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Freezing guidelines, Cont – Maytag Upright Freezers User Manual

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The chart below is provided by the USDA and should be used as a guideline only. When in doubt about food safety, it is always bet-

ter to throw questionable food out.

Food or Food Type
MEAT, POULTRY and SEAFOOD
Beef, veal, lamb, pork and ground meats
Poultry and ground poultry
Variety meats

(liver, kidney, heart, chitterlings)
Fish, shellfish, breaded seafood products

DAIRY
Milk
Eggs (out of shell) and egg products
Ice cream, frozen yogurt
Cheese (soft and semi-soft)
Hard cheeses
Shredded cheeses
Casseroles containing milk, cream,

eggs, soft cheeses
Cheesecake
FRUITS and VEGETABLES
Juices—fruit

Juices—vegetables

Home, commercially packaged or

blanched

BREADS and PASTRIES
Breads, rolls, muffins,

cakes (without custard fillings)
Cakes, pies, pastries with custard or

cheese filling
Pie crusts, commercial and homemade

bread dough
OTHER
Casseroles—pasta or rice based
Flour, cornmeal, nuts
Breakfast items–

waffles, pancakes, bagels
Frozen meal, entrée, specialty items

(pizza, sausage and biscuit,

meat pie, and convenience foods)

Still contains ice crystals and

feels as cold as if refrigerated

Refreeze
Refreeze
Refreeze

Refreeze, however, there will be

some texture and flavor loss.

Refreeze, may lose some texture.

Refreeze

Discard

Refreeze, may lose some texture.

Refreeze
Refreeze
Refreeze

Refreeze

Refreeze

Refreeze

Refreeze, will change in

texture and flavor.

Refreeze

Refreeze

Refreeze, some quality loss

may occur.

Refreeze
Refreeze
Refreeze

Refreeze

Thawed.

Held above 40° F for over 2 hours

Discard
Discard
Discard

Discard

Discard
Discard
Discard
Discard

Refreeze

Discard
Discard

Discard

Refreeze, discard if mold, yeasty smell

or sliminess develops

Discard after held above

40° F (4° C) for 6 hours

Discard after held above

40° F (4° C) for 6 hours or if mold,

yeasty smell or sliminess develops

Refreeze

Discard

Refreeze, quality loss is considerable.

Discard

Refreeze
Refreeze

Discard

Freezing guidelines

, cont.