Fridge or Freezer Temperature Failure: What to Do & When to Discard Food

When you discover a fridge or freezer at the wrong temperature, the first step is to gather information. What is the current temperature reading? How long has the unit been above the safe limit? Was the failure caused by a power cut (check other appliances), a mechanical fault, or human error (door left open)? If you have a data logger, check the temperature history to determine exactly when the temperature started rising and how high it went. If you do not have a logger, you need to estimate based on available evidence. A fridge full of food that has lost power will typically stay below 8C for 2-4 hours if the door remains closed. A full freezer will stay below -18C for approximately 24-48 hours if the door remains closed, or 12-24 hours if half full. These are estimates only. Do not open the door unnecessarily during a power cut, as this accelerates warming. Once power returns, check the temperature and physically assess the food before making decisions.

Freezer failures require a more nuanced assessment because frozen food takes longer to thaw. Check food items physically: are they still hard and frozen? Do they still contain visible ice crystals? Is there liquid pooling in the packaging? Food that is still hard and frozen (below -12C) can be kept in the freezer once it returns to -18C. Food that has partially thawed but still contains ice crystals and is below 5C can be refrozen, but quality will be reduced. Mark these items clearly and use them first. Food that has fully thawed and reached above 5C must not be refrozen. It can be cooked immediately and then refrigerated for use within 24 hours, or it must be discarded. Raw meat and fish that have fully thawed above 5C should be discarded unless they can be cooked immediately to 75C core temperature. Never refreeze raw meat or fish that has fully thawed.