Notes From Clemson Extension: Plan ahead to keep frozen foods safe | Culture | Berkeley Independent

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Notes From Clemson Extension: Plan ahead to keep frozen foods safe

Published Tuesday, February 02, 2010 9:58 AM

Berkeley Independent

Winter in the Lowcountry usually brings mild weather.

We seldom worry about ice and snowstorms. In the event that we should experience this type weather, be prepared in case you lose power.

Lost power can be a potential food safety problem with perishables in freezers and refrigerators. It’s important to pay close attention to weather forecasts. If you know, for example, that ice accumulations are in the forecast, you can take steps to protect your refrigerated and frozen foods.

Tips for keeping foods safe in the event of a power outage:

• With a weather forecast as your guide, you can turn your refrigerator and freezer to the coldest settings. The colder the food is before a possible power failure, the longer it will last. Keep an appliance thermometer in the refrigerator and one in the freezer to see if your perishable foods are being stored at safe temperatures (34°F - 40°F for the refrigerator and 0°F for the freezer).

Most foodborne illnesses are caused by bacteria that multiply rapidly at temperatures above 40°F.

• Keep freezers as full as possible by freezing water in plastic containers and using them to fill empty spaces not occupied by frozen food. Freezers operate more efficiently when full.

• Group meat and poultry to one side or on separate trays so that juices will not contaminate each other or other foods in case of a thaw.

• Avoid opening the freezer door. That lets cold air escape.

• Keep a clean cooler on hand. Buy gel packs and keep them frozen for use in the cooler. Add bags of ice or dry ice to the freezer if it appears the power will be off for an extended time.

• Use three pounds of dry ice per cubic foot of freezer space. A 50-lb block of dry ice placed in a full 18-cubic foot freezer should keep food safe without electricity for two days. Dry ice is frozen at -216°F, so you must wear rubber gloves or use tongs when handling it. Don’t let it touch your skin. Wrap the dry ice in brown paper for longer storage, and separate it with a piece of cardboard from direct food contact.

• Fill a partially empty freezer with crumpled newspaper to cut down on air currents, which cause the dry ice to dissipate. Make sure you have good ventilation where you use dry ice, which is solid carbon dioxide. Don’t cover the air vent openings of your freezer.

• If your power goes off and the temperature stays below 40°F, foods should stay cold. When the power returns, check the thermometers in your freezer and refrigerator to make sure temperatures have stayed below 40°F. Discard any perishable food that has been above 40°F for two hours or more and any food than has an unusual odor, color or texture. If it appears that power will be off for more than six hours and room temperature is above 40°F, transfer refrigerated perishable foods to an insulated cooler filled with ice or frozen gel packs. Keep a thermometer in the cooler to check the temperature. Thawed foods that still contain ice crystals may be refrozen unless they have been at temperatures above 40°F for more than two hours. Thawed foods that do not contain ice crystals but have been kept at 40°F or below for two days or less may be cooked and then refrozen or canned.

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