Safety Basics for Storing Frozen Foods

Safety Basics for Storing Frozen Foods

Safety Basics for Storing Frozen Foods

In every step of food preparation, follow the four guidelines to keep food safe:
Clean—Wash hands and surfaces often.
Separate—Don’t cross-contaminate.
Cook—Cook to proper temperatures, checking with a food thermometer.
Chill—Refrigerate promptly.

How to Store Frozen Foods Safely:

  • Always refrigerate perishable food within 2 hours
  • Check the temperature of your refrigerator and freezer. The refrigerator should be at 4 °C or below and the freezer at -10 °C or below.
  • Cook or freeze fresh poultry, fish and ground meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
  • Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
  • To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.

 

HOLIDAY TIP:
Going on holiday? Keep an eye on your frozen foods while you’ve been away. Freeze a small cup of water in the freezer, place an R2 coin on top of it before you leave. If you get home and the R2 is at the bottom of the cup and it has re-frozen, nothing in your freezer is safe to eat.