If there is any salad left, throw it away. You can extend your food supply by cooking all unspoiled meat immediately. 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.
Keep frozen until you must leave, and then cook it before it is completely thawed. 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. Hard cheese usually keeps well at room temperatures.