Family & Consumer Science News
How to keep food safe during a power outage
By Terri Black County Extension Agent

During the cold winter months, high winds, snow or ice sometimes cause a loss of power. In the event that your power does go out, it is important to know how to keep your refrigerated and f r o z e n foods safe.

When weather warnings are being posted for your area and power outages are a possibility, begin preparing for the event ahead of time. Fill freezer bags with ice to make ice packs or purchase

and freeze freezer pack inserts. These can be used in coolers for temporary food storage. Make sure you have an accurate food thermometer on hand to determine the temperature of potentially hazardous food. Lastly, if you think a power outage may be likely to occur, turn refrigerators and freezers to the coldest settings.

When bad weather is on its way, stock up on canned and dry goods that require little or no preparation and can be cooked on a gas range, grill or in a fireplace. Commercially canned foods, packaged rice and pasta mixes, dehydrated soup mixes, powdered milk, juice boxes and dried fruits are all great to have on hand during a power outage. It is also a good idea to have a supply of bottled water.

When the power goes out, make sure the refrigerator and freezer doors stay closed to sustain the cold temperatures within. Every time the doors are opened there will be a loss of cold and the temperatures inside the appliances will go up much more quickly. Wrapping the refrigerator/ freezer in blankets is a good way to provide extra insulation, but be sure the blankets do not touch the compressor. When it looks like the power is going to be out for more than 2 to 4 hours, it will be necessary to pack the items from the refrigerator into coolers with plenty of ice.

A full freezer can maintain below freezing temperatures for around 48 hours if the door remains closed; a half-full freezer can keep foods frozen for a maximum of 24 hours. When power is expected to be out for a prolonged period of time dry or blocked ice can be used in the freezer. Fifty pounds of dry ice should be able to keep a full 18- cubic foot freezer at proper temperatures for 2 days.

When the power comes back, check the internal temperatures of all perishable foods immediately with an accurate food thermometer to see how warm the food is. Any perishable food that has been above 40F for more than two hours should be thrown out.

References: Keeping Food Safe during an Emergency, Food Safety and Inspection Service, April 2002