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ThechartbelowisprovidedbytheUSDAandshouldbeusedasaguidelineonly.Whenindoubtaboutfoodsafety,itisalwaysbetter
tothrowquestionablefoodout.
FoodorFoodType
MEAT,POULTRYandSEAFOOD
Beef,veal,lamb,porkandgroundmeats
Poultryandgroundpoultry
Varietymeats
(liver,kidney,heart,chitterlings)
Fish,shellfish,breadedseafoodproducts
DAIRY
Milk
Eggs(outofshell)andeggproducts
Icecream,frozenyogurt
Cheese(softandsemi-soft)
Hardcheeses
Shreddedcheeses
Casserolescontainingmilk,cream,
eggs,softcheeses
Cheesecake
FRUITSandVEGETABLES
Juices--fruit
Juices--vegetables
Home,commerciallypackagedor
blanched
BREADSandPASTRIES
Breads,rolls,muffins,
cakes(withoutcustardfillings)
Cakes,pies,pastrieswithcustardor
cheesefilling
Piecrusts,commercialandhomemade
breaddough
OTHER
Casseroles--pastaorricebased
Flour,cornmeal,nuts
Breakfastitems-
waffles,pancakes,bagels
Frozenmeal,entree,specialtyitems
(pizza,sausageandbiscuit,
meatpie,andconveniencefoods)
Stillcontainsice 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
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
Refreeze Discard
12
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