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Emergency Management Agency
Disaster Preparedness
Help! The Power is Out...
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Sudden power outages can be
frustrating
and troublesome, especially when they are
prolonged. Perishable foods should not be held above 40 degrees for
more than 2 hours.
If a power outage is 2 hours or less, you need not be concerned,
but how do you save your food when the refrigerator is out for longer
times? Being prepared can help. By planning ahead, you can save your
perishables.
What do I need?
One or more
coolers.
Inexpensive styrofoam coolers can do an excellent job as well.
Ice. Surrounding your food with ice in a cooler will ensure
that it will stay cold.
Shelf-stable foods, such as canned goods and powdered or boxed
milk. These can be eaten cold or heated on the grill.
A digital quick-response
thermometer. A digital thermometer
should be a necessity in your kitchen anyway. With these
thermometers you can quickly check the internal temperatues of food for
doneness and safety.
What to do...
Do not open the refrigerator or freezer.
Tell your little ones not to open the door. An unopened refrigerator
will keep foods cold enough for a couple of hours at least. A
freezer that is half full will hold for up to 24 hours and a full freezer
for 48 hours. (See chart below for more details.)
If it looks like the power outage will be for more than 2-4 hours, pack
refrigerated milk, dairy products, meats, fish, poultry, eggs, gravy,
stuffing and leftovers into your
cooler surrounded by ice.
If it looks like the power outage will be
prolonged, prepare a
cooler with ice for your freezer items.
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What should be discarded after a
power outage?
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As soon as the power returns,
check temperatures. If the food in the freezer has ice
crystals and is not above 40 degrees, you can refreeze.
Perishable foods in the refrigerator should not be above
40 degrees F for more than two hours.
Use this chart to see what has to be discarded and what
can be kept.
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| Frozen Foods |
Still Contains Ice
Crystals.
Not above 40 degrees F |
Thawed, Held Above 40
degrees F for over 2 hours |
| Meat and Mixed Dishes: |
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| Beef, veal,
lamb, pork, poultry, ground meat and poultry |
Refreeze |
Discard |
| Casseroles
with meat, pasta, rice, egg or cheese base, stews, soups, convenience
foods, pizza |
Refreeze |
Discard |
| Fish,
shellfish, breaded seafood products |
Refreeze
May be some texture & Flavor loss |
Discard |
| Dairy: |
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| Milk |
Refreeze
May lose some quality |
Discard |
| Eggs (out
of shell), egg products |
Refreeze |
Discard |
| Ice cream,
frozen yogurt |
Discard |
Discard |
| Cheese
(soft and semi-soft), cream cheese, ricotta |
Refreeze
May lose some texture |
Discard |
| Hard cheese
(cheddar, Swiss, parmesan) |
Refreeze |
Refreeze |
| Fruits
and Vegetables: |
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| Fruit
juices |
Refreeze |
Refreeze
Discard if mold, yeasty smell or sliminess develops |
| Home or
commercially packaged fruit |
Refreeze
Will change texture & flavor |
Refreeze
Discard if mold, yeasty smell or sliminess develops |
| Vegetable
juices |
Refreeze |
Discard if above 50 degrees F for
over 8 hours |
| Home or
commercially packaged or blanched vegetables |
Refreeze
Will change texture & flavor |
Discard if above 50 degrees F for
over 8 hours |
| Baked
Goods Baking Ingredients: |
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| Flour,
cornmeal, nuts |
Refreeze |
Refreeze |
| Pie crusts,
breads, rolls, muffins, cakes (no custard fillings) |
Refreeze |
Refreeze |
| Cakes,
pies, pastries, with custard or cheese filling, cheesecake |
Refreeze |
Discard |
| Commercial
and homemade bread dough |
Refreeze
May lose some quality |
Refreeze
Considerable quality loss |
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Refrigerator Foods |
Food still cold, held at 40 degrees F
or above under 2 hours |
Held Above 40 degrees F for over 2
hours |
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Dairy/Eggs/Cheese: |
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| Milk,
cream, sour cream, buttermilk, evaporated milk, yogurt |
Keep |
Discard |
| Butter,
margarine |
Keep |
Keep |
| Baby
formula, opened |
Keep |
Discard |
| Eggs, egg
dishes, custards, puddings |
Keep |
Discard |
| Hard and
processed cheeses |
Keep |
Keep |
| Soft
cheeses, cottage cheese |
Keep |
Discard |
| Fruits &
Vegetables: |
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| Fruit
juices, opened; canned fruits, opened; fresh fruits |
Keep |
Keep |
| Vegetables,
cooked; vegetable juice opened |
Keep |
Discard after 6 hours |
| Baked
potatoes |
Keep |
Discard |
| Fresh
mushrooms, herbs, spices |
Keep |
Keep |
| Garlic,
chopped in oil or butter |
Keep |
Discard |
| Meat,
Poultry, Seafood: |
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| Fresh or
leftover meat, poultry, fish or seafood |
Keep |
Discard |
| Lunchmeats,
hot dogs, bacon, sausage, dried beef |
Keep |
Discard |
| Canned
meats (NOT Labeled "Keep Refrigerated" but refrigerated after opening) |
Keep |
Discard |
| Canned hams
labeled "Keep Refrigerated" |
Keep |
Discard |
| Mixed
Dishes, Side Dishes: |
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| Casseroles,
soups, stews, pizza with meat |
Keep |
Discard |
| Meat, tuna,
shrimp, chicken, egg salad |
Keep |
Discard |
| Cooked
pasta, pasta salads with mayonnaise or vinegar base |
Keep |
Discard |
| Gravy,
stuffing |
Keep |
Discard |
| Pies,
Breads: |
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| Cream or
cheese filled pastries and pies |
Keep |
Discard |
| Fruit pies |
Keep |
Keep |
| Breads,
rolls, cakes, muffins, quick breads |
Keep |
Keep |
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Refrigerator biscuits, rolls, cookie dough |
Keep |
Discard |
| Sauces,
Spreads, Jams: |
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| Mayonnaise,
tartar sauce, horseradish |
Keep |
Discard if above 50 degrees F for
over 8 hours |
| Opened
salad dressing, jelly, relish, taco and barbeque sauce, mustard,
catsup, olives |
Keep |
Keep |
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Visitors since 09/10/2004:
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