How to save food in your refrigerator when the power goes out

If you live in the central United States or mid-Atlantic regions, you may soon a big winter storm and a polar vortex. And if severe winter weather causes a power outage, one of your first concerns might be the food in your refrigerator. Even if a sudden loss of electricity can threaten your shops, you don’t have to let it go to waste: A little preparation can help keep your food healthy and fresh until the power returns.

Losing a fridge full of food is expensive, inconvenient and can be dangerous if you run out of rations and can’t afford to buy more. While you may not be able to save everything, depending on the duration of the outage, there are ways to keep most of your perishables from perishing when the refrigerator stops.

Read on to learn how to save food from your refrigerator in the event of a power outage.

For more power outage tips, learn everything you need to know about home generatorsand consider whether a home battery backup might be a better option.

Make a plan to save your food before a power outage

Before facing a lack of energy, it is better to take a few steps to prepare in case you need to save your food. U recommendation from the US Centers for Disease Control and Prevention is to have the following items on hand:

• Appliance thermometers for your fridge and freezer, so you can monitor if their temperature rises and you need to start removing food. The refrigerator should not exceed 40 degrees Fahrenheit, and the freezer should not exceed 0 degrees F.
• A more cool and frozen gel packsin case you have to take the food out of the refrigerator to keep it cold.
• Dry ice or block ice to keep food cold in the refrigerator, if you think the power will be out for a long time.

Read more: The best coolers for 2022

Do this early to save your food when the power goes out

When an outage hits, keep your refrigerator and freezer doors closed—don’t open them unless you have to, and even then, try to do so quickly so you don’t let the cold air in. If the doors remain closed, your food can stay safe for up to four hours in a refrigerator, 48 hours in a full freezer and 24 hours in a half-full freezer, according to the CDC.

When you’ve passed the four-hour mark (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 moving the food out of the refrigerator. If perishable food was left in the refrigerator after that point, you have to throw it all away.

The exception here would be if you have dry ice. You can put dry ice on the top of the freezer and the bottom of the freezer, and keep your food cold. You need approx 3 pounds of dry ice per cubic foot of freezer spacewhich must keep the food cold for at least two days. Just make sure you know how to safely handle dry ice before using.

Separate your food into two groups

First, you have to make two piles: the food that absolutely must be kept cold, and the food that is safe to leave on the counter until the power is back.

Foods that do not need to be kept cold

The following foods can be kept safely out of the refrigerator:

• Butter (for 1-2 days)
• Peanut butter
• Most cooking oils, with the exception of walnut oils
• Herbs
• potatoes
• Mostly fruits and vegetables
• bread
• Coffee
• Apples
• Ketchup, mustard and hot sauce

Food that should be kept cold

The following foods should be stored at 40 degrees F or lower to prevent bacterial growth and spoilage:

• Dairy products (cheese, milk, whipped cream, sour cream)
• Ova
• Meat, poultry and fish (cooked or raw)
• Cut fruits and vegetables
• Rest

How to keep your perishable food cold without a refrigerator

Once you have your pile of perishable foods, it’s time to get out your ice packs and coolers. Place a layer of frozen food at the bottom. Then put a layer of food from the fridge on top of that layer. Fill 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 to do so.

Layers of ice or ice packs around the food in the cooler – don’t just dump it all on top or bottom. Distributing ice keeps food at a more consistent temperature. Move the refrigerator thermometer into the cooler to check 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 leave the door closed and keep a fresh supply of ice in it. To prevent the melting ice from turning your freezer into a pond, put the ice in cups and place them around the food.

You should never taste food to see if it’s gone bad — when in doubt, throw it away, the CDC advises. Throw away any food with unusual smells, colors or textures immediately. As for frozen foods, you can safely refrigerate or cook frozen food that is at 40 degrees F or below, or that also contains ice crystals.

For more tips on how to prepare for natural disasters, check out how to make an emergency bagand how to recover important documents after a natural disaster.