Power Outage Food Safety: What to Keep and What to Throw Away

Short answer: Keep the refrigerator and freezer doors closed and note when the power failed. FoodSafety.gov says an unopened refrigerator keeps food cold for about 4 hours; a closed full freezer holds temperature for about 48 hours, or 24 hours if half full. The best first move is to start a timer, not open the door to inspect food, because every check spends the cold reserve you need. The best first move is to keep both doors shut and start a timer; opening the refrigerator to inspect food spends the cold reserve you need.

During the outage: protect the cold

1. Record the time power stopped or the last time you know it was on.
2. Keep refrigerator and freezer doors closed as much as possible.
3. Check the utility's restoration estimate without opening appliances.
4. If the outage will exceed 4 hours, prepare a cooler with ice or frozen gel packs for refrigerated perishables.
5. Use an appliance thermometer when available; do not rely on how cold a package feels.

Do not put food outdoors in snow or cold weather. Outdoor temperatures vary, sunlight can warm food, and animals or contamination can reach it.

Refrigerator decisions after power returns

FoodSafety.gov directs households to discard refrigerated perishable foods such as meat, poultry, fish, eggs, and leftovers after 4 hours without power. Use the official item-by-item chart because not every refrigerated item has the same rule. Hard cheeses, butter, unopened fruit juice, and some condiments may have different keep guidance than meat, milk, cooked rice, or leftovers.

Never taste food to decide whether it is safe. Odor and appearance also cannot prove that a perishable food stayed at a safe temperature. When timing or temperature is unknown, the safer decision is to discard the questionable perishable item.

Freezer decisions: temperature and ice crystals matter

The 48-hour and 24-hour figures are estimates that assume the door remains closed. USDA FSIS says frozen food may be safely refrozen or used when it still contains ice crystals or is 40°F (4°C) or below. Refreezing may reduce quality even when the food remains safe.

If food is fully thawed and warmer than 40°F, use the official chart rather than applying one rule to every package. Do not refreeze meat, poultry, seafood, leftovers, or other perishables when safe temperature history cannot be established.

A simple decision sequence

1. How long? Establish the outage duration.
2. Was the door kept closed? Frequent opening shortens the useful window.
3. What temperature? Read the appliance or food thermometer if available.
4. What food? Check the FoodSafety.gov chart for that item.
5. Still uncertain? Discard the questionable perishable food; do not taste-test it.

Prepare before the next outage

• Keep an appliance thermometer in both the refrigerator and freezer.
• Freeze containers of water or gel packs to fill empty freezer space.
• Keep a cooler available and know where to obtain ice.
• Store shelf-stable foods that do not require cooking.
• Keep a written list of freezer contents so you do not need to open the door.

Electrical and generator boundaries

Do not connect a generator to a household outlet or improvise appliance wiring. Keep generators outdoors and follow the manufacturer's clearance and carbon-monoxide instructions. If a refrigerator, cord, outlet, or panel is wet, damaged, hot, sparking, or giving off a burning odor, keep away and use qualified help before restoring power.

The practical bottom line

Close the doors, start the clock, use measured temperature when possible, and make item-specific decisions from the official chart. Continue with refrigerator temperature and food-storage basics, review home inventory preparation, or browse the Kitchen hub.