WHEN
TO SAVE AND WHEN TO THROW IT OUT |
| FOOD |
Still
contains ice crystals and feels as cold as if refrigerated |
Thawed.
Held above
40 ºF for over
2 hours |
MEAT,
POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground meats |
Refreeze |
Discard
|
| Poultry
and ground poultry |
Refreeze |
Discard
|
| Variety
meats (liver,kidney, heart, chitterlings) |
Refreeze |
Discard
|
| Casseroles,
stews, soups |
Refreeze |
Discard
|
| Fish,
shellfish, breaded seafood products |
Refreeze.
However, there will be some texture and flavor loss. |
Discard |
DAIRY
Milk |
Refreeze.
May lose some texture. |
Discard
|
| Eggs
(out of shell) 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, eggs, soft cheeses |
Refreeze |
Discard
|
| Cheesecake |
Refreeze |
Discard
|
FRUITS
Juices |
Refreeze |
Refreeze.
Discard if mold, yeasty smell, or sliminess develops. |
| Home
or commercially packaged |
Refreeze.
Will change texture and flavor |
Refreeze.
Discard if mold, yeasty smell, or sliminess develops. |
VEGETABLES
Juices |
Refreeze |
Discard
after held above 40 ºF for 6 hours. |
| Home
or commercially packaged or blanched |
Refreeze.
May suffer texture and flavor loss. |
Discard
after held above 40 ºF for 6 hours. |
BREADS,
PASTRIES
Breads, rolls, muffins, cakes (without custard fillings) |
Refreeze |
Refreeze |
| Cakes,
pies, pastries with custard or cheese filling |
Refreeze |
Discard |
| Pie
crusts, commercial and homemade bread dough |
Refreeze.
Some quality loss may occur. |
Refreeze.
Quality loss is considerable. |
OTHER
Casseroles – pasta, rice based |
Refreeze |
Discard |
| Flour,
cornmeal, nuts |
Refreeze |
Refreeze |
| Breakfast
items –waffles, pancakes, bagels |
Refreeze |
Refreeze |
| Frozen
meal, entree, specialty items (pizza, sausage and biscuit,
meat pie,convenience foods) |
Refreeze |
Discard |
