Page 12 of 18
Food which is to be frozen (when cool) should be placed in the fridge before being
transferred to the freezer.
Thaw frozen food in the fridge. This will ensure safer defrosting of foods and reduce the
work of the refrigeration unit.
Try to avoid keeping the door open for long periods, or opening the door too frequently
as warm air will enter the cabinet, and cause the compressor to switch on unnecessarily
often.
Ensure there are no obstructions preventing the door from closing properly.
It is advisable to periodically clean the refrigeration system at the back of the freezer
with a duster or vacuum cleaner.
In the Event of a Power Failure
If there is a power failure during the storage of frozen foods, keep the door closed.
If the temperature within your freezer should rise, do not re-freeze the food without
checking its condition.
The following guidelines should assist you:
•
Ice Cream: Once thawed should be discarded.
•
Fruit and Vegetables: If soft should be cooked and used up.
•
Bread and Cakes: Can be re-frozen without danger.
•
Shellfish: Should be refrigerated and used up quickly.
•
Cooked Dishes: (e.g. Casseroles): Should be refrigerated and used up.
•
Large Pieces of Meat: Can be re-frozen, provided that there are ice crystals
remaining within them.
•
Small Joints: Should be cooked and then re-frozen as cooked dishes.
•
Chicken: Should be cooked and re-frozen as a fresh dish
