DO’S AND DON’TS IN A SNOW/LOSS OF POWER EMERGENCY:

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• Don’t store food in the outside snow if you lose power. Frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow.

• The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal.

• Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.

• Never taste food to determine its safety after a power outage! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen.

• If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze.

• Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.

• Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices.   Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat.  The following is a list of items that may be safe to use after a power outage where the food is held above 40 °F  for more than 2 hours.  ALL OTHERS SHOULD BE DISCARDED!!:

A.  Refrigerated Foods

CHEESES AND OTHER DAIRY SPREADS:

• Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano
• Processed Cheeses
• Grated Parmesan, Romano, or combination (in can or jar)
• Butter, margarine

FRUIT:

• Fruit juices, opened
• Canned fruits, opened
• Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates

SAUCES, SPREADS, JAMS:

• Peanut butter
• Jelly, relish, taco sauce, mustard, catsup, olives, pickles
• Worcestershire, soy, barbecue, Hoisin sauces
• Opened vinegar-based dressings

BREAD, CAKES, COOKIES,PASTA, GRAINS:

• Bread, rolls, cakes, muffins, quick breads, tortillas
• Breakfast foods –waffles, pancakes, bagels
• Pies, fruit

VEGETABLES:

• Fresh mushrooms, herbs, spices
• Vegetables, raw

B.  Frozen Foods

CHEESES AND OTHER DAIRY SPREADS:

• Hard Cheeses-à Refreeze

BREADS, PASTRIES:

• Breads, rolls, muffins, cakes (without custard fillings)à Refreeze
• Pie crusts, commercial and homemade bread doughà Refreeze but high quality loss

OTHERS:

• Flour, cornmeal, nutsàRefreeze
• Breakfast items –waffles, pancakes, bagelsà Refreeze

Source: http://www.fsis.usda.gov/Fact_Sheets/Keeping_Food_Safe_During_an_Emergency/index.asp

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