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A disaster can knock out power for several days, and without it food in refrigerators and freezers can become unsafe. Ready.gov says an unopened refrigerator keeps food cold for about four hours, and perishable food that has sat above 40°F for two hours or more has to go. This page from the Federal Emergency Management Agency (FEMA) covers what to stock for an outage and how to handle food when the power is off.
What to stock
Choose food that needs no refrigeration, cooking, water or special preparation, and include a manual can opener and eating utensils. Store at least a several-day supply, pick foods your family will actually eat, and keep any special dietary needs in mind. Ready.gov lists these items, many of which you may already have:
- Ready-to-eat canned meats, fruits and vegetables, and a can opener
- Protein or fruit bars, dry cereal or granola, and peanut butter
- Dried fruit and canned juices
- Non-perishable pasteurized milk
- High-energy foods, food for infants, and comfort or stress foods
A Recommended Supplies List is available from Ready.gov as a PDF.
Image from Ready.gov’s page.
Keeping food safe
Without electricity or a cold source, refrigerated and frozen food can become unsafe. Bacteria grow rapidly between 40 and 140 degrees Fahrenheit, and eating such food can make you very sick. Thawed food can usually be eaten if it is still “refrigerator cold,” and it can be refrozen if it still holds ice crystals. The rule is “When in doubt, throw it out.”
| Do | Don’t |
|---|---|
| Keep food in covered containers | Eat from cans that are swollen, dented or corroded, even if the product looks safe |
| Keep cooking and eating utensils clean | Eat any food that looks or smells abnormal, even if the can looks normal |
| Throw away food that touched contaminated flood water | Let garbage pile up indoors, for fire and sanitation reasons |
| Throw away food left at room temperature for two hours or more | |
| Throw away food with an unusual odor, color or texture | |
| Use ready-to-feed infant formula; if you must mix it, use bottled water, or boiled water as a last resort |
Cooking without power
Alternative heat sources include candle warmers, chafing dishes, fondue pots and a fireplace. Charcoal grills and camp stoves are for outdoor use only. Commercially canned food may be eaten straight from the can without warming. To heat a can, remove the label, wash and disinfect the can thoroughly (a solution of one part bleach to 10 parts water), and open it before heating.
Managing the fridge and freezer
- Keep refrigerator and freezer doors closed as much as possible.
- Refrigerated and frozen food should stay at 40 degrees Fahrenheit or below; use a refrigerator thermometer to check.
- Refrigerated food should be safe if the power was out for no more than four hours.
- Discard perishable food such as meat, poultry, fish, eggs and leftovers that has been above 40 degrees Fahrenheit for two hours or more.
Image from Ready.gov’s page.
Dry ice. Know where you can get it before an outage. Twenty-five pounds of dry ice will keep a 10 cubic foot freezer below freezing for three to four days. Keep it from touching food directly, and wear dry, heavy gloves when handling it.
Sources
- FEMA, Ready.gov, Food; rewritten in hubnx’s own words.
Licencia: CC0 1.0 (dominio público) · Adaptado de www.ready.gov
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