Michigan State University Extension
Preserving Food Safely - 01600509


  If   power  is  interrupted  or  the  freezer   fails   to
hold  a  proper  temperature,   do  not  open  the   cabinet
unnecessarily.  Food  in  a loaded cabinet usually will stay
frozen  for  2 or more days,   even in summer.  In a cabinet
with less than  half  a load,  food may not stay frozen more
than a day.  Cover the freezer with blankets to help hold in
the cold.   Pin the blanket away from the air vent.  The air
vent  must  be  kept  open  since air  is  needed  when  the
electricity comes back on.                                  

  If the power is not to be resumed  within  1 or 2 days, or
if  the  freezer may  not  be back  to normal  operation  in
that  time,  use  dry  ice to  keep  the  temperature  below
freezing and to prevent  deterioration or spoilage of frozen
food.   To locate dry ice,  check with local food companies,
chemists or druggists.                                      

  When  dry ice  is obtained quickly following  interruption
of  power,  25  of dry ice in a fully loaded  10-cubic  foot
cabinet should  hold the temperature below freezing for 3 to
4   days;  less  than  half a load  for 2 to 3 days.  In the
freezer, place dry ice on a board or heavy cardboard on  top
of food packages.   Open freezer only when necessary.  Don't
handle dry ice with bare  hands; it can  cause burns.   When
using dry ice, the room should be ventilated.  If you  can't
get dry ice,  try to locate   a locker  plant and  move food
there  in  insulated boxes.                                 


  Occasionally,  frozen  foods are partially  or  completely
thawed before the freezer is discovered not operating.      

  The  important considerations in refreezing foods are  the
temperature   at which thawed foods have been held  and  the
length of time they were held after thawing.                

  You  may safely refreeze frozen foods that have thawed  if
they   still   contain  ice  crystals  or  are   still    at
refrigerator  temperature  after thawing (about  40  degrees

  Partial  thawing  and refreezing  reduces  the quality  of
most  foods.   Foods  that   have  been  frozen  and  thawed
require  the  same  care  as  foods  that  have  never  been
frozen.   Use refrozen foods as soon as possible to save  as
much of their eating quality as you can.                    

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