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| Q: What is a good way to thaw my Safoa's Fare Gourmet Meal? A: Put the frozen meal in the microwave and cook on THAW (30% power) just until you can remove it from the bag (if you can break it into pieces while it's still in the bag). Put it into the dish you'll cook it in, then thaw the rest of the way. Do not allow the bag to melt!
Q: Help! My power went out and I'm afraid all of my food will thaw. What can I do? A: 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.
If your freezer is not full, group the food together in a pyramid and put whatever regular ice you have on top. This crowding will conserve cold air.
REMEMBER: KEEP THE FREEZER CLOSED. Every time you open the door, cold air escapes.
Find a friend who is willing to share freezer space.
If you think your power may be out longer than a day, find some dry ice. Be sure to follow the handling directions carefully. Do not touch dry ice or inhale the fumes in an enclosed space. Twenty-five pounds of dry ice should hold a 10-cubic-foot full freezer for 3 or 4 days. Place the dry ice on top of your food with a piece of cardboard in between.
When your power is back on, immediately inspect your foods. “When in doubt, throw it out”!
Q: Should I plan for a power outtage? A: Yes. Before you find yourself with a power outage, take some time to protect your food. The method is very simple: A full freezer will will remain at freezing temperatures for approximately two days, and a half-full freezer for one day. Therefore, if your freezer has unused space, fill up that space as best you can with water. You can use dishpans, buckets, empty milk jugs or virtually any container that will fit. When you find yourself with food you’d like to freeze, simply remove the ice and let it melt outside or in your sink.
Another way to protect your food, is to talk to your friends about the possibility of a power outage before it happens. See if you can work out an emergency freezer sharing plan.
- Spend some time now finding out where you can purchase dry ice in your area. Your Smart and Final is likely to sell dry ice. Twenty-five pounds of dry ice should hold a 10-cubic-foot full freezer for 3 or 4 days. Should the power go out, place the dry ice on top of your food with a piece of cardboard in between.
- Invest in a digital, dial, instant-read food thermometers or appliance thermometer, if you do not already have one. A thermometer will help you know if the food is at safe temperatures. Keep your 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.
Q: Approximately how long will my food stay frozen if my power is out? A: A full, free standing freezer will remain at freezing temperatures about two days, and a half-full freezer about one day. Twenty-five pounds of dry ice should hold a 10-cubic-foot full freezer for 3 or 4 days. Break the questions into sections by subject and give each section a subhead, such as Sales, Products, or Services.
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.
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 charts below for specific recommendations. | |
| | When to Save and When to Throw It Out |
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| FOOD | Held above 40 °F for over 2 hours |
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MEAT, POULTRY, SEAFOOD
Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes |
Discard | | Thawing meat or poultry | Discard | | 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 | 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 | 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 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 |
| | | When to Save and When To Throw It Out |
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| FOOD | Still contains ice crystals and feels as cold as if refrigerated | Thawed.
Held above 40 °F for over 2 hours |
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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 |
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| Source: USDA Food Safety and Inspection Service | |
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