More than 200 million Americans have been impacted by extreme heat over the past few weeks, with the heat index climbing close to 110°F across the eastern two-thirds of the country and a record 106°F recorded in Atlantic City, New Jersey on July 4.
The so-called “heat dome” strained power grids and public services nationwide, with hundreds of thousands of homes losing power at points during the event. For foodservice operations, that's a combination worth taking seriously: extreme heat and power instability, together, are exactly what turns a busy shift into a food safety failure.
Bacteria multiply fastest between 40°F and 140°F, the food safety "Temperature Danger Zone." During a heat wave, your walk-in cooler, prep line and delivery vehicles all have to work harder to stay below that threshold. Units that handle a normal day just fine can lag on the hottest ones, especially older equipment or units placed near ovens, fryers and grills.
Check refrigeration temperatures more often than usual when a heat wave hits. Don't assume that because it held yesterday, it's holding today.
Extreme heat pushes power grids to their limit, and outages become more likely exactly when your refrigeration needs to work hardest. A closed refrigerator keeps food safely cold for about 4 hours without power; a full freezer holds its temperature for about 48 hours (24 hours if half full).
If you lose power during a heat wave:
Food trucks, concession stands and outdoor service are especially exposed during a heat wave. Food sitting out in direct sun or high humidity heats up far faster than it would indoors. During extreme heat, cut the standard "2 hour rule" in half: perishable food left out above 90°F should be discarded after just 1 hour.
Userve helps industry professionals strengthen food safety practices through expert insights, resources and online training - supporting safer workplaces and protecting public health, no matter the forecast.
Ready to build your team's skills? Find a food safety training program in your state today.