# Fridge is dying - is the meat safe to use? **URL:** \ **Category:** Cafe Society\ **Created:** [March 7, 2009, 11:18pm UTC](https://boards.straightdope.com/t/fridge-is-dying-is-the-meat-safe-to-use/488687 "2009-03-07T23:18:59Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![Unauthorized\_Cinnamon](https://avatars.discourse-cdn.com/v4/letter/u/bc8723/32.png) [@Unauthorized\_Cinnamon](https://boards.straightdope.com/u/Unauthorized_Cinnamon)\ **Post date:** [March 7, 2009, 11:18pm UTC](https://boards.straightdope.com/t/fridge-is-dying-is-the-meat-safe-to-use/488687/1 "2009-03-07T23:18:59Z")
I brought home groceries about 4 hours ago. I just checked the fridge temp in the area I’ve been storing the meat, and it is about 50 degrees. Repairman is coming Monday. Do I have to throw out the meat, or can I stick it in our deep freezer, which is working fine? I seem to recall Alton saying 2 hours in the “danger zone” is the max, but is 50 degrees in that zone? Thanks! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 7, 2009, 11:24pm UTC](https://boards.straightdope.com/t/fridge-is-dying-is-the-meat-safe-to-use/488687/2 "2009-03-07T23:24:05Z")
I personally would have no problem freezing it and eating it. From a strict food safety standpoint, though, you should toss it. edit: The danger zone is from 40 to 140F. The rule is 2 hours. Use that info at your discretion. ---
**Author:** ![HongKongFooey](https://avatars.discourse-cdn.com/v4/letter/h/c4cdca/32.png) [@HongKongFooey](https://boards.straightdope.com/u/HongKongFooey)\ **Post date:** [March 7, 2009, 11:27pm UTC](https://boards.straightdope.com/t/fridge-is-dying-is-the-meat-safe-to-use/488687/3 "2009-03-07T23:27:00Z")
> [@Unauthorized\_Cinnamon](#): > > Do I have to throw out the meat, or can I stick it in our deep freezer, which is working fine? I seem to recall Alton saying 2 hours in the “danger zone” is the max, but is 50 degrees in that zone? 50 degrees is near the low end of the zone. You’re probably safe with most of it but, to be on the safe side, you should either cook it now or toss it. More info [here.](http://www.fsis.usda.gov/FactSheets/Smoking_Meat_and_Poultry/index.asp) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 7, 2009, 11:32pm UTC](https://boards.straightdope.com/t/fridge-is-dying-is-the-meat-safe-to-use/488687/4 "2009-03-07T23:32:37Z")
[This site](http://www.chefsblade.com/training/articles/223-keeping-foods-out-of-the-danger-zone) advocates a “four hour” rule. Usually, the rule is two hours, but I’ve seen sites say four hours. ---
**Author:** ![HongKongFooey](https://avatars.discourse-cdn.com/v4/letter/h/c4cdca/32.png) [@HongKongFooey](https://boards.straightdope.com/u/HongKongFooey)\ **Post date:** [March 7, 2009, 11:53pm UTC](https://boards.straightdope.com/t/fridge-is-dying-is-the-meat-safe-to-use/488687/5 "2009-03-07T23:53:01Z")
> [@pulykamell](#): > > [This site](http://www.chefsblade.com/training/articles/223-keeping-foods-out-of-the-danger-zone) advocates a “four hour” rule. Usually, the rule is two hours, but I’ve seen sites say four hours. Must be like the 5-second rule when dropping food on the floor; if I can’t get it within 5-seconds, I switch to the 10-second rule. 😃