Keeping Food Safe in an Emergency

If your home lost power for more than 4 hours, you will probably need to clean out your refrigerator. Discard any perishable foods (such as meat, poultry, fish, eggs and leftovers) that have been above 40 degrees F. for two hours or more, and any food that has an unusual odor, color, texture, or feels warm to the touch. Keep a list of items discarded, and check with your insurance company to see if food loss is covered.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. A refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Food may be safely refrozen if it still contains ice crystals or is at 40 degrees F. or below. You will have to evaluate each item separately. Be sure to discard any fully cooked items in either the freezer or the refrigerator that have come into contact with raw meat juices. Don’t rely on appearance or odor alone. Never taste food to determine its safety. Some foods may look and smell fine, but if they have been at room temperature too long, bacteria that cause food-borne illness can begin to grow very rapidly. If you're in doubt about a food's safety, throw it out! It's not worth the risk.

Be prepared for an emergency by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

For more information visit the Licking County Health Department website at www.lickingcohealth.org, or call (740) 349-6535.

7/9/2003