Is the food in my fridge still safe? The power-outage rules
The short version
Per the USDA/FoodSafety.gov: an unopened refrigerator keeps food safe for about 4 hours. A full freezer holds a safe temperature about 48 hours (24 hours if half full). Keep the doors closed — every opening costs you time.
The 40°F rule
Perishables (meat, poultry, fish, eggs, dairy, cooked leftovers, cut produce) that spend more than 2 hours above 40 °F (4 °C) should be discarded, per the FDA. If you have an appliance thermometer, check it when power returns: at or under 40 °F, the food is safe.
Refreezing
Food that still contains ice crystals or has stayed at 40 °F or below can be safely refrozen, per USDA — quality may suffer, safety doesn't. Anything above that for over 2 hours: out.
When in doubt, throw it out
Never taste food to decide. Bacteria that cause foodborne illness don't reliably change taste or smell. The USDA's rule of thumb is the title of this section — the cost of being wrong is far higher than the groceries.
What to toss — and what actually keeps
Once perishables have crossed the 2-hour/40 °F line, the FDA's discard list is broad: meat, poultry, seafood, eggs and egg dishes, milk, cream, yogurt, soft cheeses, cooked leftovers, cut fruits and vegetables, opened sauces and dressings that need refrigeration, and dough. What generally keeps at room temperature per the same guidance: hard cheeses, butter and margarine, fresh whole fruits and vegetables, bread and baked goods, ketchup, mustard, jams, and most vinegar-based condiments. When a specific item isn't on either list, apply the title rule below.
Coolers, ice, and dry ice
If the outage will outrun the windows, move must-keep food to a cooler with ice — grouped tight, cooler in the coolest room, opened as rarely as the fridge. Per FoodSafety.gov, 50 pounds of dry ice will hold a full 18-cubic-foot freezer for about two days — handle it with gloves and ventilation, never bare hands, and never in a sealed vehicle. Block ice outlasts cubes in a cooler.
Set yourself up before the next storm
Two appliance thermometers (fridge + freezer) turn the guessing game into a reading — after any outage you'll know instantly whether food stayed at or under 40 °F. Freeze water bottles now: they buy hours in a cooler, keep a half-full freezer performing like a full one, and become drinking water as they melt. Group frozen food together so it insulates itself.
When power returns
Check the thermometers before restocking behavior: at or under 40 °F, everything is safe; anything warmer follows the discard list above. Frozen food that still shows ice crystals can be refrozen. Wipe down shelves before restocking if anything leaked, and refreeze your water bottles for the next event.
Eat in the right order
Ready.gov's ordering for a multi-day event: fridge first, freezer second, pantry last. Perishables are on a clock; the pantry isn't. Cook what's thawing (grill outdoors, camp stove outdoors) while it's still safe rather than mourning it later — and move what you won't get to into the cooler while it's still cold.
The porch is not a refrigerator
Tempting in winter, but USDA guidance is blunt: outdoor storage is unreliable — sun warms surfaces far above air temperature, temperatures swing, and animals find coolers. The safe winter version of the idea: make ice outside in containers and bring it into the cooler or fridge, keeping the food where temperature is measurable.
Plan around the restoration time
The 4-hour fridge window is why a realistic restoration estimate matters. Check your address on our live map — we show the utility's posted time and an independent estimate computed from the outage's actual recovery trend, so you can decide about coolers and ice before the window closes.