In the event of a power outage, which of the following is NOT a proper food safety procedure?

The selected response states that some foods can still be re-frozen if kept below 50°F, which is indeed an incorrect understanding of food safety during a power outage. When the internal temperature of perishable foods rises above 32°F, the risk of bacterial growth increases significantly. The USDA generally advises that food left above 40°F for more than two hours should be discarded.

In situations where a power outage occurs, maintaining the cold chain is critical. Keeping the freezer and refrigerator doors closed helps retain the cold air inside, which can prolong the safe storage time of perishable items. The use of dry ice can be an effective temporary solution in conserving food quality and safety during an outage.

Furthermore, while foods that remain at a temperature below 32°F can theoretically be refrozen, those that are above 50°F begin to lose safety as bacteria can proliferate, making the assertion about re-freezing at that temperature problematic. Proper food safety practices are crucial for minimizing the risks of foodborne illnesses, which is why understanding and adhering to these guidelines is essential in food handling procedures.