TIPS BEFORE AND AFTER THE STORM

Before the Storm

• Refrigerators and freezers should be left plugged-in.
• Clear the refrigerator of perishable foods first.
• Turn the refrigerator and freezer up to the coldest setting as they can maintain food-preserving temperatures for up to two days after power has been lost. (If a freezer is less than half full, it will probably not stay frozen for more than one day.)
• Use dry ice in the freezer, if available. Use paper or gloves to handle dry ice to avoid the possibility of a severe burn.
• Cover the freezer with blankets, quilts or alternate insulated covering. (It will also help to put crumbled newspapers between the freezer and the insulated covering.) Be sure the covering does not obstruct any air ventilation openings these will be needed in the event of a power outage.
• Place bags of ice in the refrigerator to keep it cold.

If storing food in a locker plant:

• If you have made arrangements in advance to store your food in a locker plant, call the plant to ensure it is operating.
• When transporting food to the plant, place it in an insulated container, or wrap it in newspaper and blankets to prevent thawing.

After the Storm

• In the event of a power outage, to prolong food-preserving temperature, open refrigerators and freezers only as necessary.
• Partial thawing and re-freezing does reduce the quality of foods, particularly fruits, vegetables and prepared foods. Food that has thawed may be safely re-frozen if it still contains ice crystals or if it is still cold - about 40 degrees Fahrenheit - and has been at this temperature no longer than one or two days after thawing. Thawed fruits can be re-frozen if they still taste and smell good. A small amount of fermentation will not make fruits dangerous to eat; however, it may spoil their flavor.
• Care should be taken in determining whether or not thawed meat and poultry should be re-frozen. Meats and poultry become unsafe to eat when they start to spoil. Therefore, each package of food should be examined before determining whether or not it should be re-frozen. If the color or odor of the thawed food is poor or questionable, dispose of it, as it may be dangerous to eat. Red meats are affected less than many other foods.
• Do not eat melted ice cream.
• When power returns, clean the freezer before refilling it. R e-freeze the food in your freezer quickly by turning the temperature control on the freezer to the coldest setting. Place warmer packages against the refrigerated surface if possible, but stack them so air can circulate around them. After the food is well frozen, turn the temperature control to its usual setting. If the freezer is too full, move some of the colder packages to the refrigerator, and return them to the freezer gradually.
• If re-freezing the thawed food is not possible, canning it may be the only practical solution to saving most, if not all, of it.
• Foods that have been frozen and thawed require the same care as foods that have never been frozen. Use refrozen food as soon as possible.