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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Rabbi Zvi Teichman on Parshas Eikev - The Window of Our Soul

Twice daily we recite within the second paragraph of the Shema the verse where G-d commands us לעבדו — to serve Him, בכל לבבכם — with all your heart.


Rashi explains that this 'service of the heart' is תפילה — prayer.


This verb לעבוד — to 'serve' G-d seems to be uniquely applied to fulfilling the obligation to pray, but not generally used in describing our duty regarding other commands.


There is one other area where we use this verb definitively. The service in the Temple with all its associated activities in bringing offerings are termed עבודה — service.


The word עבודה usually conjures up an image of hard work, as indicated in the noun used to describe an עבד — as a slave or servant.


Perhaps in context of the עבודת הקרבנות — the service of offerings, which involves much physically taxing activity we can understand its implication, but in relation to prayer is it truly so difficult?


Rashi, quoting from Sifrei, goes into great deal to discover a source for this notion that serving G-d with all our heart indeed refers to prayer.


First, he cites a verse from Daniel where it reports how the king told him as he was cast into a den of lions — "May your God, Whom you פלח — serve regularly, save you!"(6 17)


Certainly, he wasn't referring to the service of offerings since in Bavel there was no Temple. He was alluding to the service of 'prayer' Daniel engaged in daily as we find in an earlier verse (11) that depicts 'there were open windows [in his upper chamber opposite Jerusalem, and three times a day he [Daniel] kneeled on his knees and prayed.]


Secondly, Rashi quotes an additional verse indicating the notion that prayer is a service akin to offerings and thus considered עבודה, from Tehilim where King David beseeches G-d, "תכון תפלתי — My prayer shall be established, קטרת לפניך — like incense before You." (תהלים קמא ב)


Although Rashi in the name of the Sifrei proves the point nevertheless the question remains, in what way is prayer associated with עבודה — tedious work?


Additionally, when Rashi quotes the verse in Daniel that states explicitly he prayed, Rashi only quotes the segment that portrays the open windows, leaving out the thrust of the verse that states 'he kneeled on his knees and prayed'?


Lastly, the verse regarding King David equates prayer to 'service' in the Temple, but seemingly only emphasizing his desire it be equated to the service of קטרת — Incense


The prophet Hoshea specifically states how in the absence of a Temple, ונשלמה פרים and let us render [for the absence of] bulls, שפתינו — [the offering of] our lips. (הושע יד ג)


Why then did King David only ask for his prayer to be as the Incense?


The last detail outlined among the various vessels in the Tabernacle was theמזבח הזהב — Golden Altar, where upon the twice — once in the morning and again towards the end of the day — daily offering of קטרת — Incense.


The Midrash says that distinct from all other offerings that were brought to atone for various failings, the Ketores was brought as an expression of joy.


Its goal was to present an exquisite combination of eleven different spices and balm that gave off a most pleasant aroma, an ephemeral intangible element that arouses the sense of smell, associated with our spiritual soul, an expression of G-d's being pleased and happy with us.


The very word קטרת means קשר — knotted, intimating an inextricable bond and connection to His people.    


Prayer in its most elemental meaning is a means by which man communicates with G-d conveying acknowledgment of his dependance on His favor, seeking through prayer to request G-d's benevolence in acquiring one's needs.


One of the great Kabbalists, Rav Yehuda Chayat, who was persecuted during the Inquisition and expelled from Spain, describes in his famous commentary Minchas Yehuda, another aspect of prayer.


The word תפילה — prayer, he suggests, is rooted in the word תפל — which means vapid or tasteless, used to describe an item which on its own is useless, who needs others but is bottom of the totem pole in being needed by anyone else.


One who sees himself solely defined by total allegiance to G-d, submitting himself as a vessel to promote כבוד שמים — honor of Heaven, presenting himself before G-d, represents the highest essence of prayer and absolute connection to Him.


When engaged in prayer of request and wishes one is often focused on the issues one is facing and distracted by that reality that makes it difficult to have focus and total intention.


When one can transcend those thoughts by transporting oneself into a super-reality of total submission to G-d and his dictates, one then can experience freedom from anxiety and despair, relishing a connection reminiscent of the inspired and joyous scent of the Ketores in the Temple. 


It requires a reframing of our perspective of reality and an absolute reliance on G-d.


Perhaps in the noting of Daniel's prayers in his chamber with 'windows that were facing in the direction of Yerushalayim', was meant to reveal to us the secret of Daniel's survival during his employ in the palace of the evil Nevuchadnezzar.


The Rebbe R' Aharon of Belz quoted in the name of his father, the Rebbe R' Yisachar Dov of Belz, who suggests that Yosef's ability to resist the temptations of Potiphar's wife, through — as the Talmud teaches — his seeing 'a image of his father Yaakov' בחלון — in a window, wasn't some mystical intervention, but Yosef implementing this technique of Tefilla. Yosef elevated himself by visualizing in his mind a panoramic view of 'Yerushalayim', submitting himself as a vessel to the will of G-d, unshackling himself from the chains of illusory desires. 


The notion of עבודה that is emphasized is not related to strenuous tasks but rather to a sense of total acquiescence to G-d's will. Like a loyal servant who has no quest for independence, whose total being is devoted to his master's direction and needs.


When the Nazi's invaded Kelm and the entire community was rounded up for their final destination, Rav Doniel Movoshovitz hy'd, was one the great leaders who led them to the killing fields. They marched proudly singing Adon Olam with the Yom Tov niggun. Once they arrived, Rav Doniel requested permission to return to his home for a short while. When he came back, his family asked what he had gone back for, he responded, "We are about to be brought as a korban for Hashem. A sacrifice should have a ריח ניחוח — a satisfying smell, so I went back to brush my teeth for the occasion!"


King David yearned to find that window each time he prayed in search of a portal that possessed the scent of the Ketores that would connect him to G-d.


May we each find that window of our souls that can catapult us beyond the gravity of this world and connect to the Yerushalayim high above, enthusing us with joy even in the face of the most difficult challenges!


באהבה,


צבי יהודה טייכמאן





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