NH DHHS Provides Recommendations on Food Safety After Power Outage

Concord, NH - The New Hampshire Department of Health and Human Services

(DHHS) is releasing food safety recommendations for retail establishments

and residents who have lost power or been affected by flooding as a result

of the recent snow storm.

For residential homes:

DHHS recommends taking the following steps during and after a loss of

electrical power:

Never taste food to determine its safety

Keep the refrigerator and freezer doors closed as much as possible to

maintain the cold temperature

The refrigerator will keep food safely cold for about 4 hours if it

is unopened. A full freezer will hold the temperature approximately

48 hours (24 hours if its half full and the door remains closed)

Food can be safely refrozen if it still contains ice crystals or is

at 40ºF or below

Get block ice or dry ice to keep your refrigerator and freezer as

cold as possible if the power is going to be out for an extended

period of time

Discard refrigerated perishable food such as meat, poultry, fish,

soft cheeses, milk, eggs, leftovers, and deli items after 4 hours

without power

When in doubt, throw it out.

For retail establishments:

Retail establishments are reminded that they should cease operation and

contact the Food Protection Section when they have experienced any of the


disruption of water service or interruption of electrical service for

longer than 2 hours,

have a contaminated water supply or failed sewer system

The Food Protection Section will approve the resumption of operations when

an imminent health hazard no longer exists or when the establishment has

offered a plan to mitigate all threats to health and safety.

Retail establishments with questions about safe food handling during a

power outage should visit the DHHS website at

http://www.dhhs.state.nh.us/dphs/fp/documents/emergency.pdf for a copy of

the Emergency Action Plan for Retail Establishments. Consumers or

establishments can reach the DPHS Food Protection Section at 603-271-4589

or after business hours at 271-5300; or by email at