What are the four steps to food safety?

Clean, separate, cook, and chill. Wash hands and surfaces often, keep raw meat and produce apart, cook food to a safe internal temperature checked with a thermometer, and refrigerate perishables promptly.

How long does refrigerated food stay safe during a power outage?

According to USDA FSIS, a closed refrigerator keeps food safe for about 4 hours without power. A full freezer holds a safe temperature for about 48 hours if the door stays closed; a half-full freezer holds it for about 24 hours. Perishables above 40°F for more than 2 hours should be discarded.

What temperature should my refrigerator and freezer be set to?

The refrigerator should read 40°F or below and the freezer 0°F or below. An appliance thermometer is the only reliable way to confirm this, since dial settings do not always reflect the actual temperature inside.

What internal temperature is safe for cooking meat and poultry?

Whole cuts of beef, pork, lamb, and veal should reach 145°F, ground meats 160°F, and all poultry 165°F, each checked with a food thermometer. Leftovers should be reheated to 165°F as well.

How do I know if I should throw food away after a power outage?

Check an appliance thermometer rather than judging by smell or appearance. USDA FSIS recommends discarding refrigerated perishable food that has been above 40°F for more than 2 hours. A full freezer that stayed closed the whole time is usually safe to refreeze after about 48 hours without power.

Hazard Checklist

Foodborne Illness Checklist. Before, during, and after.

A step-by-step checklist for keeping food safe at home, and for handling a recall or outage. Print it for your refrigerator or save it to your My Readiness dashboard.

4 hrs

refrigerated food stays safe without power

48 hrs

a full freezer holds temperature, door closed

40°F

maximum safe refrigerator temperature

165°F

safe internal temperature for poultry

Phase 1

Before foodborne illness. Four steps cover most of it.

Most foodborne illness at home comes down to the same handful of preventable habits. Building them into an ordinary kitchen routine does more than any single piece of gear.

Food Safety

Sign up for food recall alerts from FSIS and FoodSafety.gov, which catch contaminated products before they're eaten
Know the four food safety steps: clean, separate, cook, and chill
Get a food thermometer for cooking. It's the only reliable way to confirm meat, poultry, and egg dishes reached a safe internal temperature
Put appliance thermometers in the refrigerator and freezer. The refrigerator should read 40°F or below and the freezer 0°F or below
Know when to discard refrigerated and frozen food during an outage. Write the numbers on a card and tape it to the fridge before you need it

Phase 2

During a recall or outage. Check the thermometer, not your judgment.

Neither smell nor appearance reliably tells you whether food is safe. A thermometer and a clear rule do.

If You Suspect Contaminated Food

If a product you have is recalled, stop eating it immediately and check the recall notice for what to do with it
Clean your refrigerator and any surfaces the recalled food touched with hot, soapy water
When in doubt, throw it out. Discard food you're unsure about rather than taste-testing to check

During a Power Outage

Keep refrigerator and freezer doors closed as much as possible. A full freezer holds temperature about 48 hours, a half-full one about 24
Check the actual temperature with a thermometer. Discard refrigerated food that's been above 40°F for more than 2 hours
When power returns, confirm refrigerated food is back to 40°F or below before trusting it again

Phase 3

After suspected contamination. Watch symptoms, clean up, and report it.

Most foodborne illness resolves on its own, but knowing when to seek care, and letting your health department know, protects your household and others.

If Someone Gets Sick

Contact a doctor for severe symptoms: high fever, bloody stool, prolonged vomiting, or signs of dehydration
Report suspected foodborne illness to your local health department, especially if others who ate the same food are also sick
Keep any remaining food and its packaging in case it needs to be tested

Recovery and Prevention

Stay hydrated with water and electrolytes while recovering
Clean and sanitize the kitchen thoroughly after any suspected contamination event
Review what happened and note whether a thermometer or recall alert would have caught it earlier

Gear

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