Perishable first, shelf-stable last
Ready.gov's food supply guidance for disruptions follows a consistent sequencing logic: eat refrigerator items first, then freezer contents, then shelf-stable supplies. This sequence exists because perishable food will be lost regardless, and eating it early converts a loss into a resource.
A refrigerator maintains safe temperatures for approximately four hours after power loss if the door stays closed, according to USDA guidance. A full freezer holds safe temperatures for up to 48 hours if unopened. Food that has reached 40°F or above for more than two hours should be discarded.
Shelf-stable foods, including canned goods, dried beans, rice, pasta, peanut butter, and crackers, require no refrigeration and have shelf lives measured in years. These are the reserve. Eating them first while perishables are still safe is the common mistake that shortens how long the household can stay fed.
Building a supply that actually gets used
Ready.gov recommends maintaining a minimum three-day supply of non-perishable food per household member, with two weeks as a better target. The guidance is specific about the principle: stock foods that your household normally eats, so the supply rotates naturally and does not expire unused.
High-calorie, shelf-stable proteins are the most useful category: canned fish, canned beans, peanut butter, and nut mixes. These provide protein and fat without refrigeration and store for years. Whole grains, oats, and pasta are the calorie base. Canned vegetables and fruits round out nutrition.
Water is part of the food supply calculation. Ready.gov's baseline is one gallon per person per day, covering drinking and basic food preparation. If the household relies on cooking that requires water, such as dried rice or pasta, the water reserve needs to account for that.
Planning for infants, medications, and restricted diets
Ready.gov explicitly flags that standard emergency food planning does not automatically account for infants who require formula, households with severe food allergies, and people on medically restricted diets. These households need to think through their supply separately and ensure they are not relying on finding specialty items in a disrupted supply chain.
Infant formula requires water for preparation, so the water reserve must include enough for formula mixing. Formula has a shelf life; the supply needs to rotate as actively as other perishables.
People who take medications requiring food for absorption, such as metformin or certain blood pressure medications, need to plan calorie timing around medication schedules, not just overall supply duration.
- Eat refrigerator food first, then freezer, then shelf-stable
- Refrigerator stays safe for ~4 hours after power loss (door closed); full freezer for ~48 hours
- Discard food above 40°F for more than 2 hours
- Stock what your household normally eats so it rotates naturally
- Target: three-day minimum, two-week supply per person
- Water: one gallon per person per day, more if cooking requires it
- Food — Ready.gov / FEMA. Sequencing guidance, supply quantity recommendations, special dietary needs.
- Food Safety During a Power Outage — USDA Food Safety and Inspection Service. Refrigerator and freezer safe-temperature duration.