FROZEN FOOD: Still contains ice crystals and feels as cold as if refrigerated
THAWED FOOD: Held above 40° F for more than 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 (poor quality) |
Discard |
| Cheese (soft and
semi-soft) |
Refreeze. May lose
texture |
Discard |
| Hard cheeses |
Refreeze |
Refreeze |
| Shredded cheeses |
Refreeze |
Discard |
| Casseroles containing
milk, cream, eggs, soft cheese |
Refreeze |
Discard |
| Cheesecake |
Refreeze |
Discard |
| Fruits |
| 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 |
| Juices |
Refreeze |
Discard after held above
40° F for 6 hours. |
| Home or commercially
packaged or blanched |
Refreeze. May suffer
texture and flavor loss. |
Discard after held above
40° F 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 |
Refreeze |
Refreeze |
| Commercial and homemade
bread dough |
Refreeze. Some quality
loss may occur. |
Refreeze. Considerable
quality loss. |
| Other |
| Casseroles: pasta,
rice-based |
Refreeze |
Discard |
| Breakfast items—waffles, pancakes, bagels |
Refreeze |
Refreeze |
| Frozen meal, entree,
specialty items (pizza, sausage and biscuit, meat pie, convenience foods) |
Refreeze |
Discard |
