Power Outage Guidance

Follow these guidelines and steps when managing a power outage with your food establishment:

  • Do two things immediately:
    • Write down the time the power went off.
    • Check food temperatures with a thermometer and write them down.
  • Keep temperature records while the power is out.
    • Check cold food every two hours for each unit.
    • Write down the times and temperatures.
  • For food being held cold (such as in a refrigerator at 41Ā° F or below):
    • Write down the time when food rises above 41Ā° F.
    • Discard all cold food that has been above 41Ā° F for more than 4 hours.
  • For frozen foods that thaw out: If thawed food does not exceed 41Ā° F for more than four hours, it may be refrozen. (However, refreezing may make some foods watery or mushy.)
  • To keep cold food cold longer:
    • Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature (except while checking temperatures every two hours).
    • Cover open units with a tarp.
    • Donā€™t add hot food to units.
    • Group chilled foods together to reduce warming.
    • A closed refrigerator can keep food cold for up to four hours; a closed freezer for up to two days. A half-filled freezer will warm up twice as fast as a full one.
  • Recovery when the power returns:
    • Review temperature records.
    • Discard food as required (see #7 below).
    • Reset all breakers, equipment, etc.
  • Discard or salvage:
    • Refrigerated or frozen food should be discarded if: 1) Above 41Ā° F for four hours or more, 2) Frozen and then thawed for four or more hours, or 3) Deteriorated in quality or has an unusual appearance, color, or odor.
    • Potentially Hazardous Food (PHF) must be discarded if it has been in the ā€œTemperature Danger Zoneā€ (41Ā° F-135Ā° F) for more than 4 hours. PHFs include: 1) Animal food that is raw or heat-treated: Ground beef, cooked roast beef, veal, lamb, poultry, fish, seafood, luncheon meats, hot dogs, hams, etc.; 2) Plant foods that are heat-treated or consist of raw seed sprouts: Cooked pasta, rice, peas, corn, beans, etc.; 3) Cut melons: Watermelon, musk or honeydew melons; 4) Cut leafy greens: Cut, shredded, sliced, chopped or torn iceberg lettuce, romaine lettuce, leaf lettuce, escarole, endive, spring mix, spinach, cabbage, kale, arugula, chard, etc.; 5) Cut tomatoes or mixtures of cut tomatoes; 6) Garlic-in-oil mixtures; 7) Eggs and dairy products: a) Eggs or egg products, ice cream, yogurt, b) Milk, cream, buttermilk, cream-based foods or soups, c) Soft cheeses such as cream, ricotta, brie, etc.; 8) Desserts: Pies, cakes, and pastries containing custard cheese, chiffon, meringue or pumpkin; 9) Soups, stews, casseroles or similar dishes containing meats, pasta, rice, eggs, or cheeses
    • Partially cooked food should be discarded if without power for more than one hour.
    • Frozen foods, if stored in a sealed walk-in or cabinet and where ambient temperature has remained below 41Ā° F, may be salvaged.
  • Remember:
    • Cancel incoming food supply shipments.
    • Never taste food to determine its safety.
    • When in doubt, throw it out.

References: Emergency Handbook for Food Managers, Twin Cities Metro Advanced Practice Centers (APC), supported by funding from the National Association of County and City Health Officials (NACCHO), First printing, September 2005

A Consumerā€™s Guide to Food Safety: Severe Storms and Hurricanes