Many of us have our refrigerators stocked for Thanksgiving, but if you do lose power, how long is your food still good for?
 
The U.S. Department of Agriculture says to keep the fridge and freezer doors closed as much as possible to maintain the cold temperature.
 
With the doors closed, the fridge will keep food safely cold for about 4 hours and a full freezer for about 48 hours or 24 hours if it is half full.
 
If the power has been out for 4 hours, and a cooler and ice are available, transfer perishable foods in the refrigerator to the cooler to maintain a temperature of 40 ºF or below. Be sure to add ice or a cold source.
 
If your power is going to be out for a prolonged period, they recommend obtaining dry ice or block ice.
 
Discard food like raw, cooked or leftover meat, casseroles, gravy and stuffing, and milk if your fridge hasn't had power for more than 4 hours.
 
They remind people never to taste food to determine its safety. When In Doubt, Throw It Out!
 
When power comes back on, check the temperature of the refrigerator and freezer. If foods in both are still under 40 ºF, they are safe to keep and/or refreeze. If the foods are above 40 ºF, they should be discarded. Also, check foods that were in a cooler before putting them back into the refrigerator. Discard any that are over 40 ºF.
 
 
Unsafe Foods
 
The USDA has the following list of unsafe foods to discard if your refrigerator has been without power for more than 4 hours:
 
• raw, cooked, or leftover meat, poultry, fish, eggs, and
egg substitutes;
• luncheon meat and hot dogs;
• casseroles, soups, stews, and pizza;
• mixed salads (i.e., chicken, tuna, macaroni, potato);
• gravy and stuffing;
• milk, cream, yogurt, sour cream, and soft cheeses;
• cut fruits and vegetables (fresh);
• cooked vegetables;
• fruit and vegetable juices (opened);
• creamy-based salad dressings;
• batters and doughs (i.e., pancake batter, cookie dough);
• custard, chiffon, or cheese pies;
• cream-filled pastries; and
• garlic stored in oil.
 
Discard opened mayonnaise, tartar sauce, and
horseradish if they were held above 50 °F for
over 8 hours.
 
Discard any foods like bread or salad greens that may
have become contaminated by juices dripping from raw
meat, poultry, or fish.
 
In general, if any food has an unusual odor, color,
or texture, throw it out.
 
 
Safe-to-Eat Foods
 
High-acid foods such as mustard, ketchup, relishes,
pickles, non-creamy salad dressings, jams, and jellies;
however, they may spoil sooner.
 
Foods that don't actually require refrigeration. These
foods may be used unless they turn moldy or have an
unusual odor:
 
• whole fruits and vegetables (fresh);
• fruit and vegetable juices (unopened);
• dried fruits and coconut;
• baked goods such as fruit pies, bread, rolls, muffins,
and cakes (except those with cream cheese frosting or
cream fillings);
• hard and processed cheeses;
• butter and margarine;
• fresh herbs and spices;
• flour; and
• nuts
 
 
When it comes to frozen foods in your freezer, the USDA has the following tips.
 
Safe-to-Eat Foods
 
Frozen foods that have thawed, but still contain ice
crystals.
 
Foods that have remained at refrigerator temperatures –
40 °F or below. They may be safely refrozen; however,
their quality may suffer.
 
Foods that don't actually need to be frozen. These foods
may be used unless they turn moldy or have an unusual
odor:
 
• dried fruits and coconut;
• baked goods including fruit pies, bread, rolls, muffins,
and cakes (except for those with cream cheese frosting
or cream fillings);
• hard and processed cheeses;
• butter and margarine;
• fruit juices; and
• nuts.
 
Never taste food to determine its safety. 
 
For more information, visit the following link.