Food Safety: Labeling Food for the Freezer

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.

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
Hot dogs	Unopened package	2 weeks	1 to 2 months
Luncheon meat	Opened package or deli sliced	3 to 5 days	1 to 2 months
Luncheon meat	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
Fresh poultry	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.

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.