Cooperative Extension

Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700

Consumer Education and Information
January 1999

Keeping Food Safe During A Power Outage

Sooner or later, every home has a power outage.  The electricity may have gone off during a snowstorm or thunderstorm, or the refrigerator may simply quit working.  Whatever the cause, dealing with the food involved when the unit is off requires a knowledge of food safety.

USDA recommends the following guidelines:

Keep the Freezer Door Closed

Keep what cold air you have inside.  Don't open the door any more than necessary.  You'll be relieved to know that a full freezer will stay at freezing temperatures about two days; a half-full freezer about one day.  If your freezer is not full, group packages so they form an "igloo" to protect each other.  Place them to one side or on a tray so that if they begin thawing, their juices won't get on other food.  And, if you think power will be out for several days, try to find some dry ice (see box below).  Although dry ice can be used in the refrigerator, block ice is better.  You can put it in the refrigerator's freezer unit along with your refrigerated perishables such as meat, poultry, and dairy items.

Even if Food Has Started to Thaw, Some Foods Can Be Safely Kept

 The foods in your freezer that partially or completely thaw before power is restored may be safely refrozen if they still contain ice crystals or are 40 degrees F or below.  You will have to evaluate each item separately.  Below you will see a chart for different frozen and refrigerated foods.  Generally, be very careful with meat and poultry products or any food containing milk, cream, sour cream, or soft cheese.  When in doubt, throw them out!

Many Foods Can Be Refrozen Without Much Change in Taste

Partial thawing and refreezing may reduce the quality of some foods.  Raw meats and poultry from the freezer can usually be refrozen without too much quality loss.  Prepared foods, vegetables, and fruits can normally be refrozen, but there may be some quality loss.  Fruit juices can be refrozen safely without much quality loss, but frozen fruit will become mushy.

In general, refrigerated items should be safe as long as power is out no more than four hours.  Keep the door closed as much as possible.  Discard any perishable foods (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 degrees F for two hours or more, and any food that has an unusual odor, color, or texture, or feels warm to the touch.

Keep an Appliance Thermometer in the Refrigerator and Freezer at all Times

This will remove the guesswork of just how cold the unit is because it will give you the exact temperature.  The key to determining the safety of foods in the refrigerator and freezer is knowing how cold they are.  The refrigerator temperature should be 40 degrees F or below; the freezer, 0 degrees F or lower.

These are rule-of-thumb guides.  For the actual handling of specific foods, follow the instructions in the following charts.  Be sure to discard any fully cooked items in either the freezer or t he refrigerator that have come into contact with raw meat juices.  Remember, you can't rely on appearance or odor.  Never taste food to determine its safety!  Some foods may look and smell fine, but if they have been at room temperature too long, bacteria that cause foodborne illness can begin to grow very rapidly.  Some types will produce toxins that are not destroyed by cooking.

For additional food safety information about meat, poultry, or eggs, call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555; Washington, DC area, (202) 720-3333; TTY 1 (800) 256-7072.  It is staffed by home economists, registered dietitians, and food technologists weekdays from 10 a.m. to 4 p.m. Eastern time, year round.  An extensive selection of food safety recordings can be heard 24 hours a day by using a touch-tone phone.

The media may call Bessie Berry, Manager, USDA Meat and Poultry Hotline, at (202) 720-5604.

Information is also available from the FSIS Web Site at http://www.fsis.usda.gov 

"The USDA is an equal opportunity provider and employer."

General Rule:  As long as the power has been out less than two hours, all foods will be safe.

For Further Information Contact:

FSIS Food Safety Education and Communication Staff Meat and Poultry Hotline:

• 1-800-535-4555  (Toll-free Nationwide)
• (202) 720-3333   (Washington, DC area)
• 1-800-256-7072  (TDD/TTY)

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