Keep freezer and refrigerator doors closed. Cooling loss occurs rapidly and safe storage time is reduced when doors are opened unnecessarily. Cover these appliances with blankets or other insulating materials to further reduce cooling loss.

Most modern refrigerators in good condition will maintain safe food temperatures without electricity for two to four hours if kept closed. Beyond that time, any foods which are not ready to eat or cannot be fully cooked before eating and contain meat, fish, poultry, eggs, milk, etc., should be thrown away. Refrigerated food should be kept at 45 degrees Fahrenheit or lower.

Unopened freezers will maintain foods at safe temperatures for two to four days depending on freezer size and whether full or partially full, although thawing will occur. If power is restored within this period, transfer thawed foods to the refrigerator and use promptly. If power isn’t restored, use only fresh, ready-to-eat foods or foods that can be cooked immediately. Do not eat any food that has been contaminated by leakage from other thawed and thawing foods.

Do not eat perishable foods that have been at temperatures above 45 degrees for more than two to four hours. Do not eat any foods that have an odor.

Sealed food containers such as cans that have been exposed to flood waters or been soiled by wind, rain or splash may be washed in soapy water, rinsed in clean water and sanitized in a solution of 1 tablespoon household bleach in 2 gallons of warm water. Coat metal containers that have been cleaned with mineral or cooking oil to prevent rust. Do not save food stored in containers with pull-tabs or screw-on or press-on lids that have been splashed or submerged in contaminated water.

Follow the rule, "when in doubt, throw it out" when unsure how long foods have been exposed to unsafe temperatures or when foods do not look or smell as they should. Other food items not requiring refrigeration should be thoroughly inspected prior to consumption.