If you have to leave your home without an ice chest containing ice, take cold salad ingredients to mix and eat as soon as you arrive. If any salad is left, throw it away. You can extend your food supply by cooking all unspoiled meat immediately. Cooked meat needs to be kept above 140 degrees F if it cannot be cooled below 45 degrees F within two hours. Large, solid, unboned pieces of fresh beef or lamb such as rump roast or leg of lamb are least susceptible to quick spoilage.
Uncured sausage is vulnerable to contamination because it is free of preservatives.
Raw chopped meats , like hamburger, spoil quickly. Pork, fish and poultry spoil quickly. Dispose of them if they have been in the refrigerator without power for 12 hours or more. Do not trust your sense of smell. Hard cheese usually keeps well at room temperatures.