Close up of mixed frozen peas, corn, and carrots.

Keep it Safe: Cooking and Handling Frozen Vegetables

July 17, 2025 Food Safety, Spoonful

— By Chesley Ferris, MPH, Dietetic Intern, University of Maine Cooperative Extension

Buying frozen vegetables saves time and money. Frozen vegetables also stay fresh longer, helping to reduce food waste. However, did you know that not all frozen vegetables are safe to eat straight from the freezer? In fact, most frozen vegetables need to be cooked before they end up on your plate. That’s because they may carry harmful bacteria that could make you sick. Freezing doesn’t kill these bacteria, it only stops them from growing. Cooking your frozen vegetables kills the bacteria, making them safe to eat.

Read the Packaging

To help you know if your frozen foods need to be cooked and how to cook them, always check the packaging. The label should let you know if the food is “ready-to-eat” or “not-ready-to-eat.”

  • Ready-to-eat: Safe to enjoy straight from the packaging, no cooking required
  • Not-ready-to-eat: Must be cooked or prepared before eating to make sure it’s safe
    • Packaging for not-ready-to-eat foods may also say:
      • Must cook thoroughly
      • Cook and serve
      • Oven ready
      • Ready to cook

If your food is not ready-to-eat, read and follow the cooking instructions carefully. These directions are there to help you prepare your food safely and deliciously.

Steps to Prepare Frozen Vegetables

  1. Wash your hands.
    • Use soap and warm water for at least 20 seconds before and after preparing your frozen vegetables. Use a clean towel when drying hands.
  2. Read and follow the directions on the packaging.
    • It is recommended for some frozen vegetables to be thawed before cooking, while others are meant to be cooked right after taking them out of the freezer.
    • If your frozen vegetables need to be thawed before cooking, make sure to follow the directions closely to thaw them safely. Foods should only be thawed by placing them in the refrigerator, a bowl of cold water, or microwaving and then cooking immediately.
    • For more information on how to safely thaw food: The Big Thaw — Safe Defrosting Methods (USDA Food Safety and Inspection Service)
  3. Cook thoroughly.
    • Frozen vegetables should be cooked to an internal temperature of 165 degrees F to make sure they are safe. Use a food-safe thermometer to check that the food is fully cooked before eating.
  4. Serve and enjoy!

Keep in mind the next time you grab that bag of frozen spinach to add to your smoothie or bag of frozen corn for a salad, to check the packaging to see how to prepare it safely. When eating frozen vegetables, it’s always important to read the packaging and follow the cooking instructions. This helps us stay safe and healthy!

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