How to keep food safe during power outages

With power outages likely during and after Hurricane Dorian strikes Florida, it’s time to think about how to keep food safe in your fridge and freezer for as long as possible — and when it’s best to throw it away.

The U.S. Food and Drug Administration recommends planning for the outage before the winds start to blow by setting your freezer temperature at or below zero degrees and your refrigerator temperature at or below 40 degrees.

Before the storm

You should get fridge and freezer thermometers if you don’t already have them.

Freeze containers of water to make ice that will help keep food cool in both the fridge and freezer. Any plastic container will work: water, soda and sports drink bottles, or prepared food containers with lids.

Air-tight freezer bags should work as well, but make sure you store them on the bottom of the freezer, or in a shallow box or baking pan. Don’t put bags of water on wire-rack shelves, or they could be difficult to remove after freezing.

If you have an ice maker, set it to make as much ice as possible. Relocate cubes as necessary so you can keep making more. Freeze any gel packs you might have.

Water expands as it turns into ice, so make sure you don’t fill any container more than threequarters.

Have some coolers on hand to store what you plan to eat or drink during the outage.

Buy dry ice or block ice if you can find it.

Freeze anything in the refrigerator that freezing won’t destroy, such as milk, fresh meat and poultry and leftovers.

Arrange the food items close together in the freezer so they stay cold longer.

When the power goes out

Keep the fridge and freezer doors closed as much as possible to keep the temperature cold.

Food should be safe in a halffull freezer for up to 24 hours, and up to 48 hours if full.

After power is restored, check your freezer thermometer. If you don’t have one, check each package to determine safety. If the food is 40 degrees or below or still contains ice crystals, it’s safe to cook or refreeze.

The fridge will keep food cold for about four hours if it is unopened. If it looks like the outage will last longer, move perishable items into the coolers and surround them with ice to keep the temperature at or below 40 degrees.

Perishable food such as meat, poultry, seafood, milk and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed.

Items that should be discarded if exposed to temperatures greater than 40 degrees for more than two hours, according to the U.S. Department of Health and Human Services’ foodsafety.gov site, include:

■ Raw or leftover cooked meat, poultry, fish, or seafood, or soy meat substitutes. Lunch meat, hot dogs, bacon, sausage, or dried beef.

■ Soft cheeses such as cottage, cream, bleu, Roquefort, Brie, shredded cheeses, Monterey Jack, mozzerella, and ricotta.

■ Fresh eggs or foods cooked with egg. Dairy products, including milk, sour cream, buttermilk, evaporated milk, soy milk, heavy cream, yogurt and eggnog.

■ Opened baby formula, custard, puddings, quiche.

■ Sliced fruits, cooked vegetables, tofu, pre-washed greens.

■ Casseroles, soups, stews, potato salad, cheesecake, custard pie, refrigerator biscuits, rolls, cookie dough.

■ Cooked pasta, fresh pasta, cooked rice, cooked potatoes.

■ Fish sauces (oyster sauce), creamy-based dressings.

■ Open mayonnaise, tartar sauce, and horseradish if above 50 degrees for more than eight hours.

Not all refrigerated foods mush be discarded, though. Foods you can keep include:

■ Fresh mushrooms, fresh uncut vegetables, fruits, herbs and spices.

■ Breads, rolls, cakes, muffins, quick breads, tortillas.

■ Opened vinegar-based dressings, Worcestershire, soy, barbecue, and hoisin sauces.

■ Opened fruit juices, opened canned fruits, dried fruits, raisins, candied fruits, dates.

■ Peanut butter, jelly, taco sauce, mustard, catsup, olives, pickles.