Freezing and Thawing Food Safely

The guidance below summarizes current U.S. FDA and USDA recommendations. Specific foods and commercial products may require their own instructions.

Keep the freezer at the right temperature

FDA recommends a freezer temperature of 0°F (-18°C). At that temperature, properly handled frozen food remains safe, although quality can decline over time.

Freeze food while it is still within a safe window

Freezing does not make previously mishandled food safe. Perishable food should be refrigerated or frozen promptly, following the same time-at-room-temperature rules used for leftovers.

Freezing pauses bacterial growth — it does not sterilize food

FDA explains that freezing stops bacterial growth but does not kill most bacteria. Safe handling before freezing and after thawing still matters.

Use safe thawing methods

FDA and USDA identify three safe methods for thawing: in the refrigerator, in cold water and in the microwave.

Food thawed in cold water or in the microwave generally requires prompt cooking or reheating according to the applicable guidance. Do not thaw perishable food on the counter at room temperature.

Refreezing depends on how the food was thawed

USDA states that food thawed in the refrigerator can generally be refrozen without cooking, although quality may decline. Food thawed by other methods may need to be cooked before refreezing.

Separate safety from quality

Food can remain safe while frozen yet become less pleasant in texture or flavour. A safety limit and a quality recommendation are not necessarily the same thing.

Check the food, not just the freezer

Not every dish freezes equally well. Follow recipe-specific freezing, thawing and reheating instructions where they are available. Do not assume that every cooked meal is suitable for freezing simply because freezing is available.

When you already know that refrigerated food will not be eaten soon, freezing it earlier is generally a better planning strategy than waiting until the end of its refrigerated storage window.

Freeze with a plan: know what the food is, when it was frozen and how it should be thawed or finished safely.