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Food Safety: Labeling Food for the Freezer
Table of Contents

Food Safety: Labeling Food for the Freezer

Table of Contents

In the cooking world, the kitchen is like a fun playground. Every dish you make shows how much you love cooking. If you're a big fan of cooking at home, you probably cook a lot and have tons of ingredients in your kitchen.

When your fridge has lots of cooked foods and ingredients, not having labels can make foods confusing. You may don’t know what the frozen food is until it defrosted. Frozen food labels help you know quickly what you are having and when they were made, so you won't get confused. Labels for frozen food make it easier to organize and find what you need.

Storing Foods in the Fridge

What Are Suggested Storage Times For Frozen Foods?

To help you navigate the proper storage times for various foods, we've included the Cold Food Storage Chart from foodsafety.gov. This comprehensive chart recommended storage times for a wide range of foods in both the refrigerator and freezer. By following these guidelines, you can minimize the risk of foodborne illness and ensure that your meals are not only delicious but also safe to eat.

Food Type

Type

Refrigerator [40°F

(4°C) or below]

Freezer [0°F (-18°C)

or below]

Salad

Egg, chicken, ham, tuna, and macaroni salads

3 to 4 days

Does not freeze well

Hot dogs

Opened package

1 week

1 to 2 months 

Unopened package

2 weeks

1 to 2 months

Luncheon meat

Opened package or deli sliced

3 to 5 days  

1 to 2 months

Unopened package

2 weeks

1 to 2 months

Bacon and sausage

Bacon

1 week

Bacon: 1 month

Sausage, raw, from

chicken, turkey, pork,

or beef

1 to 2 days

1 to 2 months

Sausage, fully cooked,

from chicken, turkey,

pork, or beef

1 week

1 to 2 months

Sausage, purchased

frozen

After cooking, 3-4 days

1-2 months from date

of purchase

Hamburger, ground meats and ground poultry

Hamburger, ground

beef, turkey, chicken,

other poultry, veal,

pork, lamb, and

mixtures of them

1 to 2 days

3 to 4 months

Fresh beef, veal, lamb, and pork

Steaks

3 to 5 days

4 to 12 months

Chops

3 to 5 days

4 to 12 months

Roasts

3 to 5 days

4 to 12 months

Ham

Fresh, uncured, uncooked:

3 to 5 days

6 months

Fresh, uncured, cooked

3 to 4 days

3 to 4 months

Cured, cook-beforeeating, uncooked

5 to 7 days or “use by” date

3 to 4 months

Fully-cooked, vacuumsealed at plant,

unopened

2 weeks or “use by” date

1 to 2 months

Cooked, storewrapped, whole

1 week

1 to 2 months

Cooked, storewrapped, slices, half,

or spiral cut

3 to 5 days

1 to 2 months

Country ham, cooked

1 week

1 month

Canned, labeled "Keep Refrigerated," unopened

6 to 9 months

Do not freeze

Canned, shelf-stable, opened

Note: An unopened,

shelf-stable, canned

ham can be stored at

room temperature for 2

years.

3 to 4 days

1 to 2 months

Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut: 2 to 3 months

2 to 3 months

1 month

Fresh poultry

Chicken or turkey,

whole

1 to 2 days

1 year

Chicken or turkey,

pieces

1 to 2 days

9 months

Fin Fish

Fatty Fish (bluefish,

catfish, mackerel,

mullet, salmon, tuna,

etc.)

 1 - 3 Days

2 - 3 Months

Lean Fish (cod,

flounder, haddock,

halibut, sole, etc.)

6 - 8 Months

Lean Fish (pollock,

ocean perch, rockfish,

sea trout.)

4 - 8 Months

Shellfish

Fresh Crab Meat

2 - 4 Days

2 - 4 Months

Fresh Lobster

2 - 4 Days

2 - 4 Months

Live Crab, Lobster

1 day

Not recommended

Live Clams, Mussels,

Oysters, and Scallops

5 - 10 Days

Not recommended

Shrimp, Crayfish

3 - 5 Days

6 - 18 Months

Shucked Clams,

Mussels, Oysters, and

Scallops

3 - 10 Days

 

3 - 4 Months

Squid

1 - 3 Days

6 - 18 Months

Eggs

Raw eggs in shell

3 to 5 weeks

Do not freeze in shell.

Beat yolks and whites

together, then freeze.

Raw egg whites and

yolks

Note: Yolks do not

freeze well

2 to 4 days

12 months

Raw egg accidentally

frozen in shell

Note: Toss any frozen

eggs with a broken

shell

Use immediately after

thawing

Keep frozen, then

refrigerate to thaw

Hard-cooked eggs

1 week

Do not freeze

Egg substitutes, liquid,

unopened

1 week

Do not freeze

Egg substitutes, liquid,

opened

3 days

Do not freeze

Egg substitutes,

frozen, unopened

After thawing, 1 week

or refer to “use by”

date

12 months

Egg substitutes,

frozen, opened

After thawing, 3 to 4

days or refer to “use

by” date

Do not freeze

Casseroles with eggs

After baking, 3 to 4

days

After baking, 2 to 3

months

Eggnog, commercial

3 to 5 days

6 months

Eggnog, homemade

2 to 4 days

Do not freeze

Pies: Pumpkin or

pecan

After baking, 3 to 4

days

After baking, 1 to 2

months

Pies: Custard and

chiffon

After baking, 3 to 4

days

Do not freeze

Quiche with filling

After baking, 3 to 5

days

After baking, 2 to 3

months

Soups and stews

Vegetable or meat added

3 to 4 days

2 to 3 months

Leftovers

Cooked meat or poultry

3 to 4 days

2 to 6 months

Chicken nuggets or patties

3 to 4 days

1 to 3 months

Pizza

3 to 4 days

1 to 2 months


What Kind of Label Maker Should I Use?

Instead of writing labels by hand, which takes time and might not look nice, lots of people now like using label makers. A handheld label maker can print adhesive labels directly, and then you stick them on foods. Label makers are great tools in the kitchen because they are easy to use, flexible, and handy. Plus, the labels they make look neat and beautiful. The Phomemo P12 Pro is just the right product for managing food and organizing your home every day.

 

A label maker from Phomemo

What Printing Technologies Are Used?

The Phomemo P12 Pro employs both thermal printing and thermal transfer printing technologies. It doesn’t need for ink cartridges.They stick well and won't fade, even if they get wet or oily. Even in low-temperature environments like the refrigerator, they maintain excellent label performance, keeping your food safe and your family healthy!

The introduction information of Phomemo P12 Pro

What Type of Labels Should I choose?

When it comes to long-lasting labels that can survive the greasy kitchen environment or the cold conditions of a fridge, Phomemo's thermal labels are the go-to choice. With patented coating and thermal transfer technology, this type of labels boast waterproof, oil-resistant, scratch-proof, and temperature-resistant features. They not only stick securely but also peel off cleanly, leaving no residue behind. Keep your kitchen organized clean!

water-proof label

How To Print Labels From Your Phone?

Using the Phomemo P12 Pro to create custom labels for food is super easy. You can connect it to your smartphone using Bluetooth. It works with both Android and iOS. The app that comes with it has lots of different label designs for everyday stuff. You can use them right away without having to make your own, which saves time and effort.

creating labels through the phone APP Print Master

Conclusion

When life gets busy, having a well-organized kitchen can save you time and effort. The portable label printer Phomemo P12 Pro helps you manage your kitchen better. It makes things more organized and neat, so cooking is easier. Plus, it helps you and your family enjoy healthier and tastier meals.

A happy family enjoy the meal together
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