12
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 bet-
ter to throw questionable food out.
Food or Food Type
MEAT, POULTRY and SEAFOOD
Beef, veal, lamb, pork and ground meats
Poultry and ground poultry
Variety meats
(liver, kidney, heart, chitterlings)
Fish, shellfish, breaded seafood products
DAIRY
Milk
Eggs (out of shell) and egg products
Ice cream, frozen yogurt
Cheese (soft and semi-soft)
Hard cheeses
Shredded cheeses
Casseroles containing milk, cream,
eggs, soft cheeses
Cheesecake
FRUITS and VEGETABLES
Juices—fruit
Juices—vegetables
Home, commercially packaged or
blanched
BREADS and PASTRIES
Breads, rolls, muffins,
cakes (without custard fillings)
Cakes, pies, pastries with custard or
cheese filling
Pie crusts, commercial and homemade
bread dough
OTHER
Casseroles—pasta or rice based
Flour, cornmeal, nuts
Breakfast items–
waffles, pancakes, bagels
Frozen meal, entrée, specialty items
(pizza, sausage and biscuit,
meat pie, and convenience foods)
Still contains ice crystals and
feels as cold as if refrigerated
Refreeze
Refreeze
Refreeze
Refreeze, however, there will be
some texture and flavor loss.
Refreeze, may lose some texture.
Refreeze
Discard
Refreeze, may lose some texture.
Refreeze
Refreeze
Refreeze
Refreeze
Refreeze
Refreeze
Refreeze, will change in
texture and flavor.
Refreeze
Refreeze
Refreeze, some quality loss
may occur.
Refreeze
Refreeze
Refreeze
Refreeze
Thawed.
Held above 40° F for over 2 hours
Discard
Discard
Discard
Discard
Discard
Discard
Discard
Discard
Refreeze
Discard
Discard
Discard
Refreeze, discard if mold, yeasty smell
or sliminess develops
Discard after held above
40° F (4° C) for 6 hours
Discard after held above
40° F (4° C) for 6 hours or if mold,
yeasty smell or sliminess develops
Refreeze
Discard
Refreeze, quality loss is considerable.
Discard
Refreeze
Refreeze
Discard
Freezing guidelines
, cont.
