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ThechartbelowisprovidedbytheUSDAandshouldbeusedasaguidelineonly.Whenindoubtaboutfoodsafety,itisalwaysbetter
tothrowquestionablefoodouL
Stillcontainsice crystamsand Thawed.
Food or Food Type feels as cold as if refrigerated Held above 40° Ffor over 2 hours
MEAT,POULTRYand SEAFOOD
Beef, veal, lamb, pork and ground meats Refreeze Discard
Poultry and ground poultry Refreeze Discard
Variety meats Refreeze Discard
(liver, kidney,heart, chitterlings)
Fish, shellfish, breaded seafood products Refreeze, however,there will be Discard
some texture and flavor loss.
"_AtRY
Milk Refreeze, may lose some texture. Discard
Eggs (out of she/) and egg products Refreeze Discard
Ice cream, frozen yogurt Discard Discard
Cheese (soft and semi-soft) Refreeze, may lose some texture. Discard
Hard cheeses Refreeze Refreeze
Shredded cheeses Refreeze Discard
Casseroles containing milk, cream, Refreeze Discard
eggs, soft cheeses
Cheesecake Refreeze Discard
FRUITS and VEGETABLES
Juices--fruit Refreeze Refreeze, discard if mold, yeasty smell
or sliminess develops
Juices--vegetables Refreeze Discard after held above
40° F (4° C) for 6 hours
Home, commercially packaged or Refreeze, will change in Discard after held above
blanched texture and flavor. 40° F (4° C) for 6 hours or if mold,
yeasty smell or sliminess develops
BREADS and PASTRIES
Breads, rolls, muffins, Refreeze Refreeze
cakes (without custard filings)
Cakes, pies, pastries with custard or Refreeze Discard
cheese filling
Pie crusts, commercial and homemade Refreeze,some quality loss Refreeze, qualty loss is considerable.
bread dough may occur.
"_THER
Casseroles--pasta or rice based Refreeze Discard
Flour, cornmeal, nuts Refreeze Refreeze
Breakfast items- Refreeze Refreeze
waffles, pancakes, bagels
Frozen meat, entr6e, specialty items Refreeze Discard
(pizza, sausage and biscuit,
meat pie, and convenience feeds)
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