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Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.
ABCD’s of Keeping Food Safe in an Emergency
Always keep meat, poultry, fish, and eggs refrigerated at or below 40 ºF and frozen food at or below 0 ºF. This may be difficult when the power is out. Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator 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. Plan ahead and know where dry ice and block ice can be purchased.
Be prepared for an emergency by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.
Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.
Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 ºF or below; the freezer, 0 ºF or lower. If you’re not sure a particular food is cold enough, take its temperature with a food thermometer.
Frequently Asked Questions
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Q. |
Flood waters covered our food stored on shelves
and in cabinets. What can I keep and what should
I throw out? How should I clean my dishes and pots
and pans? |
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A. |
Discard all
food that came in contact with flood waters
including canned goods. It is impossible
to know if containers were damaged and the
seal compromised. Discard wooden cutting
boards, plastic utensils, baby bottle nipples,
and pacifiers. There is no way to safely clean
them if they have come in contact with
contaminated flood waters. Thoroughly wash
metal pans, ceramic dishes, and utensils with
hot soapy water and sanitize by boiling them
in clean water or by immersing them for 15
minutes in a solution of 1 teaspoon of
chlorine bleach per quart of water. |
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Q. |
My home was flooded and I am worried about the
safety of the drinking water. What
should I do? |
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A. |
Drink only
approved or chlorinated water. Consider all
water from wells, cisterns, and other delivery
systems in the disaster area unsafe until
tested. Purchase bottled water, if necessary,
until you are certain that your water supply
is safe. Keep a 3-day supply of water or a
minimum of 3 gallons of water per person. |
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|
Q. |
We had a fire
in our home and I am worried about what food I
can keep and what to throw away. |
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A. |
Discard food that
has been near a fire. Food exposed to fire can
be damaged by the heat of the fire, smoke
fumes, and chemicals used to fight the fire .
Food in cans or jars may appear to be okay,
but the heat from a fire can activate food
spoilage bacteria. If the heat is extreme, the
cans or jars themselves can split or rupture,
rendering the food unsafe.
One of the most dangerous elements of a
fire is sometimes not the fire itself, but
toxic fumes released from burning materials.
Discard any raw food or food in permeable
packaging—cardboard, plastic wrap,
screw-topped jars, bottles, etc.—stored
outside the refrigerator. Food stored in
refrigerators or freezers can also become
contaminated by fumes. The refrigerator seal
isn't airtight and fumes can get inside.
Chemicals used to fight the fire contain
toxic materials and can contaminate food and
cookware. Food that is exposed to chemicals
should be thrown away—the chemicals cannot be
washed off the food. This includes food stored
at room temperature, such as fruits and
vegetables, as well as food stored in
permeable containers like cardboard and
screw-topped jars and bottles. Cookware
exposed to fire-fighting chemicals can be
decontaminated by washing in soap and hot
water. Then submerge for 15 minutes in a
solution of 1 teaspoon chlorine bleach per
quart of water. |
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|
Q. |
A snowstorm
knocked down the power lines, can I put the
food from the refrigerator and freezer out in
the snow? |
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A. |
No, frozen food
can thaw if it is exposed to the sun's rays
even when the temperature is very cold.
Refrigerated food may become too warm and
foodborne bacteria could grow. The outside
temperature could vary hour by hour and the
temperature outside will not protect
refrigerated and frozen food. Additionally,
perishable items could be exposed to
unsanitary conditions or to animals. Animals
may harbor bacteria or disease; never consume
food that has come in contact with an animal.
Rather than putting the food outside,
consider taking advantage of the cold
temperatures by making ice. Fill buckets,
empty milk cartons or cans with water and
leave them outside to freeze. Then put the
homemade ice in your refrigerator, freezer, or
coolers. |
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|
Q. |
Some of my
food in the freezer started to thaw or had
thawed when the power came back on. Is the
food safe? How long will the food in the
refrigerator be safe with the power off? |
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A. |
Never taste
food to determine its safety! You will
have to evaluate each item separately. If an
appliance thermometer was kept in the freezer,
read the temperature when the power comes back
on. If the appliance thermometer stored in the
freezer reads 40 °F or below, the food is safe
and may be refrozen. If a thermometer has not
been kept in the freezer, check each package
of food to determine the safety. Remember you
can’t rely on appearance or odor. If the food
still contains ice crystals or is 40 °F or
below, it is safe to refreeze. Refrigerated
food should be safe as long as power is out no
more than 4 hours. Keep the door closed as
much as possible. Discard any perishable food
(such as meat, poultry, fish, eggs, and
leftovers) that have been above 40 °F for 2
hours. |
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Q. |
May I refreeze
the food in the freezer if it thawed or
partially thawed? |
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A. |
Yes, the food may
be safely refrozen if the food still contains
ice crystals or is at 40 °F 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. Partial thawing and
refreezing may reduce the quality of some food,
but the food will remain safe to eat. See the
attached charts for specific recommendations. |
REFRIGERATOR FOODS
When to Save and When to Throw It Out
FOOD
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Held above 40
ºF for over 2 hours
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MEAT, POULTRY, SEAFOOD |
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Fresh or leftover meat, poultry, fish, or seafood |
Discard |
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Thawing meat or poultry |
Discard |
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Meat, tuna, shrimp,
chicken, or egg salad |
Discard |
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Gravy, stuffing |
Discard |
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Lunchmeats, hot dogs,
bacon, sausage, dried beef |
Discard |
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Pizza – with any
topping |
Discard |
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Canned hams labeled
"Keep Refrigerated" |
Discard |
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Canned meats, opened |
Discard |
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CHEESE |
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Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta,
mozzarella, Muenster, Neufchatel |
Discard |
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Hard Cheeses: Cheddar,
Colby, Swiss, Parmesan, provolone, Romano |
Safe |
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Processed Cheeses |
Safe |
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Shredded Cheeses |
Discard |
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Low-fat Cheeses |
Discard |
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Grated Parmesan, Romano,
or combination (in can or jar) |
Safe |
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DAIRY |
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Milk, cream, sour cream, buttermilk, evaporated milk,
yogurt |
Discard |
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Butter, margarine |
Safe |
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Baby formula, opened |
Discard |
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EGGS |
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Fresh eggs, hard-cooked in shell, egg dishes, egg
products |
Discard |
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Custards and puddings |
Discard |
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CASSEROLES, SOUPS,
STEWS |
Discard |
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FRUITS |
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Fresh fruits, cut |
Discard |
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Fruit juices, opened |
Safe |
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Canned fruits, opened |
Safe |
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Fresh fruits, coconut,
raisins, dried fruits, candied fruits, dates |
Safe |
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SAUCES, SPREADS, JAMS |
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Opened mayonnaise, tartar sauce, horseradish |
Discard if above 50 °F for over 8 hrs. |
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Peanut butter |
Safe |
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Jelly; relish; taco,
barbecue & soy sauce; mustard; catsup; olives |
Safe |
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Worcestershire
sauce |
Discard |
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Fish sauces (oyster
sauce) |
Discard |
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Hoisin sauce |
Discard |
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Opened vinegar-based
dressings |
Safe |
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Opened creamy-based
dressings |
Discard |
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Spaghetti sauce, opened
jar |
Discard |
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BREAD, CAKES, COOKIES,
PASTA |
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Bread, rolls, cakes, muffins, quick breads |
Safe |
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Refrigerator biscuits,
rolls, cookie dough |
Discard |
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Cooked pasta, spaghetti |
Discard |
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Pasta salads with
mayonnaise or vinaigrette |
Discard |
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Fresh pasta |
Discard |
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Cheesecake |
Discard |
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Breakfast foods –
waffles, pancakes, bagels |
Safe |
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PIES, PASTRY |
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Pastries, cream filled |
Discard |
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Pies – custard,
cheese filled, or chiffon |
Discard |
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Pies, fruit |
Safe |
| VEGETABLES |
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| 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 FOOD
When to Save and When To Throw It Out
| FOOD
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Still contains ice crystals and
feels as cold as if refrigerated
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Thawed.
Held above 40 ºF for over 2 hours
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MEAT, POULTRY, SEAFOOD |
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Beef, veal, lamb, pork, and ground meats |
Refreeze |
Discard
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Poultry and ground
poultry |
Refreeze |
Discard |
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Variety meats (liver,
kidney, heart, chitterlings) |
Refreeze |
Discard |
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Casseroles, stews, soups |
Refreeze |
Discard |
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Fish, shellfish, breaded
seafood products |
Refreeze. However, there
will be some texture and flavor loss. |
Discard |
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DAIRY |
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Milk |
Refreeze. May lose some texture. |
Discard
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Eggs (out of shell) and
egg products |
Refreeze |
Discard |
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Ice cream, frozen yogurt |
Discard |
Discard |
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Cheese (soft and
semi-soft) |
Refreeze. May lose some
texture. |
Discard |
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Hard cheeses |
Refreeze |
Refreeze |
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Shredded cheeses |
Refreeze |
Discard |
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Casseroles containing
milk, cream, eggs, soft cheeses |
Refreeze |
Discard |
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Cheesecake |
Refreeze |
Discard |
| FRUITS |
Juices
|
Refreeze |
Refreeze. Discard if mold, yeasty smell, or sliminess
develops. |
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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 ºF for 6 hours. |
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Home or commercially
packaged or blanched |
Refreeze. May suffer
texture and flavor loss. |
Discard after held above
40 ºF for 6 hours. |
| BREADS, PASTRIES |
| Breads, rolls, muffins, cakes (without custard
fillings) |
Refreeze |
Refreeze |
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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
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Discard
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Flour, cornmeal, nuts |
Refreeze |
Refreeze |
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Breakfast items –
waffles, pancakes, bagels |
Refreeze |
Refreeze |
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Frozen meal, entree,
specialty items (pizza, sausage and biscuit, meat pie,
convenience foods) |
Refreeze |
Discard |
For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.
The media may contact the USDA Meat and Poultry Hotline at (301) 504-6258.
Information is also available from the FSIS Web site: http://www.fsis.usda.gov.
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