How to handle refrigerated and frozen foods during a power failure
Keep refrigerated foods at or below 4°C/40°F and frozen foods in a frozen solid state with no softening or signs of defrosting. If the power is out, keep the refrigerator and freezer doors closed. The refrigerator will keep food cold for about 4 hours unopened. A full freezer will keep food frozen for approximately 48 hours, a half empty freezer will keep food frozen for approximately 24 hours if the door is kept closed.
If power is out for a prolonged period of time, obtain ice to keep your refrigerator as cold as possible, or use a cooler and ice to keep refrigerated foods cold. Use a thermometer to check the temperature of your food.
How to handle refrigerated and frozen food after a power failure
Discard food that has been at room temperature for more than two hours. Discard food that has a bad smell or odour. If in doubt throw it out.
Food that has come in contact with flood water
Food containers that are not waterproof and may have come into contact with flood waters should be discarded. Examples of food containers that are not waterproof and should be discarded:
- Containers with screw caps, snap lids, and pulls
- Cardboard juice and milk containers
- Baby formula containers
- Home canned foods
Handling stored food after a flood
Undamaged, commercially-prepared foods in sealed, unopened, airtight, waterproof cans, jars and pouches can be safely cleaned and disinfected. The following steps must be taken to inspect, clean and disinfect food in waterproof containers:
- Remove contaminated labels from containers. Be sure to re-label items with the best before date.
- Wash cans or containers with soap and water and rinse.
- Disinfect all containers in a solution of 5 ml (1 teaspoon) liquid chlorine bleach in 750 ml (3 cups) water.
- Air dry all cleaned food cans, jars and pouches.
Cleaning food surfaces after a flood
Food preparation equipment, surfaces (e.g., countertops) and dishes must be properly washed, rinsed and disinfected after contact with flood water:
- Wash countertops with soap and water. Rinse with clean water.
- Disinfect all equipment, surfaces and dishes in a solution of 5 ml (1 teaspoon) liquid chlorine bleach in 750 ml (3 cups) water. Ensure all surfaces stay wet for 2 minutes.
- Allow equipment, surfaces and dishes to air dry
When to save and when to discard food
Follow these charts to know when to save and when to throw out frozen and refrigerated foods. 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 | Cook (or heat thoroughly) and serve immediately | Discard |
| Dishes containing milk, cream, soft cheeses, eggs | Cook and serve immediately | Discard | Discard |
| Hard cheese, butter, margarine | Refreeze | Refreeze or refrigerate | Refreeze or refrigerate |
Refrigerated foods
| Food | Safety Instructions |
|---|---|
| Milk, cream, soft cheeses | Discard 8 hours after power loss. |
| Fruit juices, opened | Safe if unrefrigerated for 1 day. Discard if cloudy, bubbling, fermented, yeasty or mouldy. |
| Eggs (fresh) | Discard if held above refrigerator temperature 40ºF (4ºC) for greater than 2 hours. |
| Eggs (hard boiled in shell) | Discard if held above refrigerator temperature 40ºF (4ºC) for greater than 2 hours. |
| Hard cheese, butter and margarine | Safe unrefrigerated if well wrapped. Discard if mould or rancid odours develop. |
| Fresh fruit and vegetables | Normally safe as long as they look acceptable. Discard if mouldy, yeasty smell or slime develops. |
| Fresh meats and poultry | Discard if held above refrigerator temperature 40ºF (4ºC) for more than 2 hours. Discard any items contaminated by poultry meat juices. |
| Lunch meats (deli meat, processed meat) | Discard if held above refrigerator temperature 40ºF (4ºC) for 2 hours or more. |
| Mayonnaise, opened | Discard 8 hours after power loss. |
| Commercial salad dressing, jams and condiments | May be kept safely unrefrigerated until power returns. Discard if mouldy. |