Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food cold for about 4 hours if it is unopened. A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
As the USDA notes in Keeping Food Safe During an Emergency, your refrigerator will keep food safe for up to 4 hours during a power outage. Keep the door closed as much as possible. Discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours without power.
Bacteria can grow rapidly on food left out at room temperature for more than 2 hours. If food is left out in a room or outdoors where the temperature is 90 degrees F or hotter, food should be refrigerated or discarded within just 1 hour. Myth: When I microwave food, the microwaves kill the bacteria.
According to the FDA, it is not advised to eat food that's been left at room temperature for more than two hours--that's when it starts to enter the ``danger zone,'' when its temperature hovers between 40 and 140 degrees F and it can start to develop harmful bacteria.
Refrigerated food will stay good for four hours if your power goes out. Frozen food will stay good for one day in a half-full freezer and two days in a completely-full freezer. Ensure you do not eat food at a temperature above 40 degrees Fahrenheit for longer than four hours.
Discard any refrigerated perishable food (such as meat, poultry, seafood, milk, eggs, or leftovers) that has been at refrigerator temperatures above 40°F for 4 hours or more.
Food that has not been used within four hours can be put back in the fridge and kept at 8°C or below until it is used. If it has been out for more than four hours it should be thrown away. If you do take food out of chilled storage to display it, remember not to mix new food with the food that is already on display.
Since the compressor has to work harder to maintain the temperature inside the fridge, it puts extra load and pressure. This leads to increased wear and tear on the compressor. This is potentially detrimental to the overall lifespan of the refrigerator leading to frequent breakdowns.
Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F.
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes.
Anything perishable should go into the fridge within two hours. If perishables are sitting in temperatures of more than 90 °F, the time limit to get them into the fridge goes down to one hour. Examples include leftovers, boiled or fried rice, pasta salad, cut fruit, and poultry, meat and seafood.
Your fridge should stay cold for up to 4 hours. The food in your freezer should stay frozen for up to 48 hours in a full freezer (or 24 hours if it's half full), but these are estimates.
Safety of Specific Food Products
Hard cheese, butter and margarine: Well packaged products should remain safe; if odors or mold develops, discard the items. Milk products and mayonnaise: Discard if held above 40ºF for more than 2 hours. This category includes milk, cream, yogurt, and soft cheeses.
Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
According to FoodSafety.gov, food stored in the refrigerator is still safe to eat for no more than four hours, while a full freezer will keep its temperature for about 48 hours (24 hours if half-full). Once the temperature inside the refrigerator reaches 40°F or higher, perishable food is only good for two more hours.
Refrigerated food that should be tossed after an outage
If an outage extends past four hours, the following foods may be unsafe to eat and should be discarded: Raw or cooked beef, poultry or seafood; soy meat substitutes also should be thrown out. Processed meats such as lunch meat, hot dogs and bacon.
Turning the fridge on too soon can lead to a coolant rush, which can cause problems like leaks or blockages. This can damage the fridge, and you may need to pay for expensive repairs. Waiting allows the coolant to settle back into its correct position and ensures that there are no leaks or blockages.
The USDA said refrigerators will keep food safe for up to four hours during a power outage. After that, perishable food such as meat, poultry, fish, eggs and cooked leftovers should all be put in the garbage.
Before using any foods, check your refrigerator and freezer thermometers. If the fridge is still at or below 40 °F, or the food has been above 40 °F for only 2 hours or less, it should be safe to eat.
Discard all perishable foods, such as meat, poultry, eggs, side dishes, or casseroles, left at room temperature longer than two hours; one hour in room temperatures above 90 °F. Once leftovers are stored safely, they will remain safe three to four days. For more information please visit Safe Handling of Takeout Food.
When is it safe to refreeze food? You can safely refreeze frozen food that has thawed—raw or cooked, although there may be a loss of quality due to the moisture lost through thawing. To safely refreeze, the thawed product must have been kept cold at 40 degrees or below for no more than 3-4 days.
Once your menu item has reached its proper internal temperature, it is essential to quickly bring the temperature down through the danger zone. Cool your food to 70 degrees Fahrenheit within 2 hours and then further down to 41 degrees Fahrenheit within 4 hours.
With rumination, the food is undigested. It often still tastes the same as when it was first eaten. The symptoms of rumination syndrome may look like other health conditions or problems. Always talk with your healthcare provider for a diagnosis.