Thursday, September 15, 2016

September Preparedness Month (15)

This is a post from February 18,2012 but worth another read. The post outlines the steps that should be taken to preserve your refrigerated food supply for as long as possible. I've updated and reedited for today's post.

Things you can do now: 
  • If you have any chronically empty space in your freezer, then make some blocks of ice. It will improve your efficiency of your freezer and you'll have ice for your ice chest.
  • Make sure you have (and know how to use) an alternative cooking appliance. A propane grill or camp stove are my two favorites. I cannot emphasize enough the dangers of toxic gases or risk of fire when they are used indoors or without proper ventilation. KNOW HOW TO PROPERLY USE AND MAINTAIN YOUR EQUIPMENT.
  • Purchase a food thermometer and calibrate it. (Link provided)
  • Know your Danger Zones for bacteria ( 42 degrees F to 140 degrees F ).

Hour 0:
  • Call your energy provider and report the power outage. It gives you a timeline for the expected grid-down situation.
  • Stay out of your freezer and refrigerator if at all possible.
  • Access situation: security, safety, health, etc...
Hour 4:
  • If you have a generator, now is the time to run it and cool your refrigerator and freezer. Reset the stop watch to zero and repeat every four hours. Stay on this step as long as you are able.
  • Otherwise continue...
  • The USDA considers this time to be when the refrigerator is no longer within the safe zone. If it is cold outside (under 42 degrees) then move your products outside or into a cooler. If it is hot outside, then put as many critical items into a cooler with the ice from the freezer. 
  • Eat as much as possible of the thawed foods, better to eat it than throw it away.
Hour 7:
  • Time to eat. Now is the time to cook any raw products in the refrigerator. Invite neighbors over for a BBQ or potluck. Discuss helping one another and put cooked and cooled meats into an ice chest with the blocks of ice from the freezer (Things you can do now step).
Hour 8:
  • Any items that have been within the Danger Zone for bacteria for FOUR hours or more are now considered unsafe for public restaurant sales. These items should be discarded or fed to the pets. Do not place your family or yourself at risk to save a few dollars.
  • Some people are at higher risk for developing foodborne illness. These include pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems.
    If you — or someone you care for — are in one of these at-risk groups, it's important to pay extra attention to handling food safely. For more on those most at risk, visit
Hour 12:
  • The freezer should still ( on average ) be okay and under 42 degrees.
  • If a cooler is being used, then check to make sure ice is still in it. Sometimes shaking the cooler and listening is a good indicator. Still prevent unnecessary openings of ice chest, refrigerator, and freezer.
Hour 16:
  •  If a ice chest is being used, then check to make sure ice is still in it. Continue to prevent any unnecessary openings.
Hour 24:
  • On average, the freezer is now approaching the Danger Zone for bacterial growth.
  • Again, consider cooking the previously frozen items and eating them. Waste not, Want not.
Day 2:
  • Hopefully, you still have some ice or able to acquire some.
  • Some foods will be edible for a day at room temperature such as eggs, butter, mustard, and hard cheeses.
  • Here is a link to one of the best sites for bacterial growth requirements. Bacteria Needs for Growth.
Day 3:
  • Assess all of your previously refrigerated foods. An old kitchen motto says, "When in doubt, throw it out."
  • At this point you will be starting to get into your pantry supply.
  • Minimize leftovers so that you don't have to worry about food poisoning.
  • Feed any appropriate scraps to your pets to reduce waste.
  • Sanitation is even more important now. Paper plates were a good investment.
  • Most grocery stores only carry three days supply.
  • Statically speaking, neighbors have started to run out of food. 
 One task every day, one small task....for a better prepared community - K


  1. One thing I learned in food receiving, handling, is to take temps of everything that crossed your dock. All fresh meat must be below 40, or you reject it. Even Milk. 40 is the stop point, 41 no way its goes back. With fresh fish I had to smell it and feel it. Some fish suppliers will add ice to lower the temp. If it smells bad or feels slimy,and the temps is below 40 its still bad. Most folks don't know any of this.

    1. Fish is another creature(pun intended), but you are spot on food temperature plays a huge role in safety.