Freezing Safety

• If your frozen food is kept at 0 degrees Fahrenheit, it is indefinitely safe. Freezing prevents the growth of microorganisms that cause foodborne illness and food spoilage. Freezing causes microbes present in food to enter a dormant stage where they are unable to grow, however it does not kill these microbes. Once the item is thawed, it is still at risk of food spoilage if not handled and prepared properly.

Freezer Storage Times

• While safety is no concern, quality suffers, and in some cases, immensely. Raw meats fare best in the freezer, as their moisture content, which is lost during cooking, helps protect them at this stage. Most uncoooked meats will last for up to a year in the freezer with no distinct change in quality, and many will last longer when packaged well. Cooked meats become considerably dry when stored in excess of three months. Most frozen fruits and vegetables can be stored in the freezer with no change in quality for up to 12 months. Casseroles, soups, stews and cooked meals should all be eaten within two to four months for the best quality.

Freezer Storage Packaging

• Freezer burn is caused by air contacting the surface of food, and creates dried out gray patches in food. While these portions of damaged food can be cut away, and the meat or produce can still be salvaged, it is best to avoid freezer burn in the first place by packaging food properly for long-term storage. Any food that you plan on storing in the freezer should be packaged in freezer-safe storage containers or bags to prevent contact with air. Vacuum-sealed bags will maintain the quality of frozen foods even longer.

Freezer Food Handling

• Once you decide to cook an over-stored item from your freezer, be sure to use safe handling procedures. Thaw all meats and fish in the refrigerator, under running water or in the microwave. Do not re-freeze any unthawed raw or cooked meats that have been frozen for long periods, as this will further decrease the quality. Cut away any discolored, freezer-burnt areas of meat before cooking, and discard any freezer-burnt vegetables for quality purposes.