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A
Continue serving
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B
Keep refrigerator/freezer doors closed (cold preserved 4-6 hours, freezer 24-48 hours); check temperatures with thermometer; assess each food item — TCS food at 41°F+ for over 4 hours total must be discarded; document timeline; consider dry ice or alternate cold storage for prolonged outage; cease operations if extended; notify health department for major events
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C
Throw away everything immediately
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D
Use food without checking
Why this is the answer
Power outages threaten food safety, especially for refrigerated and frozen TCS foods. Manager response: (1) KEEP DOORS CLOSED — every time you open a refrigerator, warm air enters; a closed refrigerator stays cold ~4-6 hours; a closed freezer ~24-48 hours (full freezer holds cold longer than empty); (2) MONITOR TEMPERATURE — use a thermometer to check actual temperatures periodically; do not rely on appearance; (3) ASSESS DURATION — track when power went out and when restored; (4) APPLY 4-HOUR RULE — TCS food can be at 41°F+ for up to 4 hours total cumulative in the temperature danger zone before discard (varies by jurisdiction; some allow 6 hours if monitored); after the cumulative time exceeded, must discard regardless of appearance; (5) PRODUCT EVALUATION — even within 4 hours, evaluate each item; partially thawed foods that still have ice crystals can typically be refrozen with slight quality loss but safe; fully thawed TCS must be cooked promptly or discarded; (6) DRY ICE OR ICE — for prolonged outages or partial cooling failures, dry ice (handled safely — ventilation, protective equipment) or wet ice can preserve TCS foods; calculate ~3 lbs dry ice per cubic foot per 24 hours; (7) ALTERNATE STORAGE — for major outages, transfer to alternate refrigeration (working units, walk-in trucks); document transfers; (8) CEASE OPERATIONS — if extended outage prevents safe food handling, hot water for sanitizing, or proper cooking, close the operation; (9) NOTIFICATIONS — health department for major events (especially if products were sold during transition); customers if products were sold during the outage period; (10) DOCUMENT — outage start, end, decisions made, products discarded, products preserved, temperatures throughout; useful for insurance, regulatory questions, and operational review. After power restored: verify all equipment running properly; check seals, motors, cooling capacity; bring units back to operating temperatures before restocking; review thermometer accuracy. Insurance: business interruption insurance may cover lost product and revenue; document for claims. Generators: many establishments invest in backup power for refrigeration, ventilation, and essential operations.
Source: FDA Food Code Emergency Response