It is not always possible to see, smell or taste whether a food has gone bad. It takes from half an hour to two or more weeks before you get sick from a food. About 9,000 people die yearly of food poisoning because they weren't able to tell the food was unsafe.

If food is held above 40 degrees F longer than two (2) hours, bacteria can begin to multiply very rapidly. Some types will produce toxins which are not destroyed by cooking and can possible cause illness.

Even if you taste a food and feel okay, someone who is younger, elderly or already sick may be less fortunate. People in these categories may have weaker immune systems.

When In Doubt, Throw it Out!

Refrigerator Guidelines

Toss perishable refrigerated food that has been held above 40 degrees F over two (2) hours.

Toss perishable food if the refrigerator was off more than 6 hours.

As a general guideline of whether a food is perishable, consider where it was stored at the grocery store when you bought it. If it was in the refrigerator or freezer section, it is probably perishable and should be tossed if held above 40 degrees F for over two (2) hours.

If the label says to "refrigerate after opening," treat it as a perishable food.

If you are uncertain about whether to toss a food and there is a toll-free number, call the company and ask.

Many foods are no longer processed with as many preservatives, sugar or salt as in the past. Unless the label says the food is safe, it is best to toss if it has been above 40 degrees for over two (2) hours.

If you have been storing foods in a cooler with frozen gel packs and have kept them at 40 degrees F or lower as verified by a thermometer, keep them no longer than you should keep them in the refrigerator.

Freezer Guidelines

Toss frozen food, except bread, that has been held above 40 degrees F for over two (2) hours.

Foods in a chest type freezer that is full will stay frozen for about two days if kept closed. For greatest safety, toss foods in a full chest freezer after two (2) days unless you can verify with a thermometer that the freezer temperature is staying 40 degrees F or lower.

Foods in a chest type freezer that is only half or partially full may stay frozen up to one day if kept closed. For greatest safety, toss foods in a half/partially full chest freezer after one (1) day unless you can verify with a thermometer that the freezer temperature is staying 40 degrees F or lower.

Most freezers that are part of a refrigerator-freezer combination may keep food frozen up to a day if kept closed. For greatest safety, toss foods in a refrigerator-freezer combination after one (1) day unless you can verify with a thermometer that the freezer temperature is staying 40 degrees F or lower.

If dry ice was obtained before the freezer temperature rose very much, you can keep food frozen longer. Your dry ice supplier is the best advisor on how long the ice should keep food frozen.

Planning for the Future

Get appliance thermometers at your grocery or hardware store and put one in each freezer and your refrigerator. They usually cost under $5.

If it looks like the power will be off for more than a few hours, start making plans about keeping your food cold. Put refrigerated foods in a cooler with ice, freezer gel packs and a thermometer to keep them cold. Or, take them to a neighbor.

If it looks like your freezer will be out more then a day, start looking for a source of dry ice immediately. Or, see if you can take your foods to a locker. Or, check if there is a neighbor who will keep them.

Special thanks to Nancy Urbanec of the Sarpy County Extension Office for this Information. "When It's Time to Toss Foods After a Power Outage" is available at the Sarpy County Extension Office, 1257 Golden Gate Drive, Suite 2W, Papillion, NE 68046.