First, Use perishable food and foods from the refrigerator.
Then, use the foods from the freezer.
Finally, begin to use the non-perishable foods and staples.

Do not rely on the appearance of food or the odor of food to determine if it is safe. Bacteria that cause food-borne illness multiply rapidly on food kept at room temperature for more than 2 hours.

Generally food kept in the refrigerator is safe for less than 4 to 6 hours after the power goes out. This time frame depends upon a number of things:

1. How cold was the refrigerator when the power went off.
   
2. How warm the room is. The colder the room, the longer the refrigerator will stay cold.
   
3. How often the refrigerator door is opened.

The following foods should be discarded if kept above the refrigerator temp of (40 degrees F) for more than 2 hours:

• Milk, yogurt, soft cheese, custard
  
• Raw or cooked meat, poultry or seafood
  
• Fresh eggs, egg substitutes
  
• Soups casseroles or stews
  
• Creamy dressings

These foods are generally safe without refrigeration for a few days

• Butter, margarine
  
• Hard and processed cheese
  
• Fresh fruits and vegetables
  
• Dried fruits
  
• Opened jars of peanut butter, relishes, jelly, BBQ sauce, ketchup, mustard, oil-based salad dressings, commercial mayonnaise, olives

Food in the freezer will stay colder longer than in the refrigerator. With the door closed food items in most freezers stay frozen for 24 to 48 hours. The time a frame depends on:

1. A full freezer will stay frozen up to 2 days while a half-loaded freezer may not stay frozen for more than a day.
   
2. The temperature of the food, the colder the food the longer the food will stay frozen.
3. Meat stays frozen longer than baked goods.

Take these steps to keep foods from unthawing:

1. Keep the freezer and/or refrigerator door closed.
   
2. Add dry ice to the freezer. The more dry ice, the longer food will stay frozen.
   (Always wear gloves when handling dry ice.)
   
3. Cover the freezer for extra insulation with blankets and quilts. Don't block the air-vent opening.

Foods held above 40 degrees F (refrigerator temperatures) for more than 2 hours may not be safe to eat. You may safely refreeze most foods if they still contain ice crystals, or if they have been kept 40 degrees F or less and have been thawed no more than 24 to 48 hours.

Before re-freezing any foods:

• Check the temperature and condition of the food before it re-freezes.
  
• Throw out any food from raw meat, poultry, fish, or shellfish that has dripped onto.
  
• Do not use or refreeze melted ice cream
  
• Shellfish and fish are very perishable, throw these out unless ice crystals remain.
  
• Fruits & vegetables may be refrozen if they smell good. If a food is beginning to ferment, it is still safe to eat although there will be a loss of quality and the flavor will be changed.
  

If you have any questions or need additional information please contact us. We'll be glad to help.