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:
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:
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.
The following chart is from the U.S. Department of Agriculture Food Safety and Inspection Service:
When to Save and When to Throw It Out
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4480 King Street
Alexandria, VA, 22302
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