{"content_id":"t2xfdq134u","slug":"power-outage-food-safety-storage-refreezing-discard-rules","locale":"en","schema_type":"Article","category":"knowledge_base","category_name":"Knowledge Base","title":"Power Outage: 4-Hour Fridge Storage, Refreezing and Disposal","summary":"A refrigerator with its door closed stays cold for about 4 hours, and a full freezer for about 48 hours. Whether food can be refrozen or should be discarded depends on its actual temperature, exposure time, ice crystals and contamination.","sponsorship_disclosure":null,"affiliate_disclosure":null,"commerce_disclosure":null,"author":{"name":"Injoys Editorial Team","url":"https://injoys.com/ko/about"},"key_points":["A refrigerator with its door closed is estimated to stay cold for about 4 hours.","A freezer is estimated to stay cold for about 48 hours when full and about 24 hours when half full.","Discard high-risk foods if they have been above 4°C for at least 2 hours.","Frozen foods that still contain ice crystals or are at or below 4°C may be refrozen, depending on the type of food.","Food cannot be judged safe simply because it smells normal."],"content_markdown":"A refrigerator with its door closed stays cold for about 4 hours during a power outage. A full freezer stays cold for about 48 hours, and a half-full freezer for about 24 hours. Decisions about refreezing or discarding food depend on its temperature and thawing condition.\n\nThe main storage figures are based on the FoodSafety.gov chart reviewed on August 8, 2024.\n\n## Comparing Refrigerator and Freezer Storage Times During a Power Outage\n\nThese estimates of how long food stays cold assume that it was stored at normal temperatures before the outage. They also require the doors to remain closed. These figures do not guarantee that every food will remain safe for the entire period.\n\n| Storage space | Estimated time it stays cold with the door closed | Points to consider |\n| --- | --- | --- |\n| Refrigerator | About 4 hours | Check high-risk foods that have lost cooling first |\n| Full freezer | About 48 hours | Check each food for ice crystals and temperature |\n| Half-full freezer | About 24 hours | Do not apply the time for a full freezer |\n\nOpening the door lets cold air escape. During a power outage, electricity cannot replace the lost cooling. Frozen food and water bottles help slow the rise in internal temperature. The assumptions behind these estimates are specified in the [FoodSafety.gov power outage guide](https://www.foodsafety.gov/blog/avoid-foodborne-illness-during-temporary-power-outages).\n\n## The Difference Between 4 Hours of Refrigeration and 2 Hours of Temperature Exposure\n\nThe 4 hours refer to time elapsed since the outage, while the 2 hours refer to how long food has been warm. FoodSafety.gov disaster guidance sets the discard threshold at temperatures above 4°C for at least 2 hours. This criterion applies to high-risk foods such as meat, fish, eggs, and leftovers.\n\n| Criterion | When to count the time | Meaning |\n| --- | --- | --- |\n| About 4 hours | An outage begins under normal refrigeration conditions | Estimated time a refrigerator stays cold with its door closed |\n| At least 2 hours | High-risk food exceeds 4°C | Temperature exposure time used to decide whether to discard food |\n| At least 1 hour | High-risk food is exposed to a hot environment above 32°C | Shortened threshold for food taken out and left at room temperature |\n\nThis does not mean you can add another 2 hours after a 4-hour power outage. Without temperature records, discard high-risk foods if refrigerator cooling has been interrupted for at least 4 hours. If ice has kept food consistently cold, check its actual storage temperature. The Celsius figures follow the [FoodSafety.gov disaster guide](https://www.foodsafety.gov/keep-food-safe/food-safety-in-disaster-or-emergency).\n\n## Criteria for Keeping or Discarding Different Foods\n\nCooked rice and cut vegetables may need to be discarded, along with meat and dairy products. The table below classifies refrigerated foods that have exceeded the temperature and time thresholds because cooling failed. Flood exposure or contamination from meat juices requires a separate assessment.\n\n| Food category | Examples | Decision |\n| --- | --- | --- |\n| Meat and seafood | Raw meat, chicken, fish, cooked seafood | Discard |\n| Refrigerated dairy products | Milk, yogurt, cream, soft cheese | Discard |\n| Eggs and prepared foods | Refrigerated eggs, egg dishes, soups, stews | Discard |\n| Cooked starchy foods | Rice, pasta, cooked potatoes | Discard |\n| Prepared produce | Cut fruit, cut vegetables, packaged salads | Discard |\n| Some fats and cheeses | Butter, margarine, blocks of hard cheese | Items that can be kept |\n| Whole produce and plain bread | Uncut fruit and vegetables, bread without cream | Items that can be kept |\n\nThe decision for cheese varies by type and processing form. Shredded cheese is not assessed using the same criteria as blocks of hard cheese. Detailed distinctions are provided in the [FoodSafety.gov food assessment chart](https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage).\n\n## Conditions Under Which Frozen Food Can Be Refrozen\n\nRefreezing decisions do not depend solely on whether food has thawed. Refreezing may be possible if ice crystals remain or the temperature is at most 4°C. However, this excludes items with separate criteria, such as ice cream.\n\n| Confirmed condition | Decision | Additional conditions |\n| --- | --- | --- |\n| Meat or fish with ice crystals remaining | Can be refrozen | Must be free of other contamination |\n| Meat that has completely thawed but stayed at at most 4°C | Can be refrozen | Continued cold storage must be confirmed |\n| High-risk food held above 4°C for at least 2 hours | Discard | Do not refreeze for storage |\n| Thawed ice cream or frozen yogurt | Discard | General refreezing conditions do not apply |\n| Completely thawed, with an unclear temperature history | Discard if safety cannot be verified | Do not use smell as a substitute for assessment |\n\nBeing suitable for refreezing does not mean the original quality will be preserved. Moisture loss during thawing can change the texture. USDA distinguishes between the ability to refreeze refrigerator-thawed food and a decline in quality. The supporting information appears in the [USDA freezing and food safety guide](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety).\n\n### Comparing Refreezing Options by Routine Thawing Method\n\nThawing under normal refrigeration and leaving food at room temperature are different conditions. Food thawed in cold water or a microwave should be cooked before refreezing. This rule does not mean that cooking restores the safety of food left out improperly.\n\n| Thawing method | Refreezing decision |\n| --- | --- |\n| Thawed at normal refrigerator temperatures | Can be refrozen without cooking within the appropriate storage period |\n| Thawed in cold water | Cook immediately after thawing, then freeze |\n| Thawed in a microwave | Cook immediately after thawing, then freeze |\n| Left at room temperature in the kitchen | Not a recommended thawing method; assess using temperature and time criteria |\n\nThe conditions for each thawing method follow the [USDA safe thawing guide](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods).\n\n## Example Decisions for a 2–3-Hour Power Outage\n\nA 2–3-hour power outage alone is no reason to discard all frozen food. If the door stayed closed, this is shorter than the general estimate for how long a freezer stays cold. However, the assessment depends on the temperature before the outage and each food's thawing condition.\n\n| Conditions observed during the same outage duration | Decision |\n| --- | --- |\n| The door stayed closed, and ice crystals remain in the meat | Frozen storage can continue if there is no contamination |\n| Frozen food has thawed, but it is confirmed to have stayed at at most 4°C | Apply the refreezing conditions for each item |\n| High-risk food was taken out and left above 4°C for at least 2 hours | Discard even if the outage was short |\n| The refrigerator was already insufficiently cold before the outage | The 4-hour estimate cannot be applied as given |\n\nThese examples apply storage criteria to different situations. They are not results from experiments measured in actual homes. Even with the same outage duration, foods may have experienced different temperatures.\n\n## The Temperature History of Food That Cools After Power Is Restored\n\nA temperature measured long after power is restored cannot establish the conditions during the outage. Food can become cold again once electricity returns. Checks made immediately after power restoration must therefore be distinguished from later checks.\n\nThis distinction follows from agencies' requirements to check temperatures when power is restored. If food is known to have been warm for a long time, its current temperature cannot negate that fact. Newly formed ice crystals cannot reverse earlier improper storage either.\n\nThe following records can help with the assessment.\n\n- When the outage began and when power was restored\n- Food temperatures checked immediately after power was restored\n- Ice crystals remaining at the time of the check\n- When food was moved to a cooler and how well it stayed cold\n- Whether doors were left open for a long time or food was left outside the appliance\n\n## Assess Flood Exposure and Meat Juice Contamination Before Storage Time\n\nFood contaminated by floodwater cannot be eaten even if it stayed cold. Raw meat juices touching other foods also constitute separate contamination. The cold-storage timetable does not eliminate this contamination.\n\n| Contamination situation | Decision |\n| --- | --- |\n| Floodwater has or may have touched the food itself | Discard |\n| Milk cartons or paper packaging were submerged | Discard |\n| Containers with screw-top lids were submerged in floodwater | Do not keep them simply because they appear sealed |\n| The exterior of undamaged commercial metal cans or retort pouches was contaminated | Assess separately according to official cleaning and sanitizing procedures |\n| Raw meat juices touched ready-to-eat food | Discard |\n\nThe canned-food exception does not apply to ordinary food storage containers. If the refrigerator itself was flooded, the appliance and its interior surfaces are also a concern. Packaging-specific handling criteria appear in the [FDA food safety guide after a storm or flooding](https://www.fda.gov/food/food-safety-during-emergencies/after-storm-or-flooding-key-tips-consumers-about-food-safety).\n\n## Preparing Before an Outage and Using a Cooler\n\nThermometers and ice packs frozen in advance help both with keeping food cold and assessing it afterward. The standard is to keep the refrigerator at at most 4°C during normal use. The normal freezer storage standard is at most -18°C.\n\n1. Place appliance thermometers inside the refrigerator and freezer.\n2. Freeze ice packs and freezer-safe containers filled with water in advance.\n3. Group frozen foods together and place frozen water bottles in empty spaces.\n4. Before the outage, freeze refrigerated meat and similar foods that will not be eaten right away.\n5. Prepare a cooler and ice if an extended outage is expected.\n6. Move food to the cooler before it becomes warm.\n7. Keep food inside the cooler at at most 4°C as well.\n\nSimply placing food in a cooler does not establish that it stayed cold. Once the ice melts, an additional cooling source is needed. These preparation steps are based on the [FDA power outage preparation guide](https://www.fda.gov/food/buy-store-serve-safe-food/food-and-water-safety-during-power-outages-and-floods).\n\n## Common Mistakes: Judging Safety by Smell, Heating, or Use-By Dates\n\nA normal smell does not establish that food is safe. Tasting a small amount is not a way to check safety either. FoodSafety.gov's “Food Safety During Power Outage” states:\n\n\u003e Never taste food to determine its safety.\n\n- **Eating it because it smells fine:** Smell cannot rule out the risk of disease-causing microorganisms.\n- **Keeping it because it can be boiled:** Food that has not been kept properly refrigerated can cause illness even after thorough cooking.\n- **Eating it because the use-by date has not passed:** First check whether the labeled storage conditions were followed.\n- **Discarding everything once it thaws:** Some items can be refrozen if continued cold storage is confirmed.\n- **Assuming all frozen food is safe before 48 hours:** This is an estimate for a full freezer with its door closed.\n\nFDA also explains that heating alone cannot compensate for improper storage. Nor should all the contents of a refrigerator be treated as having the same condition. The final assessment must be made for each individual food.\n\n## Frequently Asked Questions\n\nAssessing food after an outage requires considering time, temperature, and food type together. Refrigerator and freezer criteria are not interchangeable. The following questions address conditions that are often confused in practical decisions.\n\n### Can I drink refrigerated milk after a 3-hour power outage?\n\nIf the milk was properly refrigerated before the outage and the door stayed closed, it is within the general cold-storage window. That condition does not apply if the milk was taken out and left outside the refrigerator. If a temperature rise has been confirmed, assess the exposure time separately.\n\n### Why is the time shorter when the freezer is half full?\n\nWith fewer frozen contents, there is less cold material to slow the temperature rise. The official estimate for a half-full freezer is about 24 hours. For a full freezer, it is about 48 hours.\n\n### Can meat be refrozen even if it has completely thawed?\n\nRefreezing may be possible if it stayed continuously at at most 4°C. Being cold now does not establish its earlier temperature. Moisture loss may change its quality.\n\n### Is ice cream okay if some ice remains?\n\nThe general refreezing rule does not apply to ice cream. The FoodSafety.gov assessment chart classifies ice cream under thawing conditions as an item to discard. Frozen yogurt has the same classification.\n\n### Do I have to discard everything in the refrigerator?\n\nNot all foods have the same discard criteria. Butter and whole fruit are among the items that can be kept. This exception does not apply if there has been flood exposure or other contamination.\n\n### Can I check by touch if I do not have a thermometer?\n\nA cold feeling on your hand cannot replace an actual temperature measurement. For frozen food, you can check each package for remaining ice crystals. Discard high-risk food if there is no basis for verifying its safety.\n\n### Do I have to discard food even if its use-by date has not passed?\n\nIf food has been outside its required storage conditions, the use-by date alone cannot establish safety. Apply the temperature exposure criteria during the outage first. Also check separately whether the package has been opened and whether there is contamination.\n\n### Will food stay cold on a balcony or outdoors?\n\nOutdoor areas are not a stable refrigerated space because of temperature changes and contamination. Sunlight can thaw food even on cold days. Using a cooler with ice and a thermometer is more appropriate.","content_html":"\u003cp\u003eA refrigerator with its door closed stays cold for about 4 hours during a power outage. A full freezer stays cold for about 48 hours, and a half-full freezer for about 24 hours. Decisions about refreezing or discarding food depend on its temperature and thawing condition.\u003c/p\u003e\n\u003cp\u003eThe main storage figures are based on the FoodSafety.gov chart reviewed on August 8, 2024.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#comparing-refrigerator-and-freezer-storage-times-during-a-power-outage\" class=\"anchor\" id=\"comparing-refrigerator-and-freezer-storage-times-during-a-power-outage\"\u003e\u003c/a\u003eComparing Refrigerator and Freezer Storage Times During a Power Outage\u003c/h2\u003e\n\u003cp\u003eThese estimates of how long food stays cold assume that it was stored at normal temperatures before the outage. They also require the doors to remain closed. These figures do not guarantee that every food will remain safe for the entire period.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eStorage space\u003c/th\u003e\n\u003cth\u003eEstimated time it stays cold with the door closed\u003c/th\u003e\n\u003cth\u003ePoints to consider\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Storage space\"\u003eRefrigerator\u003c/td\u003e\n\u003ctd data-label=\"Estimated time it stays cold with the door closed\"\u003eAbout 4 hours\u003c/td\u003e\n\u003ctd data-label=\"Points to consider\"\u003eCheck high-risk foods that have lost cooling first\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Storage space\"\u003eFull freezer\u003c/td\u003e\n\u003ctd data-label=\"Estimated time it stays cold with the door closed\"\u003eAbout 48 hours\u003c/td\u003e\n\u003ctd data-label=\"Points to consider\"\u003eCheck each food for ice crystals and temperature\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Storage space\"\u003eHalf-full freezer\u003c/td\u003e\n\u003ctd data-label=\"Estimated time it stays cold with the door closed\"\u003eAbout 24 hours\u003c/td\u003e\n\u003ctd data-label=\"Points to consider\"\u003eDo not apply the time for a full freezer\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eOpening the door lets cold air escape. During a power outage, electricity cannot replace the lost cooling. Frozen food and water bottles help slow the rise in internal temperature. The assumptions behind these estimates are specified in the \u003ca href=\"https://www.foodsafety.gov/blog/avoid-foodborne-illness-during-temporary-power-outages\"\u003eFoodSafety.gov power outage guide\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#the-difference-between-4-hours-of-refrigeration-and-2-hours-of-temperature-exposure\" class=\"anchor\" id=\"the-difference-between-4-hours-of-refrigeration-and-2-hours-of-temperature-exposure\"\u003e\u003c/a\u003eThe Difference Between 4 Hours of Refrigeration and 2 Hours of Temperature Exposure\u003c/h2\u003e\n\u003cp\u003eThe 4 hours refer to time elapsed since the outage, while the 2 hours refer to how long food has been warm. FoodSafety.gov disaster guidance sets the discard threshold at temperatures above 4°C for at least 2 hours. This criterion applies to high-risk foods such as meat, fish, eggs, and leftovers.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCriterion\u003c/th\u003e\n\u003cth\u003eWhen to count the time\u003c/th\u003e\n\u003cth\u003eMeaning\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Criterion\"\u003eAbout 4 hours\u003c/td\u003e\n\u003ctd data-label=\"When to count the time\"\u003eAn outage begins under normal refrigeration conditions\u003c/td\u003e\n\u003ctd data-label=\"Meaning\"\u003eEstimated time a refrigerator stays cold with its door closed\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Criterion\"\u003eAt least 2 hours\u003c/td\u003e\n\u003ctd data-label=\"When to count the time\"\u003eHigh-risk food exceeds 4°C\u003c/td\u003e\n\u003ctd data-label=\"Meaning\"\u003eTemperature exposure time used to decide whether to discard food\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Criterion\"\u003eAt least 1 hour\u003c/td\u003e\n\u003ctd data-label=\"When to count the time\"\u003eHigh-risk food is exposed to a hot environment above 32°C\u003c/td\u003e\n\u003ctd data-label=\"Meaning\"\u003eShortened threshold for food taken out and left at room temperature\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThis does not mean you can add another 2 hours after a 4-hour power outage. Without temperature records, discard high-risk foods if refrigerator cooling has been interrupted for at least 4 hours. If ice has kept food consistently cold, check its actual storage temperature. The Celsius figures follow the \u003ca href=\"https://www.foodsafety.gov/keep-food-safe/food-safety-in-disaster-or-emergency\"\u003eFoodSafety.gov disaster guide\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#criteria-for-keeping-or-discarding-different-foods\" class=\"anchor\" id=\"criteria-for-keeping-or-discarding-different-foods\"\u003e\u003c/a\u003eCriteria for Keeping or Discarding Different Foods\u003c/h2\u003e\n\u003cp\u003eCooked rice and cut vegetables may need to be discarded, along with meat and dairy products. The table below classifies refrigerated foods that have exceeded the temperature and time thresholds because cooling failed. Flood exposure or contamination from meat juices requires a separate assessment.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFood category\u003c/th\u003e\n\u003cth\u003eExamples\u003c/th\u003e\n\u003cth\u003eDecision\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Food category\"\u003eMeat and seafood\u003c/td\u003e\n\u003ctd data-label=\"Examples\"\u003eRaw meat, chicken, fish, cooked seafood\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Food category\"\u003eRefrigerated dairy products\u003c/td\u003e\n\u003ctd data-label=\"Examples\"\u003eMilk, yogurt, cream, soft cheese\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Food category\"\u003eEggs and prepared foods\u003c/td\u003e\n\u003ctd data-label=\"Examples\"\u003eRefrigerated eggs, egg dishes, soups, stews\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Food category\"\u003eCooked starchy foods\u003c/td\u003e\n\u003ctd data-label=\"Examples\"\u003eRice, pasta, cooked potatoes\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Food category\"\u003ePrepared produce\u003c/td\u003e\n\u003ctd data-label=\"Examples\"\u003eCut fruit, cut vegetables, packaged salads\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Food category\"\u003eSome fats and cheeses\u003c/td\u003e\n\u003ctd data-label=\"Examples\"\u003eButter, margarine, blocks of hard cheese\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eItems that can be kept\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Food category\"\u003eWhole produce and plain bread\u003c/td\u003e\n\u003ctd data-label=\"Examples\"\u003eUncut fruit and vegetables, bread without cream\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eItems that can be kept\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe decision for cheese varies by type and processing form. Shredded cheese is not assessed using the same criteria as blocks of hard cheese. Detailed distinctions are provided in the \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\"\u003eFoodSafety.gov food assessment chart\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#conditions-under-which-frozen-food-can-be-refrozen\" class=\"anchor\" id=\"conditions-under-which-frozen-food-can-be-refrozen\"\u003e\u003c/a\u003eConditions Under Which Frozen Food Can Be Refrozen\u003c/h2\u003e\n\u003cp\u003eRefreezing decisions do not depend solely on whether food has thawed. Refreezing may be possible if ice crystals remain or the temperature is at most 4°C. However, this excludes items with separate criteria, such as ice cream.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eConfirmed condition\u003c/th\u003e\n\u003cth\u003eDecision\u003c/th\u003e\n\u003cth\u003eAdditional conditions\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Confirmed condition\"\u003eMeat or fish with ice crystals remaining\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eCan be refrozen\u003c/td\u003e\n\u003ctd data-label=\"Additional conditions\"\u003eMust be free of other contamination\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Confirmed condition\"\u003eMeat that has completely thawed but stayed at at most 4°C\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eCan be refrozen\u003c/td\u003e\n\u003ctd data-label=\"Additional conditions\"\u003eContinued cold storage must be confirmed\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Confirmed condition\"\u003eHigh-risk food held above 4°C for at least 2 hours\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003ctd data-label=\"Additional conditions\"\u003eDo not refreeze for storage\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Confirmed condition\"\u003eThawed ice cream or frozen yogurt\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003ctd data-label=\"Additional conditions\"\u003eGeneral refreezing conditions do not apply\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Confirmed condition\"\u003eCompletely thawed, with an unclear temperature history\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard if safety cannot be verified\u003c/td\u003e\n\u003ctd data-label=\"Additional conditions\"\u003eDo not use smell as a substitute for assessment\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eBeing suitable for refreezing does not mean the original quality will be preserved. Moisture loss during thawing can change the texture. USDA distinguishes between the ability to refreeze refrigerator-thawed food and a decline in quality. The supporting information appears in the \u003ca href=\"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety\"\u003eUSDA freezing and food safety guide\u003c/a\u003e.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#comparing-refreezing-options-by-routine-thawing-method\" class=\"anchor\" id=\"comparing-refreezing-options-by-routine-thawing-method\"\u003e\u003c/a\u003eComparing Refreezing Options by Routine Thawing Method\u003c/h3\u003e\n\u003cp\u003eThawing under normal refrigeration and leaving food at room temperature are different conditions. Food thawed in cold water or a microwave should be cooked before refreezing. This rule does not mean that cooking restores the safety of food left out improperly.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eThawing method\u003c/th\u003e\n\u003cth\u003eRefreezing decision\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Thawing method\"\u003eThawed at normal refrigerator temperatures\u003c/td\u003e\n\u003ctd data-label=\"Refreezing decision\"\u003eCan be refrozen without cooking within the appropriate storage period\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Thawing method\"\u003eThawed in cold water\u003c/td\u003e\n\u003ctd data-label=\"Refreezing decision\"\u003eCook immediately after thawing, then freeze\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Thawing method\"\u003eThawed in a microwave\u003c/td\u003e\n\u003ctd data-label=\"Refreezing decision\"\u003eCook immediately after thawing, then freeze\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Thawing method\"\u003eLeft at room temperature in the kitchen\u003c/td\u003e\n\u003ctd data-label=\"Refreezing decision\"\u003eNot a recommended thawing method; assess using temperature and time criteria\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe conditions for each thawing method follow the \u003ca href=\"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods\"\u003eUSDA safe thawing guide\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#example-decisions-for-a-23-hour-power-outage\" class=\"anchor\" id=\"example-decisions-for-a-23-hour-power-outage\"\u003e\u003c/a\u003eExample Decisions for a 2–3-Hour Power Outage\u003c/h2\u003e\n\u003cp\u003eA 2–3-hour power outage alone is no reason to discard all frozen food. If the door stayed closed, this is shorter than the general estimate for how long a freezer stays cold. However, the assessment depends on the temperature before the outage and each food's thawing condition.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eConditions observed during the same outage duration\u003c/th\u003e\n\u003cth\u003eDecision\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Conditions observed during the same outage duration\"\u003eThe door stayed closed, and ice crystals remain in the meat\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eFrozen storage can continue if there is no contamination\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Conditions observed during the same outage duration\"\u003eFrozen food has thawed, but it is confirmed to have stayed at at most 4°C\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eApply the refreezing conditions for each item\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Conditions observed during the same outage duration\"\u003eHigh-risk food was taken out and left above 4°C for at least 2 hours\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard even if the outage was short\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Conditions observed during the same outage duration\"\u003eThe refrigerator was already insufficiently cold before the outage\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eThe 4-hour estimate cannot be applied as given\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThese examples apply storage criteria to different situations. They are not results from experiments measured in actual homes. Even with the same outage duration, foods may have experienced different temperatures.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#the-temperature-history-of-food-that-cools-after-power-is-restored\" class=\"anchor\" id=\"the-temperature-history-of-food-that-cools-after-power-is-restored\"\u003e\u003c/a\u003eThe Temperature History of Food That Cools After Power Is Restored\u003c/h2\u003e\n\u003cp\u003eA temperature measured long after power is restored cannot establish the conditions during the outage. Food can become cold again once electricity returns. Checks made immediately after power restoration must therefore be distinguished from later checks.\u003c/p\u003e\n\u003cp\u003eThis distinction follows from agencies' requirements to check temperatures when power is restored. If food is known to have been warm for a long time, its current temperature cannot negate that fact. Newly formed ice crystals cannot reverse earlier improper storage either.\u003c/p\u003e\n\u003cp\u003eThe following records can help with the assessment.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhen the outage began and when power was restored\u003c/li\u003e\n\u003cli\u003eFood temperatures checked immediately after power was restored\u003c/li\u003e\n\u003cli\u003eIce crystals remaining at the time of the check\u003c/li\u003e\n\u003cli\u003eWhen food was moved to a cooler and how well it stayed cold\u003c/li\u003e\n\u003cli\u003eWhether doors were left open for a long time or food was left outside the appliance\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2\u003e\n\u003ca href=\"#assess-flood-exposure-and-meat-juice-contamination-before-storage-time\" class=\"anchor\" id=\"assess-flood-exposure-and-meat-juice-contamination-before-storage-time\"\u003e\u003c/a\u003eAssess Flood Exposure and Meat Juice Contamination Before Storage Time\u003c/h2\u003e\n\u003cp\u003eFood contaminated by floodwater cannot be eaten even if it stayed cold. Raw meat juices touching other foods also constitute separate contamination. The cold-storage timetable does not eliminate this contamination.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eContamination situation\u003c/th\u003e\n\u003cth\u003eDecision\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Contamination situation\"\u003eFloodwater has or may have touched the food itself\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Contamination situation\"\u003eMilk cartons or paper packaging were submerged\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Contamination situation\"\u003eContainers with screw-top lids were submerged in floodwater\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDo not keep them simply because they appear sealed\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Contamination situation\"\u003eThe exterior of undamaged commercial metal cans or retort pouches was contaminated\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eAssess separately according to official cleaning and sanitizing procedures\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Contamination situation\"\u003eRaw meat juices touched ready-to-eat food\u003c/td\u003e\n\u003ctd data-label=\"Decision\"\u003eDiscard\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe canned-food exception does not apply to ordinary food storage containers. If the refrigerator itself was flooded, the appliance and its interior surfaces are also a concern. Packaging-specific handling criteria appear in the \u003ca href=\"https://www.fda.gov/food/food-safety-during-emergencies/after-storm-or-flooding-key-tips-consumers-about-food-safety\"\u003eFDA food safety guide after a storm or flooding\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#preparing-before-an-outage-and-using-a-cooler\" class=\"anchor\" id=\"preparing-before-an-outage-and-using-a-cooler\"\u003e\u003c/a\u003ePreparing Before an Outage and Using a Cooler\u003c/h2\u003e\n\u003cp\u003eThermometers and ice packs frozen in advance help both with keeping food cold and assessing it afterward. The standard is to keep the refrigerator at at most 4°C during normal use. The normal freezer storage standard is at most -18°C.\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace appliance thermometers inside the refrigerator and freezer.\u003c/li\u003e\n\u003cli\u003eFreeze ice packs and freezer-safe containers filled with water in advance.\u003c/li\u003e\n\u003cli\u003eGroup frozen foods together and place frozen water bottles in empty spaces.\u003c/li\u003e\n\u003cli\u003eBefore the outage, freeze refrigerated meat and similar foods that will not be eaten right away.\u003c/li\u003e\n\u003cli\u003ePrepare a cooler and ice if an extended outage is expected.\u003c/li\u003e\n\u003cli\u003eMove food to the cooler before it becomes warm.\u003c/li\u003e\n\u003cli\u003eKeep food inside the cooler at at most 4°C as well.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eSimply placing food in a cooler does not establish that it stayed cold. Once the ice melts, an additional cooling source is needed. These preparation steps are based on the \u003ca href=\"https://www.fda.gov/food/buy-store-serve-safe-food/food-and-water-safety-during-power-outages-and-floods\"\u003eFDA power outage preparation guide\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#common-mistakes-judging-safety-by-smell-heating-or-use-by-dates\" class=\"anchor\" id=\"common-mistakes-judging-safety-by-smell-heating-or-use-by-dates\"\u003e\u003c/a\u003eCommon Mistakes: Judging Safety by Smell, Heating, or Use-By Dates\u003c/h2\u003e\n\u003cp\u003eA normal smell does not establish that food is safe. Tasting a small amount is not a way to check safety either. FoodSafety.gov's “Food Safety During Power Outage” states:\u003c/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eNever taste food to determine its safety.\u003c/p\u003e\n\u003c/blockquote\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEating it because it smells fine:\u003c/strong\u003e Smell cannot rule out the risk of disease-causing microorganisms.\u003c/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeeping it because it can be boiled:\u003c/strong\u003e Food that has not been kept properly refrigerated can cause illness even after thorough cooking.\u003c/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEating it because the use-by date has not passed:\u003c/strong\u003e First check whether the labeled storage conditions were followed.\u003c/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiscarding everything once it thaws:\u003c/strong\u003e Some items can be refrozen if continued cold storage is confirmed.\u003c/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssuming all frozen food is safe before 48 hours:\u003c/strong\u003e This is an estimate for a full freezer with its door closed.\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eFDA also explains that heating alone cannot compensate for improper storage. Nor should all the contents of a refrigerator be treated as having the same condition. The final assessment must be made for each individual food.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#frequently-asked-questions\" class=\"anchor\" id=\"frequently-asked-questions\"\u003e\u003c/a\u003eFrequently Asked Questions\u003c/h2\u003e\n\u003cp\u003eAssessing food after an outage requires considering time, temperature, and food type together. Refrigerator and freezer criteria are not interchangeable. The following questions address conditions that are often confused in practical decisions.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#can-i-drink-refrigerated-milk-after-a-3-hour-power-outage\" class=\"anchor\" id=\"can-i-drink-refrigerated-milk-after-a-3-hour-power-outage\"\u003e\u003c/a\u003eCan I drink refrigerated milk after a 3-hour power outage?\u003c/h3\u003e\n\u003cp\u003eIf the milk was properly refrigerated before the outage and the door stayed closed, it is within the general cold-storage window. That condition does not apply if the milk was taken out and left outside the refrigerator. If a temperature rise has been confirmed, assess the exposure time separately.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#why-is-the-time-shorter-when-the-freezer-is-half-full\" class=\"anchor\" id=\"why-is-the-time-shorter-when-the-freezer-is-half-full\"\u003e\u003c/a\u003eWhy is the time shorter when the freezer is half full?\u003c/h3\u003e\n\u003cp\u003eWith fewer frozen contents, there is less cold material to slow the temperature rise. The official estimate for a half-full freezer is about 24 hours. For a full freezer, it is about 48 hours.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#can-meat-be-refrozen-even-if-it-has-completely-thawed\" class=\"anchor\" id=\"can-meat-be-refrozen-even-if-it-has-completely-thawed\"\u003e\u003c/a\u003eCan meat be refrozen even if it has completely thawed?\u003c/h3\u003e\n\u003cp\u003eRefreezing may be possible if it stayed continuously at at most 4°C. Being cold now does not establish its earlier temperature. Moisture loss may change its quality.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#is-ice-cream-okay-if-some-ice-remains\" class=\"anchor\" id=\"is-ice-cream-okay-if-some-ice-remains\"\u003e\u003c/a\u003eIs ice cream okay if some ice remains?\u003c/h3\u003e\n\u003cp\u003eThe general refreezing rule does not apply to ice cream. The FoodSafety.gov assessment chart classifies ice cream under thawing conditions as an item to discard. Frozen yogurt has the same classification.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#do-i-have-to-discard-everything-in-the-refrigerator\" class=\"anchor\" id=\"do-i-have-to-discard-everything-in-the-refrigerator\"\u003e\u003c/a\u003eDo I have to discard everything in the refrigerator?\u003c/h3\u003e\n\u003cp\u003eNot all foods have the same discard criteria. Butter and whole fruit are among the items that can be kept. This exception does not apply if there has been flood exposure or other contamination.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#can-i-check-by-touch-if-i-do-not-have-a-thermometer\" class=\"anchor\" id=\"can-i-check-by-touch-if-i-do-not-have-a-thermometer\"\u003e\u003c/a\u003eCan I check by touch if I do not have a thermometer?\u003c/h3\u003e\n\u003cp\u003eA cold feeling on your hand cannot replace an actual temperature measurement. For frozen food, you can check each package for remaining ice crystals. Discard high-risk food if there is no basis for verifying its safety.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#do-i-have-to-discard-food-even-if-its-use-by-date-has-not-passed\" class=\"anchor\" id=\"do-i-have-to-discard-food-even-if-its-use-by-date-has-not-passed\"\u003e\u003c/a\u003eDo I have to discard food even if its use-by date has not passed?\u003c/h3\u003e\n\u003cp\u003eIf food has been outside its required storage conditions, the use-by date alone cannot establish safety. Apply the temperature exposure criteria during the outage first. Also check separately whether the package has been opened and whether there is contamination.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#will-food-stay-cold-on-a-balcony-or-outdoors\" class=\"anchor\" id=\"will-food-stay-cold-on-a-balcony-or-outdoors\"\u003e\u003c/a\u003eWill food stay cold on a balcony or outdoors?\u003c/h3\u003e\n\u003cp\u003eOutdoor areas are not a stable refrigerated space because of temperature changes and contamination. Sunlight can thaw food even on cold days. Using a cooler with ice and a thermometer is more appropriate.\u003c/p\u003e\n","tags":["Typhoon","Torrential rain","Disaster Preparedness","Food Safety"],"faqs":[{"question":"How many hours can food be kept in the refrigerator during a power outage?","answer":"If the refrigerator was operating normally and the door is kept closed, it will keep food cold for about 4 hours. If cooling has been interrupted for at least 4 hours and there is no temperature record, discard meat, milk, leftovers, and similar foods."},{"question":"Is there a difference between a full freezer and a half-full freezer?","answer":"With the door kept closed, a full freezer will keep food frozen for about 48 hours. For a half-full freezer, the guideline is about 24 hours."},{"question":"Do all frozen foods need to be discarded after a 2~3-hour power outage?","answer":"Do not discard everything based solely on the duration of the power outage. Check whether the food was properly frozen beforehand and whether the door was opened. Assess each food based on its ice crystals and temperature."},{"question":"Can I add the 2-hour room-temperature limit to the 4-hour refrigerator guideline?","answer":"These two time limits are not meant to be added together. The 4 hours is an estimate of how long a closed refrigerator keeps food cold. The 2 hours refers to how long high-risk foods remain above 4°C."},{"question":"Can fully thawed meat be refrozen?","answer":"It can be refrozen if you can confirm that it was kept at or below 4°C. This condition does not apply if it was exposed to improper temperatures or contamination. Refreezing may reduce its quality."},{"question":"Can meat thawed in a microwave also be refrozen immediately?","answer":"Food thawed in a microwave should be cooked immediately and then frozen. Food thawed in cold water also needs to be cooked before refreezing."},{"question":"Can ice cream be refrozen if ice crystals remain?","answer":"The FoodSafety.gov assessment chart classifies ice cream undergoing thawing as an item to discard. The ice-crystal criterion for frozen foods in general does not apply as is."},{"question":"Is food safe to eat if it smells normal?","answer":"A normal smell does not prove that food is safe. Do not taste it to check. Assess it based on its temperature, exposure time, and whether it has been contaminated."},{"question":"Is food safe if it becomes cold again after power is restored?","answer":"The current temperature alone cannot establish the food's temperature history during the outage. Do not keep food that has already exceeded the discard thresholds, even if it has been chilled again."},{"question":"Does putting food in a cooler automatically extend its storage time?","answer":"Food must be kept at or below 4°C even inside a cooler. Use enough ice or frozen ice packs. How long food can be stored depends on the actual temperature."},{"question":"Is food safe to eat if it has been kept cold but has come into contact with floodwater?","answer":"Discard food if the food itself has been contaminated by floodwater. Cold storage does not eliminate contamination from flooding. Separate treatment conditions apply only to certain undamaged, commercially sealed packages."}],"sources":[{"url":"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage","title":"FoodSafety.gov — Food Safety During Power Outage, reviewed August 8, 2024","type":"data_point"},{"url":"https://www.foodsafety.gov/keep-food-safe/food-safety-in-disaster-or-emergency","title":"FoodSafety.gov — Food Safety in a Disaster or Emergency, reviewed September 20, 2023","type":"source"},{"url":"https://www.foodsafety.gov/blog/avoid-foodborne-illness-during-temporary-power-outages","title":"FoodSafety.gov — Avoid Foodborne Illness During Temporary Power Outages","type":"source"},{"url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety","title":"USDA FSIS — Freezing and Food Safety","type":"source"},{"url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods","title":"USDA FSIS — The Big Thaw: Safe Defrosting Methods","type":"source"},{"url":"https://www.fda.gov/food/food-safety-during-emergencies/after-storm-or-flooding-key-tips-consumers-about-food-safety","title":"FDA — After a Storm or Flooding: Key Tips for Consumers About Food Safety","type":"source"},{"url":"https://www.fda.gov/food/buy-store-serve-safe-food/food-and-water-safety-during-power-outages-and-floods","title":"FDA — Food and Water Safety During Power Outages and Floods","type":"source"},{"url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/keep-your-food-safe-during-emergencies","title":"USDA FSIS — Keep Your Food Safe During Emergencies: Power Outages, Floods \u0026 Fires","type":"source"}],"images":[{"id":1313,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg4MDcsInB1ciI6ImJsb2JfaWQifX0=--d29c6fdfe30b24add5f5fdbd84af116ab4ef0ae3/ai-47a5ea36.webp","is_representative":true,"generation_method":"ai_photo","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"주방에서 지퍼백에 든 냉동육의 온도를 탐침 온도계로 확인하는 여성","caption":"여성이 정전 후 냉동육의 안전 상태를 판단하기 위해 온도를 확인하고 있다.","description":null},"en":{"alt":"Woman checking frozen meat in a zip-top bag with a probe thermometer in the kitchen","caption":"A woman checks the meat’s temperature to assess its safety after a power outage.","description":null},"ja":{"alt":"キッチンで保存袋に入った冷凍肉の温度を温度計で測る女性","caption":"女性が停電後の冷凍肉の安全性を判断するために温度を確認している。","description":null},"es":{"alt":"Mujer midiendo con un termómetro la carne congelada dentro de una bolsa en la cocina","caption":"Una mujer comprueba la temperatura de la carne para evaluar su seguridad tras un apagón.","description":null},"id":{"alt":"Perempuan memeriksa daging beku dalam kantong zip dengan termometer tusuk di dapur","caption":"Seorang perempuan mengukur suhu daging untuk menilai keamanannya setelah listrik padam.","description":null},"pt":{"alt":"Mulher verifica carne congelada em saco plástico com termômetro de sonda na cozinha","caption":"Uma mulher mede a temperatura da carne para avaliar sua segurança após uma queda de energia.","description":null},"zh-hant":{"alt":"女子在廚房用探針溫度計測量夾鏈袋中冷凍肉的溫度","caption":"女子測量冷凍肉的溫度，以判斷停電後是否仍可安全食用。","description":null},"de":{"alt":"Frau prüft gefrorenes Fleisch im Beutel mit einem Einstichthermometer in der Küche","caption":"Eine Frau misst die Fleischtemperatur, um die Sicherheit nach einem Stromausfall zu beurteilen.","description":null}}},{"id":1314,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg4MTQsInB1ciI6ImJsb2JfaWQifX0=--ae52c3c355f4b22113a95997c3d3408e88d5a0ea/ai-b1f95e76.webp","is_representative":false,"generation_method":"ai_semi","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"주방에서 여성이 얼음 위 생선의 온도를 탐침 온도계로 확인하는 모습","caption":"여성이 정전 후 생선의 안전 상태를 판단하기 위해 온도를 확인하고 있다.","description":null},"en":{"alt":"Woman checking the temperature of fish on ice with a probe thermometer in a kitchen","caption":"A woman checks the fish temperature to assess its safety after a power outage.","description":null},"ja":{"alt":"キッチンで氷の上の魚に温度計を刺して温度を確認する女性","caption":"女性が停電後の魚の安全性を判断するために温度を確認している。","description":null},"es":{"alt":"Mujer midiendo con un termómetro de sonda la temperatura de pescado sobre hielo en la cocina","caption":"Una mujer comprueba la temperatura del pescado para evaluar su seguridad tras un corte de luz.","description":null},"id":{"alt":"Perempuan memeriksa suhu ikan di atas es dengan termometer tusuk di dapur","caption":"Seorang perempuan memeriksa suhu ikan untuk menilai keamanannya setelah listrik padam.","description":null},"pt":{"alt":"Mulher medindo com termômetro de sonda a temperatura de peixe sobre gelo na cozinha","caption":"Uma mulher verifica a temperatura do peixe para avaliar sua segurança após uma queda de energia.","description":null},"zh-hant":{"alt":"女子在廚房用探針溫度計測量冰上魚肉的溫度","caption":"女子測量魚肉溫度，以判斷停電後是否仍可安全食用。","description":null},"de":{"alt":"Frau prüft in der Küche die Temperatur von Fisch auf Eis mit einem Einstichthermometer","caption":"Eine Frau misst die Fischtemperatur, um die Sicherheit nach einem Stromausfall zu beurteilen.","description":null}}}],"published_at":"2026-09-15T23:23:44+09:00","updated_at":"2026-09-15T23:23:44+09:00","license":"cc_by","translation_status":"reviewed","available_locales":["ko","en","ja","es"],"data_locales":["ko","en","ja","es","id","pt","zh-hant","de"],"url":"https://injoys.com/en/articles/power-outage-food-safety-storage-refreezing-discard-rules"}