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STORING FOOD IN YOUR FREEZER
The use of temperatures of -18°C or colder to store food means that the food can be
kept for longer periods than when refrigeration temperatures are used. This is because
the growth of bacteria, moulds and yeasts are stopped, and microbial chemical and
physical reactions are severely restricted at very low temperatures.
Frozen food care
For best results:
●
Choose only high quality foods that freeze well.
●
Store at -18°C or colder. Take care to maintain this low storage temperature, eg try to
avoid opening the freezer door unnecessarily. If your ice cream is soft you are running
your freezer too warm.
●
Leave space at the top of containers, glass jars or plastic bags containing liquids or
semi-solid foods as they expand during freezing. Usually 20 – 50mm head space is
recommended. Seal well. Ideally, remove all the air from the package after food is
frozen.
●
Packages or containers of solid foods should have the air removed from them and be
sealed tightly before freezing.
●
Freeze immediately and as quickly as possible. Freeze only small quantities of food at
any one time. For best results we recommend that only 1kg of food be frozen per 25L
freezer capacity. (About 3kg in small freezers and 4kg in larger freezers).
●
Do not pile frozen food around the fan cover. This can prevent adequate air circulation.
●
Thaw foods preferably in a refrigerator, or using a microwave oven or multifunction
oven.
●
Keep a constant turnover of food. Use older items of food first. Do not exceed
recommended storage times.
●
Use good quality freezer proof packaging to maintain food quality.
●
If food is only covered in plastic film place inside a freezer-proof plastic bag.
●
Do not store foods to be frozen in contact with food for storage. If defrosting frozen
food in the refrigerator compartment ensure frozen items are not in contact with fresh
foods.
●
Defrosting food repeatedly is not recommended. Frozen foods that will be used
regularly should be stored in smaller quantities.
Recommended freezer storage times
These times should not be exceeded.
MONTHS
TYPE OF FOOD STORED
1
Bacon, casseroles, milk
2
Bread, ice cream, sausages, pies — (meat and fruit), prepared shellfish,
oily fish
3
Non-oily fish, shellfish, pizza, scones and muffins
4
Ham, cakes, biscuits, beef and lamb chops, poultry pieces
6
Butter, vegetables (blanched), eggs whole and yolks, cooked crayfish,
minced meat (raw), pork (raw)
12
Fruit (dry or in syrup), egg whites, beef (raw), whole chicken, lamb
(raw), fruit cakes
