United States Department of Agriculture

Food Safety and Inspection Service

Keep Your Food Safe

During 

Emergencies:

Power Outages,

Floods & Fires
1

Plan Ahead

g Keep an appliance thermometer in both the refrigerator 

and freezer. Make sure the refrigerator temperature is at 

40 °F or below and the freezer is at 0 °F or below.

g Group foods together in both the refrigerator and freezer. 

This helps foods stay cold longer. 

g Keep the freezer full. Fill empty spaces with frozen plastic 

jugs of water, bags of ice, or gel packs.

g Freeze refrigerated items that you may not need 

immediately, such as leftovers, milk, and fresh meat and 

poultry. This will keep them at a safe temperature longer.

g Have a large, insulated cooler and frozen gel packs 

available. Perishable foods will stay safe in a refrigerator 

only 4 hours. 

g Find out where dry ice and block ice can be purchased.

Power Outages 

& Food Safety
2

During a Power Outage

g Keep refrigerator and freezer doors closed. 

g The refrigerator will keep food safe for up to 4 hours. If 

the power is off longer, you can transfer food to a cooler 

and fill with ice or frozen gel packs. Make sure there is 

enough ice to keep food in the cooler at 40 °F or below. 

Add more ice to the cooler as it begins to melt. 

g A full freezer will hold the temperature for 

approximately 48 hours (24 hours if it is half full).

g Obtain dry ice or block ice if your power is going to 

be out for a prolonged period. Fifty pounds of dry ice 

should hold an 18-cubic-foot freezer for 2 days. 

(Caution: Do not touch dry ice with bare hands 

or place it in direct contact with food.)

g In freezers, food in the front, in the door, or in small, 

thin packages will defrost faster than large, thick items 

or food in the back or bottom of the unit. 

g 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 the 

homemade ice in your refrigerator, freezer, or coolers.

2

After a Power Outage

g Never taste food to determine its safety. 

When In Doubt, Throw It Out!
3

Refrigerated Foods

Unsafe Foods

g Discard the following if your refrigerator has been 

without power for more than 4 hours: 

• raw, cooked, or leftover meat, poultry, fish, eggs, and 

egg substitutes;

• luncheon meat and hot dogs;

• casseroles, soups, stews, and pizza;

• mixed salads (i.e., chicken, tuna, macaroni, potato);

• gravy and stuffing;

• milk, cream, yogurt, sour cream, and soft cheeses;

• cut fruits and vegetables (fresh);

• cooked vegetables;

• fruit and vegetable juices (opened);

• creamy-based salad dressings;

• batters and doughs (i.e., pancake batter, cookie dough);

• custard, chiffon, or cheese pies; 

• cream-filled pastries; and 

• garlic stored in oil. 

g Discard opened mayonnaise, tartar sauce, and 

horseradish if they were held above 50 °F for 

over 8 hours.

g Discard any foods like bread or salad greens that may 

have become contaminated by juices dripping from raw 

meat, poultry, or fish.

g In general, if any food has an unusual odor, color, 

or texture, throw it out.
4

Safe-to-Eat Foods

g High-acid foods such as mustard, ketchup, relishes, 

pickles, non-creamy salad dressings, jams, and jellies; 

however, they may spoil sooner. 

g Foods that don’t actually require refrigeration. These 

foods may be used unless they turn moldy or have an 

unusual odor:

• whole fruits and vegetables (fresh); 

• fruit and vegetable juices (unopened);

• dried fruits and coconut; 

• baked goods such as fruit pies, bread, rolls, muffins, 

and cakes (except those with cream cheese frosting or 

cream fillings);

• hard and processed cheeses;

• butter and margarine;

• fresh herbs and spices;

• flour; and

• nuts.
5

Frozen Foods

Safe-to-Eat Foods

g Frozen foods that have thawed, but still contain ice 

crystals.

g Foods that have remained at refrigerator temperatures – 

40 °F or below. They may be safely refrozen; however, 

their quality may suffer. 

g Foods that don’t actually need to be frozen. These foods 

may be used unless they turn moldy or have an unusual 

odor:

• dried fruits and coconut; 

• baked goods including fruit pies, bread, rolls, muffins, 

and cakes (except for those with cream cheese frosting 

or cream fillings); 

• hard and processed cheeses; 

• butter and margarine; 

• fruit juices; and 

• nuts.

g Never taste food to determine its safety. 

5

WHEN 

IN DOUBT,

THROW

IT OUT!
6

Removing Odors from 

Refrigerators and Freezers

The following steps may have to be repeated several times:

g Dispose of any spoiled or questionable food.

g Remove shelves, crispers, and ice trays. Wash them 

thoroughly with hot water and detergent. Then rinse with 

a sanitizing solution of 1 tablespoon of unscented, liquid 

chlorine bleach per gallon of drinking water.

g Wash the interior of the refrigerator and freezer, including the door and gaskets, with hot water and baking soda. 

Rinse with a sanitizing solution (see above).

g Leave the door open for about 15 minutes.

If odor remains, try any or all of the following:

g Wipe the inside of the unit with equal parts of vinegar and 

water to destroy mildew.

g Leave the door open and allow to air out for several days.

g Stuff the refrigerator and freezer with rolled newspapers. 

Keep the door closed for several days. Remove the newspaper and clean with vinegar and water.

g Sprinkle fresh coffee grounds or baking soda loosely in a 

large, shallow container in the bottom of the unit.

g Place a cotton swab soaked with vanilla extract inside the 

freezer. Keep the door closed for 24 hours.

g Use a commercial product available at hardware and houseware stores. Follow the manufacturers’ instructions.

Note: If odors still remain, the unit may need to be discarded.
7

Flooding & Food Safety

Plan Ahead

g If possible, raise refrigerators and freezers off the 

floor, putting cement blocks under their corners.

g Move canned goods and other foods that are kept 

in the basement or low cabinets to a higher area.

After a Flood

g Use bottled drinking water that has not come in contact 

with flood water. 

g Do not eat any food that may have come in contact with 

flood water. 

g 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 screw-caps, snap lids, pull tops, and crimped 

caps. 

g Also discard cardboard juice/milk/baby formula boxes and 

home canned foods if they have come in contact with flood 

waters. They cannot be effectively cleaned and sanitized.

g Inspect canned foods; discard any food in damaged cans. 

Can damage is shown by swelling, leakage, punctures, 

holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening 

with a manual, wheel-type can opener.

(continued on next page)
8

g Discard wooden cutting boards, plastic utensils, baby 

bottle nipples, and pacifiers that may have come in contact 

with flood waters. There is no way to safely clean them. 

g Thoroughly wash metal pans, ceramic dishes, utensils 

(including can openers) with soap and water (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.

g Thoroughly wash countertops with soap and water (hot 

water if available). Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine 

bleach per gallon of drinking water. Allow to air-dry.

g Note: If your refrigerator or freezer was submerged by 

flood waters — even partially, it is unsafe to use and must 

be discarded. 

Salvaging All-Metal Cans & Retort Pouches

Undamaged, commercially prepared food in all-metal cans 

and retort pouches (for example, flexible, shelf-stable juice or 

seafood pouches) can be saved if you do the following:

1. Remove the labels if possible. They can harbor dirt and 

bacteria.

2. Thoroughly wash the cans or retort pouches with soap and 

water (use hot water if available).

Flooding & Food Safety (continued)

(continued on next page)
9

3. Brush or wipe away any dirt or silt.

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

drinking (if available). Dirt or residual soap will reduce the 

effectiveness of chlorine sanitation.

5. Then sanitize them by immersion in one of the following 

ways:

• Place in water. Allow the water to come to a boil for 

2 minutes. 

or

• 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. Allow to air-dry for a minimum of 1 hour before opening 

or storing.

7. Relabel the cans or retort pouches with a marker. Include 

the expiration date if available.

8. Use the food in these reconditioned cans and retort pouches as soon as possible.

9. Any concentrated baby formula in reconditioned, all-metal 

containers must be diluted with clean, drinking water.

Flooding & Food Safety (continued)
10

Fires & Food Safety

g Discard all food that has been near a fire. Food exposed 

to fire can be damaged by the heat of the fire, smoke 

fumes, and fire-fighting chemicals. These fumes and 

chemicals cannot be washed off food. These include:

• Foods stored outside the refrigerator, such as bread, 

fruits, and vegetables.

• Raw food or food in permeable packaging (cardboard, 

plastic wrap, etc.). 

• All foods in cans, bottles, and jars. While they may 

appear to be okay, the heat from a fire can damage the 

containers and can activate food spoilage bacteria. 

• Foods stored in refrigerators or freezers. Refrigerator 

seals are not airtight and fumes can get inside.

g Sanitize cookware exposed to fire-fighting chemicals 

by washing in soap and hot water. Then submerge for 

15 minutes in a solution of 1 tablespoon of unscented, 

liquid chlorine bleach per gallon of drinking water.
11

For additional information about food safety during 

an emergency, in English and Spanish, call: 

USDA Meat and Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

Open Monday through Friday from 10 am to 4 pm ET; a live chat 

is also available (English or Spanish). Listen to timely recorded 

food safety messages at the same number 24 hours a day. 

Go to m.AskKaren.gov

“Ask Karen” a food safety question: 

askkaren.gov

USDA Food Safety and Inspection Service

www.fsis.usda.gov

Other sources of emergency food safety information:

U.S. Food and Drug Administration

www.cfsan.fda.gov

Centers for Disease Control and Prevention

www.cdc.gov

Federal Emergency Management Agency

www.fema.gov

Your local chapter of the American Red Cross or 

Civil Defense can also offer additional information 

about emergency management.
The U.S. Department of Agriculture (USDA) prohibits 

discrimination in all its programs and activities on the basis of 

race, color, national origin, age, disability, and where applicable, 

sex, marital status, familial status, parental status, religion, sexual 

orientation, genetic information, political beliefs, reprisal, or 

because all or part of an individual’s income is derived from any 

public assistance program. (Not all prohibited bases apply to all 

programs.) Persons with disabilities who require alternative means 

for communication of program information (Braille, large print, 

audiotape, etc.) should contact USDA’s TARGET Center at 

(202) 720–2600 (voice and TDD). To file a complaint of 

discrimination, write to USDA, Director, Office of Civil Rights, 

1400 Independence Avenue, S.W., Washington, D.C. 

20250–9410, or call (800) 795–3272 (voice) or 

(202) 720–6382 (TDD). USDA is an equal opportunity 

provider and employer.

May 2007

Slightly Revised February 2013