Environmental Health

Food Service Program

Food Service Guidelines for Power Outages

During a power failure a food service facility is in its most vulnerable state. Not only are the lights off and the cash register is inoperable but you are in danger of losing money due to lost product and product quality. One of the leading causes of food-borne illness is food being in the temperature danger zone (41° F to 135° F) for an extended period of time. Below are some tips to help you maintain product quality and safety.

If your freezer loses power, here are a few tips to follow:

  • Without power, a full upright or chest freezer will keep everything frozen for up to 72 hours (3 days) as long as the door remains closed. A half-full freezer will keep foods frozen for about 1 day.
  • If power will be off for an extended period, take the food to a friend’s freezer, locate a commercial freezer or use dry ice.
  • When the power comes back on, check to see if food has thawed. If ice crystals are present in the packages holding the food, the food can safely be refrozen. If no ice crystals are present and food has thawed, it can be saved if it is refrigerator cold. Thawed food should be cooked within 24 hours. Cooked food can be frozen for later use

If your refrigerator loses power, here are a few tips to follow:

  • Without power, a refrigerator will keep food cool for up to about 8 hours depending on how cold the refrigerator was before the power outage. Bagged or block ice placed in the refrigerator will help keep the food cold longer. Do not open the refrigerator any more than absolutely necessary.
  • When the power comes back on, check the foods. If raw meats, poultry, fish, milk and dairy products feel cool they should be cooked within 24 hours. If they do not feel cool to the touch, the safest thing to do is discard them.
  • In a restaurant check the temperature of the potentially hazardous foods. If the temperature of the foods has not risen above 45 ° F, the foods are safe to eat within 4 days. If the temperature of potentially hazardous foods has not risen above 55° F, the foods are safe to use within 24 hours. If the temperature has risen above 55° F, it is safest to discard the food.

Women cleaning out refrigerator

 

ALWAYS REMEMBER:
WHEN IN DOUBT - THROW IT OUT

 

 

 

Clayton County Board of Health
Environmental Health
1117 Battlecreek Road, Jonesboro, GA 30236
Phone: (678) 610-7199
Fax: (770) 603-4874