Clemson University Cooperative Extension Service

Frozen Food

Meat, Poultry, Seafood Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
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, convenience foods, pizza Refreeze Discard
Fish, shellfish, breaded seafood products Refreeze, However there will be some texture and flavor loss. Discard

Dairy Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
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), cream cheese, Ricotta Refreeze, May lose some texture. Discard
Hard cheeses (cheddar, Swiss, Parmesan) Refreeze Refreeze
Casseroles containing mild, cream, eggs, soft cheeses Refreeze Discard
Cheesecake Refreeze Discard

Fruits Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Juices Refreeze Refreeze. Discard if mold, yeasty smell, or sliminess develops.
Home or commercially packaged Refreeze. Will change in texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops.

Vegetables Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Juices Refreeze Discard after held above 40 o F for 6 hours.
Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 o for 6 hours.

Breads, Pastries Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Breads, rolls, muffins, cakes (without custard fillings) Refreeze Refreeze
Cakes, pies, pastries with custard or cheese filling Refreeze Discard
Pie crusts Refreeze Discard
Commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Considerable quality loss.

Other Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Casseroles - pasta, rice based Refreeze Discard
Flour, cornmeal, nuts Refreeze. Refreeze

Refrigerator Food

Dairy Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Milk, cream, sour cream, buttermilk, evaporated milk, yogurt Safe Discard
Butter, margarine Safe. Safe
Baby Formula, opened Safe. Discard

Eggs Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Eggs, fresh Hard-cooked in shell Safe Discard
Egg Dishes Custards and puddings Safe. Discard

Cheese Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Hard cheeses, processed cheeses Safe safe
Soft cheeses, cottage cheese Custards and puddings Safe. Discard

Fruits Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Fruit juices, opened Safe safe
Canned juices, opened Safe. Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates Safe. Safe

Vegetables Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Vegetables, cooked Vegetable juice, opened Safe Discard after 6 hours
Baked potatoes Safe. Discard
Fresh mushrooms, herbs, and spices Safe. Safe
Garlic, chopped in oil or butter Safe. Discard
Casseroles, soups, stews Safe. Discard

Meat, Poultry, Seafood Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Fresh or leftover meat, poultry, fish, or seafood Safe Discard
Thawing meat or poultry Safe. Discard if warmer than refrigerator temperatures
Meat, tuna, shrimp, chicken, egg salad Safe. Discard
Gravy, Stuffing Safe. Discard
Luncheon meats, hotdogs, bacon, sausage, dried beef Safe. Discard
Pizza - meat topped Safe. Discard
Canned meats (NOT labeled Keep Refrigerated) but refrigerated after opening Safe. Discard
Canned ham labeled Keep Refrigerated Safe. Discard

Pies, Pastry Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Fruit juices, opened Safe Discard
Pies - custard, cheese filled, or chiffons Safe. Discard
Pies, fruit Safe. Safe

Bread, Cakes, Cookies, Pasta Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Bread, rolls, cakes, muffins, quick breads Safe safe
Refrigerator biscuits, rolls, cookie dough Safe. Discard
Cooked pasta, spaghetti Safe. Discard
Pasta salads with mayonnaise or vinegar base Safe. Discard

Sauces, Spreads, and Jams Food still cold, held at 40O F or above under 2 hours Held above 40O F for over 2 hours
Mayonnaise, tartar sauce, horseradish Safe Discard if above 50 o F for over 8 hours
Peanut butter Safe. Safe
Opened salad dressing, jelly, relish, taco and barbecue sauce, mustard, catsup, olives Safe. Safe


Source: Food News for Consumers, Summer, 1989.
Printed by Libby Hoyle, Extension Food Nutrition Specialist

The Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, or disability and is an equal opportunity employer. Clemson University Cooperating with U.S. Department of Agriculture, South Carolina Counties. Issued in Furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of May 8 and June 30, 1914

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Reviewed for NASD: 04/2002