Between the severe storms swirling across the Midwest and energy shortages due to the hot weather, there’s a significant chance you’ll face a power outage just before Labor Day weekend. If the worst happens and the lights go out, there are some important steps you need to take to save your perishable food.
If the power goes out for an extended period of time, you’ll need to make a plan to preserve the food in your refrigerator. Losing a refrigerator full of food is costly, inconvenient, and potentially dangerous if you’re unable to go shopping in the middle of a storm.
Fortunately, there are ways to prepare in advance so you can save all or most of your perishable foods. Read on to learn how to save the food in your refrigerator during a power outage.
You can find more tips on dealing with power outages and everything you need to know about home generators here. Also consider whether a battery backup might be a better option.
Make a plan to save your food before a power outage occurs
Before a power outage occurs, there are a few things you should do in case you need to save your food. The U.S. Centers for Disease Control and Prevention recommends having the following items on hand:
- Device thermometer for your refrigerator and freezer so you can monitor if temperatures are rising and you need to take food out. The temperature in the refrigerator should not rise above 40 degrees Fahrenheit and in the freezer should not rise above -18 degrees Celsius.
- A cooler And frozen gel packsif you need to take food out of the refrigerator to keep it cold.
- Dry ice or block ice to keep food cold in the refrigerator if you anticipate a power outage for an extended period of time.
Read more: Best Coolers for 2022
Do this first to save your food if the power goes out
If there’s a power outage, keep your refrigerator and freezer doors closed—only open them if absolutely necessary, and even then, try to do so quickly so the cold air doesn’t escape. If the doors remain closed, your food will last up to four hours in the refrigerator, 48 hours in a full freezer, and 24 hours in a half-full freezer, according to the CDC.
If the four-hour mark has passed (or if you see that the temperature in the refrigerator has risen above 40 degrees F) and the power is still out, it’s time to start removing food from the refrigerator. If there are any perishable foods left in the refrigerator after that, you’ll need to throw them all out.
One exception would be if you have dry ice. You can put the dry ice on the top shelf of your freezer and the bottom shelf of your refrigerator and it will keep your perishable foods cold. You will need about 3 pounds of dry ice per cubic foot of freezer space, which should keep foods cold for at least two days. Just make sure you know how to handle dry ice safely before using it.
If the power is out for more than four hours, you’ll probably want to put your perishable foods in a cooler.
Divide your food into two groups
First, make two piles: foods that absolutely need to be kept cool, and foods that you can safely leave on the counter until the power comes back on.
Foods that do not need to be refrigerated
The following foods can be safely stored outside the refrigerator:
- Butter (for 1-2 days)
- Peanut butter
- Most cooking oils, with the exception of nut oils
- Herbs
- potatoes
- Most fruits and vegetables
- Bread
- Coffee
- Honey
- Ketchup, mustard and hot sauce
Foods that need to be kept cool
The following foods must be stored at 40°F or below to prevent bacterial growth and spoilage:
- Dairy products (cheese, milk, whipped cream, sour cream)
- Eggs
- Meat, poultry and fish (cooked or raw)
- Cutting fruit and vegetables
- Leftovers
How to keep perishable food cool without a refrigerator
Once you have your pile of perishables, it’s time to get out your cooler and ice packs. Put a layer of frozen food at the bottom. Then put a layer of food from the fridge on top. Top the whole thing with another layer of frozen food. If you don’t have ice or ice packs, go to the store and buy some if it’s safe there.
Put ice or ice packs around the food in the cooler – don’t just throw everything on top or bottom. Spreading the ice out will help keep the temperature of the food more consistent. Attach your refrigerator thermometer to the cooler to keep an eye on the temperature.
If you don’t have a cooler, you can use your freezer instead. It’s insulated and will keep your food cold as long as you keep the door closed and always have enough ice in it. To prevent melting ice from turning your freezer into a pond, put the ice in trays and place them around the food.
You should never taste food to see if it has gone bad—if in doubt, throw it away, advises the CDC. Throw away foods with unusual smells, colors or textures immediately. As for frozen foods, you can safely refreeze or cook thawed frozen foods that are at 40 degrees Fahrenheit or below or still contain ice crystals.
For more tips on preparing for natural disasters, see How to pack an emergency bagAnd How to recover important documents after a natural disaster.
