Power outage food safety
Updated October 2026 · 2 min read
Quick answer
Keep the refrigerator and freezer closed. A closed refrigerator keeps food safe for about four hours, and a full freezer for about 48.
Keep the doors shut
Every opening lets cold air out.
Know the limits
Refrigerated food is safe for about four hours without power. A full freezer holds for about 48 hours, and a half-full one about 24.
Use ice
Block ice or frozen jugs extend the time.
When power returns
Check the temperature. Throw out perishable food that was above 40°F for over two hours.
Never taste to test
If you are unsure, throw it out.
What should you do first?
Keep the refrigerator and freezer doors closed. Every opening lets cold air out and shortens the time food stays safe. Make a quick plan for what you will eat first if the outage lasts.
How long does food stay safe?
| Where | How long | Condition |
|---|---|---|
| Refrigerator | About 4 hours | Door kept closed |
| Full freezer | About 48 hours | Door kept closed |
| Half-full freezer | About 24 hours | Door kept closed |
| Refrigerator | About 4 hours | Door kept closed |
| Full freezer | About 48 hours | Door kept closed |
| Half-full freezer | About 24 hours | Door kept closed |
These are guidelines from the USDA. After that, food needs to be checked, cooked or thrown away.
How do you stretch the time?
Group food together in the freezer, because a full freezer holds cold longer. Put ice or frozen water bottles in the fridge and freezer. Use coolers with ice for the most perishable items if the outage is long. A thermometer in the fridge and freezer tells you the real temperature.
What should you throw away?
Throw away perishable food that has been above 40°F for more than 2 hours. That includes meat, poultry, fish, eggs, milk, soft cheese, cooked leftovers and cut fruit. If food in the freezer still has ice crystals or is at 40°F or below, it is safe to refreeze or cook.
What if you are not sure?
When in doubt, throw it out. Do not taste food to test it. Smell and look cannot tell you if harmful bacteria have grown.
What should you eat during an outage?
Eat the fridge first, then the freezer, then pantry foods. Have shelf-stable foods ready: peanut butter, crackers, canned beans and fish, dried fruit, nuts and shelf-stable milk. A manual can opener helps.
How do you cook safely?
Use a camp stove or grill outdoors only. Never use a gas oven, grill or camp stove inside to heat or cook, because carbon monoxide can be deadly. Keep a battery-powered carbon monoxide detector.
How should you prepare ahead?
Keep an appliance thermometer in your fridge and freezer. Freeze water in jugs. Know where your coolers are. Keep a few days of shelf-stable food and water. Plan for anyone who needs medicine kept cold.
What about water?
After a storm or flood, follow local advice about whether tap water is safe. Use bottled water if you are unsure.
Frequently Asked Questions
If it still has ice crystals or is at 40°F or below, it can be refrozen or cooked.
An appliance thermometer helps you know.
If the freezer still has ice crystals or is at 40°F or below, it is generally safe. Check each item.
Clean snow can help keep things cold, but use a thermometer to check food stays at 40°F or below.