Information provided by Cornell Cooperative Extension of Monroe County, N.Y. (585) 461-1000 Cornell Cooperative Extension provides equal program and employment opportunities.

When frozen foods become partially or completely thawed, you must decide if they are safe to refreeze. Here are two general guidelines to follow.

First, all foods may be safely refrozen if they still have ice crystals in them. Squeeze the unopened packages. If you feel good, firm ice crystals inside, the package is all right to refreeze.

Secondly, many foods can be safely refrozen even if they have thawed, but have been kept at a temperature of 40º F for only one day. This is the temperature inside a cold refrigerator.

Each package of food should be examined carefully. If there is any question of spoilage, discard the package. Often you can not tell by the odor whether vegetables, shellfish and cooked foods have spoiled, so if ice crystals are not present in these foods they should probably be discarded. A small degree of fermentation in fruits is not harmful, but may spoil the flavor.

Keep in mind that thawing and refreezing will reduce the quality of the food even though it may be safe to eat. Also, use refrozen foods as soon as possible to prevent further loss of quality.

If you decide to refreeze food, do it quickly. Turn the freezer temperature control to its coldest position and place food packages in a single layer on freezer shelves, with space between to allow air to circulate.