Skip to content
    April 30, 2020

    May 2020 Corporate Newsletter


    Making The Most Out of Your Freezer

    Keeping your home and kitchen clean and practicing food safety are important now and always. From shopping, prepping, storing and freezing, there are certain steps you want to take to ensure your food is healthy and safe for you and family members. Here we breakdown the 4 key steps to food safety, how to keep the food in your freezer fresh and which foods to freeze and not to freeze.

    Food Safety 101

    When it comes to keeping a clean kitchen and ensuring you keep your food safe to eat, the United States Department of Agriculture (USDA) has 4 key steps to follow:

    1. Clean the surfaces and hands before and after handling food.

    2. Separate raw and ready to eat foods.

    3. Cook foods to proper minimum internal temperatures.

    4. Chill foods in the refrigerator or freezer.


    • Purchase refrigerated or frozen items after selecting your non-perishables.

    • Never choose meat or poultry in packaging that is torn or leaking.

    • Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.


    • Always wash your hands before and after handling food.

    • Don’t cross-contaminate.

    • Keep cutting boards, utensils and countertops clean.

    • Marinate meat and poultry in a covered dish in the refrigerator.


    • Always refrigerate food within 2 hours.

    • Cook or freeze fresh poultry, fish, ground meats within 2 days; other beef, veal, lamb or pork within 3-5 days.

    • Wrap perishable food securely to maintain quality and to prevent meat juices from getting onto other food.

    • Discard cans that are dented, rusted, or swollen.


    Be sure food is fully cooked through. Recommended internal cooking temperatures:

    • All raw beef, pork, lamb and veal steaks, chops and roasts, fish and shellfish: 145°F

    • Ground meats: 160°F

    • Poultry: 165°F


    • Discard any food left out at room temperature for more than 2 hours.

    • Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.

    • Use cooked leftovers within 4 days.

    • Reheat leftovers to 165°F.

    Freezer Basics

    • To freeze meat and poultry in its original package, wrap it again with foil or plastic wrap that is freezer safe.

    • Safe thawing:

          • Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.

          • Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.

          • Microwave: Cook meat and poultry immediately after microwave thawing.

    • Refreezing:

          • Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.

          • If thawed by other methods, cook before refreezing.

    To Freeze or Not to Freeze

    The freezer is a great place to store key staple items. Check out the list below for what to freeze and not to freeze.


    2020 May Newsletter


    Related Blog Posts

    View All Blog Posts