Food Safety Guidelines

If unopened, your refrigerator will keep foods safely cold for about four hours without power. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half-full) if the door remains closed.

Thawed foods can usually be eaten if they are ‘refrigerator cold’ or refrozen if they still contain ice crystals. Do not refreeze thoroughly thawed foods. Discard any food that has been at temperatures greater than 45°F degrees for two hours or more.

Do not open freezers until you plan to use or discard the contents; most freezers will keep food safe for 36 to 48 hours if left closed.

Wash and sanitize (using a teaspoon of household bleach to one gallon of water) cans of food that have been exposed to rain water. In general, floodwaters are considered contaminated and if canned goods have been submerged in floodwaters, they should be discarded.

If fresh fruits and vegetables or food in plastic, cardboard or paper containers have been under floodwaters, do not eat them.

If you must discard food, try to bury it at least 48 inches deep. If burial is not possible, place the food in a sealed plastic bag or container for disposal in your local landfill.

Discard any food that has an unusual odor, color or texture.