63 Frozen Food Statistics - freezerrefrigerators.com

These frozen food figures cover the measurement periods and populations identified in the available source material. Estimates, surveys and forecasts retain their reported scope.

Key Frozen Food Statistics

The main findings are:

U.S. fruit and vegetable consumption averaged 741 pounds per person annually in 1997–99, 25% above 1977–79 (1997–99 compared with 1977–79).
In 2021, U.S. chicken availability was 68.1 pounds per person on a boneless, edible basis.
USDA FSIS recommends storing frozen foods at 0°F (-17.8°C) or colder (Current USDA guidance accessed 2026; Home food storage).
Bacon and sausage have a USDA freezer-quality recommendation of 1–2 months at 0°F (Current USDA freezer chart; Home freezers).
The USDA NASS Cold Storage survey target population covers more than 800 commercial and public warehouses in the 48 states (Current survey design accessed 2026; 48 contiguous U.S. states).
In a USDA study, 22% of participants said a not-ready-to-eat frozen chicken entrée was cooked, partially cooked, or that they were unsure whether it was raw (2020 USDA study reported in release; Study participants in the United States).
U.S. vegetable consumption rose 24% between 1977–79 and 1997–99 (1977–79 to 1997–99).
In 2021, U.S. beef availability was 56.2 pounds per person on a boneless, edible basis.
USDA FSIS defines the cold refrigerator threshold as 40°F (4.4°C) or colder (Current USDA guidance accessed 2026; Home food storage).
Casseroles have a USDA freezer-quality recommendation of 2–3 months at 0°F (Current USDA freezer chart; Home freezers).
NASS includes warehouses storing refrigerated products for 30 days or more in the survey target population (Current survey design accessed 2026; 48 contiguous U.S. states).
Among national survey respondents with foodborne-illness experience, 61% reported making no changes to how they handled food at home after being sick (2020 USDA release; National survey respondents with reported foodborne-illness experience).
U.S. fruit consumption rose 8% between 1977–79 and 1997–99 (1977–79 to 1997–99).
In 2021, U.S. pork availability was 47.5 pounds per person.
USDA FSIS identifies 140°F (60°C) or warmer as the hot-food holding threshold (Current USDA guidance accessed 2026; Food handling).

Key Frozen Food Statistics
Frozen food consumption statistics and long-term adoption trends
Frozen food availability, produce shares, and U.S. consumption data
Frozen food safety statistics: temperatures, handling, and thawing
Frozen food freezer storage times by category
Frozen food cold-storage infrastructure and commercial supply
Frozen food preparation, consumer knowledge, and food-quality outcomes

Frozen food consumption statistics and long-term adoption trends

U.S. fruit and vegetable consumption averaged 741 pounds per person annually in 1997–99, 25% above 1977–79 (1997–99 compared with 1977–79). (Changing Structure of Global Food Consumption and Trade)
U.S. vegetable consumption rose 24% between 1977–79 and 1997–99 (1977–79 to 1997–99). (Changing Structure of Global Food Consumption and Trade)
U.S. fruit consumption rose 8% between 1977–79 and 1997–99 (1977–79 to 1997–99). (Changing Structure of Global Food Consumption and Trade)
Fresh vegetable and melon consumption increased 33% between 1977–79 and 1997–99 (1977–79 to 1997–99). (Changing Structure of Global Food Consumption and Trade)
Fresh fruit consumption increased 26% between 1977–79 and 1997–99 (1977–79 to 1997–99). (Changing Structure of Global Food Consumption and Trade)
Frozen vegetable consumption increased 44% over the historical period analyzed by ERS (Approximately 1977–79 to 1997–99). (Changing Structure of Global Food Consumption and Trade)
Frozen fruit consumption increased 36% over the historical period analyzed by ERS (Approximately 1977–79 to 1997–99). (Changing Structure of Global Food Consumption and Trade)
The average U.S. adult’s reported past-month consumption of ready-to-eat foods rose from 1.9 times in 2007–08 to 2.4 times in 2015–16 (2007–08 and 2015–16; U.S. adults age 20 and older). (American adults consumed ready-to-eat foods more often in 2015–16 than in 2007–08)
Ready-to-eat food consumption increased about 26% between the two FCBS periods (2007–08 to 2015–16; U.S. adults age 20 and older). (American adults consumed ready-to-eat foods more often in 2015–16 than in 2007–08)
Average past-month consumption of frozen meals or pizzas was similar in 2007–08 and 2015–16 (U.S. adults age 20 and older). (American adults consumed ready-to-eat foods more often in 2015–16 than in 2007–08)

ERS availability/consumption estimate; includes fruit and vegetables including melon, not frozen food alone.

Historical ERS consumption estimate; vegetables are not limited to frozen products.

Historical ERS consumption estimate; fruit is not limited to frozen products.

Fresh-produce comparison, not a frozen-food measure.

ERS report describes the long-term comparison; frozen vegetables are a subset of total vegetable consumption.

ERS report describes the long-term comparison; frozen fruit is a subset of total fruit consumption.

FCBS self-reported survey measure; ready-to-eat foods include grocery-store prepared foods and are broader than frozen foods.

Calculated and reported by ERS from survey averages; category is broader than frozen meals or pizzas.

ERS reports similarity without publishing the two exact frozen-meal averages in the page text.

Frozen food availability, produce shares, and U.S. consumption data

In 2021, U.S. chicken availability was 68.1 pounds per person on a boneless, edible basis. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2021, U.S. beef availability was 56.2 pounds per person on a boneless, edible basis. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2021, U.S. pork availability was 47.5 pounds per person. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2022, U.S. corn-product availability was 35.5 pounds per person. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2022, U.S. wheat-flour availability was 132.9 pounds per person. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
U.S. total vegetable availability was 359.1 pounds per capita in 2022. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
U.S. vegetable availability was 365.9 pounds per capita in 2021. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
U.S. vegetable availability reached 415.4 pounds per capita at its period high in 2004. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2019, 49.4 pounds of potatoes per person were available after adjusting for losses. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2019, 41% of loss-adjusted potato availability was frozen. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2019, 31.4 pounds of tomatoes per person were available after adjusting for losses. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2019, 60% of loss-adjusted tomato availability was canned. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2019, onion availability was 9.4 pounds per person. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2021, loss-adjusted apple-juice availability was 14.7 pounds per person, or 1.7 gallons. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2021, fresh apple availability was approximately 9 pounds per person. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2021, canned, dried, and frozen apples together totaled 3.1 pounds per person. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2021, bananas were available at 13.2 pounds per person. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)
In 2021, orange-juice availability was 16.6 pounds per person, or 1.9 gallons. (Ag and Food Statistics: Charting the Essentials—Food Availability and Consumption)

Per-capita availability is a supply-based measure, not measured individual intake; not frozen-only.

Per-capita availability is not measured individual intake; not frozen-only.

Availability includes flour, meal, hominy, grits, and food starch; not frozen corn alone.

Availability measure; not frozen food.

Food availability, not direct consumption; all vegetable forms included.

Period high in the ERS series; availability is not direct intake and is not frozen-only.

Loss-adjusted availability, not direct intake.

Potato form share; includes frozen potato products, not all frozen foods.

Canned tomato form share; not a frozen-food measure.

Availability measure; juice is not frozen apple food.

Availability measure; fresh apples are not frozen food.

Combined form category; the source does not separate the frozen-apples amount.

Fresh-fruit availability, not frozen food.

Juice availability, not frozen-food consumption.

Frozen food safety statistics: temperatures, handling, and thawing

USDA FSIS recommends storing frozen foods at 0°F (-17.8°C) or colder (Current USDA guidance accessed 2026; Home food storage). (Freezing and Food Safety)
USDA FSIS defines the cold refrigerator threshold as 40°F (4.4°C) or colder (Current USDA guidance accessed 2026; Home food storage). (Freezing and Food Safety)
USDA FSIS identifies 140°F (60°C) or warmer as the hot-food holding threshold (Current USDA guidance accessed 2026; Food handling). (Freezing and Food Safety)
A 2-inch-thick food should ideally freeze completely in about 2 hours (Current USDA guidance accessed 2026; Home freezing). (Freezing and Food Safety)
A full freezer usually maintains temperature for about 48 hours during a power outage if unopened (Current USDA guidance accessed 2026; Home freezers). (Freezing and Food Safety)
A half-full freezer usually maintains temperature for about 24 hours during a power outage if unopened (Current USDA guidance accessed 2026; Home freezers). (Freezing and Food Safety)
An unopened refrigerator keeps food safely cold for about 4 hours during a power outage (Current USDA guidance accessed 2026; Home refrigerators). (Freezing and Food Safety)
Food that has been above 40°F for more than 2 hours should be discarded under USDA emergency guidance (Current USDA guidance accessed 2026; Home food handling). (Freezing and Food Safety)
Water used for cold-water thawing should be changed every 30 minutes (Current USDA guidance accessed 2026; Home food handling). (Freezing and Food Safety)
A large turkey may require approximately 1 day of refrigerator thawing for each 5 pounds (Current USDA guidance accessed 2026; Home food handling). (Freezing and Food Safety)
Leftovers should be frozen within 3–4 days for safe quality management before longer storage (Current USDA guidance accessed 2026; Home food storage). (Freezing and Food Safety)
Food cooked from frozen generally takes approximately 1.5 times as long as cooking the thawed equivalent (Current USDA guidance accessed 2026; Home food preparation). (Freezing and Food Safety)
Frozen and raw produce should be cooked to 165°F when the product instructions require that temperature (2020 USDA release/current guidance context; Home food preparation). (Preparing Frozen Food)

Safety guidance; food remains safe indefinitely when continuously frozen, while storage times mainly address quality.

Guidance for refrigerated foods and thawing conditions, not a market statistic.

Hot-holding guidance, not a frozen-food market measure.

Ideal guidance depends on food, packaging, freezer performance, and starting temperature.

USDA guidance assumes the door remains closed; actual duration varies by appliance and conditions.

USDA guidance assumes the door remains closed; actual duration varies.

Emergency guidance; actual duration varies by appliance, room temperature, and door opening.

Rule applies to susceptible foods and emergency handling; frozen products may be evaluated separately if ice crystals remain.

Guidance for safe thawing of packaged food in cold water.

Approximate guidance for large poultry; actual time varies.

USDA distinguishes safety from quality; continuously frozen food remains safe indefinitely but quality declines.

Approximate guidance; cooking time depends on product, mass, appliance, and packaging.

Applies to specified frozen/raw produce preparation; follow product instructions.

Frozen food freezer storage times by category

Bacon and sausage have a USDA freezer-quality recommendation of 1–2 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Casseroles have a USDA freezer-quality recommendation of 2–3 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Frozen dinners and entrées have a USDA freezer-quality recommendation of 3–4 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Uncooked roasts and uncooked steaks or chops have a USDA quality range of 4–12 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Uncooked ground meat has a USDA freezer-quality recommendation of 3–4 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Uncooked whole poultry has a USDA freezer-quality recommendation of 12 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Uncooked poultry parts have a USDA freezer-quality recommendation of 9 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Cooked poultry has a USDA freezer-quality recommendation of 4 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Soups and stews have a USDA freezer-quality recommendation of 2–3 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Wild game has a USDA freezer-quality recommendation of 8–12 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Frozen egg whites or egg substitutes have a USDA freezer-quality recommendation of 12 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Frozen gravy, meat, or poultry has a USDA freezer-quality recommendation of 2–3 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Ham, hotdogs, and lunchmeats have a USDA freezer-quality recommendation of 1–2 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Cooked meat has a USDA freezer-quality recommendation of 2–3 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)
Uncooked poultry giblets have a USDA freezer-quality recommendation of 3–4 months at 0°F (Current USDA freezer chart; Home freezers). (Freezing and Food Safety)

Quality recommendation only; food remains safe indefinitely if continuously frozen.

Quality recommendation only.

Two meat categories share the range; this is a quality recommendation, not a safety expiration.

Frozen food cold-storage infrastructure and commercial supply

The USDA NASS Cold Storage survey target population covers more than 800 commercial and public warehouses in the 48 states (Current survey design accessed 2026; 48 contiguous U.S. states). (USDA NASS Cold Storage Survey)
NASS includes warehouses storing refrigerated products for 30 days or more in the survey target population (Current survey design accessed 2026; 48 contiguous U.S. states). (USDA NASS Cold Storage Survey)
The monthly Cold Storage report covers about 150 stored items (Current report description accessed 2026). (USDA NASS Cold Storage Survey)
NASS publishes Cold Storage estimates for 9 regions plus the United States total (Current report description accessed 2026). (USDA NASS Cold Storage Survey)
The Cold Storage report is released around the 22nd of each month and reports holdings as of the previous month’s last day (Current release schedule accessed 2026). (USDA NASS Cold Storage Survey)

Target population description, not the number of warehouses actually reporting in a particular month.

Survey frame criterion, not a measure of all cold storage.

Approximate item count in the report description; item coverage is not equivalent to all frozen foods.

Geographic reporting structure, not a quantity of food stored.

Schedule is approximate; this is timing context for the inventory series.

Frozen food preparation, consumer knowledge, and food-quality outcomes

In a USDA study, 22% of participants said a not-ready-to-eat frozen chicken entrée was cooked, partially cooked, or that they were unsure whether it was raw (2020 USDA study reported in release; Study participants in the United States). (Preparing Frozen Food)
Among national survey respondents with foodborne-illness experience, 61% reported making no changes to how they handled food at home after being sick (2020 USDA release; National survey respondents with reported foodborne-illness experience). (Preparing Frozen Food)

Study sample and wording concern product recognition; it does not estimate all U.S. consumers.

Self-reported behavior and subgroup result; not specific to frozen food alone.

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