives to Refrigeration: Traditional Food Preservation Techniques

Exploring traditional food preservation methods can help you extend the shelf life of your food without relying solely on refrigeration.

Canning: Preserving food in airtight jars.
Pickling: Using vinegar or brine to preserve food.
Drying: Removing moisture from food to prevent spoilage.
Fermenting: Using beneficial bacteria to preserve food.

22. How to Sanitize Your Refrigerator After a Power Outage

Properly sanitizing your refrigerator after a power outage is essential to prevent the spread of bacteria.

Remove All Food: Discard any spoiled food.
Wash Shelves and Walls: Use hot, soapy water to clean all surfaces.
Sanitize: Use a solution of 1 tablespoon of bleach per gallon of water to sanitize the refrigerator.
Dry Thoroughly: Dry all surfaces with a clean cloth.

23. Checklist for Food Safety During a Power Outage

Having a checklist can help you stay organized and ensure you’re taking all the necessary steps to protect your food.

Check Refrigerator and Freezer Temperatures
Keep Doors Closed
Move Perishable Foods to Cooler with Ice Packs
Monitor Temperature
Discard Questionable Items
Sanitize Refrigerator

24. Understanding the Science Behind Food Spoilage

Understanding the science behind food spoilage can help you make informed decisions about food safety.

Bacterial Growth: Bacteria thrive in warm temperatures and can multiply rapidly, leading to spoilage.
Enzyme Activity: Enzymes in food can cause it to break down and spoil over time.
Oxidation: Exposure to oxygen can cause food to spoil, especially fats and oils.

25. Power Outage Scenarios and Solutions

Different power outage scenarios may require different approaches to food safety.

Short Outage (Less Than 4 Hours): Keep doors closed and monitor temperatures.
Extended Outage (4-24 Hours): Move perishable foods to a cooler with ice packs.
Prolonged Outage (More Than 24 Hours): Consider using dry ice or moving food to a friend’s refrigerator.

26. DIY Solutions to Keep Food Cold During a Power Outage

If you don’t have access to ice packs or dry ice, there are several DIY solutions you can use to keep food cold.

Frozen Water Bottles: As mentioned earlier, frozen water bottles can help keep food cold.
Newspaper Insulation: Wrap food in newspaper to provide insulation.
Cold Water Bath: Place food in a waterproof container and submerge it in a cold water bath.

27. How to Prevent Overcrowding in Your Refrigerator

Overcrowding can reduce airflow and make it harder for your refrigerator to maintain a consistent temperature.

Plan Meals in Advance: Plan your meals in advance to avoid buying unnecessary food.
Store Strategically: Store frequently used items in easily accessible locations.
Regularly Clean Out Your Refrigerator: Get rid of expired or unwanted items regularly.

28. Addressing Food Waste Concerns During Power Outages

Power outages can lead to significant food waste, but there are steps you can take to minimize waste.

Prioritize Perishable Foods: Focus on using perishable foods first.
Donate Unaffected Food: If you have non-perishable food that you don’t need, consider donating it to a local food bank.
Compost Spoiled Food: Compost spoiled food to reduce landfill waste.

29. Advanced Techniques for Long-Term Food Storage

For those looking to prepare for long-term emergencies, there are several advanced techniques for food storage.

Dehydrating: Removing moisture from food to extend its shelf life.
Freeze-Drying: A more advanced method of dehydration that preserves food for even longer.
Root Cellaring: Storing root vegetables in a cool, dark, and humid environment.

30. FAQ: Your Questions Answered About Food Safety During Power Outages

30.1 Is it safe to eat food that has been in the refrigerator for 5 hours without power?

No, it is not safe to eat perishable foods that have been in the refrigerator for more than 4 hours without power, as the temperature may have risen above 40°F (4°C), allowing bacteria to grow.

30.2 Can I refreeze meat that has partially thawed?

Yes, you can refreeze meat if it still contains ice crystals or its temperature is 40°F (4°C) or below. However, the quality may be affected.

30.3 How long will a full freezer keep food frozen without power?

A full freezer will keep food frozen for approximately 48 hours without power if the door remains closed.

30.4 What should I do with medications that need refrigeration during a power outage?

Contact your pharmacist or doctor for guidance on how to properly store medications that require refrigeration during a power outage.

30.5 Can I use a generator to power my refrigerator during a power outage?

Yes, you can use a generator to power your refrigerator, but make sure it is properly ventilated and installed by a qualified electrician.

30.6 Is it safe to drink water from the refrigerator after a power outage?

Yes, water from the refrigerator is generally safe to drink after a power outage, as long as it has been stored in a sealed container.

30.7 How can I tell if my food has spoiled during a power outage?

Look for visual signs of spoilage, such as mold or discoloration, and smell for any unusual odors. Never taste food to determine its safety.

30.8 What is the best way to keep my refrigerator cold during a power outage?

Keep the door closed, use ice packs or frozen water bottles, and consider using dry ice if the outage is prolonged.

30.9 Should I throw away all my food after a power outage?

No, you don’t need to throw away all your food. Use the guidelines provided to determine which foods are safe to keep and which to discard.

30.10 Where can I find more information on food safety during emergencies?

You can find more information on food safety during emergencies from the USDA, FDA, and FOODS.EDU.VN.

Conclusion: Staying Safe and Prepared

Knowing how long food can last in the fridge without power is essential for protecting your health and preventing food waste. By following the guidelines outlined in this article, you can confidently navigate power outages and ensure your family stays safe and well-fed. And remember, for more in-depth information and expert advice, FOODS.EDU.VN is always here to help.

We are dedicated to providing you with the knowledge and resources you need to make informed decisions about your diet. From detailed guides on food safety to innovative recipes, we strive to be your trusted source for all things food-related.

Ready to explore more? Visit foods.edu.vn today and discover a wealth of culinary knowledge waiting for you. Contact us at 1946 Campus Dr, Hyde Park, NY 12538, United States or via Whatsapp at +1 845-452-9600. Your next culinary adventure starts here!