How to Protect the Food in Your Freezer During a Power Outage
If the power in your area of the state has experienced intermittent or complete loss of electrical power, or power surges, check all freezers occasionally to be sure they work properly.
“South Dakota is no stranger to power outages and power surges due to blizzards, ice storms and related weather conditions – sometimes folks forget to check their freezer until its too late,” said Joan Hegerfeld-Baker, Assistant Professor & SDSU Extension Food Safety Specialist.
To prevent freezers from shutting-off, Hegerfeld-Baker said it is best to plug the freezer into a dedicated outlet that is not connected to a circuit protected by a GFI (Ground Fault Interrupter) device as GFI’s are easily tripped by power surges, shutting off power to the freezer.
Protect your frozen food
A few other precautions can be taken to protect against food loss in case of a power or mechanical failure or other possible problems.
1.If an extended power failure is anticipated, reduce freezer temperature to -10°F or -20°F. The colder the food, the longer it takes to thaw.
2. If power is lost, wait until power is restored before opening the freezer door.
“Each time the door is opened, the interior temperature increases therefore decreasing the time foods will remain safe without power,” Hegerfeld-Baker said.
3. In most cases, food in a full freezer will stay frozen approximately two days. Food in a freezer that is half full may stay frozen up to one day. A freezer full of meat will remain colder longer than a freezer full of baked food.
Prevent food borne illness if electricity is cut off
If food is safe to eat, it is safe to refreeze. “When you find that the freezer is off, check the temperature in two or three locations,” said Hegerfeld-Baker. “Then, take a look at the packages of food. If foods still contain ice crystals and/or if the freezer is 40°F or lower and has been at that temperature no longer than one to two days, food that was safe when it was originally frozen should still be safe. It can be refrozen or cooked and eaten.”
Food held at 40°F or higher should be examined more closely, Hegerfeld-Baker said. “If the color or odor of thawed beef, pork, lamb or poultry is poor or questionable and you are not certain of the amount of time the food was at 40°F for higher discard the meat,” she said.
If questionable food is consumed, the result may be food borne illness. “It is difficult to tell by the odor whether vegetables, shellfish and cooked foods are spoiled,” Hegerfeld-Baker said. “Bacteria multiply rapidly in these foods, so do not eat or refreeze any that have thawed completely.”
As a general rule, Hegerfeld-Baker said completely thawed foods should not be refrozen.
“If ice crystals remain in foods, it’s safe to refreeze them. The texture will be compromised, nutritional value may be lower, and flavor and color will not be top quality. If refreezing food, do so quickly to retain the best quality,” she said.
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