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
Disclaimer and Reproduction Information: Information in NASD does not represent NIOSH policy. Information included in NASD appears by permission of the author and/or copyright holder. More
