One of the most critical things you can do during a power outage is to keep the doors of your refrigerator and freezer as shut as possible.
According to the United States Department of Agriculture (USDA), a closed refrigerator will maintain its temperature for up to four hours during a power loss, while a full freezer will maintain its temperature for up to 48 hours.
During the first few hours following a power outage, you should consume shelf-stable items and store beverages in a cooler so that you do not have to continually open the refrigerator door.
Invest in appliance thermometers for your refrigerator and freezer.
Your refrigerator’s temperature should be below 40 degrees Fahrenheit.
Wikipedia: Commons Wikimedia
The USDA recommends keeping your refrigerator at or below 40 degrees Fahrenheit and your freezer at or below 0 degrees Fahrenheit at all times.
A excellent method to be prepared for a power outage is to keep appliance thermometers in both your refrigerator and freezer. It will notify you when the refrigerator or freezer has reached a hazardous temperature in the absence of power.
Keep additional ice in your freezer and freeze water bottles.
Freezing water bottles will help keep meals cold for longer.
Flickr/Heather Dowd
Purchase additional bags of ice to store in your freezer to assist preserve its temperature and to use if you need to transfer food to a cooler.
Whenever the ice cube tray is full, pour the ice into gallon-sized storage bags if your freezer includes an ice maker.
Consider purchasing dry ice in the event of a power loss. Fifty pounds of dry ice will maintain the temperature of a closed freezer or cooler for 18 to 24 hours. Simply ensure proper handling and avoid contacting it with bare hands.
The USDA also suggests storing water bottles in the freezer. This will not only help keep frozen food colder for longer, but you will also have access to clean water in the event that your water source becomes contaminated.
If water bottles are scarce, as is common when a storm is approaching, freeze new water in clean, quart-sized storage bags or food-safe plastic containers.
Keep one or two coolers on hand in case of an extended power outage.
It’s not a bad idea to have extra coolers.
Stanley
If a power outage is expected to last more than two to four hours, the American National Red Cross advises storing perishable food in a cooler. If you want the temperature to remain at or below 40 degrees Fahrenheit, pack ice into the cooler.
If the power will be off for more than a day, you should prepare a second cooler for your frozen foods.
Any food exposed to temperatures over 40 degrees Fahrenheit for more than two hours or above 90 degrees Fahrenheit for more than an hour must be discarded.
Do not attempt to keep food cold by storing it outside.
Food left outside can attract wildlife.
iStock
During a winter storm, if your power goes out, you may be tempted to store some of your food outside on the ice or snow, but this is not a good idea.
According to the USDA, outdoor temperatures can vary from hour to hour depending on the amount of sunlight, causing food to perish. It can also attract wild animals in search of food.
Long-lasting, shelf-stable foods should be stocked up on.
Additionally, ensure that you have non-perishable food on hand.
Try to keep your pantry stocked with nonperishable items, and make sure you have a manual can opener, as an electric one without batteries will not function in the event of a power outage.
According to the FoodKeeper app developed by the USDA, canned beans and vegetables have a two- to five-year shelf life.
Additional long-lasting essentials include peanut butter, rice, oats, and dried beans.
If you own an outside barbecue, you must have charcoal or propane on hand.
If it is safe to be outside, you can cook frozen food.
If you have an outdoor barbeque, make sure to stock up on charcoal or propane. If your meat is beginning to thaw in the refrigerator or freezer, having a functional grill can prevent you from having to throw it away.
Food that is beginning to thaw but is still at an acceptable temperature must be prepared before being consumed.
Before cooking, examine each ingredient individually. Throw away any food that is warm to the touch or has an unusual odor, color, or texture.
Use a food thermometer to ensure that each food item is cooked to a safe internal temperature in order to eliminate all food-borne microorganisms. Foodsafety.gov suggests cooking beef, veal, lamb, hog, and ham to 145 degrees Fahrenheit. Mixtures of poultry and ground meat must be cooked to 165 degrees Fahrenheit.