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Power cuts and your food - are you prepared?

WITH blackouts more likely during winter, the City of Fremantle and Department of Health are reminding people of the effect it may have on food stored in refrigerators and freezers.

The impending winter brings rain and thunderstorms and blackouts are common during this time. Sometimes these can be for long periods and most people don’t think of how it may affect the food stored in their refrigerators and freezers. Food safety then becomes an extremely important issue.

Potentially hazardous foods (such as meats, fish and seafood, dairy products, eggs and cooked rice) may pose a risk to health if they are left out of temperature control for too long. Foods such as these need to be kept below 5°C or above 60°C at all times to prevent growth of harmful food poisoning bacteria. Non-potentially hazardous food may also need to be kept at these temperatures to prevent food spoilage and loss of quality.

The power's off! What do I do?
Your food will remain safe in the refrigerator for up to 2 hours - ensure the refrigerator seals are in good condition and do not open the door unless necessary to prevent the escape of cold air. Freezers in good working condition can maintain foods in a frozen state for 1½ to 2 days.

Unless cold storage becomes available again within 2 hours, all potentially hazardous foods (in particular, all cooked or ready-to-eat foods except those normally kept at room temperature) will need to be put in alternative cold storage, consumed immediately or disposed of straight away. 

* After 2 hours you can put refrigerated items in the freezer if you have room but, to prevent the escape of cold air, do not open the freezer door unless necessary. 
* Ask relatives or friends (who still have power to their homes) to store your perishable food. 
* Store refrigerated items in eskies with ice-bricks (ensure these are distributed throughout the esky, not just at the bottom or top). 
* Use a thermometer and clock to check time and food storage temperatures. 
* Follow the 2hr/4hr rule:
If potentially hazardous food has been stored between 5°C and 60°C:
? For less than 2 hours – then it must be refrigerated or used immediately.
? For longer than 2 hours but less than 4 hours – then it must be used immediately.
? For 4 hours or longer then it must be thrown out and not consumed.

For further information, a brochure (produced by the Department of Health) can be obtained from Environmental Health Services by telephoning 9432 9856 or download it HERE.