Friday, January 30 2009
Food Safety During Power Outages, What to Keep & What to Toss
News Release: VANDERBURGH COUNTY DEPARTMENT OF HEALTH
FOOD SAFETY DURING POWER OUTAGES
The Vanderburgh County Health Department would like to give some advice to those without power and refrigeration. The following information can be used as a guide, and if there are further questions a call to the Health Department can be made to (812) 435-5695.
FOOD SAFETY DURING POWER OUTAGES When there is a power outage: Potentially hazardous foods are those foods, such as high protein foods (meat, egg, dairy) and cooked vegetables, that support the rapid and progressive growth of disease causing bacteria. Foodborne illnesses can be caused by bacteria that can multiply rapidly in foods when the food is held in the temperature danger zone (41 degrees F to 135 Degrees F).
Keep refrigerated potentially hazardous foods stored below 41 degrees F.
Frozen foods must be maintained frozen.
Hot potentially hazardous food must be maintained at 135 degrees F. Freezers Leave the freezer door closed. A full freezer should keep food safe about two (2) days, and a half -full freezer, about one (1) day. You can safely re-freeze thawed foods that still have ice crystals and are less than 41 degrees F. Dry ice or bags of ice can added to the freezer if it appears the power will be off for an extended time. Refrigerators Food in the refrigerator should be safe as long as the power is out no more than about four (4) to six (6) hours. Leave the door closed because every time you open it, needed cold air escapes, allowing the foods inside to reach unsafe temperatures. Discard any potentially hazardous food that has been above 41 degrees F for (4) four hours or more, any non-potentially hazardous food that has reached a temperature of 45 degrees F or higher for any length of time, or has an unusual color, odor, or texture. When In Doubt, Throw It Out! Some other things you can do if the power is out for extended periods of time.
Check with friends and family who might have electricity and ask to store your food in their refrigerator until your power is restored.
Once your refrigerator reaches 45°F, you shouldn't use the food.
Once the food in your freezer has thawed out, either cook it immediately or throw it out.
Long-term, a cooler with ice isn't sufficient in maintaining a safe temperature.
For short periods of time, if the out door temperature is below freezing you may also want to place food into a cooler or protected container and set it outside, completely avoid setting it in any sun. As always, when in doubt, throw it out.
Other Food Safety Tips REFRIGERATOR FOODS When to Save and When to Throw It Out FOOD Held above 40°F for over 2 hours MEAT, POULTRY, SEAFOOD Fresh or leftover meat, poultry, fish, or seafood Discard Thawing meat or poultry Discard Meat, tuna, shrimp, chicken, or egg salad Discard Gravy, stuffing Discard Lunch meats, hot dogs, bacon, sausage, dried beef Discard Canned meats, opened Discard Pizza - with any topping Discard Canned hams labeled "Keep Refrigerated" Discard CHEESE Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Discard 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 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 SAUCES, SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish Discard if above 50°F for more than eight hours. Peanut butter Safe Jelly; relish; taco, barbecue & soy sauce; mustard; catsup; olives Safe Worcestershire sauce Discard Fish sauces (oyster sauce) Discard Opened vinegar-based dressings Safe Opened creamy-based dressings Discard Spaghetti sauce, opened jar Discard BREAD, CAKES, COOKIES, PASTA Bread, rolls, cakes, muffins, quick breads Safe Refrigerator biscuits, rolls, cookie dough Discard Cooked pasta, spaghetti 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 Discard Pies, fruit Safe VEGETABLES Fresh mushrooms, herbs, spices Safe Greens, pre-cut, pre-washed, packaged Discard Vegetables, raw Safe Vegetables, cooked Discard Vegetable juice, opened Discard Baked potatoes Discard Commercial garlic in oil Discard Potato Salad Discard FROZEN FOOD When to Save and When to Throw It Out FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed. Held above 40°F for more than two hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze Discard Poultry and ground poultry Refreeze Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard Casseroles, stews, soups Refreeze Discard Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard 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, eggs, soft cheeses Refreeze Discard Cheesecake Refreeze Discard FRUITS Juices Refreeze Refreeze. Discard if mold, yeasty smell, or sliminess develops. Home or commercially packaged Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops. VEGETABLES Juices Refreeze Discard after held above 40°F for six hours. Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40°F for six hours. BREADS, PASTRIES Breads, rolls, muffins, cakes (without Refreeze Refreeze custard fillings) Cakes, pies, pastries with custard or cheese filling Refreeze Discard Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Quality loss is considerable. OTHER Casseroles - pasta, rice based Refreeze Discard Flour, cornmeal, nuts Refreeze Refreeze Breakfast items - waffles, pancakes, bagels Refreeze Refreeze Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods) Refreeze Discard Source: http://tristatehomepage.com/content/fulltext/?cid=52711 |