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Frozen Food:
• Wipe containers before storing to avoid needless spills.
• Hot food should be allowed to cool before storing in the freezer.
This will prevent unnecessary energy use.
• When storing meats, keep in the original
packaging or rewrap as necessary.
• Proper freezer storage requires correct packaging. All foods must be in pack-
ages, which do not allow the flow of air or moisture in, or out. Improper stor-
age will result in odor and taste transfer and will result in the drying out of the
improperly packaged food.
• Follow package or container instructions for proper storage.
• Packaging Recommendations:
Plastic containers with air tight lids
Heavy duty aluminum foil
Plastic wrap made from saran film
Self-sealing plastic bags
• Do not refreeze defrosted/thawed foods.
• It is recommended that the freezing date be marked on the
packaging.
These are some suggestions for safe storage:
• TV Dinners 3 - 4 Months
• Fresh Shrimp, scallops, crawfish 3 - 6 Months
• Hamburger & stew meats 3 - 4 Months
• Ground Turkey, veal, pork 3 - 4 Months
• Chops 4 - 6 Months
• Steaks 6 - 12 Months
• Chicken or turkey, whole 1 year
For detailed storage chart visit FDA website:
www.fda.gov
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