Power Outage Guidance for Food Establishments

The time to plan for an emergency is before one happens. These guidelines can help retail food businesses know what to do before, during, and after a power outage so they can protect their customers from foodborne disease and minimize product losses.

The biggest food safety concern is the condition of potentially hazardous food such as meats, eggs, dairy products, cooked vegetables, and cut melons. Potentially hazardous foods are usually moist, non-acidic, perishable foods and must be kept at temperatures below 41°F or above 135°F for safety.

Before a Power Outage

When a Power Outage Occurs

Note: A power outage of 2 hours or less is not considered hazardous to food that was being held under safe conditions when the outage began.

Actions that can keep food safe for several hours:

Cold Potentially Hazardous Foods

Caution: If you use dry ice to cool food, it may cause an unsafe build-up of carbon dioxide in enclosed spaces.

Hot Potentially Hazardous Foods

Stop preparing food if:

After Power is Restored

What to do with Potentially Hazardous Food:

Cold Foods

Hours Power
is Out

Cold Food Temperature

45ºF or below

46ºF to 50ºF

51ºF or above

0-2

OK

OK

OK

2-4

OK

OK

X

More than 4

OK

X

X

OK = Food may be sold, as long as it was 41ºF or less when the power went out. Immediately cool food to 41ºF or less.
X = Food may be unsafe and may not be sold.

 

Hot Foods

Hours Power is Out

Hot Food Temperature

130ºF or above

129ºF or below

0-2

OK

OK

2-4

OK

X

More than 4

X

X

OK = Food may be sold, as long as it was 135º or more when the power went out. Immediately reheat to at least 165ºF. After reheating, hold at 135ºF or more, or immediately cool to 41ºF or less.
X = Food may be unsafe and may not be sold.

Reopening

If you voluntarily closed your facility, the following conditions should be verified before you resume food preparation and/or sale of potentially hazardous food:

Note: If your facility was closed by the local health department, it must remain closed until that agency gives you official approval to reopen.

Disposal of Food

More Resources

Content Source: Food Safety Program