During a power outage, what should be done to manage food safety?

Managing food safety during a power outage is critical to prevent foodborne illnesses. Keeping refrigerator and freezer doors closed is essential because it helps maintain the internal temperature for a longer period. Refrigerators can typically keep food cold for about 4-6 hours if not opened, while a full freezer can keep food frozen for 24-48 hours.

By monitoring temperatures and ensuring that the doors remain closed, you minimize the risk of food reaching unsafe temperatures. This approach allows for a better chance of preserving the safety and integrity of the food items inside, reducing the likelihood of spoilage or bacterial growth.

Transferring food to cooler temperatures can be a valid option, but it should only be done when absolutely necessary and under specific conditions, such as if the power is out for an extended period and alternative refrigeration methods are available. Simply throwing away all perishable items without assessing their status is not a necessary step during a short outage if proper temperature management is followed. Lastly, leaving refrigerator doors open would only expedite the warming of food, increasing the risk of foodborne pathogens multiplying.