Thawing & Heating

Thawing & Heating

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It is imperative that proper thawing and heating techniques be utilized to ensure food safety and quality. Please follow these guidelines to achieve the most enjoyable dining experience. Find out more about the service!

Thawing Meals : Thaw frozen meals in the refrigerator 24 to 48* hours prior to reheating. This sometimes requires planning ahead, and in the event you are taking meals directly from the freezer, thawing in the microwave is appropriate. Meals are never to be thawed out on the counter, as this will promote bacteria growth. *Casseroles sometimes take longer to thaw, so a two-day thaw in the refrigerator is recommended. Thawed meals should stay fresh in the refrigerator for three days. Fresh fish is recommended to be eaten within 2 days if left fresh in the refrigerator. Frozen fish entrees will also stay two days in the refrigerator after thawing overnight.

Refreezing Foods: Do not refreeze unused portions of previously frozen, reheated meals. Use the unused portion within 1 to 2 days in the leftover state. This rule also applies to raw meats and other foods that have been thawed for cooking.

Reheating Foods: Foods should be heated until bubbly throughout or to an internal temperature of 145 to 165 degrees Fahrenheit. Soups, gravies and stews should be heated to a simmer for 1 to 2 minutes

Cooking Meats Properly: Poultry should be cooked to an internal temperature of 165 degrees, hamburger 155 degrees and pork 150 degrees. Rare roast beef is the exception of 130 degrees.

Expecting the Unexpected : If something can go wrong, it will, they say. If you experience a power outage, leave freezer door shut. Food can remain safe for use for up to 48 hours if the door is not repeatedly opened.

Minimum Internal Cooking Temperatures
Poultry	165^o for 15 seconds
Pork	145^oF for 15 seconds
Ground Meats	155^oF for 15 seconds
Beef & Pork Roasts	145^oF for 4 minutes
Beef Steaks	145^oF for 15 seconds
Fish	145^oF for 15 seconds
Stuffed Fish	165^oF for 15 seconds
Eggs	145^oF for 15 seconds
Meat, Poultry, Fish or Eggs cooked in a Microwave Oven	165^oF and let stand for 2 minutes after cooking.
Note: These temperatures and times assume immediate service after cooking.

Storage Times For Various Meats

Type of Meat	Refrigerator	Freezer
Chicken/Turkey Pieces	1 to 2 days	9 months
Chicken/Turkey Whole	1 to 2 days	1 year
Chicken/Turkey Giblets	1 to 2 days	3 to 4 months
Steaks, beef	3 to 5 days	6 to 12 months
Chops, pork	3 to 5 days	4 to 6 months
Chops, lamb	3 to 5 days	6 to 9 months
Roasts, beef	3 to 5 days	6 to 12 months
Roasts, lamb	3 to 5 days	6 to 9 months
Roasts, pork and veal	3 to 5 days	4 to 6 months
Stew Meats	1 to 2 days	3 to 4 months
Ground meats	1 to 2 days	3 to 4 months
Organ meats (liver, heart, kidneys)	1 to 2 days	3 to 4 months
Meat Leftovers — Cooked meat, meat dishes	3 to 4 days	2 to 3 months
Gravy and meat broth	1 to 2 days	2 to 3 months
Hot dogs, opened	1 week	—
Hot dogs, unopened	2 weeks	In freezer wrap, 1 to 2 months
Lunch meats, opened	3 to 5 days	—
Lunch meats, unopened	2 weeks	—
Bacon	7 days	1 month
Sausage	1 to 2 days	1 to 2 months
Smoked sausage, links or patties	7 days	1 to 2 months
Corned Beef (in pouch with pickling juices)	5 to 7 days (drained and wrapped)	1 month
Ham, canned	6 to 9 months	Don't freeze
Ham, fully cooked, whole	7 days	1 to 2 months
Ham, fully cooked, half	3 to 5 days	1 to 2 months
Ham, fully cooked, slices	3 to 4 days	1 to 2 months

Turkey Talk

(Answers to Your Holiday Food Safety Questions)

A PDF document published by the Rutgers Cooperative Extension, Rutgers University.

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