A power outage may occur during a seasonal storm such as a tornado, ice storm, flood, or may simply be caused by work being done on electric lines.  Whatever the cause, the following recommendations apply to food safety in power outages.

SAFETY RECOMMENDATIONS
Use a Thermometer:  Keep an appliance thermometer in the refrigerator and freezer at all times to see if food is being stored at safe temperatures (34 to 45ºF for the refrigerator; 0ºF or below for the freezer).  The key to determining the safety of foods in the refrigerator and freezer is how cold they are.  Most foodborne illnesses are caused by bacteria that multiply rapidly at temperatures above 45ºF.
Leave the Freezer Door Closed:  A full freezer should keep food safe about two days; a half-full freezer, about a day.  Add bags of ice or dry ice to the freezer if it appears the power will be off for an extended time.  You can safely refreeze thawed foods that still contain ice crystals or feel cold to the touch.
Refrigerated items:  These foods should be safe as long as the power is out no more than about four to six hours.  Discard any perishable food that has been above 45ºF for two hours or more and any food that has an unusual odor, color, or texture.  Leave the door closed; every time you open it, needed cold air escapes, causing the foods inside to reach unsafe temperatures.
If it appears the power will be off more than six hours, transfer perishable foods to an insulator cooler filled with ice or frozen gel packs.  Keep a thermometer in the cooler to be sure the food stays at 45ºF or below.
Never Taste Food to Determine Its Safety:  Some foods may look and smell fine, but if they've been at room temperature longer than two hours, bacteria able to cause foodborne illness can begin to multiply very rapidly.  Some types will produce toxins, which are not destroyed by cooking and can possibly cause illness.