Power outages can happen unexpectedly, and one of the immediate concerns for many households is food safety, especially regarding refrigerated items. Understanding how long food can safely stay in your refrigerator without power is crucial to prevent foodborne illnesses. As food safety experts at foods.edu.vn, we’re here to provide clear guidelines based on USDA recommendations to help you navigate food safety during a power outage.
Generally, your refrigerator will keep food at a safe temperature for approximately 4 hours during a power outage, provided you keep the door closed as much as possible. This is because a refrigerator, when fully functioning and closed, is well-insulated. The less you open the door, the longer the cold air will be trapped inside, maintaining a safe temperature. However, after 4 hours without power, refrigerated perishable foods become vulnerable to temperature increase, potentially entering the “danger zone” (temperatures above 40°F or 4°C) where bacteria can multiply rapidly and lead to foodborne illnesses.
It’s important to remember that after a power outage, never taste food to determine its safety. Instead, evaluate each refrigerated item individually. When in doubt, it is always safest to throw it out. To guide you, here’s a detailed chart based on food type and duration of exposure to temperatures above 40°F (4°C):
| Type of Food | Exposed to temperatures of 40°F (4°C) or above for more than 2 hours |
|---|---|
| Meat, Poultry, Seafood | |
| Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes | Discard |
| Thawing meat or poultry | Discard |
| Salads: Meat, tuna, shrimp, chicken, or egg salad | Discard |
| Gravy, stuffing, broth | Discard |
| Lunchmeats, hot dogs, bacon, sausage, dried beef | Discard |
| Pizza with any topping | Discard |
| Canned hams labeled “Keep Refrigerated” | Discard |
| Canned meats and fish, opened | Discard |
| Casseroles, soups, stews | Discard |
| Cheese | |
| Soft cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco | Discard |
| Hard cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano | Keep |
| Processed cheeses | Keep |
| Shredded cheeses | Discard |
| Low-fat cheeses | Discard |
| Grated Parmesan, Romano, or combination (in can or jar) | Keep |
| Dairy | |
| Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk | Discard |
| Butter, margarine | Keep |
| Baby formula, opened | Discard |
| Eggs | |
| Fresh shell eggs, eggs hard-cooked in shell, egg dishes, egg products | Discard |
| Custards and puddings, quiche | Discard |
| Fruits | |
| Fresh fruits, cut | Discard |
| Fresh fruits, uncut | Keep |
| Fruit juices, opened | Keep |
| Canned fruits, opened | Keep |
| Dried fruits, raisins, candied fruits, dates | Keep |
| Sliced or shredded coconut | Discard |
| Sauces, Spreads, Jams | |
| Opened mayonnaise, tartar sauce, horseradish | Discard (if above 50°F (10°C) for more than 8 hrs) |
| Peanut butter | Keep |
| Jelly, relish, taco sauce, mustard, catsup, olives, pickles | Keep |
| Worcestershire, soy, barbecue, hoisin sauces | Keep |
| Fish sauces, oyster sauce | Discard |
| Opened vinegar-based dressings | Keep |
| Opened creamy-based dressings | Discard |
| Spaghetti sauce, opened | Discard |
| Bread, Cakes, Cookies, Pasta, Grains | |
| Bread, rolls, cakes, muffins, quick breads, tortillas | Keep |
| Refrigerator biscuits, rolls, cookie dough | Discard |
| Cooked pasta, rice, potatoes | Discard |
| Pasta salads with mayonnaise or vinaigrette | Discard |
| Fresh pasta | Discard |
| Cheesecake | Discard |
| Breakfast foods: waffles, pancakes, bagels | Keep |
| Pies and Pastry | |
| Cream filled pastries | Discard |
| Pies: Any with filling containing eggs or milk, e.g., custard, cheese-filled, or chiffon; quiche. | Discard |
| Fruit pies | Keep |
| Vegetables | |
| Fresh vegetables, cut | Discard |
| Fresh vegetables, uncut | Keep |
| Fresh mushrooms, herbs, spices | Keep |
| Greens, pre-cut, pre-washed, packaged | Discard |
| Vegetables, cooked | Discard |
| Tofu, cooked | Discard |
| Vegetable juice, opened | Discard |
| Baked potatoes | Discard |
| Commercial garlic in oil | Discard |
| Potato salad | Discard |
| Casseroles, soups, stews | Discard |
While the refrigerator keeps food cold for a limited time, a freezer offers a much longer window for food preservation during a power outage. A full freezer can maintain a safe temperature for approximately 48 hours (or 24 hours if it is half full), again, assuming the door remains closed.
Food in the freezer can be safely refrozen if it still contains ice crystals and feels as cold as if refrigerated (40°F (4°C) or below). However, refreezing might affect the quality of some foods due to changes in texture and flavor. It’s still safe to consume, but the eating experience might be compromised. As always, never taste food to determine its safety. Here’s a guide for frozen food safety during power outages:
| Type of food | Contains ice crystals and feels cold as if refrigerated | Exposed to temperatures of 40°F (4°C) or above for more than 2 hours |
|---|---|---|
| Meat, Poultry, Seafood | ||
| Meat, poultry, seafood – all types of cuts | Refreeze | Discard |
| Stews, soups | Refreeze | Discard |
| Dairy | ||
| Milk | Refreeze (some loss of texture) | Discard |
| Eggs (out of shell) and egg products | Refreeze | Discard |
| Ice cream, frozen yogurt | Discard | Discard |
| Cheese (soft and semi-soft) | Refreeze (some loss of texture) | Discard |
| Hard cheeses | Refreeze | Refreeze |
| Shredded cheeses | Refreeze | Discard |
| Cheesecake | Refreeze | Discard |
| Fruits | ||
| Juices | Refreeze | Refreeze (discard if mold, yeasty smell, or sliminess develops) |
| Home or commercially packaged | Refreeze (will change texture and flavor) | Refreeze (discard if mold, yeasty smell, or sliminess develops) |
| Vegetables | ||
| Juices | Refreeze | Discard after held above 40°F (4°C) for 6 hours |
| Home or commercially packaged or blanched | Refreeze (may suffer texture and flavor loss) | Discard after held above 40°F (4°C) for 6 hours |
| Breads and Pastries | ||
| Breads, rolls, muffins, cakes (without custard fillings) | Refreeze | Refreeze |
| Cakes, pies, pastries with custard or cheese filling | Refreeze | Discard |
| Pie crusts, commercial and homemade bread dough | Refreeze (some quality loss may occur) | Refreeze (quality loss is considerable) |
| Other Foods | ||
| Casseroles: pasta, rice-based | Refreeze | Discard |
| Flour, cornmeal, nuts | Refreeze | Refreeze |
| Breakfast items: waffles, pancakes, bagels | Refreeze | Refreeze |
| Frozen meal, entree, specialty item (pizza, sausage and biscuit, meat pie, convenience foods) | Refreeze | Discard |
Key Takeaways for Food Safety During Power Outages:
- Keep Refrigerator and Freezer Doors Closed: This is the most effective way to maintain food safety. Avoid opening them unnecessarily.
- Monitor the Time: Keep track of when the power outage began. After 4 hours for refrigerated items, begin evaluating them based on the guidelines.
- Check Food Temperature: If you have a thermometer, check the internal temperature of your refrigerator. If it’s above 40°F (4°C), perishable foods are at risk. For frozen foods, check for ice crystals.
- When in Doubt, Throw it Out: This is the golden rule. It’s better to be safe than sorry when it comes to food safety and preventing foodborne illness.
Power outages are inconvenient, but being informed about food safety can help minimize risks and ensure your family’s health. Always refer to trusted sources like the USDA for detailed guidelines and err on the side of caution when evaluating food after a power outage.
