November 2015 1

FOOD FACTS

From the U.S. Food and Drug Administration

Food and Water Safety During 

Power Outages and Floods 

Know the proper food safety 

precautions to take before, 

during, and after a power outage.

Emergencies can happen, especially with extreme weather conditions. 

When they do, the best strategy is to already have a plan in place. This 

includes knowing the proper food safety precautions to take before, 

during, and after a power outage — and being prepared to safely handle 

food and water in the event that flooding occurs.

Prepare Yourself Before Power Emergencies 

1. Make sure you have appliance thermometers in your refrigerator 

and freezer. 

• Check to ensure that the freezer temperature is at or below 0° F, 

and the refrigerator is at or below 40° F. 

• In case of a power outage, the appliance thermometers will indicate 

the temperatures in the refrigerator and freezer to help you determine 

if the food is safe. 

2. Freeze containers of water for ice to help keep food cold in the 

freezer, refrigerator, or coolers in case the power goes out. If your 

normal water supply is contaminated or unavailable, the melting ice 

will also supply drinking water. 

3. 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.

4. Group food together in the freezer. This helps the food stay cold longer. 

5. Have coolers on hand to keep refrigerated food cold if the power will 

be out for more than 4 hours. 

6. Purchase or make ice cubes in advance, and freeze gel packs ahead 

of time. Store all of these in the freezer for future use in the refrigerator 

or in coolers. 

7. Check out local sources to know where dry ice and block ice can be 

purchased, in case it should be needed. 

8. Store food on shelves that will be safely out of the way of contaminated 

water in case of flooding. 

9. Make sure to have a supply of bottled water stored where it will be as 

safe as possible from flooding. If your bottled water has an odor, do not 

drink or use it. Instead, dispose of it, or if applicable, call your bottled 

water provider to make arrangements to get a replacement.

During an emergency, if you use food or beverage containers to hold 

non-food substances like gasoline, dispose of them after use and do 

not recycle them.

www.fda.gov/educationresourcelibrary
F D FACTS

November 2015 2

Power Outages: Before and After

If the Power Goes Out . . . 

Follow these basic tips to keep food safe: 

1. Keep the refrigerator and freezer doors 

closed as much as possible to maintain the 

cold temperature. 

•	The refrigerator will keep food cold for 

about 4 hours if it is unopened. 

•	A full freezer will keep the temperature

for approximately 48 hours (24 hours 

if it is half full) if the door remains closed. 

2. Buy dry or block ice to keep the refrigerator as cold as 

possible if the power is going to be out for a prolonged period 

of time. Fifty pounds of dry ice should keep an 18 cubic foot, 

fully stocked freezer cold for two days. 

3. If you plan to eat refrigerated or frozen meat, poultry, fish, or 

eggs while they are still at safe temperatures, it is important that 

each item is thoroughly cooked to a safe minimum internal 

temperature to ensure that any foodborne bacteria that may 

be present are destroyed. However, if at any point the food was 

above 40o F for 2 hours or more (or 1 hour if temperatures are 

above 90 o F) — discard it. 

Once Power Is Restored . . . 

Determine the safety of your food: 

1. If an appliance thermometer was kept 

in the freezer, check the temperature

when the power comes back on. If the 

freezer thermometer reads 40° F or 

below, the food is safe and may 

be refrozen. 

2. If a thermometer has not been kept in 

the freezer, check each package of 

food to determine its safety. 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 or cook. 

3. Refrigerated food should be safe as long as the 

power was out for no more than 4 hours and 

the refrigerator door was kept shut. Discard any 

perishable food (such as meat, poultry, fish, 

eggs, or leftovers) that has been at temperatures 

above 40° F for 2 hours or more (or 1 hour if 

temperatures are above 90o F). 

40° F

Perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or 

frozen may cause illness if consumed, even when they are thoroughly cooked.

Be prepared to safely handle 

food and water in the event that 

flooding occurs.

If Flooding Occurs

Keep Water Safe

Follow these steps to keep your WATER SAFE during and after 

flood conditions. 

1. Only use water from a safe source for drinking and washing 

or preparing food. 

2. Use bottled water that has not been exposed to flood waters, 

if it is available. 

3. If you don’t have bottled water, you should boil or disinfect 

water to make it safe. (see steps below)

4. If you have a well that has been flooded, the water should 

be tested and disinfected after flood waters recede. If you 

suspect that your well may be contaminated, contact your local 

or state health department or agricultural extension agent for 

specific advice.
F D FACTS

November 2015 3

How to Boil or Disinfect Water To Make It Safe

If the water is cloudy, first filter it through clean cloths, or allow it to settle and then draw off the clear water for boiling/

disinfecting. Then, follow one of these two procedures:

Boiling

Boiling water will kill most types of 

disease-causing organisms that 

may be present. 

1. Boil the water for 1 minute.

2. Let it cool, and store it in clean 

containers with covers.

Disinfecting with Bleach

Bleach will kill some, but not all, types of disease-causing 

organisms that may be in the water.

1. Add 1/8 teaspoon (or 8 drops) of unscented, liquid 

chlorine bleach per gallon of water. 

2. Stir it well and let it stand for at least 30 minutes before 

you use it. 

3. Store disinfected water in clean containers with covers. 

Keep Food Safe 

Follow these steps to keep your FOOD SAFE during and after flood conditions. 

1. Do not eat any food that may have come into 

contact with flood water. 

2. Discard any food and beverage that is not in a 

waterproof container if there is any chance that it 

has come into contact with flood water. 

•	Food containers that are waterproof include 

undamaged, commercially prepared foods in 

all-metal cans and “retort pouches” (like flexible, 

shelf-stable juice or seafood pouches).

•	Food containers that are not waterproof include 

those with screw-caps, snap lids, pull tops, and 

crimped caps. 

•	Also discard cardboard juice/milk/baby formula 

boxes and home canned foods if they have 

come in contact with flood water, because they 

cannot be effectively cleaned and sanitized. 

3. Discard any food in damaged cans. Damaged cans are 

those with swelling, leakage, punctures, holes, fractures, 

extensive deep rusting, or crushing/denting that is severe 

enough to prevent normal stacking or opening with a manual, 

wheel-type can opener. See box on 

next page for steps to clean/save undamaged packages.

4. Thoroughly wash metal pans, ceramic dishes, and utensils

(including can openers) with soap and water, using hot water 

if available. Rinse and then sanitize them by boiling in clean 

water or immersing them for 15 minutes in a solution of 

1 tablespoon of unscented, liquid chlorine bleach per gallon 

of drinking water (or the cleanest, clearest water available). 

5. Thoroughly wash countertops with soap and water, using 

hot water if available. Rinse and then sanitize by applying a 

solution of 1 tablespoon of unscented, liquid chlorine bleach 

per gallon of drinking water (or the cleanest, clearest water 

available). Allow to air dry.
F D FACTS

4

How To Save Undamaged Food Packages Exposed to Flood Water

Undamaged, commercially prepared foods in all-metal cans and “retort pouches” (like flexible, shelf-stable juice or 

seafood pouches) can be saved if you follow this procedure.

1. Remove the labels, if they are the removable kind, 

since they can harbor dirt and bacteria. 

2. Brush or wipe away any dirt or silt. 

3. Thoroughly wash the cans or retort pouches with soap 

and water, using hot water if it is available.

4. Rinse the cans or retort pouches with water that is safe 

for drinking, if available, since dirt or residual soap will 

reduce the effectiveness of chlorine sanitation.

5. Sanitize cans and retort pouches by immersion in one 

of the two following ways: 

• Place in water and allow the water to come to a boil 

and continue boiling for 2 minutes. 

• Place in a freshly made solution consisting of 

1 tablespoon of unscented liquid chlorine bleach 

per gallon of drinking water (or the cleanest, clearest 

water available) for 15 minutes. 

6. Air dry cans or retort pouches for a 

minimum of 1 hour before opening 

or storing. 

7. If the labels were removable, then 

re-label your cans or retort pouches, 

including the expiration date 

(if available), with a permanent 

marking pen. 

Food in reconditioned cans or retort pouches should 

be used as soon as possible thereafter.

Baby Formula Tip

For infants, try to use prepared, canned baby formula 

that requires no added water. Otherwise, dilute any 

concentrated baby formula in reconditioned, all-metal 

containers with clean drinking water. 

About Foodborne Illness 

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the 

contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. 

Although most people will recover from a foodborne illness within a short period of time, some can 

develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. 

The symptoms of foodborne illness can include: 

•	Vomiting, diarrhea, and abdominal pain 

•	Flu-like symptoms, such as fever, headache, and body ache 

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider

immediately. Also, report the suspected foodborne illness to FDA in either of these ways: 

•	Contact the Consumer Complaint Coordinator in your area. Locate a coordinator here: 

http://www.fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators

•	Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program: 

By Phone: 1-800-FDA-1088 

Online: File a voluntary report at http://www.fda.gov/medwatch 

November 2015

For more information, contact the U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition’s Food and Cosmetic 

Information Center at 1-888-SAFEFOOD (toll free), Monday through Friday 10 AM to 4 PM ET (except Thursdays from 12 PM to 1 PM ET 

and Federal Holidays). Or, visit the FDA website at http://www.fda.gov/educationresourcelibrary