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- Use foods that spoil rapidly first.
- Keep cold food cold. Use dry ice or an ice chest. In winter, store food outside.
- Keep refrigerator and freezer doors closed to conserve cold air.
- If food is cold to touch, it is probably safe to keep, use, or refreeze.
- Discard meat, seafood, dairy products, and cooked food that are not cold to touch.
- Fruits, vegetables, and food in undamaged cans are safe.
- Food that needs no refrigeration: jelly, butter, margarine, ketchup, mustard, pickles, relish.
- If in doubt, throw it out.
- For information on food safety, call your health department or cooperative extension service.