Food Safety During Power Outages

During power outages, refrigerators and freezers may lose power for hours or days, making food spoilage a major concern. Fortunately, there are some steps you can follow to help navigate food safety during an outage in your home.

Be Prepared

To keep your food at an appropriate temperature, make sure your refrigerator is set below 40ºF. Food will spoil faster during a power outage if it’s in the temperature danger zone — between 40ºF and 140ºF.

Stock up on nonperishable foods that don't require refrigeration and choose single-serve sizes to avoid the need for refrigeration of unused portions. Some easy, nutritious options include:

• Grains: whole-grain cereal, granola bars, whole-grain crackers and popcorn 
• Fruits and Vegetables: single-serve containers of applesauce, dried fruit, fruit cups packed in 100% juice, canned vegetables
• Dairy: single-serve boxes of milk or soy milk and powdered milk
• Meat and Other Protein Sources: canned tuna, salmon and chicken in water, peanut butter, nuts and seeds

Some perishable foods can be stored at room temperature, providing additional options during a power outage. These include whole pieces of fruit such as apples, peaches, oranges and bananas, as well as items like whole-grain bread and bagels.

When the Power Goes Out

During a power outage, keep the refrigerator and freezer doors closed and open them only when necessary. If power is restored within four hours, items in the refrigerator should be safe to eat. A full freezer will stay at freezing temperatures for two days if the door remains closed.

Once the Power is Restored

When power is restored, check the temperature inside of your refrigerator and freezer. If it has risen to 45ºF or higher, discard any potentially spoiled foods. Such foods include meat, poultry, fish, eggs and dairy products such as milk, yogurt and cheese. It also includes prepared items such as beans, rice, potatoes, pasta and potato salad.

After cleaning out the refrigerator, allow the temperature to reach at least 40ºF before restocking. And, of course, when in doubt, throw it out.