Keeping Food Safe During an Emergency

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD's of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency...

... by having items on hand that don't require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you're not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q. Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out?
A. Do not eat any food that may have come into contact with flood water.
  • Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
  • Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Steps to Salvage All-Metal Cans and Retort Pouches
Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:
  • Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
  • Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
  • Brush or wipe away any dirt or silt.
  • Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
  • Then, sanitize them by immersion in one of the two following ways:
    • Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or
    • Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
  • Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.
  • If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
  • Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
  • Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.
 
Q. How should I clean my pots, pans, dishes, and utensils?
A. Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).
 
Q. How should I clean my countertops?
A. Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.
 
Q. My home was flooded and I am worried about the safety of the drinking water. What should I do?
A. Use bottled water that has not been exposed to flood waters if it is available.
  • If you don't have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
  • If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
  • If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.
 
Q. We had a fire in our home and I am worried about what food I can keep and what to throw away.
A. Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.
 
Q. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?
A. No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.
 
Q. Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?
A. Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer 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 the safety. Remember 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. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.
 
Q. May I refreeze the food in the freezer if it thawed or partially thawed?
A. Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.
 
Refrigerator Foods (Plesae note: as this is from the USDA non-kosher foods are listed here)
When to Save and When to Throw It Out
FOOD Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes

Discard
Thawing meat or poultry Discard
Meat, tuna, shrimp,chicken, or egg salad Discard
Gravy, stuffing, broth Discard
Lunchmeats, hot dogs,  sausage, dried beef Discard
Pizza,  with any topping Discard
   
Canned meats and fish, opened Discard
CHEESE
Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

Discard
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano Safe
Processed Cheeses Safe
Shredded Cheeses Discard
Low-fat Cheeses Discard
Grated Parmesan, Romano, or combination (in can or jar) Safe
DAIRY
Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk

Discard
Butter, margarine Safe
Baby formula, opened Discard
EGGS
Fresh eggs, hard-cooked in shell, egg dishes, egg products

Discard
Custards and puddings Discard
CASSEROLES, SOUPS, STEWS Discard
FRUITS
Fresh fruits, cut

Discard
Fruit juices, opened Safe
Canned fruits, opened Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates Safe
SAUCES, SPREADS, JAMS
Opened mayonnaise, tartar sauce, horseradish

Discard if above 50 °F for over 8 hrs.
Peanut butter Safe
Jelly, relish, taco sauce, mustard, catsup, olives, pickles Safe
Worcestershire, soy, barbecue, Hoisin sauces Safe
Fish sauces (oyster sauce) Discard
Opened vinegar-based dressings Safe
Opened creamy-based dressings Discard
Spaghetti sauce, opened jar Discard
BREAD, CAKES, COOKIES,PASTA, GRAINS
Bread, rolls, cakes, muffins, quick breads, tortillas

Safe
Refrigerator biscuits,rolls, cookie dough Discard
Cooked pasta, rice, potatoes Discard
Pasta salads with mayonnaise or vinaigrette Discard
Fresh pasta Discard
Cheesecake Discard
Breakfast foods—waffles, pancakes, bagels Safe
PIES, PASTRY
Pastries, cream filled

Discard
Pies—custard,cheese filled, or chiffon; quiche Discard
Pies, fruit Safe
VEGETABLES
Fresh mushrooms, herbs, spices

Safe
Greens, pre-cut, pre-washed, packaged Discard
Vegetables, raw Safe
Vegetables, cooked; tofu Discard
Vegetable juice, opened Discard
Baked potatoes Discard
Commercial garlic in oil Discard
Potato Salad Discard
 
Frozen Food
When to Save and When To Throw It Out
FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed.
Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground meats

Refreeze

Discard
Poultry and ground poultry Refreeze Discard
Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard
Casseroles, stews, soups Refreeze Discard
Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard
DAIRY
Milk

Refreeze. May lose some texture.

Discard
Eggs (out of shell) and egg products Refreeze Discard
Ice cream, frozen yogurt Discard Discard
Cheese (soft and semi-soft) Refreeze. May lose some texture. Discard
Hard cheeses Refreeze Refreeze
Shredded cheeses Refreeze Discard
Casseroles containing milk, cream, eggs, soft cheeses Refreeze Discard
Cheesecake Refreeze Discard
FRUITS
Juices

Refreeze

Refreeze. Discard if mold, yeasty smell, or sliminess develops.
Home or commercially packaged Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops.
VEGETABLES
Juices

Refreeze

Discard after held above 40 °F for 6 hours.
Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 °F for 6 hours.
BREADS, PASTRIES
Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze
Cakes, pies, pastries with custard or cheese filling Refreeze Discard
Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Quality loss is considerable.
OTHER
Casseroles—pasta, rice based
Refreeze Discard
Flour, cornmeal, nuts Refreeze Refreeze
Breakfast items—waffles, pancakes, bagels Refreeze Refreeze
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods) Refreeze Discard
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Parsha Hashavua
Rabbi Zvi Teichman on Parshas Vayigash: Staying in Touch

The Rambam at the conclusion of his detailing the laws of Chanukah — after asserting how the lighting of the Menorah is an 'especially beloved' command that would even require the giving of the 'shirt off our backs' to provide for candles — adds that nevertheless, when there is a choice of affording either Shabbos lights or those for Chanukah, Shabbos takes precedence.


The directive to kindle Shabbos lights was intended to illuminate one's home on Shabbos with joy and peace, relating to one another in an environment of warmth, assuring we wouldn't stumble over one another in physical and emotional darkness.


Rambam concludes with the following famous passage:


Great is peace for the entire Torah was given to promote peace in the world, as the verse states: Her ways are pleasant ways, And all her paths, peaceful. (משלי ג יז)


Interestingly, the very first portion we read on the first Shabbos after Chanukah is that of Vayigash, with the peaceful reuniting of all the brothers and their father Yaakov.


The introduction to the reading begins with the previously frustrated Yehuda — who had been unsuccessful in convincing the viceroy of their innocence — approaching the viceroy once again.


ויגש אליו — And [Yehuda] approached him.


The Midrash states in the name of Rabbi Meir, אין ויגש אלא לשון שלום — the usage of the word vayigash is but a language of שלום — peace, as it says: ויגש דוד — And David approached the people and greeted them לשלום — in peace.  (ילק"ש מד)


Is merely 'approaching' someone the path to achieving peace?


The S'fas Emes explains that the key word in the verse which enlightens the meaning of the word ויגש is the word אליו — to 'Him'.


To 'him' evidently refers to Yosef, in also refers to Yehuda 'himself', and finally it alternately refers to 'Him' — HaKadosh Baruch Hu, the Almighty.     


Yehuda, after approaching the viceroy, basically adds nothing new that wasn't previously stated. He seems to simply reiterate the events and how they transpired. There is no appeal or demand.


The S'fas Emes teaches that until now Yehuda was dueling with the viceroy and attempting to convincingly win the argument through strategy and right.


When his words fell on deaf ears, he realized that the circumstances he was facing were orchestrated from above by the loving hand of the Almighty. Yehuda submitted himself unconditionally to the will of G-d, coming in touch with his innermost self, no longer attempting to foolishly manipulate a situation that was coordinated from on high. Yehuda approached his deepest self, removed from any notion of self-deception, by connecting utterly to G-d and His will, thereby compelling the viceroy to sense the pure truth of the bonding that was unfurling in front them, and readily permitted himself to lower his guard, thus allowing for his instinctive return to the embrace of his family.


לגשש — to 'grope' in the dark and feel one's way towards clarity; discovering where one truly stands; who one really is; coming to terms with reality, is the key to finding true and lasting שלום — peace.   


When the false barriers we erect fall away, we sense the radiance of the Divine Presence that bonds us exquisitely.


On Zos Chanukah, after concluding the recounting of the donations each Nasi made, we read of Aharon HaKohen lighting of the Menorah. We are taught that although Aharon was saddened by his lack of initiation of special sacrifices, as the heads of the tribes did, he was told his lot was greater than them in that he would light the Menorah. The Ramban reveals it refers to the merit of Aharon that enabled the restoration of the service in the Temple and the miraculous lighting of the Menorah, as well as the lighting of our Chanukah Menorahs in our homes even after the destruction of the Temple.


Aharon Hakohen, the exemplary Lover of Peace — אוהב שלום, was not only the catalyst for the mitzvah of lighting the Chanukah lights, but more so the igniting the ultimate נר — light, the נר ד' נשמת אדם — the flame of G-d, the very souls of man, by instilling an appreciation for each and every Jew, making us keen to the greatness inherent within each one of us that illuminates the world with G-d's presence.


The great Debreciner Rav, a survivor who continued to serve as a distinguished Rav in Boro Park for many decades, was fondly remembered as the inspired Rav of Bergen-Belsen who brought light even amidst the darkness of those days.


It is told that when the enemy drove him together with the Jews out of the ghetto in Debricin sending them to the unknown destination of Bergen-Belson, he was apprised to take as much food as he could so he might be able to survive. Upon arrival he saw the myriads of poor starving souls, who begged for food, he unhesitatingly distributed it all, in the spirit of Aharon, despite being mocked for his foolishness. He responded when asked why he didn’t retain the food, "Ich hub dus nisht gekent tzezein" — I couldn't bear to see their pain.


On his first night of Chanukah in Bergen-Belsen he somehow managed to procure two matches. He took one and lit it, giving the other to Reb Menachem Yitzchok Stamler to hold. The Rav said the brachos without the Shem and Malchus and lit the second.


Fifty years later, when Reb Menachem Yitzchok recounted the story to the Rav's grandson, he reasoned his Zaida didn’t recite the blessing with Hashem's name since the match didn't likely have the required length of time for a proper ner Chanukah.


But when he heard this alter heiliger Yid at the end of telling the story stand up with a clenched fist declaring with loving pride: "Ich bin gevehn Debreciner Rav's menorah in Bergen-Belsen" — I was the Rav's menorah in Bergen -Belsen, the grandson realized the candle was still burning brightly fifty years later!      


May the flame of Chanukah remain lit in our souls forever.


באהבה,


צבי יהודה טייכמאן





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The Rambam at the conclusion of his detailing the laws of Chanukah — after asserting how the lighting of the Menorah is an 'especially beloved' command that would even require the giving of the 'shirt off our backs' to provide for candles — adds that nevertheless, when there is a choice of affording either Shabbos lights or those for Chanukah, Shabbos takes precedence. The directive to kindle Shabbos lights was intended to illuminate one's home on Shabbos with joy and peace, relating to one another in an environment of warmth, assuring we wouldn't stumble over one another in physical and emotional darkness. Rambam concludes with the following famous passage: Great is peace for the entire Torah was given to promote peace in the world, as the vers...
Chesed Chesed
18-year-old woman and 68-year-old man murdered; 2 others lightly injured in a combined stabbing and vehicle ramming terror attack in Beit She’an, the Jezreel Valley and AfulaMDA Blood Services call on the public to urgently donate blood due to a severe shortageTel Aviv, Israel - Dec. 26, 2025 - Today (Friday), at 12:18, a report was received at MDA’s 101 Emergency Dispatch Center in the Gilboa region to a 16-year-old male who was struck by a vehicle on Yaakov Machluf Street in Beit She’an. MDA EMTs and paramedics provided medical treatment and evacuated him to HaEmek Medical Center, in mild condition with injuries to his limbs. Approximately six minutes later (at 12:24), an additional report was received at MDA’s 101 Dispatch Center regarding an unconscious man on H...
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