Michigan State University Extension
Preserving Food Safely - 01600509
10/13/97

### FREEZING EMERGENCIES

     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.

    REFREEZING

     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

    Fahrenheit).

     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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