Emergency Food Supply & Food Safety in Outages
When a storm, outage or emergency keeps you home, or sends you away, you'll need food that doesn't need refrigeration or much cooking. A modest supply of foods your household already eats, plus a plan for what to do with fridge and freezer food when the power fails, keeps you fed and safe.
- Households
- Families with Children
- Older Adults
- People with Special Diets
How much to store
- Store at least a 3-day supply of non-perishable food per person, which is the minimum for an evacuation kit, and aim for 2 weeks if you have the space and budget for sheltering at home. See Emergency Kit and Family Emergency Plan.
- Plan for about 2,000 calories per adult per day as a rough guide, more for active people and growing children. Include comfort foods that help morale.
- Build the supply in small steps: add a few extra cans each time you shop.
- Store water too, since many foods need it. See Storing & Purifying Emergency Water.
What to choose
- Foods you already eat that are shelf-stable and ready to eat or need little preparation: canned meats, fish, beans, vegetables, fruits and soups; peanut butter; crackers and cereal; granola and protein bars; dried fruit and nuts; shelf-stable milk and juice boxes; and canned or pouched meals.
- Pick foods with low salt and few additives where you can, since salty foods make you thirsty.
- Include a manual can opener, disposable plates, utensils, cups, paper towels, trash bags, a cooler and a way to keep food clean.
- Think about special diets: diabetes, allergies, gluten sensitivity, kidney and heart conditions, and religious needs. Store suitable foods and keep a few days of medicines. See Medication Safety.
- For babies and toddlers, store ready-to-feed formula (powder needs safe water), baby food and diapers. Don't dilute formula or use homemade formula. For pets, store enough pet food and water. See Pets & Emergencies.
- Consider freeze-dried and dehydrated foods that last a long time but need clean water.
Storing and rotating food
- Store in a cool, dry, dark place in clean, sealed containers, away from chemicals and pests. Protect against rodents. See Rodents & Hantavirus.
- Label foods with dates and use the first-in, first-out method: eat older items first and replace them. Review your supply twice a year, such as when changing smoke alarm batteries. See Smoke & CO Alarms.
- Discard cans that are bulging, leaking, rusted or dented along seams, and food with an off smell or appearance. Don't taste to test.
- Know that “best by” dates are about quality, not safety, for most shelf-stable foods, but follow the label for infant formula, which has a use-by date.
Cooking and eating safely
- Never use a charcoal grill, gas grill, camp stove, generator or any fuel-burning appliance indoors, in a garage or near windows. They produce deadly carbon monoxide. See Power Outages & Generators and Carbon Monoxide.
- Cook outdoors only with the right equipment and away from buildings and flammable items. See Grilling and Home Propane Tanks.
- Use safe water, clean hands and clean surfaces to prepare food, and wash hands with soap and water or hand sanitizer. Clean utensils and dishes with safe water.
- If using canned food, wipe off the can before opening, and eat or refrigerate leftovers promptly.
- Keep candles and fire away from food prep and children. See Home Fire Prevention.
When the power goes out: fridge and freezer rules
- Keep doors closed. An unopened refrigerator keeps food safe for about 4 hours during a power outage. A full freezer holds temperature for about 48 hours (24 hours if half full), if the door stays closed.
- Group food together in the freezer, and use ice or frozen gel packs in coolers to extend safe times.
- After 4 hours without power, discard perishable foods in the refrigerator such as meat, poultry, fish, eggs, milk, cut fruit and leftovers if they've been above 40 degrees Fahrenheit. Use a food thermometer to check; foods at or below 40 degrees are safe.
- Foods in the freezer can be refrozen if they still have ice crystals or are at 40 degrees or below. Don't refreeze foods that have thawed completely and warmed.
- When in doubt, throw it out. You can't tell by smell or look. Food poisoning can be serious for children, older adults, pregnant women and people with weak immune systems.
- After floods, discard food that came in contact with flood water, including cans (unless properly sanitized), and food in damaged packaging. See Hurricanes & Floods and Disaster Cleanup Safety.
Emergency food checklist
- I have at least 3 days of non-perishable food per person, with 2 weeks as a goal
- I included a manual can opener, utensils, special diet and baby and pet food
- I rotate and date food and discard damaged cans
- I never cook with fuel-burning devices indoors
- I know the 4-hour fridge and 48-hour full-freezer rules, and I keep a food thermometer
Standards & references
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