The following table is intended as a guide to optimum temperatures for short and long term food storage. In this table the definition for “short” and “long” varies according to the type of food shown. The freezing temperature gives the point at which water within the food will begin to crystallize. Refrigerated food should never be allowed to fall below this temperature for even short periods of time unless it is to be stored in a frozen condition.

FOOD LONG SHORT FRZ
APPLES 30-32 38-42 28.4
ASPARAGUS 32 40 29.4
BACON 0-5 36-40 25.0
BANANAS 56-72 56-72 30.2
BEANS, GREEN 32-34 40-45 29.7
BEANS, DRY 36-40 50-60 N/A
BEEF, FRESH 30-3 38-42 N/A
BEETS, TOPPED 32-35 40-50 26.9
BLACKBERRIES 31-32 42-45 28.9
BROCCOLI 32-45 40-45 29.2
BUTTER N/A 40-45 15.0
CABBAGE 32 45 31.2
CARROTS, TOPPED 32 40-45 29.6
CAULIFLOWER 32 40-45 30.1
CELERY 31-32 45-50 29.7
CHEESE 32-38 39-45 N/A
CHERRIES 31-32 40 28.0
CORN, FRESH 31-32 45 29.0
CRANBERRIES 36-40 40-45 27.3
CREAM 34 40-45 N/A
CUCUMBERS 45-50 45-50 30.5
DATES, CURED 28 55-60 N/A
EGGS, FRESH 30-31 38-45 31.0
EGGPLANT 45-50 46-50 30.4
FISH, FRESH 25 25-30 30.0
FISH, DRIED 30-40 N/A N/A
GRAPEFRUIT 32 32 28.4
GRAPES 30-32 35-40 27.0
HAM, FRESH 28 36-40 N/A
HONEY 31-32 45-50 N/A
ICE CREAM N/A 0-10 N/A
LEMONS 55-58 N/A 21.8
LETTUCE 32 45 31.2
LIVER, FRESH 32-34 36-38 N/A
LOBSTER, BOILED 25 36-40 N/A
MAPLE SYRUP 31-32 45 N/A
MARGARINE 34-36 N/A 15.0
MEAT, BRINED 31-32 40-45 N/A
MELONS 34-40 40-45 28.5
MILK 34-36 40-45 31.0
MUSHROOMS 32-35 55-60 30.2
NUT MEATS 32-50 35-40 20.0
ONIONS 32 50-60 30.1
ORANGES 32-34 50 27.9
OYSTERS N/A 32-35 N/A
PARSNIPS 32-34 34-40 28.9
PEACHES, FRESH 31-32 50 29.4
PEARS, FRESH 29-31 40 28.0
PEAS, GREEN 32 40-45 30.0
PEAS, DRIED 35-40 50-60 N/A
PEPPERS 32 40-45 30.1
PINEAPPLE, RIPE 40-45 50 29.9
PLUMS 31-32 40-45 28.0
PORK, FRESH 30 36-40 28.0
POTATOES, WHITE 36-50 45-60 28.9
POULTRY 28-30 29-32 27.0
PUMPKIN 50-55 55-60 30.2
RASPBERRIES 31-32 40-45 30.0
SARDINES, CANNED N/A 35-40 N/A
SAUSAGE, FRESH 30-36 36-40 N/A
SAUERKRAUT 33-36 36-38 N/A
SQUASH 50-55 55-60 29.3
SPINACH 32 45-50 30.8
STRAWBERRIES 31-32 42-45 30.0
TOMATOES, RIPE 40-50 55-70 30.4
TURNIPS 32 40-45 30.5





Return to our Technical Library.




This information is a proprietary compilation of accepted food industry data and is distributed free of charge as an educational service to the cruising community. No aspect of this data may reproduced, published, distributed or referenced by any organization whether profit or non-profit without crediting Glacier Bay, Inc. as its source. Additionally, no profit making organization may do so without the written permission of Glacier Bay, Inc. To obtain such permission contact Glacier Bay, Inc.




Technical Library
Optimum Food Storage Temperatures (°F)