Freezing foods is a simple, economical way to preserve a wide variety of foods. Freezing foods to 0°F inactivates spoil-causing micro-organisms. While many different foods can be frozen, some foods retain their quality better after freezing than others. For example, raw meats and poultry maintain their quality longer than their cooked counterparts because moisture is lost during the cooking process. And, foods frozen at peak quality generally taste better once thawed than foods that are frozen near the end of their shelf life. Check out the National Center for Food Preservation (NCDP)'s FAQs for more information.