Freezing Food Safely

Why you need it

Freezing stops bacteria growing but does not kill them, so food has to be safe when it goes in. Freezing does nothing to remove allergens either.

Food frozen without a label soon becomes a mystery bag. Clear records of what was frozen, and when, help you follow your safe method for using it.

What it’s for

Four steps for freezing: checking the food is suitable and in date, cooling and portioning it, labelling it with the name, freezing date and allergens, and storing and rotating it. It includes the -18°C freezer operating target and belongs on the freezer.

How to use it

1. Stick it on or beside the freezer in a wipe-clean sleeve.
2. Freeze fresh food before its use-by date passes, following any manufacturer’s instructions.
3. Cool cooked food safely first, then pack it in portions you can thaw and use in one go.
4. Label each pack with the food name, freezing date, allergens and agreed frozen shelf life.
5. Check the freezer is at -18°C or below and record it with your other temperature checks.