Many emergency feeding programs receive foods that must be frozen or refrigerated perishable foods. These foods can quickly become hazardous or lose quality if the temperature is not maintained appropriately. Use the following tables to help you determine the safety of perishable foods your program receives or stores.
1) Frozen Foods| Type of Food | Partially Frozen (some ice crystals) | Thawed-still cold (below 40°F) | Thawed-warm (above 40°F) |
|---|---|---|---|
| Meats | refreeze | cook and serve or cook and refreeze | discard |
| Poultry | refreeze | cook and serve or cook and refreeze | discard |
| Organ Meats | use within 48 hours; do NOT refreeze | cook and serve | discard |
| Fish and Shellfish | refreeze | cook and serve or cook and refreeze | discard |
| Combination Dishes (stews, casseroles, etc.) | cook and serve or cook and refreeze* | cook and serve | discard |
| Dairy Items | refreeze | refreeze or refrigerate | discard |
| Produce | refreeze | cook and serve or cook and refreeze | discard |
| Juices | refreeze | refreeze | discard |
| Baked Goods | refreeze | refreeze | serve |
| Food | Action |
|---|---|
| Milk | Discard if held above 40° F for more than two hours. |
| Fruit Juices | Generally safe unrefrigerated for short periods, but discard if cloudy, moldy, or fermented. |
| Eggs (fresh or hard boiled) | Discard if held above 40° F for more than two hours. |
| Hard cheese, butter, or margarine | Generally safe unrefrigerated if well-wrapped, but discard if mold or rancid odor develops. |
| Soft cheeses | Discard if held above 40°F for more than two hours. |
| Fresh fruits and vegetables | Generally safe unrefrigerated, but discard if mold, yeasty odor, or slimy texture develop. |
| Fresh meats and poultry | Discard if held above 40°F for more than two hours. |
| Lunch meats and hot dogs | Discard if held above 40°F for more than two hours. |
| Mayonnaise | Discard if held above 40°F for more than two hours. |