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🧊Food Safety & Storage
Safe Freezing and Thawing
A practical method for freezing foods correctly and thawing them safely while preserving texture and quality.
Steps
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Cool cooked foods before freezing, then portion them into practical sizes.
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Seal in freezer-safe bags/containers and remove as much air as possible.
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Label with name and date; keep freezer at -18°C or colder.
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Thaw in the refrigerator overnight or with the microwave defrost function.
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Cook promptly after thawing and avoid refreezing thawed raw foods.
💡Pro Tips
- •Freeze foods in thinner layers for faster, more even thawing.
- •For soups or sauces, leave headspace in containers since volume expands when frozen.
- •Use older frozen items first for efficient stock rotation.
⚠️Common Mistakes
- •Thawing at room temperature increases bacterial growth risk.
- •Poor packaging causes freezer burn and lowers quality.
- •Not dating frozen items makes it easy to exceed best-use windows.
