USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health

agency in the U.S. Department of Agriculture responsible for ensuring

that the nation’s commercial supply of meat, poultry, and egg products

is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

NASA Photo

Steps to follow to prepare for a possible

weather emergency

• Keep an appliance thermometer in the

refrigerator and freezer. An appliance

thermometer indicates the temperature in the

refrigerator and freezer. In the case of a power

outage, it can help determine the safety of the

food.

• Make sure the freezer is at 0 °F or below and the

refrigerator is at 40 oF or below.

• Freeze containers of water ahead of time for ice

to help keep food cold in the freezer, refrigerator,

or coolers after the power is out. Freeze gel

packs for use in coolers.

• 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.

• Plan ahead and know where dry ice and block ice

can be purchased.

• Have coolers on hand to keep refrigerated food

cold if the power will be out for more than 4

hours.

• Group food together in the freezer — this helps

the food stay cold longer.

• Store food on shelves that will be safely out of

the way of contaminated water in case of

flooding.

Severe weather events can mean power outages, floods, and other problems that can affect the safety of food.

Knowing what to do before and after a weather event can help you reduce your risk of illness. By following

these guidelines, you can also minimize the amount of food that may be lost due to spoilage.

Especially in storm-prone areas, power outages can be a common problem. Power outages can occur at any time

of the year and it may take from a few hours to several days for electricity to be restored to residential areas.

Without electricity or a cold source, food stored in refrigerators and freezers can become unsafe. Bacteria in food

grow rapidly at temperatures between 40 and 140 °F, and if these foods are consumed, people can become very sick.

Steps to follow after the weather

emergency

• Keep the refrigerator and freezer doors closed

as much as possible to maintain the cold

temperature.

• The refrigerator will keep food safe 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) and the door remains

closed.

• Discard refrigerated perishable food such as

meat, poultry, fish, soft cheeses, milk, eggs,

leftovers, and deli items after 4 hours without

power.

• Food may be safely refrozen if it still contains ice

crystals or is at 40 °F or below when checked

with a food thermometer.

• Never taste a food to determine its safety!

• Obtain dry or block ice to keep your refrigerator

and freezer as cold as possible if the power is

going to be out for a prolonged period of time.

Fifty pounds of dry ice should hold an 18-cubicfoot full freezer for 2 days.

• If the power has been out for several days,

check the temperature of the freezer with an

appliance thermometer. If the appliance

thermometer reads 40 °F or below, the food is

safe to refreeze.

• If a thermometer has not been kept in the

freezer, check each package of food to determine

its safety. If the food still contains ice crystals,

the food is safe.

Preparing for a Weather Emergency
Ask Karen!

FSIS’ automated response

system can provide food safety

information 24/7.

AskKaren.gov

The USDA is an equal opportunity

 provider and employer.

June 2008

Food Safety Questions?

Preparing for a Weather Emergency

Call the USDA Meat & Poultry Hotline

If you have a question

about meat, poultry,

or egg products, call

the USDA Meat and

Poultry Hotline

toll free at

1-888-MPHotline

(1-888-674-6854);

TTY: 1-800-256-7072.

 The Hotline is open yearround Monday through

Friday from 10 a.m. to

4 p.m. ET (English or

Spanish). Recorded

food safety messages

are available 24 hours a

day. Check out the

FSIS Web site at

www.fsis.usda.gov.

FSIS encourages the reprint and distribution of this publication for food safety

education purposes. However, USDA symbols or logos may not be used

separately to imply endorsement of a commercial product or service.

Send E-mail questions to MPHotline.fsis@usda.gov.

During Snow and Ice Storms

• During a snowstorm, do not place perishable food

out in the snow. Outside temperatures can vary

and food can be exposed to unsanitary conditions

and animals. Instead, make ice. Fill buckets,

empty milk containers, or cans with water and

leave them outside to freeze. Use this ice to help

keep food cold in the freezer, refrigerator, or

coolers.

If Flooding Occurs

• Drink only bottled water that has not come in

contact with flood water. Discard any bottled

water that may have come in contact with flood

water.

• Discard any food that is not in a waterproof

container if there is any chance it may have come

in contact with flood water. Food containers that

are not waterproof include those with screwcaps, snap lids, pull tops, and crimped caps.

• Discard wooden cutting boards, plastic utensils,

baby bottle nipples, and pacifiers that may have

come in contact with flood water.

• Undamaged, commercially prepared foods in allmetal cans and retort pouches (for example,

flexible, shelf-stable juice or seafood pouches)

can be saved. Follow the “Steps to Salvage AllMetal Cans and Retort Pouches” in the publication

Keeping Food Safe During an Emergency at:

www.fsis.usda.gov/Fact_Sheets/keeping_food_

Safe_during_an_emergency/index.asp

• Thoroughly wash all metal pans, ceramic dishes,

and utensils that came in contact with flood

water with hot soapy water. Sanitize by boiling

them in clean water or by immersing them for 15

minutes in a solution of 1 tablespoon unscented,

liquid chlorine bleach per gallon of drinking water.

To Remove Odors from Refrigerators and

Freezers

If food has spoiled in a refrigerator or freezer and

odors from the food remain, they may be difficult to

remove. The following procedures may help but may

have to be repeated several times.

• Dispose of any spoiled or questionable food.

• Remove shelves, crispers, and ice trays.

Wash them thoroughly with hot water and

detergent. Then rinse with a sanitizing

solution (1 tablespoon unscented, liquid

chlorine bleach per gallon of water).

• Wash the interior of the refrigerator and

freezer, including the door and gasket, with

hot water and baking soda. Rinse with

sanitizing solution as above.

• Leave the door open for about 15 minutes to

allow free air circulation. For more information

about removing odors, see

www.fsis.usda.gov/PDF/Removing_Odors_

from_Refrigerators_and_Freezers.pdf

When in Doubt, Throw it Out!