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Flood, fire, national disaster or the loss of power from high winds, snow or ice could jeopardize the safety of your food. Power outages can occur at any time of the year and it may take from a few hours to several days for electricity to be restored to residential areas. Keep your hands clean by washing them frequently with soap and water that has been boiled or disinfected. Eat foods from cans that are swollen, dented or corroded, even though the product may look safe to eat.


Alternative cooking sources in times of emergency including candle warmers, chafing dishes, fondue pots or a fireplace. Knowing what to do before and after an emergency can help you reduce your risk of illness and minimize the amount of food that may be lost due to spoilage.
Without electricity or a cold source, food stored in refrigerators and freezers can become unsafe. If using ready-to-feed formula is not possible, it is best to use bottled water to prepare powdered or concentrated formula.


Bacteria in food grow rapidly at temperatures between 40 and 140 °F, and if these foods are consumed, people can become very sick.



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