Dos and Don’ts of freezing food

Statistically, most people are aware that refrigeration is meant to kill micro-organisms. Whilst its real purpose is to slow down their multiplication and action of enzymes on food. Refrigerators are mainly kept at 0-7 ℃ temperature.

The lower the temperature the longer the food will be kept. This is because the micro-organisms become inactive around -10℃ and enzymes become inactive around -18℃. Most frozen foods can be kept at -17℃ (1℉) for a year and at -28℃ (-18℉) for two years.

Foods suitable for freezing

1. Cooked foods- whole cooked meals, cakes, pastries, bread, scones, meat.
2. Raw foods- fish, poultry, peas, Frenchbeans, spinach, broccoli, and other vegetables.

Foods not suitable for freezing

• Eggs
• Cream
• Yogurt
• Milk
• Jam
• Egg based sauces
• Cheese
• Soups or sauces thickened with corn flour.

Dos of freezing food

• Use fresh food
• Make sure the preparation procedure is hygienic
• Pack, seal and label the food in a transparent tin and indicate the time and date
• Do stock rotation- First In , First Out
• Pack foods in small quantities to help freeze fast
• To retain the texture, do quick freezing
• Keep the fridge full to avoid the extra running cost
• When taking food out, open the door quickly, remove it and close the door as fast
• The freezer should be defrosted regularly
• Remember to keep the telephone number or address of the servicing company in case of a break down

Don’ts of freezing food

• Do not put warm or hot foods in the freezer
• When storing in bulk, do not put foods close together, to avoid taking long to freeze
• Do not store foods for longer than recommended
• Do not refreeze food that has already been thawed
• Avoid using spices and herbs on food before freezing. It will change flavour

Following the guidelines is a win-win for us all. Apart from saving costs and improving food security, it also ensures that foods retain their nutrient content. This keeps our health at check.

In case of any questions or concerns, see you at the comment section.