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How long does food last in the fridge without power?

By the Protocol Survival team · Based on USDA and FoodSafety.gov guidance · Updated October 2026

Short answer: if you keep the doors closed, a refrigerator keeps food safe for about 4 hours. A full freezer holds its temperature for about 48 hours (about 24 hours if it's half full). After that, it depends on temperature — not on how the food looks or smells.

Power out right now? Use the free power outage food safety calculator: enter how many hours it's been and get a keep / refreeze / throw-out list for your fridge and freezer.

The rules that matter

40°F is the line. Perishable food that has been above 40°F for more than 2 hours should be thrown out.
Keep the doors shut. Every opening lets cold air out. Decide what you need before you open the door.
Use thermometers. An inexpensive appliance thermometer in the fridge (should read 40°F or below) and freezer (0°F or below) removes the guesswork.
Never taste food to decide. Bacteria that cause food poisoning don't always change the smell or look of food.

What to throw out vs. keep (fridge above 40°F for over 2 hours)

Throw out	Usually safe to keep
Raw or cooked meat, poultry, seafood, hot dogs, lunch meat	Hard cheeses (cheddar, parmesan), butter and margarine
Milk, cream, yogurt, soft cheeses, shredded cheese	Whole fresh fruits and raw vegetables
Eggs and egg dishes	Peanut butter, jelly, mustard, ketchup, pickles
Leftovers, cooked pasta, rice and potatoes	Fruit juices, bread, rolls, muffins (no cream filling)
Cut fruit, cooked vegetables, opened baby formula	Vinegar-based dressings, open hard sauces like soy sauce

Sources such as FoodSafety.gov publish a full item-by-item chart. When something isn't listed, the rule is simple: when in doubt, throw it out.

Can you refreeze thawed food?

Yes, if the food still contains ice crystals or is at 40°F or below. The quality may drop, but it's safe. Food that thawed and sat above 40°F for more than 2 hours should be discarded.

How to make your fridge and freezer last longer

Keep the freezer full — frozen jugs of water fill empty space and double as drinking water later
Group frozen food together so it stays cold longer
Move milk, meat and leftovers into a cooler with ice if the outage will last more than 4 hours
Buy dry ice or block ice early in a long outage — it sells out fast (handle dry ice with gloves and keep it ventilated)
Plan meals in order: fridge first, freezer second, pantry last

Build a pantry that doesn't need a fridge

See our emergency food storage guide for a shelf life chart and a 2-week shopping list. The easiest way to stop worrying about the fridge is to keep at least a week — ideally two — of shelf-stable food that needs no refrigeration and little or no cooking: canned meats, beans, soups and vegetables; peanut butter; crackers; oats; dried fruit; shelf-stable milk; and anything your kids will actually eat. Don't forget a manual can opener and any special dietary or infant needs.

Food, water and the rest of the plan

Vol 01 of the Protocol Survival System covers calorie planning, long-term pantries and water. Plus 4 more volumes and an offline inventory app — $19 once.

See what's inside

Related guides

Sources: USDA Food Safety and Inspection Service, "Food Safety During Power Outages"; FoodSafety.gov, "Food Safety During Power Outages" (refrigerated and frozen food charts).