Before the storm: prepare all food storage areas

1. Gather what you need Before the storm is the time to gather thermometers for your fridge and freezer, stock up on ice and coolers, and store bottled water. 
2. Elevate and protect shelf-stable foods Move canned goods, grains, and other pantry staples off the floor and onto higher, stable shelves – especially if you’re in a flood-prone area. Water damage or pests can make food unsafe even if it's never opened.
3. Use airtight containers and labels Store dry goods like pasta, rice, flour, or cereal in airtight containers. Label everything with best-by dates. This helps prevent spoilage, keeps pests out, and makes it easier to take inventory quickly before and after a storm.
4. Choose cool, dry, and dark spaces Pantries and cabinets should be cool (ideally below 75°F), dry, and out of direct sunlight. Avoid storing food near stoves, dishwashers, or other heat-producing appliances. Even shelf-stable food can degrade in high humidity or heat.

Fridge and freezer: maximize cold where it counts 

1. Freeze smart A full freezer holds cold longer than a half-full one. Group frozen items close together so they insulate each other. Freeze bottles of water or gel packs to help keep things cold longer during an outage, filling empty space with plastic jugs of water, ice, or ice packs.
2. Know where its coldest In your fridge, the coldest spot is usually the back of the bottom shelf. Store dairy, eggs, and leftovers there so they stay cold longer if the power goes out. If your fridge/freezer doesn’t have a built-in one, consider placing an inexpensive appliance thermometer inside.
3. Keep doors closed Avoid opening the fridge or freezer during an outage. Cold air escapes fast. A full, unopened freezer can stay cold up to 48 hours; the refrigerator will keep food safe for about 4 hours if the door is unopened.
4. Shift to a cooler if needed If outages last more than a few hours, move your most perishable items to a cooler with ice or frozen water bottles. Store raw meats in leak-proof containers and keep them separate from ready-to-eat foods to prevent cross-contamination.

After the storm: know what to keep

1. Check temps first When the power comes back, check appliance thermometers. If temperatures went above 41°F for more than four hours, it’s safest to discard perishable foods. 
2. Inspect pantry items If floodwater or moisture got into your pantry or cabinets, throw out anything in cardboard, paper, or non-sealed packaging – even if it looks dry. Cans that are dented, rusted, or swollen should also be discarded.
3. Clean storage areas Wipe down the inside of your fridge, freezer, and pantry with a mild bleach solution if you suspect flooding or spoilage. Let everything dry completely before restocking.

Protecting your food resources: smart use of SNAP benefits

• Use airtight containers and store dry goods off the floor to prevent pests or moisture damage.
• Keep shelf-stable foods in a cool, dry, dark location year-round.
• Use your freezer to preserve leftovers and extend the life of items bought with SNAP.
• Keep a cooler on hand in case you need to move refrigerated food quickly during an outage.

Final tip: when in doubt, throw it out

Sources:

• Food Safety at Home: Tips for Keeping Your Family Healthy (Clemson Cooperative Extension)
• What to do if the Freezer Stops (UGA: National Center for Home Food Preservation)
• NCSU Safe Plates: Hurricanes: Preparedness and Recovery
• Keep Food Safe After a Disaster or Emergency (CDC)
• Food and Water Safety During Power Outages and Floods (USDA)