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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Baltimore, MD - Sept. 9, 2025 - BGCubed welcomes all women and girls to an inspiring pre–Rosh Hashana evening with Rabbi Joey Haber. Admission is $10 per person, and everyone will receive this year’s new Shabbos zmanim magnets! Doors open at 6:45, and Rabbi Haber will begin promptly at 7:00 iyH. We look forward to sharing this meaningful evening together.
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Sara will be in the hospital on Rosh Hashana, ⚖️ praying for a miracle: for her parents to find a way to pay for the cutting-edge treatment that is last hope for her cure.  While we pray for a happy, sweet new year, Sara's parents will plead for her life. Be part of this miracle! 🥹 Help Sara's parents and give a little girl the chance to live! Welcome this Rosh Hashana with the huge Zechus of saving a child's life. Knowing you gave her parents the gift of hope, saving them from terrible agony. 🙏🏻 Please donate now – every day is crucial: >> https://thechesedfund.com/waehandhorg/sara?aff=jm11.9at
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Don't Miss Baltimore's Hottest Fashion Event: Sample 354's Pre-Yom-Tov Warehouse Sale Returns! ONE DAY ONLY Fashion lovers in Baltimore, mark your calendars! Sample 354's highly anticipated Pre-Yom-Tov Warehouse Sale is making its triumphant return to the American Dream Mall, and this year's event promises to be bigger and better than ever. Unbeatable Savings on Designer Fashion Get ready for jaw-dropping discounts of 70-80% off on thousands of fall and winter items from leading names in modest fashion. Whether you're shopping for yourself or the whole family, this one-day extravaganza offers incredible savings on women's, teens', and children's clothing in all sizes from XS to plus. When: Wednesday, September 17th - ONE DAY ONLY! Time: 3PM -...
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Baltimore, MD - Sept. 15, 2025  - If you or someone you know is unable to attend shul to hear the shofar, please email BaltimoreShofar+Shomea@gmail.com with your name, phone number, and address. Additionally, if you are available to blow shofar for someone who cannot make it to shul, please email BaltimoreShofar+Tokea@gmail.com with your name, address, and area of availability. This initiative is dedicated in loving memory of HaRav Moshe Shlomo ben Yosef Eliezer Juravel, zt'l, who worked tirelessly to ensure the shofar was heard by all those in need.
Parsha Hashavua
Rabbi Dovid Fink -Ki Savo - A New Chance To Excel

In Sefer Dvarim, we are treated to one of several places where Hashem uses a particular term of endearment for B’nei Yisroel, referring to us as the “Am Segulah”, a treasured nation (Vaeschanan, 7:6, Re’ei,14:2 and Ki Savo 26:18).  There are a myriad of other places where B’nei Yisroel are referred to as the “Am Hanivchar” – the “chosen people” (Vaeschanan, 4:37), Hashem’s “children” (Re’eh, 14:1-2) and even Hashem’s “first born” (Shemos, 4:22),.  What is the meaning of this special status? 


Contemporary scientists would scream that there are no superior genome by race, class or ethnicity – and they may be right.  But consider, Since the dawn of the 20th century, more than 20% of all Nobel prizes have been won by Jews.  In fields of science, music, peace, literature etc., Jews have dominated the accumulation of Nobel prize recipients.  Jews represent roughly .2% of the world’s population.  How can we possibly account for two tenths of 1% of the world’s population garnering 20% of the Nobel prizes in the last 120 years? That is a statistical anomaly of a factor of 10,000.  In other words, Jews win 10,000 more times the Nobel prizes as would be expected for their share of the world’s population!!  Staggering.


Initially, the rationalists will try and point out that Jews are disproportionally wealthy, creatures of privilege that have benefitted from their superior class in society.  For those born after 1960, let me assure you that was not at all the case for the first 70 years of the 20th century.  Jews suffered through pogroms, a holocaust, and even in 1965 were still denied access to many positions and opportunities.  Indeed, unlike today where Spielberg, Golden-Mayer and Katzen are lauded names in the entertainment industry, in the 1960’s most Jews had to change their names to break into the coveted arts.  In fact, Jews faced rampant and open antisemitism in America well into the 1960’s.  Not only have Jews not been beneficiaries of their status, for most of the relevant time frame, they were outcasts and had limited opportunities and lived in abject poverty.  Yet by a factor of 10,000, they have risen above their gentile counterparts in virtually every category and discipline in the secular world.  We truly are a “special people”.


To deny the reality that Jews are a “Special People” is simply to deny the facts.  Historians and notables from Thomas Jefferson to Mark Twain noted the remarkable resiliency and unexplainable contributions to society made by this numerically insignificant people.  So what are we to make of this special status?  Do we pat ourselves on the back and relish in our elitist bubble? Hardly.  A more careful analysis will show the actual gift of being a “Special People” is far more complex. 


The actual “gift” to the Jewish people is not that we are great but rather that we excel.  When a goy wants to steal he goes to the corner liquor store and robs it.  When a Jew wants to steal, we have Bernie Madoff.  When a goy wants to sell stolen merchandise, he goes to a pawn shop.  The Jew sells kidneys and other body organs.  We don’t mess around.  Whatever we do, we do BIG.  And that is where the great responsibility comes in.  We have this great gift of having our actions magnified and accentuated.  Whatever we do makes a disproportionate impact on the world around us.  When we act in a moral and honest way, the impact on the world is unmistakable.  When we falter, we are sending a signal to the rest of the peoples that they need not act in a moral or holy way.  That is why we are the Ohr Lagoyim (Yeshaya 42:6).  That is why the world is obsessed with a tiny little country in the middle east called Israel.  They know that we are Hashem’s people and they take their cues from us. 


Moshe Rabbeinu understood and exemplified this concept his whole life.  Moshe was known as Anav Mikal Adam – the humblest of people.  What exactly does that mean?  Could it be that Moshe did not realize his greatness?  Obviously, he was aware that Hashem was not speaking to anyone else, there was no one else splitting the sea or invited up to Har Sinai.  Moshe had to know he was not like everyone else.  In fact, Moshe was keenly aware of his special status – that is why he lived his life very differently than everyone else.  He knew he was special and had been given special gifts.  He was the chosen one of the chosen people.  Moshe’s anivos was in that he understood that any gifts which he had simply gave him more responsibility to use those gifts in service of Hashem and His will. 


At the end of the day, that is the key factor we need to recognize as we prepare for Rosh Hashana.  We are special.  We all have talents and abilities.  Are we using them to be M’kadesh Shem Shamayim?  Of course, it’s very difficult to use one’s abilities to impact the world around them if we can’t even admit that we have talents.  Let’s make that our first New Year’s resolution – Identify three things that you have a talent or unique ability for and think about how to best use that ability to serve the Klal and illuminate your corner of the world.  If we all could do that, it would make for a much brighter place to live. And let’s remember, while Rosh Hashana is certainly a somber time and a time for introspection, it is also a Z’man for fresh starts.  Last years Din is now over.  Today is a day for new beginnings.  Let’s not let inactions or mistakes in our past keep us from making outstanding tomorrows.





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