With the widespread power outages early this week due to the winter storm — some in Marquette County still have not had service restored — and it only being the start of what normally is a long winter in the region, the Michigan Department of Agriculture and Rural Development is providing guidance on keeping food and drinking water safe when electricity is cut off.

MDARD tips include —

— Keep refrigerator and freezer doors closed as much as possible to maintain safe internal temperatures.

— Perishable refrigerated foods — meats, poultry, fish, dairy products, eggs, leftovers, etc. — should be thrown out if they reach temperatures warmer than 40 degrees Fahrenheit for more than two hours.

— Frozen foods that thaw and reach temperatures above 40 degrees should be discarded.

— Refrigerated foods will generally be safe as long as the power is not out for more than a few hours and refrigerator/freezer doors have remained closed.

— Always discard food that turns moldy or has an unusual color or odor.

— A full, free-standing freezer that remains closed will stay at freezing temperatures for about two days; a half-full freezer about one day. If the freezer isn’t full, group packages together so they stay colder longer.

— Long-term storage of food outside or in the snow is not advised, MDARD states in a news release. Outside temperatures can vary by the hour even if snow is falling, causing the temperature of foods to fluctuate. Frozen food can thaw when exposed to the sun’s rays even when the air temperature is very cold, causing foodborne bacteria to grow. Furthermore, perishable items could be exposed to unsanitary conditions or to animals that may harbor bacteria or disease. If storing food outside temporarily, place it in a non-permeable plastic container or cooler, out of direct sunlight, and monitor its temperature often.

— If turning to dry ice to keep food cool during a power outage, use gloves to prevent frostbite injury and be aware that outgassing from dry ice can cause abnormally elevated carbon dioxide levels in the blood if the gas builds up and is not properly ventilated. Always set the dry ice on a piece of cardboard or newspaper to avoid direct contact with shelving so it doesn’t crack the surface. Twenty-five pounds of dry ice on the top shelf of the freezer should maintain freezing temperatures in a 10-cubic-foot freezer for about four days. In the refrigerator, place a smaller amount of dry ice on the bottom shelf.

— If structural damage or flooding occurs due to ice, snow or wind events, discard any foods contacted by flood waters or debris.

— If the area’s water supply has sustained damage from winter storms, drink only approved water, such as commercially bottled water. Follow any ‘boil water’ alerts issued by health and safety personnel in your area, especially for water used for washing or cooking.

— Discard any food items that may contain particles of glass or slivers of debris and throw away cans of food that are dented or have broken seams.

For more food safety tips, go online to Michigan’s food safety website at https://www.michigan.gov/mdard/food-dairy/food-safety.