Clean Your Home and Stop Mold

• Take out items that have soaked up water and that cannot be cleaned and dried.

• Fix water leaks. Use fans and dehumidifiers and open doors and windows to remove moisture.

• To remove mold, mix 1 cup of bleach in 1 gallon of water, wash the item with the bleach mixture, scrub rough surfaces with a stiff brush, rinse the item with clean water, then dry it or leave it to dry.

• Check and clean heating, ventilating, and air-conditioning systems before use.

• To clean hard surfaces that do not soak up water and that may have been in contact with floodwater, first wash with soap and clean water. Next disinfect with a mixture of 1 cup of bleach in 5 gallons of water. Then allow to air dry.

• Wear rubber boots, rubber gloves, and goggles when cleaning with bleach. Open windows and doors to get fresh air. Never mix bleach and ammonia. The fumes from the mixture could kill you.

 

Keep Drinking Water and Food Safe

• Listen to public announcements to find out if local tap water is safe for drinking, cooking, cleaning, or bathing. Until the water is safe, use bottled water or boil or disinfect water.

•If a "boil water" advisory is in effect, do not drink tap water or use it to brush your teeth unless water has come to a rolling boil for at least 1 minute or is treated with unscented household chlorine bleach. To treat water, add 1/4 teaspoon (approximately 1.5 mL) bleach to 1 gallon of cloudy water or 1/8 teaspoon (approximately 0.75 mL) bleach to 1 gallon of clear water . Stir well and let it stand for 30 minutes before you use it.

•Do not eat food that smells bad, looks bad, or has touched floodwater. When in doubt, throw food out.

•See also Food, Water, Sanitation, and Hygiene Information for use Before and After a Disaster or Emergency

•See also Keep Food and Water Safe After a Disaster or Emergency

Fact Sheet: Clean Up Safely After a Disaster

 

HIGHLIGHTS

•Stay away from damaged buildings or structures that have not been examined and certified by an inspector.

•Wear hard hats, goggles, heavy work gloves, and watertight boots with steel toe and insole cleanup work.

•Carbon monoxide can cause illness and death.

•Remove and discard items that cannot be washed and disinfected.

•Never turn power on or off or use an electric tool or appliance while standing in water.


 

When returning to your home after a hurricane, flood, or other natural disaster protect yourself and your family by following these tips.

General Safety Measures

• Have at least two fire extinguishers, each with a UL rating of at least 10A, at every cleanup job.

• Wear hard hats, goggles, heavy work gloves, and watertight boots with steel toe and insole (not just steel shank) for cleanup work.

• Wear earplugs or protective headphones to reduce risk from equipment noise.

• Use teams of two or more people to move bulky objects. Avoid lifting any material that weighs more than 50 pounds (per person).

• When using a chain saw, operate the saw according to the manufacturer's instructions, wear appropriate protective equipment, avoid contact with power lines, be sure that bystanders are at a safe distance, and take extra care in cutting trees or branches that have gotten bent or caught under another object. Use extreme caution to avoid electrical shock when using an electric chain saw. For tips on safely operating a chain saw, see Preventing Chain Saw Injury During Tree Removal.

• If there has been a backflow of sewage into your house, wear rubber boots, rubber gloves, and goggles during cleanup of the affected area.

• In hot weather, try to stay cool by staying in air-conditioned buildings, taking breaks in shaded areas or in cool rooms, drinking water and nonalcoholic fluids often, and wearing light and loose-fitting clothing. Do outdoor activities during cooler hours. For more information on protecting yourself against heat-related illness, see the CDC Extreme Heat website.

Mold and Cleanup

• Remove and discard items that cannot be washed and disinfected (such as mattresses, carpeting, carpet padding, rugs, upholstered furniture, cosmetics, stuffed animals, baby toys, pillows, foam-rubber items, books, wall coverings, and paper products).

• Remove and discard drywall and insulation that has been contaminated with sewage or flood waters.

• Thoroughly clean all hard surfaces (such as flooring, concrete, molding, wood and metal furniture, countertops, appliances, sinks, and other plumbing fixtures) with hot water and laundry or dish detergent.

Hazardous Materials Issues

• Call the fire department to inspect or remove chemicals, propane tanks, and other dangerous materials.

• Wear protective clothing and gear (for example, a respirator if needed) when handling hazardous materials.

• Wash skin that may have come in contact with hazardous materials.

• Wear insulated gloves and use caution if you have to remove a car battery. Avoid any acid that may have leaked from a car battery.

Water Issues

• If the building is flooded, the waters may contain fecal material from overflowing sewage systems and agricultural and industrial waste. Although skin contact with floodwater does not, by itself, pose a serious health risk, there is risk of disease from eating or drinking anything contaminated with floodwater.

• If you have any open cuts or sores that will be exposed to floodwater, keep them as clean as possible by washing them with soap and applying an antibiotic ointment to discourage infection. (See also Hand Hygiene After a Disaster.)

• To reduce cold–related risks when standing or working in water which is cooler than 75 degrees F (24 degrees C), wear insulated clothes and insulated rubber boots, take frequent breaks out of the water, and change into dry clothing when possible.

What Consumers Need to Know…Product Recalls

When meat and poultry products are recalled, FSIS notifies the public in two ways—through a press release and a Recall Notification Report (RNR). FSIS distributes the press release to local and national newspapers and television and radio stations so the information can be made available to consumers. 

The press release and RNR include information that consumers and suppliers can use to identify the product that is being recalled. This information includes:

a description of the food being recalled;

any identifying codes, including the plant number, which is located in the USDA Inspection Mark on the label (the number is preceded by either the letters EST for "establishment" or P for "poultry");

the reason for the recall;

the name of the producer;

distribution information;

the health risk for the recall; and

the appropriate contact persons for FSIS and the recalling company.

If you discover that you have a recalled product in your home, do not consume it. Instead, return it to the place of purchase. If you become ill from a recalled product, contact a physician.

What Food and Water Should You Keep in Your Home?

The American Red Cross and the U.S. Department of Homeland Security recommend the following:

Keep a supply of nonperishable food and a 3-day supply of commercially bottled water per person (minimum of 3 gallons) on hand in case of an emergency.

Since there may not be power, purchase food that requires no refrigeration, cooking, water, or special preparation. Good food choices are dried fruit; canned fruit or vegetables; shelf-stable cans of meat, poultry, and fish; jars of peanut butter and jelly; small packages of cereal, granola bars, and crackers; nonfat dry milk; and small boxes of juice drinks. Select small cans of food so there won't be any leftovers that will need refrigeration. Remember to include infant formula, pet food, and foods for family members with special dietary needs.

Have a manually operated can opener on hand.

Periodically use and refresh your supply. 

What Consumers Need to Know…Keeping the Food Supply Secure

Since the attacks on September 11, 2001, FSIS' commitment to protect America's supply of meat, poultry, and egg products from any form of intentional or unintentional contamination has never been higher.

FSIS inspectors have remained on heightened alert to detect unusual or suspicious activity and seek the assistance of law enforcement agencies when needed. FSIS re-inspects imported meat and poultry products before they are allowed to enter the U.S. food supply. The Agency works with the U.S. Customs Service and other agencies to prevent illegal shipments from coming into the country. FSIS also works closely with FDA, the Centers for Disease Control and Prevention (CDC), and the Environmental Protection Agency (EPA), as well as with State and local health agencies, to coordinate biosecurity efforts and share information about illnesses.

In addition, FSIS is conducting food security awareness training for its field workforce. FSIS is strengthening laboratory security and improving their methods for detecting biological and chemical agents and determining their source. FSIS laboratories are part of a nationwide network that would be utilized if intentional acts jeopardized food safety.

FSIS has published guidelines that can be used to improve security measures in plants that produce meat, poultry, and egg products. Guidelines have also been published for transporters and distributors of these products. Private businesses play a vital role in reducing the threat of tampering such as limiting access to food processing areas, checking the safety of ingredients, improving packaging materials to prevent tampering, and securing transportation vehicles.

What Consumers Need to Know…Risks of Intentional Contamination

Almost any food, beverage, or other item you ingest could be of some risk. However, safety measures practiced by the food producers, processors, and other foodservice operators and retailers, as well as common sense used by consumers, can greatly reduce the chance of having food used as a weapon to attack our country. Most of the food safety practices already in place apply equally to intentional contamination. If specific, credible threats are received, then USDA, in cooperation with other homeland security agencies, would keep the public informed of measures to take.

Consumers can also play a role by reporting unusual characteristics of meat, poultry, and egg products to their local health agency, the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), or if appropriate, law enforcement.

 

Keeping Food Safe During an Emergency




Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD’s of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency...

... by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you’re not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q. Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out?

A. Do not eat any food that may have come into contact with flood water.

Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.

Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Steps to Salvage All-Metal Cans and Retort Pouches

Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:

Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.

Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.

Brush or wipe away any dirt or silt.

Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.

Then, sanitize them by immersion in one of the two following ways:

Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or

Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.

Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.

If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.

Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.

Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.



Q. How should I clean my pots, pans, dishes, and utensils?

A. Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).


Q. How should I clean my countertops?

A. Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.


Q. My home was flooded and I am worried about the safety of the drinking water. What should I do?

A. Use bottled water that has not been exposed to flood waters if it is available.

If you don't have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.

If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.

If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.



Q. We had a fire in our home and I am worried about what food I can keep and what to throw away.

A. Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.


Q. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?

A. No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.


Q. Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?

A. Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.


Q. May I refreeze the food in the freezer if it thawed or partially thawed?

A. Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.


 

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 over 2 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 6 hours.

Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 °F for 6 hours.

BREADS, PASTRIES

Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze

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

Food

Note: Do not use your fireplace for cooking until the chimney has been inspected for cracks and damage. Sparks may escape into your attic through an undetected crack and start a fire.

Identify and throw away food that may not be safe to eat.

• Throw away food that may have come in contact with flood or storm water.

•Throw away food that has an unusual odor, color, or texture. When in doubt, throw it out.

•Throw away perishable foods (including meat, poultry, fish, eggs and leftovers) in your refrigerator when the power has been off for 4 hours or more.

•Thawed food that contains ice crystals can be refrozen or cooked. Freezers, if left unopened and full, will keep food safe for 48 hours (24 hours if half full).

• Throw away canned foods that are bulging, opened, or damaged.

• Food containers with screw-caps, snap-lids, crimped caps (soda pop bottles), twist caps, flip tops, snap-open, and home canned foods should be discarded if they have come into contact with floodwater because they cannot be disinfected.

•If cans have come in contact with floodwater or storm water, remove the labels, wash the cans, and dip them in a solution of 1 cup (8 oz/250 mL) of bleach in 5 gallons of water. Re-label the cans with a marker. Include the expiration date.

•Do not use contaminated water to wash dishes, brush your teeth, wash and prepare food, wash your hands, make ice, or make baby formula.

Store food safely

• While the power is out, keep the refrigerator and freezer doors closed as much as possible.


Feeding infants and young children

•Breastfed infants should continue breastfeeding. For formula-fed infants, use ready-to-feed formula if possible. If using ready-to-feed formula is not possible, it is best to use bottled water to prepare powdered or concentrated formula. If bottled water is not available, use boiled water. Use treated water to prepare formula only if you do not have bottled or boiled water.


• If you prepare formula with boiled water, let the formula cool sufficiently before giving it to an infant.

• Clean feeding bottles and nipples with bottled, boiled, or treated water before each use.

• Wash your hands before preparing formula and before feeding an infant. You can use alcohol-based hand sanitizer for washing your hands if the water supply is limited


Clean and sanitize food-contact surfaces.

CDC recommends discarding wooden cutting boards, baby bottle nipples, and pacifiers. These items cannot be properly sanitized if they have come into contact with flood waters. Clean and sanitize food-contact surfaces in a four-step process:

1.Wash with soap and warm, clean water.

2.Rinse with clean water.

3.Sanitize by immersing for 1 minute in a solution of 1 teaspoon of chlorine bleach (5.25%, unscented) per gallon of clean water.

4.Allow to air dry.

You will have to evaluate each item separately. Use this chart as a guide.

Food Categories

Specific Foods

Held above 40 °F for over 2 hours


MEAT, POULTRY, SEAFOOD

Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes

Discard


Thawing meat or poultry

Discard


Salads: Meat, tuna, shrimp, chicken, or egg salad

Discard


Gravy, stuffing, broth

Discard


Lunchmeats, hot dogs, bacon, sausage, dried beef

Discard


Pizza – with any topping

Discard


Canned hams labeled "Keep Refrigerated"

Discard


Canned meats and fish, opened

Discard


Casseroles, soups, stews

Discard


CHEESE

Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

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, eggnog, soy milk

Discard


Butter, margarine

Safe


Baby formula, opened

Discard


EGGS

Fresh eggs, hard-cooked in shell, egg dishes, egg products

Discard


Custards and puddings, quiche

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 over 8 hrs.


Peanut butter

Safe


Jelly, relish, taco sauce, mustard, catsup, olives, pickles

Safe


Worcestershire, soy, barbecue, hoisin sauces

Safe


Fish sauces, oyster sauce

Discard


Opened vinegar-based dressings

Safe


Opened creamy-based dressings

Discard


Spaghetti sauce, opened jar

Discard


BREAD, CAKES, COOKIES, PASTA, GRAINS

Bread, rolls, cakes, muffins, quick breads, tortillas

Safe


Refrigerator biscuits, rolls, cookie dough

Discard


Cooked pasta, rice, potatoes

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; quiche

Discard


Pies, fruit

Safe


VEGETABLES

Fresh mushrooms, herbs, spices

Safe


Greens, pre-cut, pre-washed, packaged

Discard


Vegetables, raw

Safe


Vegetables, cooked; tofu

Discard


Vegetable juice, opened

Discard


Baked potatoes

Discard


Commercial garlic in oil

Discard


Potato salad

Discard


Casseroles, soups, stews

Discard

 

Frozen Food and Power Outages: When to Save and When to Throw Out

 

Thawed or partially thawed food in the freezer may be safely refrozen if it still contains ice crystals or is at 40 °F or below. Partial thawing and refreezing may affect the quality of some food, but the food will be safe to eat.

If you keep an appliance thermometer in your freezer, it’s easy to tell whether food is safe. When the power comes back on, check the thermometer. If it reads 40 °F or below, the food is safe and can be refrozen.

Never taste food to determine its safety! You can’t rely on appearance or odor to determine whether food is safe.

Note: Always discard any items in the freezer that have come into contact with raw meat juices.

You will have to evaluate each item separately. Use this chart as a guide.

Food Categories

Specific Foods

Still contains ice crystals and feels as cold as if refrigerated

Thawed and held above 40 °F for over 2 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 6 hours.


Home or commercially packaged or blanched

Refreeze. May suffer texture and flavor loss.

Discard after held above 40 °F for 6 hours.


BREADS, PASTRIES

Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze


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