From FEMA.GOV
Loss
of power can jeopardize the safety of the food stored in your home refrigerator
or freezer. In the event of a blackout, do you know how to determine if your
food is safe to eat? The U.S. Department of Agriculture (USDA)
offers tips to minimize the potential loss of food and lower the risk of
foodborne illness.
Before
a blackout:
·
Gather an emergency supply of
shelf-stable food, packaged foods, boxed or canned milk, bottle water, and canned
goods;
·
Have coolers and frozen gel packs on
hand to keep refrigerated food cold if the power goes out longer than four
hours; and
·
Keep freezer items close
together—this helps the food stay cold longer.
Bacteria
in food grow rapidly at temperatures between 40 and 140 degrees Fahrenheit. The
USDA instructs setting your refrigerator at or below 40 degrees Fahrenheit. If
the power is out for less than four hours and the refrigerator door is kept
closed, your food should be safe.
Following
a blackout:
·
Discard any perishable food items
such as meat, poultry, fish, eggs, and leftovers that have been exposed to
temperatures above 40 degrees Fahrenheit for two hours or more;
·
Use a food thermometer to test the
temperature of food – never taste it! You can’t rely on appearance
and odor to determine whether food is safe; and
·
Discard any items in the
refrigerator that have come into contact with raw meat, seafood, or poultry
juices.
Power
outages can occur anywhere at any time of the year. Make sure you and your
family are prepared and know what to do to avoid getting
sick.
