Elizabeth Houston Hoyle
Clemson University Cooperative Extension Service
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 |
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 |
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
NASD Review: 04/2002
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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