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Food storage
tips - freezer
Freezing food at d'F (-ld'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 q uality foods that freeze welk
Store at @'F(4 8_'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 plastk
bags
containing
liquids or sembsolid
foods. These expand as they freeze.
Usually 1" (20 - 50 ram) [lead space is recommended.
Seak Ideally, remove all the air from the
package after food is frozem
Packages or containers
of solid foods should I/ave the air removed from them and be sealed
tightly
before freezing.
Freeze immediately
and as qukkly
as possible. Freeze only small quantities
of food at any one
time
For best results we recommend
that only 22 Ib (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 mukifunction
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
Thesetimes should not be exceeded.
1
Bacon, casseroles, milk
ii
2
Bread, ice-cream, sausages, pies - (meat and fruit), prepared
shellfish, oily fish
Butter, vegetables
(blanched),
eggs whole and yolks, cooked crayfish,
6
minced meat (raw), pork (raw)
12
Fruit (dry or in syrup), egg whites, beef (raw), whole chicken, lamb (raw), fruit cakes
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