BLACKSBURG, Va. (WRIC) -- With severe winter weather heading to Virginia, a Virginia Tech expert is providing food safety tips in anticipation of potential widespread power outages. Our StormTracker8 team said the chance of ice in Central Virginia could impact power lines and branches, causing pote ntial widespread power outages that may leave some without power for days. ‘This is not natural’: VCU expert links climate change to intensifying Virginia winter storms In anticipation of the winter storm, some Richmond area stores are beginning to see bare shelves as people gather supplies. The National Weather Service (NWS) recommends stocking up on items like batteries, pet food, baby formula, non-perishable food and water. On Friday, Jan. 23, Alexis Hamilton, an assistant professor and extension specialist with Virginia Tech’s Department of Food Science and Technology, is offering food safety tips to keep in mind. How can I prepare for a power outage ahead of the winter storm? “A fridge or freezer that is adequately sealed can maintain its temperature for a short while,” Hamilton said. “However, it is important to keep in mind the FDA and USDA’s Food Safety and Inspection Service guidelines for food safety when the power goes out.” Hamilton cited the following FDA advice: If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40 degrees Fahrenheit or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can’t rely on appearance or odor. If the food still contains ice crystals or is 40 degrees Fahrenheit or below, it is safe to refreeze or cook. If the power was out for no more than four hours, refrigerated food should be safe as long as the doors were kept closed. When the power comes back on, check the temperature in the refrigerator or of the food. Discard any refrigerated perishable food (such as meat, poultry, seafood, milk, eggs or leftovers) that has been at refrigerator temperatures above 40 degrees Fahrenheit for four hours or more. Perishable foods with temperatures that are 45 degrees Fahrenheit or below (measured with a food thermometer) should be safe, but should be cooked and consumed as soon as possible. “The American Red Cross Association recommends that households have a two-week supply of non-perishable and easy to prepare foods at home,” Hamilton said. “This includes shelf-stable ready-to-eat foods, such as cereal and granola bars, but also shelf-stable foods that require rehydrating or cooking, such as instant oatmeal or freeze-dried foods. If you have ready-to-eat refrigerated foods that do not require preparation, for example yogurt or deli meat, you should consume these first as they will spoil fastest in a power outage.” ...read more read less