Knowing how to get the best outyour freezer helps withmeal planning and avoiding food waste.
Freezing is a great way to store food. It will help you save money by planning ahead. And it will help you to cut the amount of food you waste if you get it in the freezer before it goes off.
If food is properly frozen it will stay safe to eat indefinitely, although after a time the taste and texture may suffer.
Whether you have a chest freezer or upright freezer, the principles of good freezing are the same.
What is the correct storage time and temperature for foods in my freezer?
Storage times for frozen foods differs depending on the type of food and type of freezer you have. Freezers have a star rating to let you know how long the food can safely be stored. You should check the star rating, as well as the instructions on packaged frozen food. This will allow you to work out how long you can store the packaged frozen food in your freezer. Also, be aware that freezers should ideally run at -18°C.
Freezer star ratings| * Frozen food compartment | Runs at - 6° C and should only store food for up to one week |
| ** Frozen food compartment | Runs at -12° C and should only store food for up to one month |
| *** Frozen food compartment | Runs at -18° C and should only store food for up to three months |
| **** Freezer | Runs at -18° C and is suitable for long-term storage (three months or longer) |
Food you can freeze
Please note freezer storage times are for quality only. Frozen food will remain safe indefinitely if frozen properly.
Food type | Recommended freezing time frames (if your freezer runs at -18oC) |
|---|
Uncooked meat (roasts, steaks, chops etc) | 4-12 months |
Uncooked mince meat | 3-4 months |
Cooked meat | 2-3 months |
Cured meats (ham & bacon ) | 1-2 months |
Uncooked poultry (chicken, turkey etc) | 9-12 months |
Cooked poultry | 4 months |
Fish-raw & cooked | 2-4 months |
Frozen dinners ( e.g. lasagne, pizza, shepherd’s pie) | 3-4 months |
Soups, stews and casseroles | 2-3 months |
Milk | Up to 1 month |
Butter | Up to 3 months |
Grated cheese | Up to 4 months |
Vegetables | Up to 12 months |
Fruit | Up to 6 months |
Eggs – either separate the yolk and white, or beat the eggs before freezing | Up to 6 months |
Cakes and baked goods without icing | 6-8 months |
Bread | Up to 3 months |
Raw pastry | 6 months |
Food you can't freeze
Some foods simply are not freezer friendly.
Foods with a crumb base | These can go soggy when defrosted and reheated |
Vegetables and fruits with a high water content, like lettuce, cucumber, bean sprouts, radishes and watermelons | These go limp and mushy |
Soft herbs, like parsley, basil and chives | These will go brown |
Egg-based sauces, such as mayonnaise | They will separate and curdle |
Milk based sauces | They will separate |
Plain yogurt, low-fat cream cheese, single cream and cottage cheese | These will go watery |
Raw eggs in their shells | These will expand and crack |
Hard-boiled eggs | These go rubbery |
Canned foods | |
Top tips for using your freezer
1. Cool the food before you freeze it
Freezing food when hot will raise the temperature of the freezer and could cause other foods to start defrosting. Dividing the food into smaller parts can speed up the cooling process.
2. Wrap the food properly or put it in sealed containers
If you do not seal your food it can get “freezer-burn”. This means that water escapes from the food and moves to the coldest part of the freezer – leaving your food dehydrated. While this affects the quality of the food, it will still be safe to eat.
3. Freeze food in realistically sized portions
You don't want to have to defrost a stew big enough to feed eight when you're only feeding a family of three.
4. Label everything you freeze
If you don’t label foods or ingredients clearly, you might not remember what they are, let alone when you froze them. Buy a blue marker for raw foods and a red marker for cooked foods. Always add the date it was frozen.
5. Check the use-by date
Do not freeze any foods after their "use-by-date", because they will not be safe to eat.
6. Don’t let ice build up
An icy freezer is an inefficient one, so make sure you defrost your freezer if ice builds up. Don't worry about the food; most things will remain frozen in the fridge for a couple of hours while the freezer defrosts.
7. If in doubt, throw it out
Freezing does not kill bacteria. If you are not sure how long something has been frozen or are a bit wary of something once defrosted, don't take any chances.
8. Follow these steps to freeze fresh vegetables
- Boil a handful of vegetables at a time for 30 sec in a pot of boiling water - this will stop them going brown when frozen.
- Scoop them out into a bowl of heavily iced water - this is called blanching.
- Once chilled, drain the veg and scatter them onto a tray lined with kitchen paper.
- Freeze them on the tray and then transfer them to a freezer bag.
- Cook the vegetables from frozen in a large pan of boiling water. Do not steam them, as they tend to go soggy.
FAQs
Freezer - Refrigerator Temperatures
Use a free-standing freezer set at 0 °F or below for long-term storage of frozen foods. Keep an appliance thermometer in your freezing compartment or freezer to check the temperature.
What should be done to help keep frozen food safe in a freezer ServSafe? ›
Follow these guidelines to keep food safe: Store TCS food at an internal temperature of 41°F (5°C) or lower or 135°F (57°C) or higher. Store frozen food at temperatures that keep it frozen. Make sure storage units have at least one air temperature measuring device. It must be accurate to +/- 3°F or +/- 1.5°C.
What is the proper storage of frozen food? ›
The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0°F (-18°C) or below can be kept indefinitely.
What is the healthiest way to store food in the freezer? ›
The best containers for freezing food
The key to ensuring your food tastes great after it's thawed is how you store it: Food stays freshest when it's frozen in airtight containers and thick, durable wrappings. The biggest enemies of frozen foods are air and ambient moisture.
How long should you keep food in the freezer? ›
The quality and taste of your favorite foods can be preserved in the freezer anywhere from one to 12 months at the right freezer temperature. This time frame varies for fresh or cooked meats, fruits, vegetables, soups and leftovers.
At what temperature must food be kept in the freezer? ›
Food that is properly frozen and cooked is safe.
Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe.
What is the temperature of a freezer must be kept at? ›
Storing food
Ensure your fridges and freezers are set to the recommended temperatures. Fridges and chilled display equipment should be set at 8˚C or below as a legal requirement. A freezer should be -18°C.
What temperature does the FDA recommend for a freezer? ›
To ensure that your refrigerator is doing its job, it's important to keep its temperature at 40 °F or below; the freezer should be at 0 °F.
What should we be careful of when storing food in the fridge or freezer? ›
Make sure your refrigerator is set at 4 °C (40 °F) or lower and your freezer at -18 °C (0 °F) or lower. This will keep your food out of the temperature danger zone between 4 °C (40 °F) to 60 °C (140 °F) where bacteria can grow quickly.
What is the freezing method of food storage? ›
freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine.
How to Store Frozen Foods: Guidelines and Safety
- Maintain proper freezer temperature — no higher than 0°F (-18°C). ...
- Rotate and clearly date your frozen foods — first in, first out. ...
- Organize and arrange the contents of your freezer accordingly. ...
- Thaw with care, preferably at refrigerated temperatures less than 40°F.
Store foods in airtight containers and freeze in individual portions. Don't forget to label cooked foods and date them. Only defrost food in the fridge or microwave otherwise bacteria can form, leading to foodborne diseases. Leftovers can be reheated in the microwave, oven or stovetop.
What temperature is the danger zone? ›
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.
What is the danger zone? ›
The Danger Zone is the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40 °F (4.4 ºC) , and hot food hot, at or above 140 °F (60 ºC).
What steps must you take when storing food in the fridge or freezer? ›
Summary
- Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
- Store raw foods below cooked foods.
- Store food in suitable, covered containers.
- Avoid refreezing thawed foods.
- Check and observe the use-by dates on food products.
- Take special care with high-risk foods.
Double-wrapping (either two layers of plastic wrap or a layer of wrap, followed by a zip-top freezer bag) will extend shelf-life and prevent freezer burn. Store up to two to three months in the coldest part of the freezer (i.e. the back, away from the door). Thaw in the refrigerator overnight before cooking.
What is the most basic rule in food storage in the refrigerator? ›
Storage. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
 - Shopify)