This chart shows suggested instructions for refreezing or disposing of frozen foods when the temperature has exceeded 40° F for two hours or more.
Generally, if the power has been out for less than two hours, food is usually safe to refreeze.
| Still Contains Ice Crystals and is as cold as if refrigerated | Thawed | |
|---|---|---|
| Meat, Poultry, Seafood | ||
| Beef, veal, lamb, pork, and ground meats | Refreeze | Discard |
| Poultry and ground poultry | Refreeze | Discard |
| Casseroles, stews, soups | Refreeze | Discard |
| Fish, shellfish, breaded seafood products | Refreeze | Discard |
| Dairy | ||
| Ice cream, frozen yogurt | Discard | Discard |
| Cheese (soft and semi-soft) | Refreeze | Discard |
| Hard cheeses | Refreeze | Refreeze |
| Casseroles containing milk, cream, eggs, soft cheeses | Refreeze | Discard |
| Cheescake | Refreeze | Discard |
| Vegetables | ||
| Home or commercially packaged | Refreeze | Discard if held above 40° F for 6 hours |
| Breads, Pastries | ||
| Breads, rolls, muffins, cakes - w/o custard fillings | Refreeze | Refreeze |
| Breads, rolls, muffins, cakes - with custard or cheese filling | Refreeze | Discard |
| Pie crusts, bread dough | Refreeze | Refreeze |
| Other | ||
| Waffles, pancakes, bagels | Refreeze | Refreeze |
| Frozen prepackaged meals | Refreeze | Discard |
