Keep appliance thermometers in your refrigerator and freezer. That way you won’t have to guess if your food is still safe to eat. Safe temperatures are 40 °F or lower in the refrigerator and 0°F or lower in the freezer.
Break out the coolers-- or turn your refrigerator into one. Freeze water in one-quart plastic storage bags or small containers, which will help keep your food cold. You can also use a block of ice, or dry ice.
Freeze refrigerated items such as leftovers, milk and fresh meat and poultry to help keep them at a safe temperature longer.
Group foods together in the freezer. They’ll insulate each other and stay colder.
Stock up on ready-to-eat foods. Be sure to have a few days’ of foods that do not require cooking or cooling.
Losing your power during an outage doesn’t have to mean losing all your food, too.