Top tips for freezing food
You can safely freeze most raw or cooked foods providing you follow the principles of safe freezing. Take a look at our top tips below:
1. Make sure all cooked food is cooled thoroughly before freezing, ideally within 90 minutes. Adding food that is still hot to your freezer runs the risk defrosting other foods.
2. Once cooled, divide into portions, place in airtight containers, label, then pop into the freezer.
3. Always freeze food before the use-by date.
4. Never refreeze raw meat (including poultry) or fish that has already been frozen and defrosted. If you cook frozen meat or fish once fully defrosted, you can then refreeze. Be sure to only refreeze cooked meat and fish once, as long as it is properly cooled beforehand. If you are unsure whether something can be refrozen, it is always best to avoid doing so.
5. Defrost food in the fridge, ideally overnight, and use within 24 hours of defrosting. Reheat in a microwave, covered in foil in the oven, or in a saucepan on the hob. Ensure food is reheated until piping hot throughout.