During a power outage, your refrigerator can still keep food cold for a limited time—if you act quickly and reduce temperature swings. The key is to keep cold air inside, monitor temperatures if possible, and make clear discard decisions once cooling stops being reliable.

How long is it safe? A closed refrigerator typically maintains safe temperatures for about 4 hours. If the outage lasts longer than that, the risk increases rapidly, especially for foods that are temperature-sensitive like dairy, eggs, meat, and leftovers.

Start with the refrigerator door: don’t open it. Every time you open the door, cold air escapes and warm room air rushes in. Plan ahead—retrieve what you need in one go and close the door immediately. If you have an interior light, keep it off to avoid prolonged openings.

Check temperatures when you can

If you have a refrigerator thermometer, use it. Once the refrigerator temperature reaches 40°F or higher for too long, food safety becomes a concern. In general, if the refrigerator has been above 40°F for about 2 hours (or you can’t determine the time it rose), follow discard guidance to reduce risk.

Use freezer as a backup—if you have space

If the freezer is keeping its temperature, it can help preserve some items. Keep the freezer door closed and resist the urge to check. Many freezers maintain safe temperatures for roughly 48 hours if fully stocked; a partially filled freezer may last less time. You can also consider temporarily moving frozen items into the coldest part of the home if the outage is prolonged and you’re sure they will remain frozen.

When to throw things out (if you’re unsure, prioritize safety). Discard perishable foods that have warmed significantly, especially meat, poultry, seafood, dairy, cooked leftovers, and prepared foods. Hard cheeses, unopened shelf-stable items, and foods that stayed at safe temperatures may be okay, but rely on temperature and time rather than appearance or smell—bad food can sometimes look and smell normal.

Protect yourself with simple routines before and during an outage. Keep your fridge and freezer stocked (full units hold temperature longer), set the refrigerator to the recommended temperature (40°F  or below) when power is available, and have a plan for monitoring (a basic thermometer and a list of priority items). After power returns, check temperatures again before refilling or cooking from leftovers.

Finally, when in doubt, follow local public health guidance and err on the side of food safety. Taking a few minutes to control access to the refrigerator and assess temperature can significantly reduce the chance of foodborne illness.