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Food safety after a power outage in Puerto Rico: what to throw out and what to keep
Without power, a closed refrigerator keeps food safe for about 4 hours, and a full freezer for about 48 hours (24 if half full). Throw out meat, poultry, fish, eggs, milk and leftovers that were above 40 °F (4 °C) for 2 hours or more. Never taste food to check it. If you get vomiting or diarrhea, the doctor can see you by video, with live visits any hour, every day.
Is it an emergency? Call 911.
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Is this an emergency?
This is not an emergency service. Call 911 or go to the nearest emergency room if you have:
- Bloody diarrhea, or high fever with vomiting or diarrhea
- Signs of dehydration: barely urinating, very dry mouth, dizziness when standing, cannot keep fluids down
- A baby or young child with vomiting or diarrhea who cannot keep fluids down, or is very sleepy
- Muscle weakness, double vision, trouble speaking or swallowing, or trouble breathing (call 911)
- Severe belly pain, or fever with vomiting in someone who is pregnant, older, or has a weakened immune system
Help lines
First: emergencies and warning signs
Before you open the fridge, know this: if you or anyone at home has bloody diarrhea, dehydration, muscle weakness, double vision, or trouble breathing or swallowing, go to the emergency room or call 911. The full list is below.
If you only have mild to moderate stomach upset and no emergency signs, you can book a video visit. Long outages are common during hurricane season; see also health after a hurricane.
How long food lasts without power
According to the USDA Food Safety and Inspection Service (FSIS), with the doors kept closed:
- Refrigerator: food stays safe for about 4 hours if you do not open the door.
- Full freezer: about 48 hours. If half full, about 24 hours.
- In very hot weather (above 90 °F or 32 °C), the safe time for perishable food out of the cold drops to 1 hour; at normal temperatures it is 2 hours.
- Open the doors as little as possible. Every opening lets cold air out.
What to throw out after an outage
Discard perishable food that was above 40 °F (4 °C) for 2 hours or more. That includes:
- Meat, poultry, fish and seafood, raw or cooked
- Eggs and foods made with them
- Milk, cream, yogurt and soft or shredded cheeses
- Cooked leftovers, rice, beans, soups and stews
- Cut or peeled fruit and vegetables, and prepared salads
- Dough, cream pastries, and opened sauces made with egg or cream
- Prepared baby formula, and pumped breast milk that thawed and warmed
What you can usually keep
These foods generally hold up without refrigeration for short periods:
- Hard cheeses (such as parmesan), butter and margarine
- Whole, uncut fruits and vegetables
- Mustard, ketchup, jelly, soy sauce and bottled dressings (discard if they smell off or look different)
- Peanut butter, bread and rolls
- Undamaged, unopened canned, bagged and jarred foods
Frozen food: can you refreeze it?
According to the USDA, if food still has ice crystals or feels as cold as it would in a refrigerator (40 °F or below), you can usually cook it or refreeze it, though quality may drop. If you are not sure, do not risk it.
A food thermometer is the best tool: measure the food, not just the air. Discard anything above 40 °F for 2 hours or more.
If you use dry ice, handle it with gloves and in a ventilated space. Never store it in a closed room.
The golden rule: do not taste it
You cannot tell whether food is safe by smell, color or taste. Many germs that cause food poisoning do not change the food. The USDA and CDC rule is: "when in doubt, throw it out."
If throwing food away hurts because of the cost, remember that food poisoning can cost far more in health and missed work.
After a flood
If food or its packaging touched floodwater, the CDC and USDA recommend:
- Discard everything that is not in a sealed can or waterproof container.
- Discard cardboard cartons, bags, screw-top and snap-lid containers, and bottles with cork-lined caps.
- Discard any can that is bulging, dented or rusted.
- Wash and sanitize undamaged cans that touched the water before opening them.
- Use boiled or bottled water if there is a boil water advisory.
Cooking and eating safely without power
Practices recommended by the USDA and CDC:
- Cook meat and poultry to the safe internal temperature; a food thermometer confirms it.
- Wash your hands with soap and safe water before handling food. If water is unavailable, hand sanitizer is a backup, not a replacement.
- If you use a generator or camping stove, use it outdoors only, away from windows and doors, because of carbon monoxide. Never cook with charcoal indoors.
- Babies, pregnant people, older adults and people with weakened immune systems get sick more easily: take extra care with their food.
Medicines that need to stay cold
Some medicines, such as certain insulins, must be kept cold. If you rely on one, see medications and hurricanes and talk with your pharmacy or doctor. If you do not have an up-to-date prescription, you can talk with the doctor by video; she evaluates and, if appropriate, prescribes, and we send the prescription to your pharmacy.
If you get sick from spoiled food: how we help by video
Food poisoning often causes nausea, vomiting, diarrhea and belly pain, from a few hours to a few days after eating. Many cases improve with fluids and rest, but dehydration can be dangerous, especially in children and older adults.
If you have no emergency signs, you can see Dr. Diana Nieves Castro by video, a Puerto Rico–licensed general practice physician with several years of emergency-department experience. Live visits are available any hour of the day, every day. We evaluate, diagnose and treat; if needed, we give you a lab order for a lab near you. If appropriate, the doctor prescribes and we send your prescription to your pharmacy. See how non-emergency urgent care by video works.
Read more about stomach bug in adults, diarrhea and vomiting in children and dehydration. We see children of all ages with a parent or legal guardian on camera.
A doctor visit has the same price for every age, with a full refund if the clinic can’t see you. Book a visit.
When to go to the ER
For your safety, go to the emergency room or call 911 if you notice:
- Bloody diarrhea, or high fever with vomiting or diarrhea
- Signs of dehydration: barely urinating, very dry mouth, dizziness when standing, cannot keep fluids down
- A baby or young child with vomiting or diarrhea who cannot keep fluids down, or is very sleepy
- Muscle weakness, double vision, trouble speaking or swallowing, or trouble breathing
- Severe belly pain, or fever with vomiting in someone who is pregnant, older, or has a weakened immune system
How we care for you
We evaluate, diagnose and treat; if needed, we give you a lab order for a lab near you.
We see adults and children of all ages. Patients under 21: a parent with patria potestad (parental authority) or a legal guardian is on camera for the whole visit and shows photo ID.
Real-time video visit. We send you a secure video link. It works on your phone, tablet or computer.
If appropriate, the doctor prescribes and we send your prescription to your pharmacy.
You must be physically in Puerto Rico during the visit (visitors, tourists and cruise passengers are welcome).
In an emergency, call 911.
Frequently asked questions
How long does food last in the fridge without power?
Can I eat thawed meat or chicken if it still feels cold?
Can I smell food to tell if it has gone bad?
What should I do if I get vomiting and diarrhea after an outage?
Can I see a doctor by video at night if I get sick?
About this page
Author: The Health Initiative
Medical care provided by Dr. Diana Nieves Castro, MD (PR license 24027)
Disclosure: Founding Executive Director of The Health Initiative
Published: 2026-10-10 · Updated: 2026-10-11
Sources (2)
- Keep food safe during an emergency (USDA FSIS) (opens in a new tab) (accessed 2026-10-10)
- Food safety (CDC) (opens in a new tab) (accessed 2026-10-10)