# Power Went Out During 40 Hour Cook

**URL:** <https://community.anovaculinary.com/t/power-went-out-during-40-hour-cook/25788>\
**Category:** General\
**Created:** [April 29, 2020, 5:01pm UTC](https://community.anovaculinary.com/t/power-went-out-during-40-hour-cook/25788 "2020-04-29T17:01:26Z")\
**Posts on this page:** 3\
**Page:** 1

<div class="post-metadata">

**Author:** ![Chris\_Enos](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/chris_enos/32/6496_2.png) [@Chris\_Enos](https://community.anovaculinary.com/u/Chris_Enos)\
**Post date:** [April 29, 2020, 5:01pm UTC](https://community.anovaculinary.com/t/power-went-out-during-40-hour-cook/25788/1 "2020-04-29T17:01:26Z")

</div>

Hi Everyone! Really hope I can get some help here!

So I’m cooking a rump roast at 135° F for 40 hours. After cooking for a couple hours the power went our for around 2 hours.

I’m curious if this is still safe to eat after I finish the 40 hour cook?

Thanks!

---

<div class="post-metadata">

**Author:** ![Mirozen](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mirozen/32/2786_2.png) [@Mirozen](https://community.anovaculinary.com/u/Mirozen)\
**Post date:** [April 29, 2020, 10:10pm UTC](https://community.anovaculinary.com/t/power-went-out-during-40-hour-cook/25788/2 "2020-04-29T22:10:33Z")

</div>

Well, if the power was only off for 2 hours, and you immediately started cooking again once the power was back on, then you didn’t have the meat sitting in the “danger zone” for 4 hours. So unless you had left the meat un-refrigerated for more than a couple hours prior to putting it in the bath I’d think you’re fine!

---

<div class="post-metadata">

**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [April 30, 2020, 2:30pm UTC](https://community.anovaculinary.com/t/power-went-out-during-40-hour-cook/25788/3 "2020-04-30T14:30:39Z")

</div>

I second Mirozen’s opinion unless the water temperature fell drastically.

You might benefit as many of us have by using the wealth of useful food safety information in Baldwin.

[http://www.douglasbaldwin.com/sous-vide.html](http://www.douglasbaldwin.com/sous-vide.html)