GREENE COUNTY
RR 3, Box 129C, Carrollton, Illinois 62016
Telephone: 217/942-6996
Fax: 217/942-3827
Website: http://www.extension.uiuc.edu/greene/
Safe Food Handling During Power Outages
The safety of food may be a problem following any storm where electricity has been
interrupted for an extended period of time. The following information is intended to help
you prepare ahead for an emergency and judge the safety of your food after a power
outage.
Prepare Ahead for a Power Outage
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Keep an appliance thermometer in your refrigerator and freezer. In case of a
power outage, the thermometers will help you determine the safety of your food.
Freezers should be held at 0 ˚F (Fahrenheit) or below and refrigerators at 40 ˚F
or below.
Plan ahead and know where ice and dry ice can be purchased.
Have coolers on had to keep refrigerated food cold if the power will be out for
more than 4 hours.
Purchase or make ice and store in the freezer for use in a cooler. Freeze gel
packs ahead of time for use in coolers.
To help food stay cold longer, group food together in the freezer.
Handling Food Safely During a Power Outage
As long as power is interrupted, keep the refrigerator and freezer doors closed as much
as possible. If unopened, the refrigerator will keep food safely cold for about four hours.
Food in most full freezers will be safe for about two days (48 hours) and half-full
freezers about one day (24 hours). If your freezer is not full, group packages together so
they form an “igloo” protecting each other.
If the power outage is for several days, it is safest to move food to a refrigerator or
freezer that is operating at a safe temperature. To move food safely, wrap it in
newspapers, blankets, or towels or place in coolers.
If you cannot relocate food, obtain ice or dry ice to assist in keeping food frozen. Fifty
pounds of dry ice should hold an 18-cubic-foot freezer for two days. Covering the
freezer with blankets or quilts will also aid in keeping cold air inside.
Determining Food Safety after a Power Outage
As soon as power is restored, check the temperature of the freezer and the refrigerator
with an appliance thermometer or food thermometer. If the food still contains ice
crystals or is at 40 ˚F or below, the food is safe.
If you do not have a thermometer, each food item will have to be separately evaluated
to determine if it can be safely kept. Frozen raw meats and poultry can usually be
refrozen without too much quality loss. Frozen prepared foods, vegetables and fruits
can normally be refrozen, but there may be some quality loss. Fruits and fruit juices can
be refrozen with minimal quality loss. Discard refrigerated perishable food such as
meat, poultry, fish, soft cheeses, milk, eggs, leftovers, and deli items after four hours
without power. For specific items, refer to the When to Save and Throw out Foods
refrigerator and freezer charts.
Do not rely on the appearance or odor of a food to determine if it safe. Never taste food
to determine if it is safe. When in doubt, it is usually best to throw it out.
If you need a reasonable accommodation to participate in this program, contact Rick Keim at 217/942-6996.
University of Illinois at Urbana-Champaign College of Agricultural, Consumer and Environmental Sciences
United States Department of Agriculture  Local Extension Councils Cooperating
University of Illinois Extension provides equal opportunities in programs and employment.