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When the power goes out, as it tends to do quite frequently nowadays in South Africa, try to keep the doors closed on your refrigerators and freezers as much as possible, as this keeps the cold air inside. A full, closed freezer can stay at freezing temperatures for about two days, a half-full freezer for roughly one day. If you anticipate that the power will be out for several days, try to find some ice to pack inside your refrigerator. And remember to keep your raw foods separate from your ready-to-eat foods. When the power comes back on, allow time for refrigerators to reach the proper temperature of less than 4°C before restocking.
What foods you should be concerned about
• Potentially hazardous foods are the most important. These are all meats, fish, poultry, all dairy products, all eggs and egg products, soft cheeses, cooked beans, cooked rice, cooked potatoes, cooked pasta, potato/pasta/macaroni salads, custards, puddings, etc.
• Some foods may not be hazardous but the quality may be affected. These foods include salad dressings, mayonnaise, butter and margarine, produce, hard cheese, etc.
• Some foods are safe. These are carbonated beverages, unopened bottled juices, tomato sauce, mustard, relishes, jams, barbecue sauce, etc.
When you should save food and when you should throw it out
As a general rule of thumb, when in doubt, throw it out.
• Refrigerated foods should be safe as long as the power is out no more than six hours and the doors have been kept closed. Potentially hazardous foods should be discarded if they warm up above 4°C.
• Frozen foods that are still frozen are no problem.
• Potentially hazardous foods that have thawed but are still cold or have ice crystals on them should be used as soon as possible. Do not refreeze. If potentially hazardous foods are thawed and warmer than 4°C you should discard them.
How to know if the food is unsafe to eat
You can't rely on appearance or odour. Never taste the food to determine its safety. Some foods may look and smell fine, but if they have been warm too long the food poisoning bacteria may have grown enough to make you sick. If possible, use a thermometer to check the temperature of the foods. If potentially hazardous foods are more than 4°C then they are unsafe.
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