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ABCD’s of Keeping Food Safe in an Emergency

ABCD's of Keeping Food Safe
Frequently Asked Questions
What to Save and What to Throw Out

Refrigerator Foods
Frozen Foods

During an emergency, it’s necessary to keep in mind the importance of food and how it too can become affected.  Any event, such as a flood, fire, national disaster or even the loss of power by strong winds, snow or ice can jeopardize the safety of our food.  Food plays a vital role in everyone’s life, which is why we should know when food is safe for consumption.  Keeping food safe will help minimize the potential loss of food and reduce the risk of foodborne illnesses.

ABCD’s of Keeping Food Safe in an Emergency

Always keep food (especially meat, poultry, fish and eggs) refrigerated at or below 40˚ F and frozen food at or below 0˚F.  If you are experiencing loss of power, make sure to keep the refrigerator and freezer closed as much as possible, this will maintain the cold temperatures and the food safe for about 4 hours.  With full freezers, the cold temperatures can be maintained for about 48 hours (24 hours if it’s half full and the door remains closed).  If you know power will be out for prolonged periods of time obtain dry or block ice to keep your refrigerator as cold as possible.  Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days.
Be prepared for an emergency by having handy items that don’t require refrigeration and can be eaten cold or heated on an outdoor grill.  Canned goods should be part of a planned emergency food supply.  Such items include canned goods, boxed or canned milk and shelf-stable food.  For infants, make sure you have ready-to-use baby formula and for your pets, dry and canned food.  Even though an emergency might not be happening, remember to periodically use and replace these items in order to not end up with expired goods.  Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately – this helps keep them at a safe temperature longer.  Make sure to keep a hand-held can opener or purchase items which can be self-opened.
Consider what you can do ahead of time to store and maintain food safely during an emergency.  For example, if your home is prone to flooding, place food in high areas, such as kitchen shelves that will be out of the way of contaminated water.  It is a good idea to keep coolers handy in case power goes out for more than 4 hours.  Fill coolers up with ice or frozen gel packs to maintain food cold.  Plan ahead and know where dry ice and blocks of ice can be purchased.  When your freezer is not full, keep items close together – this helps the food stay cold longer.
Digital, dial or instant-read food thermometers and appliance thermometers should always be kept handy.  These items will help you determine if food is at safe temperatures.  Appliance thermometers should always be kept in the refrigerator and freezer.  Regardless of how long the power has been out, an appliance thermometer will always indicate the temperature within the refrigerator and freezer.  Refrigerator temperature should be 40˚ F or below:  the freezer, 0˚ F or lower.  If you’re unsure if something is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q.         Flood waters covered our food stored on shelves and in cabinets.  What can I keep and what should I throw out?  How should I clean my dishes, pots and pans?

A.          Discard all food that came in contact with flood waters including canned goods.  It is impossible to know if containers were damaged and the seal compromised.  Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.  There is no way to safely clean them if they have come in contact with contaminated flood waters.  Thoroughly wash metal pans, ceramic dishes and utensils with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 teaspoon of chlorine bleach per quart of water.

Q.         My home was flooded and I am worried about the safety of the drinking water.  What should I do?

A.          Drink only approved or chlorinated water.  Consider all water from wells, cisterns and other delivery systems in the disaster area unsafe until tested.  Purchase bottled water, if necessary, until you are certain that your water supply is safe.  Keep a 3-day supply of water or a minimum of 3 gallons of water per person.

Q.         We had a fire in our home and I am worried about what food I can keep and what to throw away.

A.           Discard food that has been near a fire.  Food exposed to fire can be damaged by the heat of the fire, smoke fumes and chemicals used to fight the fire.

Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria.  If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials.  Discard any raw food or food in permeable packaging – cardboard, plastic wrap, screw-topped jars, bottles, etc. – stored outside the refrigerator.  Food stored in refrigerators or freezers can also become contaminated by fumes.  The refrigerator seal isn’t airtight and fumes can get inside.

Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware.  Food that is exposed to chemicals should be thrown away – the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles.  Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water.  Then submerge for 15 minutes in a solution of 1 teaspoon chlorine bleach per quart of water.

Q.          An ice storm knocked down the power lines; can I put the food from the refrigerator and freezer out in the snow?

A.           No, frozen food can thaw if it is exposed to the sun’s rays even when the temperature is very cold.  Refrigerated food may become too warm and foodborne bacteria cold grow.  The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food.  Additionally, perishable items could be exposed to unsanitary conditions or to animals.  Animals may harbor bacteria or disease; never consume food that has come in contact with animals.

Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice.  Fill buckets, empty milk cartons or cans with water and leave them outside to freeze.  Then put the homemade ice in your refrigerator, freezer or coolers.

Q.         Some of my food in the freezer started to thaw or had thawed when the power came back on.  Is the food safe?  How long will the food in the refrigerator be safe with the power off?

A.          Never taste food to determine its safety.  You will have to evaluate each item separately.  If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on.  If the appliance thermometer stored in the freezer read 40˚ F or below, the food is safe and may be refrozen.  If a thermometer has not been kept in the freezer, check each package of food to determine the safety.  Remember you can’t rely on appearance or odor.  If the food still contains ice crystals or is 40˚ F or below, it is safe to refreeze. 

Refrigerated food should be safe as long as power is out no more than 4 hours.  Keep the door closed as much as possible.  Discard any perishable foods (such as meat, poultry, fish, eggs and leftovers) that have been above 40˚ F for 2 hours.  Remember when in doubt, throw it out!

Q.   May I refreeze the food in the freezer if it thawed or partially thawed?

A.          Yes, the food may be safely refrozen if the food still contain ice crystals or is at 40˚ F or below.  You will have to evaluate each item separately.  Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices.  Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat.  See the attached charts for specific recommendations.

content last updated: June 14, 2006