Have you ever run out of room in your refrigerator and stored cold food in your garage during the wintertime? Maybe you had a large pot of hot soup and set it on the porch to cool down? Are these practices safe?
We store perishable foods like meat, eggs, dairy products, cut fruit and vegetables, and leftovers in the refrigerator to prevent the growth of harmful bacteria which can cause food poisoning. Refrigeration also extends the shelf life of other products, like condiments, and makes shelf-stable beverages more refreshing.
In a refrigerator, the temperature should be kept below 40°F which prevents the growth of harmful bacteria that can cause food poisoning. In Pennsylvania, the temperature can fluctuate above and below 40°F day-to-day or overnight. There can also be a significant difference between the temperature in the sun versus the shade. Just because it may feel "cold" outside does not guarantee that the temperature is in the correct safe range for food storage.
There are risks other than temperature to consider as well. If a container of food is placed on an unclean surface, such as the floor of a porch, that contamination can be brought back into the kitchen when the food container is placed on the counter. Wild animals and pets may be attracted to the smell of food. If animals crawl on top of, open, or eat food, it can become contaminated with harmful bacteria, viruses, parasites, or physical debris.
Another factor of proper refrigeration is air flow. The fan in a refrigerator moves heat away from food and ensures uniform cooling. In still air, heat transfers slowly so food will not cool as fast. A large pot of soup set on the porch may not cool properly. Food needs to be placed into a shallow pan or small containers to allow food to cool faster. It should be stirred periodically to speed cooling. Hot food needs to be cooled from 140°F to 70°F within 2 hours. After food reaches 70°, you have 4 more hours to get the temperature below 40°F.
Because there are so many variables associated with storing food outdoors or in the garage, generally speaking, it is best to limit those alternate storage locations to beverages that do not require refrigeration such as water and soda. Place those items in a cooler or box to keep them protected from wildlife and clean the bottoms of the bottles before placing them on a countertop when you bring them back inside.
If the power goes out, food is safe in the refrigerator for 4 hours. If the power is out longer than that, you might consider removing the food and placing it in a cooler with ice and storing it outdoors. Don't rely on just the cool outdoor temperature alone. Ice or ice packs will ensure the temperature stays at a safe level. Do not fill the cooler with loose snow as it can be contaminated. Pack it in a zip top bag to keep it from contaminating the food in the cooler. Food in a fully packed freezer can stay safe for up to 48 hours. After 48 hours, remove the food from the freezer and pack it in a cooler with ice packs. As long as the temperature of the food remains below 40°F, it is still safe to consume. Thawed food may be re-frozen, but the quality will likely suffer.
Your best bet is to store perishable food in the refrigerator and monitor the temperature to make sure it stays below 40°F to keep yourself, friends, and family safe.
