Making decisions about throwing out food can be very difficult. No one wants to throw out food that may turn out to be perfectly safe. But the costs and consequences of a serious foodborne illness may far outweigh the cost of food lost in a power outage. So, make the decisions wisely, but always err on the side of safety.
If you are not in the middle of an outage when you read this, be sure to go out and buy a thermometer for your refrigerator and your freezer. Decisions about the safety of food during a power outage that is shorter in duration are based on the temperature the refrigerator or freezer reached during the outage. (Basically, did the temperature of the refrigerator or freezer rise above 41 °F?) It may also make sense to have a food thermometer on hand to test the temperature of specific foods if you are unsure of their safety.
The room temperature will have an impact on how long temperatures in the refrigerator or freezer will remain at or below 41 °F. On a hot summer day when the power outage results in an even hotter kitchen, the temperature will rise in the fridge faster than during a Connecticut winter night, when the kitchen will get colder by the minute!
The bottom line: When in Doubt, Throw it Out!
Food poisoning bacteria cannot be detected by sight, smell or taste and can make food unsafe to eat if held at room temperature for more than four (4) hours. Never taste a food to determine its safety!
Food safety decision guidance:
When the power outage occurs, keep the refrigerator and freezer doors closed as much as possible, keeping the cold in.
- The refrigerator will keep food safely cold for about 4 hours if it is unopened.
- The food in the freezer section of a refrigerator/freezer may stay frozen or safely cold for up to 24 hours. However, there are many factors that will influence that. How full is the freezer (the fuller, the longer things will stay frozen)? What types of foods are frozen (larger, denser foods like roasts will stay frozen longer and serve to keep other foods colder longer; while smaller pieces of food, and less dense foods like ice cream or frozen juices or bread, will thaw faster)? What is the temperature of the room the freezer is in?
- A full chest or upright separate freezer will hold the temperature for approximately 48 hours (24 hours if it is half full and the door remains closed). Again, this is influenced somewhat by the temperature of the room and how full the freezer is. .
- Obtain block ice or dry ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
Foods from the refrigerator:
Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers, and deli items after 4 hours without power or 2 hours after the temperature rises above 41 °F. At any time, discard spoiled, moldy food and anything that does not look or smell right. Check the “Should It Stay or Should It Go” charts below for guidance about specific foods.
Foods from the freezer:
- Food may be safely refrozen if it still contains ice crystals or is at 41 °F or below.
- If the power has been out for several days, then check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 41 °F or below, the food is safe.
- If a thermometer has not been kept in the freezer, then check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
- Check the “Should It Stay or Should It Go” charts below for guidance about specific foods.
If the power outage is longer than 4 hours:
- Continue to keep refrigerator and freezer doors closed as much as possible.
- First use perishable food from the refrigerator.
- Then use food from the freezer.
- Use your non-perishable foods and staples after using food from the refrigerator and freezer.
- If it looks like the power outage will continue beyond a day, prepare a cooler with ice for your freezer items. Keep the cooler in a dry, cool (as possible) location.
Using dry ice:
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- Dry ice is very cold (about minus 110 °F), so always use gloves when handling dry ice. It can cause severe burns.
- Use 2 ½ to 3 pounds of dry ice per cubic foot of freezer space (50 pounds will keep an 18 cubic foot freezer safe for at least two (2) days). Place ice on each shelf.
- Wrap the dry ice in newspaper and place on top of and below the shelves. Do not allow bottles or cans to come in direct contact with the ice, or they may freeze and break as the contents expand.
Special safety concerns when using dry ice:
Dry ice is frozen carbon dioxide. Do not store dry ice in an airtight container or in an ice chest with the latches locked down. The gas pressure of the sublimating (“melting”) dry ice will build up. Even if the container does not rupture, the force on the lid or top may be enough to cause severe injury. Leave the lid unlatched so that the gas can escape. Open a window in the room. Carbon dioxide is heavier than air and will settle in the lowest areas of a room or the freezer. Stand back from the freezer when opening the door. Allow gas fumes to vent. Do not lean your head into the freezer when there is dry ice in it.
Making food safety decisions
SHOULD IT STAY OR SHOULD IT GO?
Refrigerated Foods
| When to Save and When to Throw It Out | |
| FOOD | Held above 40 °F
for over 2 hours |
| MEAT, POULTRY, SEAFOOD Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes; Canned hams labeled "Keep Refrigerated" |
Discard |
| 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 meats and fish, opened | 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 | Safe |
| Processed Cheeses | Safe |
| Grated Parmesan, Romano, or combination (in can or jar) | Safe |
| DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk |
Discard |
| Butter, margarine | Safe |
| Baby formula, opened | Discard |
| EGGS Fresh eggs, hard-cooked in shell, egg dishes, egg products |
Discard |
| Custards and puddings | Discard |
| CASSEROLES, SOUPS, STEWS | Discard |
| FRUITS Fresh fruits, cut |
Discard |
| Fruit juices, opened | Safe |
| Canned fruits, opened | Safe |
| Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates | Safe |
| SAUCES, SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish |
Discard if above 50 °F for over 8 hrs. |
| Peanut butter | Safe |
| When to Save and When to Throw It Out | |
| Jelly, relish, taco sauce, mustard, catsup, olives, pickles, Worcestershire, soy, Hoisin sauces, barbecue sauce | Safe |
| Fish sauces (oyster sauce) | Discard |
| Opened vinegar-based dressings | Safe |
| Opened creamy-based dressings | Discard |
| Spaghetti sauce, opened jar | Discard |
| BREAD, CAKES, COOKIES,PASTA, GRAINS Bread, rolls, cakes, muffins, quick breads, tortillas |
Safe |
| Refrigerator biscuits, rolls, cookie dough | Discard |
| Cooked pasta, rice, potatoes, pasta salads | Discard |
| Pasta salads with mayonnaise or vinaigrette | Discard |
| Fresh pasta | Discard |
| Cheesecake | Discard |
| Breakfast foods –waffles, pancakes, bagels | Safe |
| PIES, PASTRY Pastries, pies – custard, cream or cheese filled; quiche; chiffon or meringue pies |
Discard |
| Pies, fruit | Safe |
| VEGETABLES Fresh mushrooms, herbs, spices |
Safe |
| Greens, pre-cut, pre-washed, packaged | Discard |
| Vegetables, raw | Safe |
| Vegetables, cooked; tofu; baked potatoes; potato salad | Discard |
| Vegetable juice, opened | Discard |
| Commercial garlic in oil | Discard |
Frozen Foods
| When to Save and When To Throw It Out | ||
| FOOD | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 40 °F for over 2 hours |
| MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meatsPoultry and ground poultry; Variety meats (Liver, kidney, heart, chitterlings) |
Refreeze | Discard |
| Casseroles, stews, soups | Refreeze | Discard |
| Fish, shellfish, breaded seafood products | Refreeze. However, there will be some texture and flavor loss. | Discard |
| DAIRY Milk |
Refreeze. May lose some texture. | Discard |
| When to Save and When To Throw It Out | ||
| Eggs (out of shell) and egg products | Refreeze | Discard |
| Ice cream, frozen yogurt | Discard | Discard |
| Cheese (soft and semi-soft) | Refreeze. May lose some texture. | Discard |
| Hard cheeses | Refreeze | Refreeze |
| Casseroles containing dairy products or eggs | 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 for 6 hours. |
| Home or commercially packaged or blanched | Refreeze. May suffer texture and flavor loss. | Discard after held above 40 °F for 6 hours. |
| BREADS, 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 Casseroles – pasta, rice based |
Refreeze | Discard |
| Flour, cornmeal, nuts | Refreeze | Refreeze |
| Breakfast items –waffles, pancakes, bagels | Refreeze | Refreeze |
| Frozen meal, entrees, specialty items (pizza, sausage and biscuit, meat pie) | Refreeze | Discard |
Adapted from USDA FSIS Keeping Food Safe During an Emergency
Do you want to read more about this?
Information from the US Department of Agriculture (USDA)
American Red Cross: a page of preparedness fact sheets for all kinds of disasters