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San Francisco Health Network
Environmental Health

Food Safety Program: Food Safety in a Power Outage

Potentially Hazardous Food Holding Time and Temperatures Table


Use the following table to determine the disposition of potentially hazardous foods during power outages. Potentially hazardous foods are moist, perishable foods in and on which bacteria can grow most easily during the time when the food is held in the temperature danger zone (41°F to 140°F).

 

Refrigerated Potentially Hazardous Foods:

  Food Temperatures
Duration of Power Outage 45°F or Below 46°F to 50°F 50°F or Above
0-2 Hours Potentially hazardous foods can be sold Immediately cool potentially hazardous foods to 45°F or below within two (2) hours Potentially hazardous foods cannot be sold
2-3 Hours Potentially hazardous foods can be sold, but must be cooled to 41°F or below within two hours Immediately cool potentially hazardous foods to 45°F or below within one hour. Potentially hazardous foods cannot be sold
4+ Hours Immediately cool potentially hazardous foods to 41°F or below within one hour Potentially hazardous foods cannot be sold Potentially hazardous foods cannot be sold

 

 

Potentially Hazardous Foods in Hot Holding Units:

Duration of Power Outage Food Below 140°F in Hot Holding Units When Power is Restored
2 Hours or Less -- May be sold if reheated to 165°F and then held at 135°F or above; or
-- May be sold if rapidly cooled to 41°f or below within two (2) hours following restoration of power.
More than 2 Hours Food Below 140°F in Hot Holding Units When Power is Restored