Emergency Care of Frozen Foods

If the power fails or a mechanical failure occurs, do not open the freezer as this will only hasten the thawing process of the foods. Foods will stay frozen longer if the freezer is full, in a cool area and well insulated. Usually, foods in a full freezer will stay frozen for 2 to 4 days depending on its size.

If you know or suspect that power will be off in your house, set the freezer control to the lowest possible setting immediately. The colder the freezer and foods, the longer foods stay frozen.

Foods in a partially full freezer will stay frozen only about 24 hours. Cover the freezer with blankets to help hold in the cold. The blankets will help serve as insulation to keep in the cold. Pin the blanket away from the air vent. The air vent on the freezer must be kept open since air is needed when the electricity comes on.

Try Dry Ice Methods.

If the power will not return within one to two days or if the freezer is not back to normal operation in that time, you can use dry ice to keep the temperature below freezing and to prevent deterioration or spoilage of the frozen foods. To locate dry ice check with local food companies, chemists or druggists.

If the dry ice is quickly placed in the freezer after a power failure, 50 pounds of dry ice should keep the temperature of food in a full 20 cubic foot freezer below freezing for 3 to 4 days; in a half full freezer for 2 to 3 days.

Use precautions…

To use dry ice place it on heavy cardboard or boards on top of the packages. Dry ice should not be handled with bare hands as it can cause burns. Be sure to ventilate the room where dry ice is used.

If you cannot obtain dry ice, try to locate a locker plant or a friend's freezer and move the foods there in insulated boxes.

Handling partially thawed foods…

If you find your foods in a partially thawed state you may be able to refreeze, but the texture will never be as good. Meat and poultry can be refrozen if the freezer temperature is no higher than 40 degrees Fahrenheit and if color and odor are good. If all three of these requirements are not met the food should be discarded.

Vegetables can be refrozen if ice crystals are still present or the freezer temperature is below 40° degrees Fahrenheit. Fruits may be refrozen if there is no sign of spoilage. Thawed fruits can be used to make jellies, jams and preserves.

Shellfish and cooked foods should only be refrozen if ice crystals are present or the freezer is 40° degrees Fahrenheit or below. If the conditions are questionable, throw the food out.

Ice cream if partially thawed is not acceptable because of its texture, so it should be discarded. If its temperature reached above 40 degrees Fahrenheit, it could be unsafe to eat.

For more information on emergency care of frozen foods, contact your local county Extension office.