World wide, global warming, has caused some unusual weather
patterns. There are predictions that Southern Ontario can anticipate harsher
weather, with colder temperatures and higher levels of precipitation. Severe
weather conditions can often result in power failures that may affect the
safety of your food.
Without power, a full upright or chest freezer will normally
maintain their contents in a frozen state for at least 48 hours if the freezer
is left unopened and covered with heavy blankets for additional insulation. If
you are anticipating power being off longer than 48 hours and large quantities
of frozen foods are involved, it is recommended that alternative storage be
arranged at locker plants or in the freezer of friends whose hydro has not
been affected.
In the winter, hazardous foods could be stored in snow banks
if well-sealed containers are used. Be careful to protect food against
moisture or the container being dug out by dogs or wild animals.
Without power, the refrigerator section will keep food cool
for 4 – 6 hours, depending on the temperature of the kitchen. Ice placed in
the fridge can increase the cooling time.
Avoid the temptation to open the refrigerator and freezer
doors to "see how things are doing". This unnecessarily lets cold
air escape.
If perishable food thaws in the freezer, it can be used
safely as long as it is kept cold at 40ºF (4ºC) or lower.
Any hazardous food which has not been maintained
cold, must not be consumed as there could be either spoilage or dangerous
changes in the food.
Follow the charts below to know when to save and
when to throw out, but when in doubt, throw the food out.
FROZEN FOODS
|
FOOD
|
ICE CRYSTALS STILL INTACT OR THAWED,
BUT STILL COLD
|
THAWED – HELD UNDER 40oF (4oC)
FOR 2 HOURS OR LESS |
THAWED – HELD ABOVE 40oF (4oC)
FOR OVER 2 HOURS |
Beef, Veal, Lamb, Pork, Poultry
|
Refreeze
|
Cook and serve or cook and refreeze. |
Discard |
Casseroles, stews, pies, combination dishes
|
Cook and serve immediately or cook and refreeze. Do
not refreeze previously cooked dishes.
|
Cook (or reheat thoroughly) and serve immediately |
Discard |
Dishes containing milk, cream, soft cheeses, eggs
|
Cook and serve immediately.
|
Discard |
Discard |
Hard cheese, butter and margarine
|
Refreeze
|
Refreeze or refrigerate |
Refreeze or refrigerate |
REFRIGERATED FOODS
|
Milk, Cream, Soft Cheeses
|
Discard 8 hours after power loss.
|
Fruit Juices, opened
|
Safe, unrefrigerated 1 day. Discard if cloudy,
bubbling, fermented, yeasty or moldy.
|
Eggs (fresh)
|
Safe, unrefrigerated 5 – 7 days. Discard if shells
are cracked. Cook thoroughly when used.
|
Eggs (hard boiled in shell)
|
Discard if held above refrigerator temperature 40ºF
(4ºC) over 2 hours.
|
|
Hard Cheese, Butter and Margarine |
Safe unrefrigerated if well wrapped. Discard if mould or rancid odours
develop.
|
|
Fresh Fruits and Vegetables |
Normally safe as long as they look acceptable. Discard if mouldy, yeasty
smell, or sliminess develops.
|
Fresh Meats and Poultry
|
Discard if held above refrigerator temperature 40oF
(4oC) 2 hours or more. Discard any items contaminated by
poultry or meat juices.
|
Lunch Meats/Hotdogs
|
Discard if held above refrigerator temperature 40oF
(4oC) 2 hours or more.
|
Mayonnaise, opened (not Miracle Whip)
|
Discard 8 hours after power loss.
|
Commercial Salad Dressings, Jams and Condiments
|
May be kept safely unrefrigerated until power returns.
Discard if mouldy.
|
