During intense heat in summertime and storms during winter, you may experience power outages. Foods that are kept in the refrigerator or freezer can begin to spoil.
If the food has begun to thaw but still has ice crystals (food temperature is at 40ºF or below) than you can still refreeze it. Check your refrigerator andfreezer thermometer (if you have one in place) and determine the temperature of the food.
However, if the power has been out for some time, then food may need to be thrown out because bacteria may have begun to grow. You really can't tell how much bacteria is in the food by looking, smelling or tasting the food.
Here is guidelines from the Food Safety government website on how to handle the food* during a power outage.
Food Categories |
Specific Foods |
Still contains ice crystals and feels as cold as if refrigerated |
Thawed and held above 40 °F for over 2 hours |
MEAT, POULTRY, SEAFOOD |
Beef, veal, lamb, pork, and ground meats |
Refreeze |
throw out |
Poultry and ground poultry |
Refreeze |
throw out |
|
Variety meats (liver, kidney, heart, chitterlings) |
Refreeze |
throw out |
|
Casseroles, stews, soups |
Refreeze |
throw out |
|
Fish, shellfish, breaded seafood products |
Refreeze. However, there will be some texture and flavor loss. |
throw out |
|
DAIRY |
Milk |
Refreeze. May lose some texture. |
throw out |
Eggs (out of shell) and egg products |
Refreeze |
throw out |
|
Ice cream, frozen yogurt |
throw out |
throw out |
|
Cheese (soft and semi-soft) |
Refreeze. May lose some texture. |
throw out |
|
Hard cheeses |
Refreeze |
Refreeze |
|
Shredded cheeses |
Refreeze |
throw out |
|
Casseroles containing milk, cream, eggs, soft cheeses |
Refreeze |
throw out |
|
Cheesecake |
Refreeze |
throw out |
|
FRUITS |
Juices |
Refreeze |
Refreeze. throw out if mold, yeasty smell, or sliminess develops. |
Home or commercially packaged |
Refreeze. Will change texture and flavor. |
Refreeze. throw out if mold, yeasty smell, or sliminess develops. |
|
VEGETABLES |
Juices |
Refreeze |
throw out after held above 40 °F for 6 hours. |
Home or commercially packaged or blanched |
Refreeze. May suffer texture and flavor loss. |
throw out after held above 40 °F for 6 hours. |
|
BREADS, PASTRIES |
Breads, rolls, muffins, cakes (without custard fillings) |
Refreeze |
Refreeze |
Cakes, pies, pastries with custard or cheese filling |
Refreeze |
throw out |
|
Pie crusts, commercial and homemade bread dough |
Refreeze. Some quality loss may occur. |
Refreeze. Quality loss is considerable. |
|
OTHER |
Casseroles – pasta, rice based |
Refreeze |
throw out |
Flour, cornmeal, nuts |
Refreeze |
Refreeze |
|
Breakfast items –waffles, pancakes, bagels |
Refreeze |
Refreeze |
|
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods) |
Refreeze |
throw out
|
0 Comments