What is an essential practice for maintaining food safety during a power outage?

Monitoring chilly temperatures during a power outage is crucial for maintaining food safety because food safety standards depend primarily on temperature control. When the power goes out, refrigeration systems can fail, leading to temperature rises in stored food. Bacteria can grow rapidly in food that is kept at temperatures above 40 degrees Fahrenheit for more than two hours. By keeping track of the temperatures in your refrigerator and freezer, you can determine whether food is still safe to consume or if it has gone bad.

If the food temperature remains at safe levels (below 40°F), it can still be safe to eat. Conversely, being vigilant about temperature can help you make informed decisions about discarding perishable items that may have been compromised, thus preventing potential foodborne illnesses.

In contrast, while cooking food before an outage or limiting access to food areas may have some relevance to food safety, they do not directly address the critical temperature management aspect needed during an outage. Using boiling water can also be useful for certain food safety practices, such as sanitizing or cooking, but is not a primary essential practice for dealing with food safety in the context of a power outage.