Power outages can be disruptive, and one of the biggest concerns is food safety. Understanding how long your food will remain safe in the refrigerator and freezer during a power outage is crucial to prevent foodborne illnesses. This guide provides detailed information on food safety during power outages to help you make informed decisions about what to save and what to discard.
Refrigerated Food Safety During a Power Outage
The U.S. Department of Agriculture (USDA) advises that your refrigerator will keep food safe for approximately 4 hours during a power outage, provided the door remains closed as much as possible. This guideline applies to refrigerated perishable foods like meat, poultry, fish, eggs, and leftovers. After 4 hours without power, these items should be discarded to avoid potential health risks.
It’s important to never taste food to determine its safety after a power outage. Instead, evaluate each item separately. Use the following guidelines as a general reference, but when in doubt, throw it out!
| 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 |
Frozen Food Safety During a Power Outage
A full freezer will maintain a safe temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. The key to frozen food safety is keeping the freezer as insulated as possible. Avoid opening the door unnecessarily.
Food may be safely refrozen if it still contains ice crystals or if it is at 40°F (4°C) or below. However, refreezing may affect the texture and quality of some foods. As with refrigerated foods, never taste frozen food to determine its safety. Refer to the following table for guidance:
| 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 |
Tips to Prepare for a Power Outage and Minimize Food Spoilage
Here are some proactive steps you can take to minimize food spoilage during a power outage:
- Keep refrigerator and freezer doors closed: This is the most crucial step. Each time you open the door, cold air escapes, reducing the amount of time your food will stay safe.
- Freeze containers of water: These can help keep food cold in the refrigerator if the power is out for an extended period.
- Know where to get dry ice or block ice: Having these on hand can help keep your refrigerator and freezer cold for longer. Forty pounds of dry ice will keep a fully-stocked 20-cubic-foot freezer cold for about two days.
- Group foods together in the freezer: This helps them stay colder longer.
- Keep a thermometer in your refrigerator and freezer: This will allow you to monitor the temperature and determine if food is still safe.
What to Do After the Power Returns
Once the power is restored, assess your food carefully. Use a thermometer to check the temperature of food in the refrigerator and freezer. Discard any food that has been above 40°F (4°C) for more than 2 hours. If you’re unsure about the safety of a particular item, it’s best to discard it. Remember, food safety should always be a top priority.
Conclusion
Knowing how long food will keep in a power outage is essential for ensuring the safety of you and your family. By following these guidelines and taking proactive steps, you can minimize food spoilage and reduce the risk of foodborne illness during a power outage. Always prioritize safety and when in doubt, throw it out!
