Food Safety Tips if the Power Goes Out

July 30, 2004 (Updated December, 2007)
Carol Ann Burtness
University of Minnesota Extension Regional Extension Educator, Food Science
E-Mail: burtn002@umn.edu

If the power goes out in your home, this is inconvenient and can become a food safety issue. You will have to make decisions whether the food in your refrigerator or freezer is safe to eat.

Before the power goes out, it is important to keep an appliance thermometer in both the refrigerator and the freezer at all times. The temperature inside your refrigerator should be no higher than 40 degrees F. Food will stay cold for about four to six hours if the door is kept closed as much as possible when the power goes out.

The following foods are safe above 40 degrees for a few days although the quality may be affected:

• Butter and margarine
• Hard and processed cheeses that are wrapped properly
• Grated Parmesan cheese
• Fresh fruits and vegetables
• Opened jars of peanut butter, jelly, relish, mustard, catsup, olives, barbecue sauce and vinegar-based salad dressing
• Breads, rolls, cakes, muffins, bagels, fruit pies
• Herbs, spices
• Dried fruits and nuts

Throw out the following foods because they may be unsafe to eat if they are stored above 40 °F for two hours or more:

• Raw or cooked meat, poultry, seafood
• Pizza
• Lunchmeats, hot dogs
• Milk/cream, yogurt, soft cheese, shredded cheese
• Mayonnaise, tartar sauce or creamy dressings
• Hot dishes, stews or soups
• Cooked pasta, potato, rice and salads prepared from these foods
• Cookie dough, refrigerator biscuits or rolls
• Custard, chiffon or cheese pies
• Fresh eggs
• Greens, cooked vegetables, opened vegetable juice

Make sure the freezer temperature is at or below 0 degrees F. Food in a full freezer will stay frozen for about two days; a half-full freezer for about one day. Foods may be safely refrozen if they still contain ice crystals. Keep in mind that partial thawing and refreezing reduces the quality of foods.

Foods that have completely thawed, but are still cold (40 °F or below) may be refrozen if the following steps are taken:

• Fruits may be refrozen if they still look and smell good.
• Vegetables should not be refrozen if thawed because bacteria multiply rapidly in these foods. If ice crystals are still present in the vegetables, refreezing is possible.
• Meat/poultry should be thrown out if the temperature of the meat is 40 °F for two hours or more. Throw out if the color or odor is poor.
• Fish/shellfish should not be refrozen if thawed completely since these foods are extremely perishable. If ice crystals are present, may refreeze.
• Frozen dinners/ice cream should not be refrozen.

Never taste food to determine its safety! When in doubt, throw it out!