Frozen Food Storage Tips

It is incorrect to believe that freezing will kill bacteria that existed in the food before it was frozen. Freezing can only stop growth of bacteria. Only cooking the food will ensure removal of harmful bacteria. Look up vital tips to frozen food storage:

• Cool cooked food before storing in freezer. Never freeze store food that is hot.


• It is not safe to freeze or store food at less than 0°F


• Keep an appliance thermometer to check freezer temperature from time to time.


• It is not safe to refreeze frozen food that has thawed.


• Use only moisture and vapor-proof containers.


• Pack and store only in freezer grade foils or wraps. Use moisture-proof, freezer-weight wraps.


• Packaging food correctly before freezing prevents freezer burns.


• Freeze food items only till ‘use by date’


• Defrost frozen food either in the refrigerator (4°C or 40°F), in cold running water and in the microwave.


• You can freeze store herbs by mincing them and spooning them into ice cube trays. These herb cubes last for a couple of months.


• Check the shelf life of frozen convenience food when storing it in your freezer.


• Ensure that you store frozen meat at low temperatures in the freezer with adequate air circulation.


• You can safely freeze store homemade steaks and chops for about 6 months by wrapping them in suitable freezer wrap. You can use wax paper between individual patties and steaks.


• It is preferable not to freezer store cured meat such as corned beef and bacon since they may turn rancid due to saltiness. Besides, freezing alters flavor.


• Wrap fresh poultry in moisture-proof wraps while freezing it. While whole or cut chicken lasts for about 6 months in the freezer, cooked poultry lasts about 3 months.


• Store dairy products in tight containers to prevent them absorbing odors from strongly-flavored products.


• You can store berries, peaches, pears and pineapples for about 6 – 9 months in the freezer. Similarly, the fruit concentrates can also be stored for about 5 months.