Freezing Guidelines (cont?d)
It?s happened to all of us, one day the freezer lid gets left open or the power goes out. Either waf foody, you have a freezer full o
and you don?t know what to do with it. The chart below is provided by the USDA and should be used as a guideline only. When
in doubt about food safety, it is always better to throw questionable food out.
Still contains ice crystals andThawed.
Food or Food Typefeels as cold as if refrigeratHeledd above 40°F for over 2 hours
MEAT, POULTRY and SEAFOOD
Beef, veal, lamb, pork and ground meatsRefreezeDiscard
Poultry and ground poultryRefreezeDiscard
Variety meats
RefreezeDiscard
(liver, kidney, heart, chitterlings)
Refreeze, however, there will be some texture
Fish, shellfish, breaded seafood productsDiscard
and flavor loss
DAIRY
MilkRefreeze, may lose some textureDiscard
Eggs (out of shell) and egg productsRefreezeDiscard
Ice cream, frozen yogurtDiscardDiscard
Cheese (soft and semi-soft)Refreeze, may lose some textureDiscard
Hard cheesesRefreezeRefreeze
Shredded cheesesRefreezeDiscard
Casseroles containing milk, cream, eggs,
RefreezeDiscard
soft cheeses
CheesecakeRefreezeDiscard
FRUITS and VEGETABLES
Refreeze. Discard if mold, yeasty smell or
Juices?fruitRefreeze
sliminess develops
Juices?vegetablesRefreezeDiscard after held above 40°F for 6 hours
Discard after held above 40°F for 6 hours or
Home, commercially packaged or blanchedRefreeze. Will change in texture and flavor
if mold, yeasty smell or sliminess develops
BREADS and PASTRIES
Breads, rolls, muffins,
RefreezeRefreeze
cakes (without custard fillings)
Cakes, pies,
RefreezeDiscard
pastries with custard or cheese filling
Pie crusts, commercial and homemade
Refreeze, some quality loss may occur.Refreeze. Quality loss is considerable.
bread dough
OTHER
Casseroles?pasta or rice basedRefreezeDiscard
Flour, cornmeal, nutsRefreezeRefreeze
Breakfast items?
RefreezeRefreeze
waffles, pancakes, bagels
Frozen meal, entrée, specialty items
(pizza, sausage and biscuit, meat pie, andRefreezeDiscard
convenience foods)
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ACEC
