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Thanksgiving Holiday Schedule of Services -- Updated 11/25/2014 10:55:23 AM
All City of Alexandria government offices will be closed on Thursday, November 27, and Friday, November 28, in observance of the Thanksgiving Day holiday. Residential trash and recycling will be collected on Thanksgiving Day, November 27, beginning at 6 a.m.
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City of Alexandria, VA City of Alexandria, VA
Health Department
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Page updated Aug 29, 2011 10:24 AM
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Food Safety After the Power Goes Out

If the power goes out, it important to take careful precautions to ensure food safety. The risk of food poisoning is heightened when refrigerators and ovens are inoperable.

Follow these tips from the Centers for Disease Control and Prevention:

  • If the power is out for less than 2 hours, the food in your refrigerator and freezer will be safe to consume. While the power is out, keep the refrigerator and freezer doors closed as much as possible to keep food cold for longer.
  • If the power is out for longer than 2 hours, follow the guidelines below:
    • For the Freezer section: A freezer that is half full will hold food safely for up to 24 hours. A full freezer will hold food safely for 48 hours. Do not open the freezer door if you can avoid it.
    • For the Refrigerated section: Pack milk, other dairy products, meat, fish, eggs, gravy, and spoilable leftovers into a cooler surrounded by ice. Inexpensive Styrofoam coolers are fine for this purpose.
  • Use a food thermometer to check the temperature of your food right before you cook or eat it. Throw away any food that has a temperature of more than 40 degrees Fahrenheit.

Discard any food that has been at room temperature for two hours or more, and any food that has an unusual odor, color or texture. Just remember, “When in doubt, throw it out!”

Always wash your hands with soap and water that has been boiled and cooled or disinfected. Wash your hands:

  • After using the bathroom or changing a diaper
  • After handling uncooked food
  • After playing with a pet
  • After handling garbage
  • After tending to someone who is sick or injured
  • After blowing your nose, coughing or sneezing
  • After participating in flood cleanup activities
  • After handling articles contaminated with flood water or sewage
  • Before preparing or eating food
  • Before treating a cut or wound
  • Before inserting or removing contact lenses

  Fight cross-contamination, which is the transfer of harmful bacteria to food from other foods, cutting boards or utensils. Never place any type of food on a plate that previously held raw meat, poultry or seafood.

  • Use a meat thermometer to ensure that food reaches a safe internal temperature.
  • Hamburgers and ground meat should be cooked to 160 F.
  • Poultry should be cooked to 170 F.
  • Roasts, steaks and other large cuts of beef should be cooked to 145 F (rare) and 160 F (medium).
  • Fish should be cooked until the meat is opaque and flakes easily.
  • Use sanitized food and water bowls for your pets and be sure that they do not drink from flood-contaminated surfaces.
  • For more information, call the toll-free USDA/FSIS Meat and Poultry Hotline at (888) 674-6854.  Food safety specialists (both English and Spanish speaking) are available on weekdays from 10 a.m. to 4 p.m. ET.

The following chart is from the U.S. Department of Agriculture Food Safety and Inspection Service:

REFRIGERATOR FOODS
When to Save and When to Throw It Out

FOOD Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes

Discard
Thawing meat or poultry Discard
Meat, tuna, shrimp,chicken, or egg salad Discard
Gravy, stuffing, broth Discard
Lunchmeats, hot dogs, bacon, sausage, dried beef Discard
Pizza – with any topping Discard
Canned hams labeled "Keep Refrigerated" Discard
Canned meats and fish, opened Discard
CHEESE
Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

Discard
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano Safe
Processed Cheeses Safe
Shredded Cheeses Discard
Low-fat Cheeses Discard
Grated Parmesan, Romano, or combination (in can or jar) Safe
DAIRY
Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk

Discard
Butter, margarine Safe
Baby formula, opened Discard
EGGS
Fresh eggs, hard-cooked in shell, egg dishes, egg products

Discard
Custards and puddings Discard
CASSEROLES, SOUPS, STEWS Discard
FRUITS
Fresh fruits, cut

Discard
Fruit juices, opened Safe
Canned fruits, opened Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates Safe
SAUCES, SPREADS, JAMS
Opened mayonnaise, tartar sauce, horseradish

Discard if above 50 °F for over 8 hrs.
Peanut butter Safe
Jelly, relish, taco sauce, mustard, catsup, olives, pickles Safe
Worcestershire, soy, barbecue, Hoisin sauces Safe
Fish sauces (oyster sauce) Discard
Opened vinegar-based dressings Safe
Opened creamy-based dressings Discard
Spaghetti sauce, opened jar Discard
BREAD, CAKES, COOKIES,PASTA, GRAINS
Bread, rolls, cakes, muffins, quick breads, tortillas

Safe
Refrigerator biscuits,rolls, cookie dough Discard
Cooked pasta, rice, potatoes Discard
Pasta salads with mayonnaise or vinaigrette Discard
Fresh pasta Discard
Cheesecake Discard
Breakfast foods –waffles, pancakes, bagels Safe
PIES, PASTRY
Pastries, cream filled

Discard
Pies – custard,cheese filled, or chiffon; quiche Discard
Pies, fruit Safe
VEGETABLES
Fresh mushrooms, herbs, spices

Safe
Greens, pre-cut, pre-washed, packaged Discard
Vegetables, raw Safe
Vegetables, cooked; tofu Discard
Vegetable juice, opened Discard
Baked potatoes Discard
Commercial garlic in oil Discard
Potato Salad Discard
 
FROZEN FOODS
When to Save and When To Throw It Out
FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed.
Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground meats

Refreeze

Discard
Poultry and ground poultry Refreeze Discard
Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard
Casseroles, stews, soups Refreeze Discard
Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard
DAIRY
Milk

Refreeze. May lose some texture.

Discard
Eggs (out of shell) and egg products Refreeze Discard
Ice cream, frozen yogurt Discard Discard
Cheese (soft and semi-soft) Refreeze. May lose some texture. Discard
Hard cheeses Refreeze Refreeze
Shredded cheeses Refreeze Discard
Casseroles containing milk, cream, eggs, soft cheeses Refreeze Discard
Cheesecake Refreeze Discard
FRUITS
Juices

Refreeze

Refreeze. Discard if mold, yeasty smell, or sliminess develops.
Home or commercially packaged Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops.
VEGETABLES
Juices

Refreeze

Discard after held above 40 °F for 6 hours.
Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 °F for 6 hours.
BREADS, PASTRIES
Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze
Cakes, pies, pastries with custard or cheese filling Refreeze Discard
Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Quality loss is considerable.
OTHER
Casseroles – pasta, rice based
Refreeze Discard
Flour, cornmeal, nuts Refreeze Refreeze
Breakfast items –waffles, pancakes, bagels Refreeze Refreeze
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods) Refreeze Discard

4480 King Street
Alexandria, VA, 22302
703.746.4996
Fax: 703.746.4938
E-mail 

Office Hours:
Monday - Friday
8 a.m. - 4:30 p.m.
Closed Thursday Mornings