Freezing Information
While freezing keeps food safe for an indefinite amount of time, we recommend eating the food within a reasonable time period for quality sake. The recommended storage times for home-frozen products held at 0°F are given in the chart below. After these times, the food should be safe, just lower in quality.
| Product |
Storage Period |
| Fish |
3-6 months |
| Meat, Ground or Stew |
3 months |
| Poultry & Meat Casseroles |
6 months |
| Cooked Poultry |
3-4 months |
| Uncooked (Whole) Chicken or Turkey |
12 months |
| Uncooked (Parts) Chicken |
9 months |
| Beef or Lamb |
12 months |
| Pork or Veal |
8 months |
| Lamb or Veal |
9 months |
| Pork Fresh |
4 months |
| Soups & Stews |
2-3 months |
| Vegetables |
8-12 months |
Sources: Clemson University, University of Missouri-Columbia Cooperative Extension Service, & All Recipes Cooking Basics |
Thawing Food
Thawing foods at room temperature will compromise the safety of your food. To ensure that your food is safe to eat, follow one of these proper ways to thaw:
- In the refrigerator: Plan ahead as this is the slowest thawing technique. Small frozen items may thaw overnight in the refrigerator, while larger items will take significantly longer. Allow 2-3 days to thaw large items such as casseroles and fully packed Ziploc bags.
- In cold running water: Place the frozen food in a leak-proof bag and place it under cold running water.
- In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave because some areas of the food may have begun cooking during the defrost cycle.
Cooking Frozen Foods
Let's Eat! recommends properly thawing all entrees to ensure the highest quality and consistent results for you and your family. While cooking from freezer to oven or stovetop is not our recommended way and may impact food quality, we understand that in a pinch it is helpful to have the appropriate cooking times. 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 the usual cooking time for food that has been thawed. Fish can also be cooked successfully without thawing by allowing additional cooking time. Approximately double the time required in cooking instructions is required to cook frozen fish.
Refreezing Food
Once food is thawed in the refrigerator, it is safe to refreeze without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that 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.
Cooking Food
All food needs to be cooked completely and properly so that the bacteria in it will die. Use your thermometer to measure the INTERNAL temperature of the food to determine when it is properly cooked. Always insert the thermometer into the thickest part of the meat and avoid hitting a bone.
Recommended Temperatures for Cooked Food
Following are the correct temperatures for cooked foods according to the United States Department of Agriculture, Food Safety and Inspection Service. You can cook to higher internal temperatures, of course, but these are the minimum temperatures they need to reach:
| Eggs & Egg Dishes |
°F |
| Eggs |
Cook until yolks are white and firm |
| Egg Dishes |
160 |
| Ground Meat & Meat Mixtures |
°F |
| Turkey, Chicken |
165 |
| Veal, Beef, Lamb, Pork |
160 |
| Fresh Beef |
°F |
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
| Ham |
°F |
| Fresh (Raw) |
160 |
| Pre-Cooked (to reheat) |
140 |
|
| Fresh Veal |
°F |
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
| Fresh Lamb |
°F |
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
| Poultry |
°F |
| Chicken (Whole) |
180 |
| Turkey (Whole) |
180 |
| Poultry Breasts, Roast |
170 |
| Poultry Thighs, Wings |
180 |
| Stuffing (Cooked alone or in bird) |
165 |
| Duck & Goose |
180 |
|
| Seafood |
°F |
| Fin Fish |
Cook until opaque and flakes easily with a fork |
| Shrimp, Lobster, Crab |
Should turn red and flesh should become pearly opaque |
| Scallops |
Should turn milky white or opaque and firm |
| Clams, Mussels, Oysters |
Cook until shells open |
|
Accuracy of Your Thermometer
A metal stem-type indicating thermometer that is numerically scaled should be used to assure that food is stored at the proper temperature. The thermometer should be accurate to +/– 2 degrees Fahrenheit. Want an interesting experiment? Fill up your bleach bucket with water you think is 70°F by the feel from your hand, and then check the real temperature. Did you err on the side of it being too hot? (Most people wrongly assume 70°F water is warm, but it's almost 30°F colder than your hand!) You want to check your calibration once a week or so — a degree or two off can be compensated for, but 10°F or more, and you want to buy a new thermometer. If the face cracks or bends, get a new one — this is a sanitation issue, not a time to try to fix it yourself.
