FOOD
Do NOT depend on smell or taste to determine safety of foods.
Throw out any meat, chicken, seafood or dairy product, raw or uncooked, that isn’t at 40 degrees or below (look for visible ice crystals).
Use all perishable foods before shelf-stable ones.
Cook perishable proteins — meats, eggs and poultry — first.
Even cooked meat must stay cold and is good for only three to four days after thawing, and under refrigeration.
Throw out any raw or cooked meat or dairy food that has been sitting at 40 degrees or above more than two hours. If it’s 90 degrees or more outside, 1 hour is the limit on leaving foods out.
Keep hands and preparation surfaces clean.
Use bleach wipes or white vinegar to keep counters and surfaces clean; water from the tap may contaminate surfaces.
Use only bottled water for washing food, hands, surfaces and utensils.
WHAT WILL KEEP
These foods will keep at least two weeks without power:
Condiments
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