When natural disasters like floods and power outages strike, staying safe goes beyond shelter and electricity—your food supply can quickly become a hidden danger. Loss of refrigeration, exposure to contaminated floodwater, and limited access to clean water all increase the risk of foodborne illness. In emergency situations, knowing how to properly store, handle, and assess food can make the difference between staying healthy and getting seriously sick. This article contains resources that provide food safety information for power outages and flooding.
Before a Power Outage:
- Purchase/ locate thermometers for your fridge and freezer as well as a tip sensitive thermometer for checking the internal temperatures of food
- Purchase foods that are shelf stable and can be eaten cold or heated on a grill outside.
- Keep extra water on hand in case of a Boil Water Advisory.
After a Power Outage:
- Open and use only the food you need if you do not have access to refrigeration.
- Foods that have been kept below 41°F are safe to eat or be refrozen. (Refreezing these items could affect the quality.)
- Produce like fresh fruit and leafy greens that have been cut should be eaten within 4 hours or discarded.
- NEVER use outdoor grills or cooking equipment inside your home.
- Heat foods to the following internal temperatures per Safe Plates guidelines:
- Eggs, whole meats, fish: 145°F
- Ground meats, fish: 155°F
- Whole and ground poultry: 165°F
It's also recommended to discard any raw and cooked foods that have come into contact with flood waters, as well as foods in cardboard or non-waterproof containers, home-canned food, or canned foods that are leaking, swollen, or dented.
