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United States 

Department of 

REFRIGERATOR FOODS (When to Save and When to Throw it Out) Agriculture

Held above 40oF for

over 2 hours FOOD Held above 40oF for FOOD over 2 hours

MEAT, POULTRY, SEAFOOD 

Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes

Thawing meat or poultry

Meat, tuna, shrimp, chicken, or egg salad

Leftovers

Lunchmeats, hot dogs, bacon, sausage, dried beef

Canned hams labeled “Keep Refrigerated,” canned meats & fish

CHEESE 

Soft cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam,

Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

Hard cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano 

Processed cheeses

Shredded cheeses

Low-fat cheeses

Grated Parmesan, Romano, or combination (in can or jar)

DAIRY 

Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk

Butter, margarine

Baby formula, opened

EGGS 

Fresh eggs, hard-cooked in shell, egg dishes, egg products

Custards and puddings

CASSEROLES, SOUPS, STEWS 

Discard

Discard

Discard

Discard

Discard

Discard

Discard

Safe

Safe

Discard

Discard

Safe

Discard

Safe

Discard

Discard

Discard

Discard 

FRUITS 

Fresh fruits, cut

Fruit juices, opened

Canned fruits, opened

Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates

SAUCES, SPREADS, JAMS 

Opened mayonnaise, 

tartar sauce, horseradish

Peanut butter

Jelly, relish, taco sauce, mustard, catsup, olives, pickles, ketchup

Worcestershire, soy, barbecue, Hoisin sauces

Fish sauces (oyster sauce)

Opened vinegar-based dressings

Opened creamy-based dressings

Spaghetti sauce, opened jar

BREAD, CAKES, COOKIES, PASTA, GRAINS 

Bread, rolls, cakes, muffins, quick breads, tortillas

Refrigerator biscuits, rolls, cookie dough

Cooked pasta, rice, potatoes

Pasta salads with mayonnaise or vinaigrette

Fresh pasta

Discard

Safe

Safe

Safe

Discard if above

50°F for over 8 hrs.

Safe

Safe

Safe

Discard

Safe

Discard

Discard

Safe

Discard

Discard

Discard

Discard

BREAD, CAKES, COOKIES, PASTA, GRAINS 

Cheesecake 

Breakfast foods – waffles, pancakes, bagels

PIES, PASTRIES 

Discard 

Safe

Pastries, cream filled Discard

Pies – custard, cheese filled or chiffon; quiche Discard

Pies – fruit Safe

VEGETABLES 

Fresh mushrooms, herbs, spices

Greens, pre-cut, pre-washed, packaged

Vegetables, raw

Vegetables, cooked; tofu

Safe

Discard

Safe

Discard

Vegetable juice, opened Discard

Baked potatoes Discard

Potato salad Discard

DO YOU HAVE FOOD SAFETY QUESTIONS? 

ASK USDA! USDA Meat and Poultry HOTLINE The FSIS automated response system can 1-888-MPHotline (1-888-674-6854) provide food safety information 24/7. English & Spanish Visit us at www.fsis.usda.gov. 10 a.m. - 6 p.m. ET 

FoodSafety.gov/Keep/Emergency 

For more information on Food Safety for Areas Affected by Severe Storms or Hurricanes Contact the USDA Food Safety and 

Inspection Service. Information is available in English and Spanish. 

Phone: USDA Meat and Poultry Hotline 1-888-MPHOTLINE (1-888-674-6854) / Email: mphotline@usda.gov 

Chat: To chat with a live food safety representative, Monday through Friday from 10 a.m. - 6 p.m. ET, visit Ask.USDA.gov 

Online: Receive automated food safety information 24/7 by visiting Foodsafety.gov; www.fsis.usda.gov; and Ask.USDA.gov 

USDA is an equal opportunity provider, employer, and lender. 

Slightly Revised January 2020 FSIS-FSE-STO 

Supersedes “A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes,” Revised October 2017

www.fsis.usda.gov/apps 

Download the Foodkeeper app for on-the-go access to food storage information at 

www.fsis.usda.gov/apps. It has information on 500+ food and beverage items.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat, poultry 

or seafood 

products 

Soft cheeses Milk, cream, 

and shredded yogurt, and othe 

cheeses dairy products 

Opened baby Eggs and egg 

formula products 

!)); 

Dough, Cooked or 

cooked pasta cut produce 

FOLLOW THESE STEPS AFTER A FLOOD: 

___. DO NOT EAT any food that may have touched flood water. 

) - \ DISCARD FOOD not in waterproof containers; screw-caps, snap lids, pull "I tops, and crimped tops are not waterproof. 

DISCARD cardboard juice/milk/baby formula boxes and home canned 

foods. 

4P DISCARD any damaged cans that have swelling, leakage, punctures, 

A holes, fractures, extensive deep rusting, or crushing/denting severe 

u enough to prevent normal stacking or opening. 

1 tbsp. bleach + 

1 gallon water 

Food Safety During an Emergency 

Did you know that a flood, fire, national disaster or the loss of power from high winds, snow or 

ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how 

to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This guide will help you make the right decisions for keeping your family safe during an 

emergency. 

Power Outages 

We practice basic safe food handling in our daily 

lives, but obtaining and storing food 

safely becomes more challenging during 

a power outage or natural disasters 

such as hurricanes and floods. 

STEPS TO FOLLOW TO PREPARE FOR A 

POSSIBLE WEATHER EMERGENCY 

Keep an appliance thermometer in the 

refrigerator and freezer. An appliance 

thermometer will indicate the temperature in 

the refrigerator and freezer in case of a power 

outage and help determine the safety of the 

food. 

• Make sure the freezer is at 0°F or 

below and the refrigerator is at 40°F or 

below. 

• Freeze containers of water for ice to 

help keep food cold in the freezer, 

refrigerator, or coolers after the power 

is out. 

• 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. 

A Consumer’s Guide To Food Safety www.fsis.usda.gov

• Plan ahead and know where dry ice 

and block ice can be purchased. 

• Store food on shelves that will be safely 

out of the way of contaminated water in 

case of flooding. 

• Have coolers on hand to keep 

refrigerator food cold if the power will 

be out for more than 4 hours. Purchase 

or make ice cubes and store in the 

freezer for use in the refrigerator or in a 

cooler. Freeze gel packs ahead of time 

for use in coolers. 

• Group food together in the freezer—

this helps the food stay cold longer. 

STEPS TO FOLLOW DURING AND AFTER THE 

WEATHER EMERGENCY 

• Never taste a food to determine its 

safety! 

• Keep the refrigerator and freezer doors 

closed as much as possible to maintain 

the cold temperature. 

• The refrigerator will keep food safely 

cold 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). 

• Food may be safely refrozen if it still 

contains ice crystals or is at 40°F or 

below. 

• Obtain block ice or dry 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-cubic-foot full freezer for 2 days. 

• If the power has been out for several 

days, then check the temperature of the 

freezer with an appliance thermometer 

or food thermometer. If the food still 

contains ice crystals or is at 40°F or 

below, the food is safe. 

A Consumer’s Guide To Food Safety www.fsis.usda.gov

• If a thermometer has not been kept in 

the freezer, then check each package 

of food to determine its safety. If the 

food still contains ice crystals, the food 

is safe. 

• Discard refrigerated perishable 

food such as meat, poultry, fish, soft 

cheeses, milk, eggs, leftovers, and deli 

items after 4 hours without power. 

• When in Doubt, Throw it Out! 

Safety of Food in 

Containers Exposed to 

Flood Waters 

HOW TO DETERMINE WHAT FOOD 

TO KEEP OR DISCARD 

• Do not eat any food that may have 

come into contact with flood water. 

• Inspect canned foods and discard 

any food in damaged cans. 

POTS, PANS, DISHES AND UTENSILS: 

• Thoroughly wash metal pans, ceramic 

dishes, and utensils (including can 

openers) and counter tops 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).

SAFETY OF DRINKING WATER IF 

FLOODING OCCURS 

• Use bottled water that has not been 

exposed to flood waters if it is available.

• If you don’t have bottled water, you 

should boil water to make it safe. 

Boiling water will kill most types of 

disease-causing organisms that may be 

present. 

• If you can’t boil water, you can disinfect 

it using household bleach. Bleach will 

kill some, but not all, types of diseasecausing organisms that may be in the 

water. Add 1/8 teaspoon (or 8 drops) 

of regular, unscented, liquid household 

bleach for each gallon of water. Let it 

stand for 30 minutes. 

• If you have a well that has been 

flooded, the water should be tested and 

disinfected after flood waters recede.