During a power failure, the foods you keep in the refrigerator and freezer may become unsafe to eat. Here is some advice to help in making sure your food is stored safely if the power goes out.
Food in your refrigerator :
- Keep the refrigerator door closed to maintain the temperature inside.
Without power, the refrigerator section will keep foods cool for 4-6 hours - if the door is kept closed.
- If possible, add bags of ice to the refrigerator to keep temperatures cooler for a longer period.
- When in doubt, throw it out! If you are not sure whether an item is spoiled, play it safe and throw it out. Eating unsafe foods may cause food-borne illness.
- Throw out perishable foods such as meat, fish, poultry, eggs and leftovers that have been at temperatures above 4°C for more than two hours.
- Throw out any food that is off-colour or has an off odor as soon as possible.
- Contact your doctor or pharmacist for information about proper storage of medication that requires refrigeration, such as insulin.
- See charts below for a list of basic food items and how to handle them if the power goes out.
Food in your freezer :
- Keep the freezer door closed to maintain the temperature inside.
Without power, an upright or chest freezer that is completely full will keep food frozen for about two days. A half-full freezer will keep food frozen for one day. Avoid opening and closing the freezer to check the food inside.
- If possible, add bags of ice to the freezer to help to keep the temperatures cooler for a longer period of time.
- If the power is going to be off for an extended period of time, consider taking food to a freezer belonging to a friend or neighbour – if they have power!
- Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat.
- See the charts below for a list of basic food items and how to handle them if the power goes out.
Tips to ensure your frozen foods are safe to eat :
- Take the guess work out of knowing if the temperature inside the refrigerator and freezer are safe. Consider putting an accurate indicating thermometer in each section.
- Temperature ranges should be between 0°C – 4°C for the refrigerator section and -18°C or colder for the freezer section.
- Always wrap raw meat, poultry or fish very well and place in the coldest section of your refrigerator.
- Foods that have thawed in the freezer may be re-frozen if they still contain ice crystals or are at 4°C or below. You will have to evaluate each item separately.
- Be sure to discard any items in either the freezer or the refrigerator
that have come into contact with raw meat juices.
REFRIGERATOR FOODS – When to Keep and When to Throw It Out
| MEAT, POULTRY, SEAFOOD | Held above 4°C for over two hours |
| Fresh or leftover meat, poultry, fish, or seafood |
Discard |
| Thawing meat or poultry |
Discard |
| Meat, tuna, shrimp, chicken, or egg salad |
Discard |
| Gravy, stuffing |
Discard |
| Lunch meats, hot dogs, bacon, sausage, dried beef |
Discard |
| Pizza – with any topping |
Discard |
| Canned hams labeled "Keep Refrigerated" |
Discard |
| Canned meats, opened |
Discard |
| CHEESE | Held above 4°C for over two hours |
| Soft cheeses : blue/bleu, roquefort, brie, camembert, cottage, cream, edam, monterey jack, ricotta, mozzarella, muenster, neufchatel |
Discard |
| Hard cheeses : cheddar, colby, swiss, parmesan, provolone, romano |
Safe |
| Processed cheeses |
Safe |
| Shredded cheeses |
Discard |
| Low-fat cheeses |
Discard |
| Grated parmesan, romano, or combination (in can or jar) |
Safe |
| DAIRY | Held above 4°C for over two hours |
| Milk, cream, sour cream, buttermilk, evaporated milk, yogurt |
Discard |
| Butter, margarine |
Safe |
| Baby formula, opened |
Discard |
| EGGS | Held above 4°C for over two hours |
| Fresh eggs, hard-cooked in shell, egg dishes, egg products |
Discard |
| Custards and puddings |
Discard |
| FRUITS | Held above 4°C for over two hours |
| Fresh-cut fruits, fresh-fruit salad |
Discard |
| Fruit juices, opened |
Safe |
| Canned fruits, opened |
Safe |
| Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates |
Safe |
| SOUPS, SAUCES, SPREADS, JAMS | Held above 4°C for over two hours |
| Casseroles, soups, stews |
Discard |
| Spaghetti sauce, opened jar |
Discard |
| Creamy-based dressings, opened |
Discard |
| Vinegar-based dressings, opened |
Safe |
| Hoisin sauce |
Discard |
| Fish sauces (oyster sauce) |
Discard |
| Worcestershire sauce |
Discard |
| Jelly, relish, taco, barbecue & soy sauce, mustard, ketchup, olives |
Safe |
| Peanut butter |
Safe |
| Opened mayonnaise, tartar sauce, horseradish |
Discard if above 4°C for over eight hours |
| BREADS, CAKES, COOKIES, PASTA | Held above 4°C for over two hours |
| Breads, rolls, cakes, muffins, quick breads |
Safe |
| Refrigerator biscuits, rolls, cookie dough |
Discard |
| Cooked pasta, spaghetti |
Discard |
| Pasta salads with mayonnaise or vinaigrette |
Discard |
| Fresh pasta |
Discard |
| Cheesecake |
Discard |
| Breakfast foods – waffles, pancakes, bagels |
Safe |
| PIES, PASTRY | Held above 4°C for over two hours |
| Pastries, cream-filled |
Discard |
| Pies – custard, cheese-filled, or chiffon |
Discard |
| Pies, fruit |
Safe |
| VEGETABLES | Held above 4°C for over two hours |
| Fresh mushrooms, herbs, spices |
Safe |
| Greens, pre-cut, pre-washed, packaged |
Discard |
| Vegetables, raw |
Safe |
| Vegetables, cooked |
Discard |
| Vegetable juice, opened |
Discard |
| Baked potatoes |
Discard |
| Commercial garlic in oil |
Discard |
| Potato salad |
Discard |
FROZEN FOODS – When to Keep and When to Throw It Out
| MEAT, POULTRY, SEAFOOD | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 4°C for over two hours |
| Beef, veal, lamb, pork, and ground meats |
Refreeze | Discard |
| Poultry and ground poultry |
Refreeze | Discard |
| 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 flavour loss. | Discard |
| DAIRY | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 4°C for over two hours |
| Milk |
Refreeze. May lose some texture. | Discard |
| 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 |
| Shredded cheeses |
Refreeze | Discard |
| Casseroles containing milk, cream, eggs, soft cheeses |
Refreeze | Discard |
| Cheesecake |
Refreeze | Discard |
| FRUITS | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 4°C for over two hours |
| Juices |
Refreeze | Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
| Home or commercially packaged |
Refreeze. Will change texture and flavour. | Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
| VEGETABLES | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 4°C for over six hours |
| Juices |
Refreeze | Discard |
| Home or commercially packaged or blanched |
Refreeze. May suffer texture and flavour loss. | Discard |
| BREADS, PASTRIES | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 4°C for over two hours |
| 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 | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 4°C for over two hours |
| Casseroles – pasta, rice-based |
Refreeze | Discard |
| Flour, cornmeal, nuts |
Refreeze | Refreeze |
| Breakfast items – waffles, pancakes, bagels |
Refreeze | Refreeze |
| Frozen meal, entrée, specialty items (pizza, sausage and biscuit, meat pie, convenience foods) |
Refreeze | Discard |
See also :
For more information on food safety please refer to the following linked web pages :
Or, contact your local public health unit.
|
| 