Before the storm
Turn the fridge and freezer to their coldest settings a day ahead, freeze containers of water to fill empty space, and put an appliance thermometer in each. Keep a cooler and ice ready, and stock food that doesn't need refrigeration.
During the outage
Keep the doors closed. An unopened refrigerator keeps food safe for about four hours. A full freezer holds temperature for about 48 hours, a half-full one about 24.
What to toss
Perishable food (meat, fish, eggs, milk, leftovers, cut fruit, soft cheese) that sat above 40°F for more than two hours should be thrown out. Frozen food that still has ice crystals or reads 40°F or below can be refrozen. When in doubt, throw it out. Never taste food to decide.
How restaurants handle it
Restaurants face the same rules. After a storm, Florida inspectors often check that businesses discarded food held at unsafe temperatures and have running water before serving. That's why you may see storm-related "Stop Sale" findings in records after hurricane season.