OMAFRA has a factsheet on what to do if your freezer goes off called "Take Care with Your Frozen Foods" which will give you information on what can and can't be refrozen. The "Food Handlers Storage Guide" will give you information on how long to store foods in the cupboard, freezer and fridge. These publications can be ordered online or by calling 1-888-466-2372.

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

If the Food has been defrosted we do not recommend re-freezing. Refrigerate defrosted food and eat in a few days. If the food is frozen you can put it in the freezer.

The factsheet "Food safety and power failures" explains what to do in this situation. See Keeping food safe.

Refrigerator-freezer combinations can be used for storing frozen food if the freezer is a true freezer (will maintain 0°F or less) and not just a freezing compartment. A better quality product will be maintained at 0°F or less. If a freezing compartment is used, store food for only one to two weeks.

Sure it will. The meals will be packaged in freezer bags and foil pans. These will easily fit in your freezer with room to spare.

Before you come to Simply Homemade, take a few minutes to clean out your freezer, you're never going to use that mystery meat anyway. Your dinners will be stored in freezer friendly containers like Ziploc bags and foil packets. You'll be surprised how much you can fit on one shelf in your freezer. Also, place several dinners in the refrigerator right away to use that week.

No. Generally speaking, you may not open a food business at home. Call the Sacramento County Environmental Management Department, Environmental Health Division at 916-875-8440 for more information.

We are open on weekdays from 5 pm to midnight, and on weekends from noon to 8pm. Hours may be adjusted around Holidays so check our website for details.

Monday through Thursday, 8 am – 8 pm; Friday 8 am – 5 pm; Saturday 10 am to 3pm, and Sunday closed. Summer semesters hours are: Monday through Thursday 8 am to 8 pm; Friday 8 am to 4:30 pm. During the summer, the library is closed on Saturday and Sunday. For more information call 301-322-0476 during the above hours to speak with a Reference Desk librarian. Student IDs are processed at the Circulation Desk. This is the large desk facing the entrance of the building.

In FAA we have learned that food addiction is a biochemical disease similar to alcoholism or drug addiction. It is a part of our genetic makeup. Although many food addicts have compulsive behaviors surrounding food that need to be dealt with, FAA's initial focus is on treating our physical addiction by abstaining from the addictive substances. Compulsion is the behavioral component of food addiction and is addressed as we continue working our program of recovery.

Yes. All students must be enrolled and taking classes at the time they are living on campus. If you are academically dismissed from the University, you will be asked to vacate your apartment. If you are not taking classes during a semester for any reason, you will be asked to vacate your apartment. Please note, however, that you are still responsible to fulfill your lease obligation. Not taking classes does not mean you get out of your contract.

This will depend on the item being stored. However, a food item should last at least three weeks when stored inside a GLAD Freezer Bag.

Food will stay frozen for 36-48 hours in a fully loaded freezer if you keep the door closed. A half-full freezer will generally keep food frozen for 24 hours. If it looks like the power will be out for more than 2 - 4 hours, place refrigerated foods such as milk, dairy products, meats, fish and poultry in a cooler surrounded by ice. Perishable foods should not be left at temperatures above 40 degrees F for more than two hours.