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Food storage tips – freezer
Freezing food at 0˚F (-18˚C) reduces microbial activity, and chemical and physical reactions. This
allows food to be kept for considerably longer than when stored in the refrigerator.
Frozen food care
For best results:
Choose only good quality foods that freeze well.
Store at 0˚F (-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. These expand as they freeze.
Usually 1” (20 – 50 mm) head space is recommended. Seal. 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 2.2 lb (1 kg) of food be frozen per 0.9 cu.ft (25 L)
of freezer storage volume at any one time.
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.
Recommended freezer storage times
These times should not be exceeded.
Months 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