Always start with clean hands and preparation area. Wash surfaces often when working with meat, fish, poultry, dairy, etc. Do not cross-contaminate foods by placing cooked foods on plates that previously held uncooked foods. Cook all foods to proper temperatures and refrigerate foods promptly.
Meat, poultry, fish, and eggs should be kept refrigerated at or below 40°F and frozen foods at or below 0°F.
When the power is out, keep refrigerator and freezer doors closed as much as possible. The refrigerator will keep food safely cold for about 4 hours if unopened. A full freezer with the door closed will keep items frozen for approximately 48 hours (24 hours if half full).
If you have questions about the proper storage or preparation of food, remember help is just a phone call away. 800-222-1222.