Food safety tips during power outage

-    Pathogenic microorganisms multiply at a danger zone of temperature range between 7˚ C to 63˚ C, so:
   - Store perishable and ready to eat food at 5˚ C or below
   - Check your freezer temperature; it should be -18˚ C or below
-    Apply proper segregation between raw and ready to eat items; separate fish from chicken and meat in the fridge
   You can find below the table of different food categories based on their risk where high risk foods are those that are prone for bacterial multiplication at a faster rate and can lead to food poisoning.  
-    Avoid overloading food in your fridge to maintain its proper temperature.
-    Keep the fridge/freezer door closed as much as possible
   - Your refrigerator will keep food safe for up to 4 hours without power if you don’t open the door
   -  A full freezer will keep food safe for 48 hours (24 hours if half-full) without power if you don’t open the door.
-     Discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours without power.
-    Discard all perishable foods in your freezer if they have thawed
-    Never taste food to determine its safety
-    Unsafe food can make you sick even if it looks and smells normal. When in doubt, throw it out!
-    Discard food with an unusual odor, color, or texture.
-    Check expiry/used by dates on all foods

• Jams and honey
• Pickles
• Grains
• Fruits and vegetables
  
• Bread and pastry
• Low moisture food or food preserved in salt , fats or acidic solutions

High risk / Perishable Food:

• Eggs
• Fish
  
• Meat
• Poultry
• Milk and dairy products
• Food containing carbohydrates and proteins