What should happen to food that is stored below 45 F during a power outage?

When food is stored below 45°F during a power outage, it is generally considered safe as long as it has not reached temperatures that allow harmful bacteria to grow. However, the key consideration is the duration of time the food remains at this temperature.

Typically, food that has been maintained at temperatures below 45°F can remain safe for a period depending on various factors, including how long the power is out and the type of food. In many cases, perishable items should be thrown out if they have been exposed to temperatures above safe thresholds for extended periods, typically more than a couple of hours. Additionally, certain types of food, especially cooked or ready-to-eat items, should not be refrozen after they have thawed, as this could lead to bacterial growth. Maintaining the cold chain is crucial for food safety.

Choosing to throw out food that has been properly stored below 45°F is often a precautionary measure to ensure health and safety, especially when the duration of the power outage is uncertain. Thus, discarding food that may have been compromised is a responsible action to prevent foodborne illnesses.