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The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0°F (-18°C) or below can be kept indefinitely.
Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.
Eggs Raw eggs in shell 3 to 5 weeks Do not freeze in shell. Beat yolks and whites together, then freeze. Raw egg whites and yolks Note: Yolks do not freeze well 2 to 4 days 12 months Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell Use immediately after thawing Keep frozen, then refrigerate to thaw
Food may be safely refrozen if it still contains ice crystals or is at 40°F (4°C) or below, however, its quality may suffer. Never taste food to determine its safety. Use this chart as a general guide.
Consult the easy-to-read charts below to learn how to cook and store your food the right way. Safe Minimum Cooking Temperatures : Cook all food to these minimum internal temperatures as measured with a food thermometer for safety.
Keep food safe by type of food, by type of event, in all seasons, and in a disaster or emergency. Find tips from FoodSafety.gov on safe food handling, cooking, and storage practices that help prevent food poisoning and foodborne illness.
The FoodKeeper helps you understand food and beverages storage. It will help you maximize the freshness and quality of items. By doing so you will be able to keep items fresh longer than if they were not stored properly.
Freezing does not destroy harmful germs, but it does keep food safe until you can cook it. Know when to throw out food by checking our Safe Storage Times chart . Be sure you throw food out before harmful bacteria grow.
Frozen Food and Power Outages: When to Save It and When to Throw It Out Type of food Contains ice crystals and feels cold as if refrigerated Exposed to temperatures of 40°F (4°C) or above for more than 2 hours Meat, poultry, seafood Meat, poultry, seafood – all types of cuts Refreeze Discard stews, soups Refreeze Discard Dairy Milk Refreeze
If you want to keep leftovers longer, freeze them within that four-day period to enjoy later. Frozen food stays safe indefinitely, though the quality may decrease over time. If you store leftovers in the freezer, they will be of best quality within two to six months.