Keeping Food Safe In An Emergency
Food Safety While Hiking, Camping
United States Department of Agriculture
Food Safety and Inspection Service
& Boating
Food Safety Information
USDA Photo
Keeping Food Safe During an Emergency
Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could
jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help
minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right
decisions for keeping your family safe during an emergency.
ABCD’s of Keeping Food Safe in an
for keeping food cold if the power will be out for more
Emergency
than 4 hours-have a couple on hand along with
frozen gel packs. When your freezer is not full, keep
items close together-this helps the food stay cold
Always keep meat, poultry, fish, and eggs
longer.
refrigerated at or below 40 ºF and frozen food at or
below 0 ºF. This may be difficult when the power is
Digital, dial, or instant-read food thermometers and
out.
appliance thermometers will help you know if the
food is at safe temperatures. Keep appliance
Keep the refrigerator and freezer doors closed as
thermometers in the refrigerator and freezer at all
much as possible to maintain the cold temperature.
times. When the power is out, an appliance
The refrigerator will keep food safely cold for about 4
thermometer will always indicate the temperature in
hours if it is unopened. A full freezer will hold the
the refrigerator and freezer no matter how long the
temperature for approximately 48 hours (24 hours if
power has been out. The refrigerator temperature
it is half full) if the door remains closed. Obtain dry or
should be 40 ºF or below; the freezer, 0 ºF or lower.
block ice to keep your refrigerator as cold as
If you’re not sure a particular food is cold enough,
possible if the power is going to be out for a
take its temperature with a food thermometer.
prolonged period of time. Fifty pounds of dry ice
should hold an 18-cubic foot full freezer for 2 days.
Plan ahead and know where dry ice and block ice
Frequently Asked Questions:
can be purchased.
Q Flood waters covered our food stored on
Be prepared for an emergency...
shelves and in cabinets. What can I keep
and what should I throw out?
...by having items on hand that don’t require
refrigeration and can be eaten cold or heated on the
A Do not eat any food that may have come into
outdoor grill. Shelf-stable food, boxed or canned
contact with flood water.
milk, water, and canned goods should be part of a
·
Discard any food that is not in a waterproof
planned emergency food supply. Make sure you
container if there is any chance that it has
have ready-to-use baby formula for infants and pet
come into contact with flood water. Food
food. Remember to use these items and replace
containers that are not waterproof include
them from time to time. Be sure to keep a hand-held
those with screw-caps, snap lids, pull tops,
can opener for an emergency.
and crimped caps. Also, discard cardboard
juice/milk/baby formula boxes and home
Consider what you can do ahead of time to store
canned foods if they have come in contact
your food safely in an emergency. If you live in a
with flood water, because they cannot be
location that could be affected by a flood, plan your
effectively cleaned and sanitized.
food storage on shelves that will be safely out of the
way of contaminated water. Coolers are a great help
The Food Safety and Inspection Service (FSIS) is the public health
USDA Meat & Poultry Hotline
agency in the U.S. Department of Agriculture responsible for ensuring
that the nation’s commercial supply of meat, poultry, and egg products
1-888-MPHotline
is safe, wholesome, and correctly labeled and packaged.
(888-674-6854)
Keeping Food Safe During an Emergency
·
Inspect canned foods and discard any food
Q How should I clean my pots, pans, dishes,
in damaged cans. Can damage is shown by
and utensils?
swelling, leakage, punctures, holes,
fractures, extensive deep rusting, or
crushing/denting severe enough to prevent
AThoroughly wash metal pans, ceramic dishes, and
utensils (including can openers) with soap and
normal stacking or opening with a manual,
water, using hot water if available. Rinse and then
wheel-type can opener.
sanitize them by boiling in clean water or immersing
them for 15 minutes in a solution of 1 tablespoon of
Steps to Salvage All-Metal Cans and Retort
unscented, liquid chlorine bleach per gallon of drinking
Pouches
water (or the cleanest, clearest water available).
Undamaged, commercially prepared foods in all-
metal cans and retort pouches (for example,
flexible, shelf-stable juice or seafood pouches) can
Q How should I clean my countertops?
be saved if you do the following:
·
Remove the labels, if they are the
AThoroughly wash countertops with soap and water,
removable kind, since they can harbor dirt
using hot water if available. Rinse and then
and bacteria.
sanitize them by applying a solution of 1 tablespoon of
unscented, liquid chlorine bleach per gallon of drinking
·
Thoroughly wash the cans or retort
water (or the cleanest, clearest water available). Allow
pouches with soap and water, using hot
to air-dry.
water if it is available.
·
Brush or wipe away any dirt or silt.
Q My home was flooded and I am worried
about the safety of the drinking water.
What should I do?
·
Rinse the cans or retort pouches with
water that is safe for drinking, if available,
since dirt or residual soap will reduce the
A Use bottled water that has not been exposed to
effectiveness of chlorine sanitation.
flood waters if it is available.
·
Then, sanitize them by immersion in one of
·
If you don’t have bottled water, you should boil
the two following ways:
water to make it safe. Boiling water will kill most types
of disease-causing organisms that may be present. If
o
Place in water and allow the water
the water is cloudy, filter it through clean cloths or
to come to a boil and continue
allow it to settle, and draw off the clear water for
boiling for 2 minutes, or
boiling. Boil the water for one minute, let it cool, and
store it in clean containers with covers.
o
Place in a freshly made solution
consisting of 1 tablespoon of
·
If you can’t boil water, you can disinfect it using
unscented, liquid chlorine bleach per
household bleach. Bleach will kill some, but not all,
gallon of drinking water (or the
types of disease-causing organisms that may be in the
cleanest, clearest water available)
water. If the water is cloudy, filter it through clean
for 15 minutes.
cloths or allow it to settle, and draw off the clear water
for disinfection. Add 1/8 teaspoon (or 8 drops) of
·
Air-dry cans or retort pouches for a
regular, unscented, liquid household bleach for each
minimum of 1 hour before opening or
gallon of water, stir it well and let it stand for 30
storing.
minutes before you use it. Store disinfected water in
clean containers with covers.
·
If the labels were removable, then re-label
your cans or retort pouches, including the
·
If you have a well that has been flooded, the
expiration date (if available), with a marker.
water should be tested and disinfected after flood
waters recede. If you suspect that your well may be
·
Food in reconditioned cans or retort
contaminated, contact your local or state health
pouches should be used as soon as
department or agriculture extension agent for specific
possible, thereafter.
advice.
·
Any concentrated baby formula in
reconditioned, all-metal containers must be
diluted with clean, drinking water.
Food Safety Information
2
Keeping Food Safe During an Emergency
Q We had a fire in our home and I am
Q Some of my food in the freezer started to
worried about what food I can keep and
thaw or had thawed when the power
what to throw away.
came back on. Is the food safe? How long will
the food in the refrigerator be safe with the
A Discard food that has been near a fire. Food power off?
exposed to fire can be damaged by the heat of
the fire, smoke fumes, and chemicals used to fight
A Never taste food to determine its safety! You
the fire. Food in cans or jars may appear to be okay,
will have to evaluate each item separately. If an
but the heat from a fire can activate food spoilage
appliance thermometer was kept in the freezer, read
bacteria. If the heat is extreme, the cans or jars
the temperature when the power comes back on. If
themselves can split or rupture, rendering the food
the appliance thermometer stored in the freezer
unsafe.
reads 40 °F or below, the food is safe and may be
refrozen. If a thermometer has not been kept in the
One of the most dangerous elements of a fire is
freezer, check each package of food to determine the
sometimes not the fire itself, but toxic fumes
safety. Remember you can’t rely on appearance or
released from burning materials. Discard any raw
odor. If the food still contains ice crystals or is 40 °F
food or food in permeable packaging-cardboard,
or below, it is safe to refreeze. Refrigerated food
plastic wrap, screw-topped jars, bottles, etc.-stored
should be safe as long as power is out no more than
outside the refrigerator. Food stored in refrigerators
4 hours. Keep the door closed as much as possible.
or freezers can also become contaminated by fumes.
Discard any perishable food (such as meat, poultry,
The refrigerator seal isn’t airtight and fumes can get
fish, eggs, and leftovers) that have been above 40
inside. Chemicals used to fight the fire contain toxic
°F for 2 hours.
materials and can contaminate food and cookware.
Food that is exposed to chemicals should be thrown
away-the chemicals cannot be washed off the food.
Q May I refreeze the food in the freezer if it
thawed or partially thawed?
This includes food stored at room temperature, such
as fruits and vegetables, as well as food stored in
permeable containers like cardboard and screw-
A Yes, the food may be safely refrozen if the food
topped jars and bottles. Cookware exposed to fire-
still contains ice crystals or is at 40 °F or below.
fighting chemicals can be decontaminated by
You will have to evaluate each item separately. Be
washing in soap and hot water. Then submerge for
sure to discard any items in either the freezer or the
15 minutes in a solution of 1 tablespoon unscented,
refrigerator that have come into contact with raw
liquid chlorine bleach per gallon of water.
meat juices. Partial thawing and refreezing may
reduce the quality of some food, but the food will
Q
remain safe to eat. See the attached charts for
A snowstorm knocked down the power
lines, can I put the food from the
specific recommendations.
refrigerator and freezer out in the snow?
A No, frozen food can thaw if it is exposed to
the sun’s rays even when the temperature is
very cold. Refrigerated food may become too warm
and foodborne bacteria could grow. The outside
temperature could vary hour by hour and the
temperature outside will not protect refrigerated and
frozen food. Additionally, perishable items could be
exposed to unsanitary conditions or to animals.
Animals may harbor bacteria or disease; never
consume food that has come in contact with an
animal. Rather than putting the food outside,
consider taking advantage of the cold temperatures
by making ice. Fill buckets, empty milk cartons or
cans with water and leave them outside to freeze.
Then put the homemade ice in your refrigerator,
freezer, or coolers.
Food Safety Information
3
Focus on Chicken
Keeping Food Safe During an Emergency
REFRIGERATOR FOODS
When to Save and When to Throw It Out
FOOD
Held above 40 ºF
for over 2 hours
MEAT, POULTRY, SEAFOOD
Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes
Discard
Thawing meat or poultry
Discard
Meat, tuna, shrimp, chicken, or egg salad
Discard
Gravy, stuffing, broth
Discard
Lunchmeats, hot dogs, bacon, sausage, dried beef
Discard
Pizza – with any topping
Discard
Canned hams labeled “Keep Refrigerated”
Discard
Canned meats and fish, opened
Discard
CHEESE
Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam,
Discard
Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano
Safe
Processed Cheeses
Safe
Shredded Cheeses
Discard
Low-fat Cheeses
Discard
Grated Parmesan, Romano, or combination (in can or jar)
Safe
DAIRY
Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk
Discard
Butter, margarine
Safe
Baby formula, opened
Discard
EGGS
Fresh eggs, hard-cooked in shell, egg dishes, egg products
Discard
Custards and puddings
Discard
CASSEROLES, SOUPS, STEWS
Discard
FRUITS
Fresh fruits, cut
Discard
Fruit juices, opened
Safe
Canned fruits, opened
Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates
Safe
Food Safety Information
4
Keeping Food Safe During an Emergency
FOOD
Held above 40 ºF
for over 2 hours
SAUCES, SPREADS, JAMS
Discard if above 50 °F for
Opened mayonnaise, tartar sauce, horseradish
over 8 hrs.
Peanut butter
Safe
Jelly, relish, taco sauce, mustard, catsup, olives, pickles
Safe
Worcestershire, soy, barbecue sauces, Hoisin sauce
Safe
Fish sauces (oyster sauce)
Discard
Opened vinegar-based dressings
Safe
Opened creamy-based dressings
Discard
Spaghetti sauce, opened jar
Discard
BREAD, CAKES, COOKIES, PASTA, GRAINS
Bread, rolls, cakes, muffins, quick breads, tortillas
Safe
Refrigerator biscuits, rolls, cookie dough
Discard
Cooked pasta, rice, potatoes
Discard
Pasta salads with mayonnaise or vinaigrette
Discard
Fresh pasta
Discard
Cheesecake
Discard
Breakfast foods –waffles, pancakes, bagels
Safe
PIES, PASTRY
Pastries, cream filled
Discard
Pies – custard, cheese filled, or chiffon; quiche
Discard
Pies, fruit
Safe
VEGETABLES
Fresh mushrooms, herbs, spices
Safe
Greens, pre-cut, pre-washed, packaged
Discard
Vegetables, raw
Safe
Vegetables, cooked; tofu
Discard
Vegetable juice, opened
Discard
Baked potatoes
Discard
Commercial garlic in oil
Discard
Potato Salad
Discard
Food Safety Information
5
Keeping Food Safe During an Emergency
FROZEN FOOD
When to Save and When to Throw It Out
FOOD
Still contains ice crystals and
Thawed. Held above
feels as cold as if refrigerated
40 ºF for over 2 hours
MEAT, POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground
Refreeze
Discard
meat
Poultry and ground poultry
Refreeze
Discard
Variety meats (liver, kidney, heart,
Refreeze
Discard
chitterlings)
Casseroles, stews, soups
Refreeze
Discard
Fish, shellfish, breaded seafood
Refreeze. However, there will be
Discard
products
some texture and flavor loss.
DAIRY
Milk
Refreeze. May lose some texture.
Discard
Eggs (out of shell) and egg products
Refreeze
Discard
Ice cream, frozen yogurt
Discard
Discard
Cheese (soft and semi-soft)
Refreeze. May lose some texture.
Discard
Hard cheeses
Refreeze
Refreeze
Shredded cheeses
Refreeze
Discard
Casseroles containing milk, cream,
Refreeze
Discard
eggs, soft cheeses
Cheesecake
Refreeze
Discard
FRUITS
Refreeze. Discard if mold,
yeasty smell, or sliminess
Juices
Refreeze
develops.
Home or commercially packaged
Refreeze. Will change texture and
Refreeze. Discard if mold,
flavor.
yeasty smell, or sliminess
develops.
VEGETABLES
Refreeze
Discard after held above 40
Juices
ºF for 6 hours.
Home or commercially packaged or
Refreeze. May suffer texture and
Discard after held above 40
blanched
flavor loss.
ºF for 6 hours.
Food Safety Information
6
Keeping Food Safe During an Emergency
FROZEN FOOD
When to Save and When to Throw It Out
FOOD
Still contains ice crystals and
Thawed. Held above
feels as cold as if refrigerated
40 ºF for over 2 hours
BREADS, PASTRIES
Breads, rolls, muffins, cakes (without
Refreeze
Refreeze
custard fillings)
Cakes, pies, pastries with custard or
Refreeze
Discard
cheese filling
Pie crusts, commercial and
Refreeze. Some quality loss
Refreeze. Quality loss is
homemade bread dough
can occur.
considerable.
OTHER
Casseroles – pasta, rice based
Refreeze
Discard
Flour, cornmeal, nuts
Refreeze
Refreeze
Breakfast items –waffles, pancakes,
Refreeze
Refreeze
bagels
Frozen meal, entree, specialty items
Refreeze
Discard
(pizza, sausage and biscuit, meat
pie,convenience foods)
Food Safety Questions?
Call the USDA Meat & Poultry Hotline
Ask Karen!
If you have a question
from 10 a.m. to 4 p.m. EST
FSIS’ automated response
about meat, poultry or
(English or Spanish).
system can provide food safety
egg products, call the
Listen to timely
information 24/7
USDA Meat and
recorded food safety
Poultry Hotline
messages at the
toll free at
same number
1-888-MPHotline
24 hours a day.
or 1-888-674-6854,
Check out the
TTY: 1-800-256-7072.
FSIS Web site at
www.fsis.usda.gov.
The hotline is open year-
Send e-mail questions to
round Monday through Friday
www.fsis.usda.gov
MPHotline.fsis@usda.gov.
FSIS encourages the reprint and distribution of this publication for food safety
The USDA is an equal opportunity
education purposes. However, USDA symbols or logos may not be used
provider and employer.
separately to imply endorsement of a commercial product or service.
Revised September 2006
