Fire, Rescue and Emergency Services

Find us on Facebook

Contact Us

Joseph F. Williams
COMMISSIONER

John G. Jordan Sr.
DEPUTY COMMISSIONER

Edward C. Schneyer
Director of the Office of Emergency Management
 
PO BOX 127
YAPHANK, NY
11980-0127
MAIN 631-852-4900
FAX 631-852-4922
SCDFRES@SuffolkCountyny.gov

Managing Food Without Power

Be Prepared:

  • Have a refrigerator thermometer.
  • Know where you can get dry ice.
  • Keep a few days’ worth of ready-to-eat foods on hand that do not require cooking or cooling.

When the Power Goes Out:

  • Keep the refrigerator and freezer doors closed as much as possible.
  • The refrigerator will keep food cold for about 4 hours if it is unopened.
  • Refrigerators should be kept at 40° F or below for proper food storage.

Once the Power is Restored:

  • Check the temperature inside the refrigerator and freezer.
  • If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer 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 its safety. 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 or cook.
  • Refrigerated food should be safe as long as the power was out for no more than 4 hours. Keep the door closed as much as possible.
  • Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40° F for two hours or more.

Using Dry Ice:Dry Ice

  • Under normal circumstances you should not keep dry ice in your freezer. If your freezer is functioning properly it will cause the unit to become too cold and your freezer may shut off. However, if you lose power for an extended period of time, dry ice is the best was to keep things cold.
  • Twenty-five pounds of dry ice will keep a 10-cubic-foot freezer below freezing for 3-4 days.
  • If you use dry ice to keep your food cold, make sure it does not come in direct contact with the food.
  • Use care when handling dry ice, wear dry, heavy gloves to avoid injury.

 

Food safety and Sanitation  Cooking   Kit Storage Locations  Food