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Guidelines To Handling Foods During A Power Outage

Maggie LaBarbera • RN, MBA • Mar 15, 2012
 

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.  

Power Outage Food Safety and Handling Guidelines

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

 

 

 

 

 

 

 

 

 

 

See All Our Nutrition Articles

 

 
Written by Maggie LaBarberaWritten on Mar 15, 2012Last updated on Oct 16, 2013
 
 

 

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