Preparing and storing food during a power outage can be challenging, according to Kansas State University food scientist Karen Blakeslee. Without power or a generator, food can reach unsafe temperatures, increasing the risk of foodborne illness. Bacteria grow quickly between 40°F and 140°F—known as the “Temperature Danger Zone”—doubling in just 20 minutes.

When power is lost, refrigerated and frozen foods can thaw, allowing bacteria to multiply. Indoor cooking options are limited, but fireplaces may be used with wood or gas—never charcoal, due to carbon monoxide risk. Make sure the flue is open, and only cook enough for one meal to avoid leftovers that can’t be safely stored.

As temperatures rise, outdoor grills or camping stoves become useful alternatives. Cook meats to safe internal temperatures: 145°F for steaks and roasts, 160°F for ground meat, and 165°F for poultry.

Blakeslee recommends stocking non-perishable foods like canned meats, peanut butter, dried fruit, crackers, and pop-top cans, along with pet food. Don’t forget a manual can opener and disposable utensils. Once opened, canned foods must be used immediately.

Hand hygiene remains essential. If running water isn’t available, use wipes or hand sanitizer, and pack extra water and soap in your emergency kit. Visit Ready.gov/kit for more emergency prep tips.