Skip navigation
U.S. flag

An official website of the United States government

Here’s how you know

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
      • Meat
        • Bacon and Food Safety
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
    • Food Defense and Emergency Response
      • Emergency Response
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
            • Salmonella Verification Testing Program Monthly Posting
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
      • Residue Chemistry
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Livestock Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
        • Related Documents for FSIS Directive 10240.4
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
      • Inspection of Poultry Products
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • HIMP Study Plans and Resources
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Foods Made with Cultured Animal Cells
          • Nutrition Labeling Information
            • FSIS Statement: Interim Labeling Guidance the Labeling of Factual Statements on Nutrients in Meat and Poultry Products
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Meat, Poultry and Processed Egg Product Inspection Videos
      • Virtual & Regional Training
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
      • State Inspection Programs
        • Cooperative Interstate Shipping Program
          • Cooperative Interstate Shipment (CIS) Establishments
        • Guidance Documents for State and Local Agencies
        • States With and Without Inspection Programs
        • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
      • Making a Freedom of Information Act (FOIA) Request
  • Contact Us
    • FSIS Offices
      • Office for Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement, and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Significant Incident Preparedness and Response Staff (SIPRS)
      • Civil Rights Staff
    • FSIS Department Emails
    • State HACCP Contacts and Coordinators
    • askFSIS
      • Having Trouble with the Webform
    • Pregúntele a Karen
  • Careers
    • Build A Career With USDA!
    • Apply for a Job
    • Job Opportunities
      • Career Profiles
        • Administrative Positions
        • Consumer Safety Inspector
        • Food Inspector
        • Professional Positions
        • Public Health Veterinarian (PHV)
        • Scientific Positions
    • Who Works for Us
    • Incentives & Benefits
    • Employment Programs
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • USDA FSIS Eastern Laboratory Open House Registration
    • News & Press Releases
      • News Feeds & Subscriptions
    • Publications
  • Employees
    • HR Policies & Systems
      • Forms
      • Performance Management
      • Understanding Your Benefits
    • Environmental, Safety and Health
      • COVID-19 Pandemic Resources
        • Information about Face Coverings/Masks and Face Shields
    • Onboarding
      • New Hire Training
    • Professional Development Opportunities
      • Agency Awards & Achievements
    • Employee News & Stories
      • Employee Connections
      • The Beacon
        • USDA Vaccination Heroes Do Their Part for America
      • i-Impact
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights

Food Safety and Inspection Service

  • About FSIS
  • Contact Us
  • Careers
  • News & Events
  • Employees
  • Food Safety
  • Science & Data
  • Policy
  • Inspection
  • Recalls
  • Search
  • Full Menu
RECALL NOTICE: JBS USA Food Company Recalls Imported… See more details
Page Hero
  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
      • Annual Recall Summaries
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Pathogens
      • Resources for Public Health Partners
      • Outbreaks
    • Safe Food Handling and Preparation
      • Food Safety Basics
      • Meat
      • Poultry
      • Eggs
      • Emergencies
      • USDA Meat and Poultry Hotline
    • Food Defense and Emergency Response
      • Emergency Response
      • Food Defense
Subscribe for Updates
Washing hands in sink

Call Our Hotline

For help with meat, poultry, and processed egg products, call the toll-free USDA Meat and Poultry Hotline:
Hotline Icon
1-888-MPHOTLINE 1-888-674-6854
Ask USDA

Ask USDA

Looking for USDA information? Search for information from across our organization all in one place.
Find An Answer
Plate of chicken

Report a Problem with Food Online

If you having a problem with a food product, let FSIS know or find the appropriate public health organization.
Report Problem

Freezing and Food Safety

Foods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.

What Can You Freeze?

You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it.

Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking.

Is Frozen Food Safe?

Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

Does Freezing Destroy Bacteria & Parasites?

Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.

Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. Home freezing cannot be relied upon to destroy trichina. Thorough cooking, however, will destroy all parasites.

Freshness & Quality

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.

Nutrient Retention

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Enzymes

Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them.

Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.

Packaging

Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage. It is not necessary to rinse meat and poultry. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it.

Freezer Burn

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air coming in contact with the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

Color Changes

Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.

Freezing doesn't usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.

The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.

Freeze Rapidly

Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don't have time to form into the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip" and lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled.

Ideally, a food 2-inches thick should freeze completely in about 2 hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.

Freezer - Refrigerator Temperatures

If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 °F or below for long-term storage of frozen foods. Keep an appliance thermometer in your freezing compartment or freezer to check the temperature. This is important if you experience power-out or mechanical problems. The temperature in the refrigerator should be set at 40 °F or below. Check the refrigerator temperature with an appliance thermometer.
 

Freezer Storage Time

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality.

If a food is not listed on the chart, you may determine its quality after thawing. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews.
 

Safe Thawing

Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.

There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer, approximately one day for each 5 pounds of weight.

For faster thawing, place food in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.

When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
 

Refreezing

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Cooking Frozen Foods

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook. Remember to discard any wrapping or absorbent paper from meat or poultry.

When cooking whole frozen poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product.

Look for the USDA Mark of Inspection

The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under controlled conditions. Follow the package directions for thawing, reheating, and storing.
 

Power Outage in Freezer

If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use if ice crystals remain. If the freezer has failed and a repairman is on the way, or it appears the power will be on soon, don't open the freezer door. If the freezer door was left ajar and the freezer continued to keep the food cold, the food should stay safe.

A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods.

When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature.

To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing. Discard foods that have been warmer than 40 °F for more than 2 hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality's sake.

When it is freezing outside and there is snow on the ground, the outdoors seems like a good place to keep food until the power comes on; however, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal.

Frozen Cans

Cans frozen accidentally, such as those left in a car or basement in sub-zero temperatures, can present health problems. If the cans are merely swollen — and you are sure the swelling was caused by freezing — the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. DO NOT TASTE IT! If the seams have rusted or burst, throw the cans out immediately, wrapping the burst can in plastic and disposing the food where no one, including animals can get it.

Frozen Eggs

Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep any uncracked eggs frozen until needed; then thaw in the refrigerator. These can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like an unfrozen yolk or blend very well with the egg white or other ingredients.

Freezer Storage Chart (0 °F)

Note: Freezer storage is for quality only. Frozen foods remain safe indefinitely.

Item Months
Bacon and Sausage 1 to 2
Casseroles 2 to 3
Egg whites or egg substitutes 12
Frozen Dinners and Entrees 3 to 4
Gravy, meat or poultry 2 to 3
Ham, Hotdogs and Lunchmeats 1 to 2
Meat, uncooked roasts 4 to 12
Meat, uncooked steaks or chops 4 to 12
Meat, uncooked ground 3 to 4
Meat, cooked 2 to 3
Poultry, uncooked whole 12
Poultry, uncooked parts 9
Poultry, uncooked giblets 3 to 4
Poultry, cooked 4
Soups and Stews 2 to 3
Wild game, uncooked 8 to 12

Featured Factsheets & Resources

A roasted turkey leg

Turkey from Farm to Table

Turkey is the most asked-about food by consumers who call USDA's Meat and Poultry Hotline. There are several best practices that can help you prepare it safely.
Learn More
Soapy hands under warm running water

Cleanliness Helps Prevent Foodborne Illness

Cleanliness is a major factor in preventing foodborne illness. Washing hands with warm water and soap for at least 20 seconds can help eliminate germs from your hands.
Learn More
Jar of canned tomatoes

Shelf-Stable Food Safety

Foods that are safe at room temperature or do not require refrigeration can be good options during an emergency. Learn about shelf-stable foods and how to keep yourself safe.
Learn More
Explore More Resources
Last Updated: Jun 15, 2013
  • USDA.gov
  • USA.gov
  • Whitehouse.gov
  • About Us
  • Our Performance
  • Information Quality & Publishing Schedule
  • Visit OIG
  • FOIA
  • Accessibility Statement
  • Privacy Policy
  • Non-Discrimination Statement
  • Plain Writing
  • No FEAR
  • Significant Guidance

Food Safety and Inspection Service

  • Pinterest
  • Twitter
  • Facebook
  • GovDelivery
  • Instagram
  • Flickr
  • YouTube
  • RSS
.

Start your search

Popular Topics

Recalls Import & Export FSIS Directives FSIS Guidelines Petitions