Power outages pose significant risks to food safety as refrigeration systems fail, potentially leading to foodborne illness if proper precautions aren’t taken. Power outages mean loss of refrigeration, often, which can lead to bacteria (like salmonella and E. coli) growing rapidly. Gathered below are guidelines to help consumers and businesses protect their food during electrical disruptions.
When power fails, keeping refrigerator and freezer doors closed becomes essential to maintaining safe temperatures. Potentially hazardous foods, particularly meat and poultry, must remain at 40°F or below to prevent bacterial growth. A closed, full freezer can maintain freezing temperatures for approximately two days without power, while a half-full freezer will keep items frozen for roughly one day – and lower temperatures inhibits the growth of salmonella and E. coli.
Food safety experts warn against placing hot or unrefrigerated items in the refrigerator once power is out, as this raises the internal temperature of the refrigerator . Instead, food should be chilled using ice baths as needed. Any previously prepared foods that weren’t rapidly cooled before the power outage should be discarded.
For anticipated outages expected to last beyond four hours, moving refrigerated items to the freezer can provide extended cooling. Using block or bagged ice offers supplemental cooling when necessary. Health officials also recommend keeping meat and poultry separated from other foods to prevent cross-contamination if thawing begins.
Experts stress a critical rule: discard any thawed food that has reached room temperature (above 41°F) and remained there for two hours or more. This “when in doubt, throw it out” approach is vital for preventing foodborne illness, like salmonella and E. coli, during power disruptions.
Some facilities, particularly food service businesses, may need to arrange temporary refrigerated storage units during prolonged outages. Businesses should also be aware that kitchen ventilation systems will shut down during power failures, potentially leading to smoke, heat, and grease emissions that could trigger alarm and fire suppression systems.
Once power returns, all potentially hazardous foods must be evaluated for proper temperatures before use. Bacteria multiply rapidly on foods held above 41°F for more than two hours. While thawed foods that remained at or below 41°F should be used quickly, they should never be refrozen.
Proper cooking temperatures remain essential for food safety after power restoration. Ground meats should reach 160°F, pork requires 145°F, while poultry and stuffed meats need the highest temperature at 165°F. Eggs should be cooked to 160°F..
These guidelines are crucial reminders that food preparation should cease during power outages and resume only when proper refrigeration and cooking temperatures can be maintained.
