If you have a generator, use it to provide power to your refrigerator and freezer.

Keep the refrigerator and freezer doors closed.  Food could remain frozen for about two days in well-filled freezer if the door is kept closed.  The freezer compartment in a refrigerator may not keep foods frozen as long.  If the freezer is not full, quickly group packages together so they can retain the cold more effectively.  Also separate meat and poultry items from other foods so if they begin to thaw, their juices won’t drip onto other foods.

Move the food to a refrigerator or freezer that is working – check with a friend or family member.  Transport food in coolers.

Buy ice and put it in the freezer to help maintain cold temperatures.

Discard food that has been warmer than 41°F for more than two hours. “When in doubt, throw it out!"

Breads, cookies, and cakes may re-freeze better than most other foods.  They can be safely re-frozen if they show no signs of mold growth.

Note the time power was lost and initial temperature of refrigeration units.

Use a metal stem food thermometer to check food temperatures on a regular basis.

Dry ice should not be used in enclosed spaces because of the potential build-up of carbon dioxide.

Source:  USDA Food Safety and Inspection Service